Fresh Picks Recipes for the Week of 5.2
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Post By Irv Cernauskas
Apr. 29. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Red Potatoes / Igl Brothers Antigo, WI  / 1-2 lbs

 

Pea Potato Salad: Quarter potatoes and add with water to a pot. Bring to a boil and cook until tender, but not mushy. Drain and lightly stir/mash so the edges get a little mashed, but the majority of the potato is still whole. Add chopped basil, sun dried tomatoes and sliced scallions to the potatoes and toss.  Whisk together grated garlic cloves, olive oil, white wine vinegar, and mustard until well combined then coat potato mixture with the dressing. Season with salt and pepper, and add fresh or thawed green peas and toss before serving.

 

Cucumbers / Non-Local / 1-2 each

 

Cucumber, Greens & Avocado Smoothie: Combine water with chopped lettuce, spinach, avocado, cucumber, green apple, lemon juice, olive oil and apple cider vinegar. Blend until smooth then enjoy as a refreshing savory smoothie!

 

Arugula / Springdale Plymouth, WI  / 6 oz

 

Avocado, Arugula  & Egg Toast: Whisk together lemon juiceand olive oil and set aside. Mash avocado on top of toasted hearty bread and salt lightly. Heat olive oil in a skillet and fry eggs until crisp edges appear, the whites are set and the yolk is still runny. Finish with another pinch of salt. Toss arugula with lemon ad oil mix and arrange on top of avocado toast. Finish assembling the toast by adding the fried egg and sprinkling with black pepper.

 

Chives  / Smits Farm Chicago Heights, IL  / 1 bunch

 

Carrots with Herbed Yogurt: Steam baby or sliced carrots until tender. Mince garlic and stir into Greek yogurt. Chop chives and mint  and stir into yogurt. Drain and mix carrots with butter until melted and carrots are well coated. Place yogurt on plates and top with carrots then sprinkle with more chopped herbs and grated lemon zest, salt and pepper. Serve as a delicious appetizer or snack!

 

Red Beets / River Valley Burlington, WI / 1-2 lbs

 

Whole Wheat Pizza with Beets & Mushrooms: Drizzle with olive oil and salt and pepper and wrap beets in foil and roast at 400F for 1 hour or until tender. Prepare your favorite whole wheat pizza dough. Remove the beets, let cool, and peel and slice. Chop red onion and slice shiitake or crimini mushrooms. Heat oil and saute onions, then add mushrooms and cook until soft. Deglaze the pan with a splash of white wine, then cook until reduced, finishing with salt and thyme. Roll out dough and top with onion, mushrooms and beets. Bake for 15 minutes at 400F or until pizza crust is dark and crispy. Add crumbled goat cheese and serve!

 

We expect all of the items listed above plus the following in our Single Boxes

 

Asparagus  / Mick Klug Farms St Joseph, MI / 1-2 bunches

 

Asparagus Ribbon & Prosciutto Frittata: Using a peeler shave the asparagus lengthwise into thin ribbons. Crisp the prosciutto in a pan until brown an curling. Beat eggs with milk or cream and salt and pepper until well combined. Stir in sliced scallions and crisp prosciutto and pour into greased skillet.  Add asparagus peels very gently, coating them with egg, but letting them mostly sit on top. Heat skillet and crumble goat cheese over top. Cook gently for about 5 minutes, or until edges begin to set. Transfer to broiler and cook for about 3 minutes or until eggs are totally set and the cheese is browned. Let cool, then slice for a beautiful spring dish!

 

Garlic / Non-Local / 1-2 each

 

Ginger Garlic Baked Salmon:  Grate ginger and garlic and whisk together with soy sauce, sesame oil, lime juice, rice vinegar and vegetable broth. Place spinach on parchment paper and top with the salmon filet. Drizzle with sauce and season with salt and pepper. Seal with another piece of parchment paper and place in the oven for 12 minutes at 390F. Unwrap and top with black sesame seeds and serve over rice for a simple but nutritious dinner!

