We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Lettuces / PrariErth Atlanta, IL / 1 head
Green Salad with Miso-Ginger Dressing: Chop lettuce and toss with chopped green beans, sliced avocado, fresh chopped broccoli, thinly sliced asparagus and sliced fennel. Combine miso, grated ginger, honey, olive oil, lemon juice and water in a blender and blend until well incorporated. Toss dressing with salad and top with pumpkin seeds and hemp hearts.
Green Kale / Melvin Yoder Southwest, WI / 1-2 bunches
Kale & Sweet Potato Frittata: Dice onion, garlic and red pepper and saute in olvie oil in a skillet for a few minutes. Add wedges of sweet potatoes and cook until tender, then add sliced mushrooms. Roughly chop kale and add to the veggies, toss until wilted. Season with salt and pepper and transfer to a bowl. Whiske eggs and add some milk, salt and pepper until combined. Grease the pan again and add back the vegetables. Pour eggs over the veggies and gently mix over medium heat. Once sides begin to set, bake at 350F for 10-15 minutes or until frittata is puffed up. Garnish with chives and serve with a fresh salad!
Green Zucchini / Stoltzfus Southwest, WI / 1-2 each
Healthy Moist Zucchini Bread: Combine 1 cup of all purpose flour, ½ cup of wheat flour, ½ tsp of baking powder, cinnamon and nutmeg and ½ tsp of salt and whisk together. In a separate bowl combine 1 egg, ½ cup Greek yogurt, ½ cup melted coconut oil, ½ cup honey, 2 Tbsp Brown sugar and 1 tsp of vanilla and mis well until full combined Fold in flour mixture and mix, then pour into a greased loaf pan. Bake for 45 minutes at 350F or until cooked through, then let cool before serving!
Red Potatoes / Rose Farm, KY / 1-3 lbs
Ultimate Potluck Salad: Hard boil eggs, cool, peel and chop into bite sized pieces. Boil quartered red potatoes until tender and combine with eggs and chopped fresh broccoli, sliced green onions and fresh (or frozen) peas. Whisk together mayonnaise, honey mustard, lemon juice, white vinegar, paprika, salt and pepper. Toss dressing with the veggies and eggs and let chilli n the fridge for at least 1 hour before serving.
Thyme / Smits Farm Chicago Heights, IL / 1-2 lbs
Tangy Thyme Butter Trout: Pat trout fillets dry and season with salt and pepper on all sides. Heat olive oil in a skillet and add fish filets skin side down. After 5 minutes, flip and continue to cook for another 2 minutes. Remove and let rest loosely covered by foil. Combine lemon juice and fresh thyme sprigs to a skillet and bring to a boil over medium heat, cooking until reduced by half. Remove thyme sprigs and add butter to the pan until slowly melted, adding more a little at a time. When sauce is silky, serve over the trout with a side of rice or vegetables.
We expect all of the items listed above plus the following in our Single Boxes
Green Beans / Bieler Farm Southwest, WI / 1 lb
Tempeh & Green Beans: Halve cherry tomatoes. Sliced green onions, mince garlic and slice green beans. Cut tempeh into bite size cubes. Combine soy sauce, tomato sauce, chili sauce, brown sugar and a little water and mix until smooth. Lightly saute the tempeh and green beans and set aside. Next, saute green onions, garlic, and tomatoes. After tomatoes begin to release juices add back the tempeh and green beans and the sauce and simmer until beans are cooked and sauce has reduced.
Red Beets / Bieler Farm Southwest, WI / 1 bunch
Red Smoothie: Peel the beet and carrot and cut into chunks. Mix with banana, strawberries, grated ginger, agave syrup, protein powder of your choice, lemon juice and a little water in a blender and mix until fully combined and pureed. Serve for a tasty and healthy start to the day!
We expect all of the items listed above plus the following in our Double Boxes
Salad Mix / Stoltzfus Southwest, WI / 1-2 each
Minted Goat Cheese Salad: Chop an onion and saute with olive oil until golden. Blanch fresh broad beans and fresh peas in boiling water, then dunk in ice water. Toss salad mix with onion, beans, peas, lemon zest, lemon juice and fresh mint. Crumble in goat cheese and drizzl with olive oil. Season with salt and pepper and top with toasted almonds and a poached egg for a fully nourishing meal!
Snap Peas / Hidden Spring Southwest, WI / 8 oz
Ginger Snap Pea & Mushroom Stir Fry: Saute snap peas with olive oil, ginger and garlic for a few minutes or until bright green. Add sliced mushrooms, salt and pepper and stir until fully cooked. Serve as easy side dish to your favorite protein.
We expect all of the items listed above plus the following in our Family Boxes
Garlic Scapes / Harmony Valley Viroqua, WI / 1 bunch
Sausage & Scapes on the Grill: Toss whole small potatoes or halved potatoes with olive oil and kosher salt then put on hot grill. Drizzle scapes with olive oil and salt and set aside. Once potatoes are grilled on each side, add back to the bowl with the olive oil and salt and toss again with vinegar, lemon juice and mustard. Grill Italian Sausage until cooked through then set aside. Finally add scapes to the grill and cook until charred on each side, but still bright green, only a minute or so. Arrange the scapes, sausage, and potatoes on a plate and garnish with fresh parsley for a delicious seasonal meal!
Vine-On Tomatoes / Mighty Vine Roselle, IL / 1 cluster
Simple Tomato Basil Salad: Slice tomatoes into wedges and toss with kosher salt. Heat olive oil in a pan and saute onions and garlic over medium heat until golden. Combine vinegar, basil and black pepper. Drain tomato and salt mixture and toss tomatoes with vinegar mixture, onions and garlic and season to taste. Serve immediately or let marinate in the fridge.
We expect the following in our Fruit Boxes
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.
Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.
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.
Pink Lady 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.