We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Acorn Squash / Kickapoo Viroqua, WI / 1 each
Roast Chicken with Maple Roasted Squash & Wild Rice: Pat chicken breast dry and sprinkle with salt. Boil wild rice according to package instructions, when done, fluff with fork and add shredded parmesan and lemon juice. Rim squash and cut in half. Scoop out seeds and discard. Cut into several wedges and then transfer to a baking sheet, skin side down and brush with olive oil, salt and maple syrup. Roast for about 45 minutes at 450F or until tender, basting halfway through. Place chicken breasts on a lined baking sheet and arrange with lemon slices, garlic cloves and sprinkle with more salt and pepper. Roast for 35-40 minutes at 450F or until cooked through. Slice into strips for easy serving and arrange on plate over wild rice. Toss salad greens, sliced cucumber, halved grape tomatoes and toasted walnuts with a dressing of olive oil, apple cider vinegar, maple syrup, Dijon mustard and salt and pepper. Serve the salad in the squash wedge along side the chicken and rice.
Green Kale / Kickapoo Viroqua, WI / 1 bunch
Kale & Quinoa Patties: Cook quinoa in vegetable broth according to package instructions. Remove from heat when cooked and add chopped kale, cover and let sit until kale is steamed and lightly wilted. Combine quinoa mixture with breadcrumbs, beaten eggs, diced onion, shredded parmesan, minced garlic and salt and pepper. Form patties out of about ¼ cup of the mixture and heat oil in a skillet. Add patties to hot skillet and cook on each side for about 5 minutes or until golden brown and cooked through. Top with avocado, cilantro and more parmesan for a simple , tasty and healthy meal!
Green Peppers / Kickapoo Viroqua, WI / 2 each
Sweet & Sour Meatballs: Combine ground beef, beaten egg, milk, breadcrumbs, diced onion, salt and worchestershire sauce and mix well until fully combined. Form into 1 inch balls and place on a lined baking sheet. Bake for 15 minutes or until cooked through. Whisk together ketchup, brown sugar, soy sauce, minced ginger, pineapple juice and cornstarch. Heat skinllet and add chunks of green pepper, sautéing for a few mintues or until softened. Add the sauce and stir in pineapple chunks. Once it comes to a boil, cook for another few minutes until thick, then lower heat. Add cooked meatballs to the pan and toss to coat with the sauce. Serve over hot rice topped with sliced scallions.
Red Radishes / Harmony Valley Viroqua, WI / 1 bunch
Radish & Chicken Kabobs: Season cubed pieces of chicken breasts with salt and pepper. Layer chicken chunks with halved radishes and zucchini chunks on a skewer until all ingredients are used up. Brush the entire skewer with Thai sweet chili sauce then grill for 10 minutes or until chicken is cooked through.
Leeks / Springdale Farm Plymouth, WI / 1 lb
Potato, Leek & Tomato Soup: Melt butter in a pot and add the sliced leeks. Peel and cube gold potatoes and add tot eh pot with stewed tomatoes, chicken broth, minced garlic and salt and pepper. Bring to a boil, then reduce heat and cook until potatoes are soft. Once potatoes are cooked, puree the soup in a blender or with an immersion blender. Once soup is smooth, stir in heavy cream and serve!
We expect all of the items listed above plus the following in our Single Boxes
Flat Parsley / Smits Farm Chicago Heights, IL / 1 bunch
Flat Bread with Parsley Sauce: Prepare a pizza dough or flatbread and let rise. Roast whole beets wrapped in foil for about 30 minutes at 400F. Once beet is tender, set aside until cool, then peel off skin and cut into wedges. Combine roasted garlic cloves with parsley, lemon zest and olive oil in a blender or food processor. Once fully processed, spread sauce over the stretched and rolled out flatbread. Add beet wedges, goat cheese and pine nuts and bake for about 10 minutes or until base is crispy. Top with arugula and a drizzle of honey once out of the oven.
Celeriac / Harmony Valley Viroqua, WI / 1 each
Lamb Skewers over Celeriac Mash: Combine ground lamb with crumbled goat cheese, chopped rosemary, minced garlic, salt and pepper. Form the Mixture around skewers and grill for 8 minutes, turning several times, until cooked through. Peel and cube the celeriac. Boil for 10 minutes or until tender. Drain and add to a food processor with milk , butter and heavy cream. Once smooth, season with salt and pepper. Serve skewers over the mash and finish with a drizzle of honey, fresh rosemary, and goat cheese.
We expect all of the items listed above plus the following in our Double Boxes
Green Beans / Mick Klug St Joseph, MI / 1 lb
Loaded Bean Salad: Halve or quarter red or fingerling potatoes and boil in salted water for 6-8 minutes or until tender. Drain and set aside. Steam trimmed green beans until brighgt green, then blanch in cold water to hold color. Drain and set aside. Halve cherry tomatoes and mince fresh parsley and basil. Fry capers in a shallow pan with a small amount of oil until crisp. Toss veggies together with herbs, cooked chickpeas, capers and Kalamata olives. For the dressing, combine minced shallots, olive oil, lemon juice, red wine vinegar, Dijon mustard, agave nectar, salt and pepper. Toss the dressing with the veggies and season with more salt and pepper as needed before serving!
Salad Mix / Harmony Valley Viroqua, WI / 6 oz
Pear & Blue Cheese Salad: Slice Pears thinly and lightly saute in a non-stick skillet for a few moments. Combine yogurt, honey , vinegar and mayonnaise and whisk well. Top salad mix with pears, pecans, crumbled blue cheese and raspberries. Toss with dressing and serve.
We expect all of the items listed above plus the following in our Family Boxes
Brussels Sprouts / Kickapoo Viroqua, WI / 1 lb
Brussels with Orange & Prosciutto: Crisp prosciutto in a pan with olive oil, then drain over paper towel. Whisk oil, balsamic vinegar, Dijon mustard, salt and pepper together. Shred Brussels Sprouts in a food processor and then boil until crisp tender, then blanch in cold water. Add brussels toa large bowl and toss with orange segments, toasted walnuts, chopped parsley and toss with the dressing. Crumble prosciutto over top and serve!
Baby Bok Choi / Harmony Valley Viroqua, WI / 1 lb
Bacon & Caraway Bok Choi: Cook chopped bacon in a pan until crisp then add caraway seeds and cook for a few minutes. Add in sliced bok choi, salt and pepper and toss until tender. Add a splash of apple cider vinegar just at the end of cooking. Remove from heat and serve!
Red Onions / Springdale Farm Plymouth, WI / 1 lb
Hearty Mediterranean Kale Salad: Boil water and add lentils. Cook for 20 minutes or until tender. Add shredded kale to a bowl and massage with olive oil, lemon juice and salt until tender. Add sundried tomatoes, chopped Kalamata olives, chopped red onion, crumbled feta, chopped mint, oregano and parsley and toss. Combine red wine vinegar with lemon juice, honey Dijon, salt and pepper and whisk together while adding the olive oil slowly. Add dressing to the salad and toss well. Top with pine nuts or pistachios before serving.
We expect the following in our Fruit Boxes
Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in your fridge try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if let at room temperature or in direct sunlight.
Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your fruit is not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, stone fruit will keep fresh for about 5 to 7 days.
Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator. Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.
Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.