 

We expect all of the items listed above plus the following in our Double Boxes

 

Crimini Mushrooms / River Valley Burlington, WI / 1 bunch

 

Mushroom & Asparagus Zoodles: Warm olive oil in pan and add minced garlic, sautéing until golden. Place garlic with cashew milk (or other nut milk), vegetable broth, pine nuts and cornstarch in a blender and puree until very smooth. Pour sauce into a pan and bring to a boil, then reduce and simmer for about 10 minutes or until fully thickened. Grill whole asparagus on high for about 2-3 minutes on each side or until char marks appear, then remove and let cool. Saute mushrooms and leeks in a pan until soft. Chop asparagus into bite sized pieces then add to mushrooms mixture with oregano and salt and pepper, adding lemon juice at the end. Spiralize or peel zucchini into ribbons and place in a bowl. Top with cream sauce and veggies and season with salt and pepper for a tasty vegan spring meal!

 

Sunchokes / Harmony Valley Farm Viroqua, WI / 1 lb

 

Goat Cheese & Sage Suchoke Dip: Toss whole sunchokes with olive iol and spread on a baking sheet and sprinkle with salt. Roast for 25 minutes at 400f or until tender. Let cool, then place in a food processor and process until finely chopped. Add goat cheese, lemon juice, water, salt, pepper and sage leaves and process until smooth. Serve with carrot sticks, crackers or crostini for a tasty new snack or spread!

 

We expect all of the items listed above plus the following in our Family Boxes

 

Vine-On Tomatoes / Mighty Vine Rochelle, IL  / 1 cluster

 

Bruschetta Stuffed Portabellas: Dice tomatoes and remove seeds and mix with minced garlic, chopped basil, salt, olive oil balsamic vinegar and grated parmesan. Remove stems from portabella mushrooms and broil for 3 minutes on each side. Remove and fill with bruschetta mixture and top with more parmesan and mozzarella. Broil for another 2 minutes or until cheese is melty and browned. Serve for a quick and simple meal.

 

Red Peppers / Springdale Plymouth, WI  / 8 oz

 

Red Pepper and Sweet Potato Hash: Dice sweet potatoes and red peppers into equal sized cubes. Slice onions and saute in a large skillet with olive oil until starting to soften, then add potatoes and peppers and continue until potatoes are tender.  Prepare eggs in your favorite way (fried, poached, scrambled) in a separate pan. Add crumbled sausage to the potato hash and cook until browned and fully cooked. Season with red pepper flakes, salt, pepper and top with eggs to serve!

 

We expect the following in our Fruit Boxes

 

Gala Apples & Granny Smith Apples

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.

 

Navel Oranges

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.

 

Mango

Keep mangoes at room temperature to ripen. This can take up to 1 week. Then store in the refrigerator for up to 2 weeks. Peel the skin when ready to eat and cut lengthwise avoiding the long pit in the middle. You can also cut with the peel on and then remove the skin after cutting the fruit off the pit.

 

D’Anjou Pears

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.

Fresh Picks Recipes for the Week of 4.25
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Post By Irv Cernauskas
Apr. 23. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Parsnips / Harmony Valley Viroqua, WI  / 1 lb

 

Oven Baked Parsnip Fries: Peel parsnips and slice into thick strips or wedges. Combine honey, rosemary and olvie oil in a bowl and whisk well. Toss parsnips with the seasoning mixture and bake on a sheet for about 8 minutes at 450F. Toss, and bake for another 6-8 minutes or until fries are crisp on the edges and golden. Remove from oven and toss with salt and pepper.

 

Scallions / Springdale Plymouth, WI / 1-2 bunches

 

Yogurt, White Bean & Scallion Dip: Combine rinsed and drained cannellini beans, sliced scallions, grated pecorino cheese, olive oil, lemon juice, rosemary and garlic and process in food processor until ingredients are well combined, but not yet totally smooth. Stir in the Greek yogurt and  season to taste with salt and pepper, garnish with rosemary and drizzle with extra olive oil. Serve with fresh bread or crackers!

 

Salad Mix / Springdale Plymouth, WI  / 6 oz

 

Spring Breakfast Salad: Cook pancetta in a skillet and set aside. Wash and cut asparagus into 2 inch segments and steam in a saucepan until bright green, then douse in ice cold water. Whisk together maple syrup, olive oil, apple cider vinegar, and salt and pepper. Combine salad mix with thinly sliced mushrooms, red onion and steamed asparagus. Add the dressing and toss well.  Top each bowl with a savory granola (or just some salty nuts or seeds), cooked pancetta, parmesan and a freshly poached egg. For a nutritious veggie filled breakfast.

 

Sweet Potatoes  / Green Acres North Judson, IN  / 1-2 each

 

Simple Sweet Potato Spring Rolls: Spiralize or slice sweet potatoes into matchsticks or strips. Cut tofu into strips, and slice avocado, cilantro, and basil and lay out on a large cutting board. Assemble each spring roll by wetting a rice paper and filling with a bit of each ingredient. Roll up and continue until fillings are all used up. Combine tamari, grated ginger, maple syrup, sesame oil, rice wine vinegar, and sriracha and top with chopped scallions. Serve spring rolls with savory dipping sauce for an easy and vegan snack or appetizer!

 

White Mushrooms / River Valley Burlington, WI / ½ lb

 

Savory Veggie Bread Pudding: Chop kale and steam until bright green, then dunk in ice water before straining. Saute leeks in oil and season with salt and pepper. Cook until browned, then mix with kale. Slice mushrooms and saute in the same pan as the leeks, stirring until seared on each side, then add to veggies. Combine stale bread cubes and shredded parmesan along with fresh thyme to the veggies and mix well. Combine eggs, milk, mustard, salt, nutmeg and pepper and whisk well. Assemble with bread and veggie mixture at the bottom of a baking dish and pour egg mixture over top, firmly pressing the ingredients into the pan. Sprinkle more parmesan on top and let sit for at least 30 minutes before baking at 350F for 55 minutes. Rotate once, halfway through baking and remove once puffed, golden and cheese is melted.

 

We expect all of the items listed above plus the following in our Single Boxes

 

Collards  / Non-Local / 1 bunch

 

Smoky Collards: Combine vegetable broth, liquid smoke, tamari, and minced garlic in a large stock pot and bring to a boil. Add roughly chopped collards and Cook down for about 10-15 minutes or until tender and dark. Add a bit of apple cider vinegar and a pinch of red pepper flakes and taste for seasoning. Serve alongside black eyed peas and cheesy grits for a simple but satisfying meal.

 

Zucchini / Non-Local / 2-3 each

 

Breakfast Quesadilla: Shred zucchini and squeeze dry. Whisk zucchini with eggs and minced garlic and pour into a greased baking dish. Bake for 35-45 minutes or until eggs are set, then let stand for 5-10 minutes. Fill a tortilla with with some of the chopped zucchini quiche and shredded cheese. Fry until cheese is melty and tortilla is crisp. Serve with salsa for an easy make-ahead breakfast treat.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Ramps / Mick Klug Farms St Joseph, MI / 1 bunch

 

Lemony Potatoes with Ramps & Basil: Boil fingerling potatoes until fork tender, then drain and cool. Cut potatoes into ½ inch pieces. Add lemon zest, lemon juice, olive oil, chopped garlic, and diced rampls and mix thoroughly. Add salt and pepper to taste. Finish with chopped fresh basil and ramp leaves and serve hot or cold for a deliciously spring dish!

 

Red Onion / Non-Local / 1 lb

 

Roasted Onion & Radish: Quarter Radishes and red onions and spread on a baking sheet. Drizzle with olive oil and sprinkle with herbs de Provence and kosher salt. Toss well then roast at 425 for 15 minutes or until radishes are tender.

 

We expect all of the items listed above plus the following in our Family Boxes

 

Spinach / Springdale Plymouth, WI  / 8 oz

 

Spinach Horseradish Pesto: Combine spinach, olive oil, basil, shredded parmesan, prepared horseradish, raw walnuts, peeled garlic, salt and pepper and process in a blender or food processor until the ingredients form a smooth sauce. Serve with crackers or over steaks.

 

Vine-On Tomatoes / Mighty Vine Rochelle, IL  / 1 cluster

 

Farro Salad with Tomato & Parm: Cook Farro until tender. Slice onion, garlic and halve tomatoes and combine in a saucepan along with salt and olive oil. Simmerfor about 15-20 minutes or until reduced. Combine with farro and season with salt and pepper. Garnish with parmesan and Basil for an easy and healthy  meal.

 

We expect the following in our Fruit Boxes

 

Gala Apples

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.

 

Grapefruit

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.

 

Strawberries

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

 

Kiwi

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

 

Banana

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

Fresh Picks Recipes for the Week of 4.18
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Post By Irv Cernauskas
Apr. 16. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Broccoli / Non-Local  / 1-2 bunches

 

Tomato, White Bean & Broccoli Salad: Cut broccoli into small florets and remove most of the stem.  Steam the broccoli for just a few minutes until bright green and fork tender. Drain and combine with cooked white beans and sliced tomatoes. Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Pour the dressing over the veggies and toss well. Season to taste and top with a little lemon juice and fresh basil for a light & colorful side!

 

Cucumber / Non-Local / 1 each

 

Japanese Cucumber Salad: Cut the cucumber in very thin slices and set aside in a bowl. Heat sugar, and rice vinegar in a saucepan and stir until sugar is dissolved and mixture is boiling. Remove from heat and let cool. Pour mixture over the cucumber slices and toss together. Cover and let sit refrigerated at least 1 hour. Serve sprinkled with sesame seeds for a simple and authentic dish that goes great on its own or with sushi.

 

Spinach / Harmony Valley Viroqua, WI  / 8 oz

 

Spinach & Shallot Quiche: Saute sliced shallots with olive oil for a few minutes, then add white balsamic vinegar. Beat eggs with half & half, oregano and salt and set aside. Prepare your favorite pie crust and par-bake. Into crust add shallots, sliced prosciutto, chopped spinach and shredded cheddar cheese. Pour egg mixture over the filling and place in oven at 400F. Bake for 10 minutes, then turn down temperature to 375F and bake another 20-25 minutes. Cover edges of crust with foil if they get too toasty.  Remove when the top is browned and the middle is totally set. Cool and serve!

 

Ramps  / Harmony Valley Viroqua, WI  / 1 bunch

 

Simple Ramps & Potatoes: Julienne potatoes and fry in a skillet with olive oil, salt and pepper until tender and beginning to brown. Slice ramps roughly and add them to the potatoes just before they are finished. Toss well and let the ramp flavor infuse in the oil. Remove from skillet and drain oil to use for later use. Season with salt and pepper and serve as a simple way to enjoy the full flavor of spring’s first crop!

 

Zucchini / Non-Local / 1 each

 

Mixed Veggie Quesadilla: Dice zucchini and eggplant into small cubes. Slice onions and pepper. Cook chopped vegetables with olive oil in a large pan with adobo seasoning, thyme, oregano and salt and pepper covered until soft, stirring occasionally. Add in corn kernels, black beans and freshly chopped cilantro and stir, then set aside. Combine Greek yogurt with lime juice, salt, cumin and smashed garlic and stir well. Add shredded cheese to the top of a tortilla, add the veggie filling and more cheese on top and finish with the second tortilla. Sprinkle more cheese on top and bake in the oven for 5 minutes or until the cheese has melted and the tortillas are crispy. Slice into triangles and serve with the yogurt and guacamole and fresh cilantro.

 

We expect all of the items listed above plus the following in our Single Boxes

 

Yukon Gold Potatoes  / Igl Brothers Antigo, WI / 1 lb

 

Blue Cheese Potato Souffle: Boil quartered potatoes until tender, then mash and mix with butter and milk until smooth. Whisk mashed potatoes with sliced scallions, eggs, more milk and crumbled blue cheese. Stir until smooth then transfer to a greased casserole dish and smooth the top with a spoon. Pulse stale bread with parsley and butter in a food processor until fine breadcrumbs form. Sprinkle potatoes with breadcrumbs and crumbled blue cheese. Bake for 20-25 minutes at 375F or until browned and bubbly.

 

Parsnips / Harmony Valley Viroqua, WI / 1-2 lbs

 

Maple Marinated Parsnips with Sesame Dressing: Rinse parsnips and spread on a baking sheet. Mix maple syrup with olive oil minced thyme and salt and brush on the parsnips. Roast for about 30 minutes at 400F, basting with more marinade halfway through. Combine olive oil, vinegar, salt, tahini and mixed dried herbs and stir until well combined. Roast sesame seeds in a dry pan. Serve roasted parsnips over arugula, drizzled with the sesame dressing and topped with the toasted sesames. Serve with herbed ricotta or goat cheese for a beautiful spring platter.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Mini Sweet Peppers / Non-Local / 8 oz

 

Mini Sweet Pepper and Chickpea Salad: Combine drained cooked chickpeas with thinly sliced sweet peppers, coarsely chopped onions, julienned carrots, sliced radish, salt, pepper, lemon zest, orange zest, lemon juice, orange juice, pine nuts and sliced scallions. Mix well and season to taste, serve cold.

 

Portabello Mushrooms / River Valley Burlington, WI / 3 each

 

Cheesesteak Stuffed Mushrooms: Marinate thinly sliced sirloin steak in a mixture of cornstarch, egg white, rice wine vinegar, Worcestershire sauce, Montreal steak spice and herbs de province. Let sit for about 30 minutes. Make a roux from flour and butter and heat over medium until butter and flour is well mixed. Slowly add milk and whisk continuously. Then add cream cheese and stir until melted then add grated cheese and stir until melted. When thick and creamy, remove from heat and set aside. Heat a large skillet and add olive oil, sliced onion, salt, garlic and jalapeno. Saute until onions are translucent. Add sliced pepper and stir again, then set aside. Drain meat and stir fry in the skillet until the pieces are browned and cooked through. Add back veggies and mix well. Bake portabello mushrooms at 350 until warm, about 8 minutes. Pile them with steak mixture, then cover in cheese sauce and bake fro another 10 minutes or until cheese sauce is bubbly and browned. Serve with chopped chives!

 

We expect all of the items listed above plus the following in our Family Boxes

 

Cilantro / Non-Local / 1 bunch

 

Carrot Ginger Lime Soup: Heat oil in a saucepan and add sliced onions, minced ginger and saute. Add diced carrots, vegetable stock, lime juice and cayenne and bring to a boil. Simmer for about 10 minutes and turn off heat and let sit covered for about 10 minutes. Blend until smooth and season to taste. Heat again and top with avocado, sliced radish, diced apple, chopped cilantro and black pepper.

 

We expect the following in our Fruit Boxes

 

Granny Smith & Gala Apples

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.

 

Tangelos

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.

 

Danjou Pears

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.

 

Pineapples

Fresh pineapple is quite perishable & bruises easily. It will ferment if kept at room temperature for too long. If storing at room temperature, use within two days. You can extend the lifespan to three to five days by refrigerating the whole pineapple in a perforated plastic bag. Once trimmed and cut, be sure the pineapple is covered in juice in an airtight container, refrigerate and use within five to seven days. Let the fruit return to room temperature before eating to improve flavor.

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