We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Edamame / Harmony Valley Viroqua, WI / 8-16 oz
Sweet & Spicy Glazed Edamame: Boil edamame in pod in salted water until tender for about 5 minutes. Mix soy sauce, water, rice vinegar, brown sugar and red pepper flakes and whisk until combined. Heat oil in a small pan and add grated ginger and garlic and cook for 1-2 minutes. Add soy sauce mixture and cook until it reduces. Add cooked edamame to glaze and toss thoroughly before serving.
Purple Carrots / Tempel Farm Old Mill Creek, IL / 1-2 lbs
Zesty Spiced Carrots: Preheat oven to 400F and drizzle carrots with olive oil and sprinkle with za’atar and salt. Toss well with tongs or your hands and roast for 20-30 minutes or until tender. Toss with chopped fresh cilantro, sesame seeds and lime zest and juice just before serving.
Dancer Eggplant / Harmony Valley Viroqua, WI / 1-2 each
Eggplant Caponata: Cut eggplant into cubes and combine with olive oil, diced red pepper, oregano and red pepper flakes in a pan and saute until eggplant browns. Add minced garlic, diced onion, fresh basil, parsley and mint and saute until herbs have wilted. Add in diced tomatoes, capers, olives and apple cider vinegar until veggies are soft and are sauce-like. Season to taste and serve on toasted crusty bread with ricotta cheese.
Yellow Onions / Springdale Farm Plymouth, WI / 1-2 lbs
Caramelized Onion Butter: Melt butter in a skillet and add sliced onions with a little sprinkling of sugar. Cook for 18-20 minutes or until golden brown and soft. Add onions and more solid butter to a food processor and blend until well combined. Transfer to a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm. Serve on toast or with corn on the cob.
Chard / Springdale Farm Plymouth, WI / 1-2 bunches
Garlic Chard: Boil water and add chard stems, cooking until tender, about 3-5 minutes. Add green leaves of chard and boil for about 2 minutes. Drain and set aside. Saute minced garlic in olive oil with crushed red pepper for a couple minutes, then add the drained chard and cover. Sauted until tender and heated through, then season with salt and drizzle with olive oil and shaved parmesan for serving.
We expect all of the items listed above plus the following in our Single Boxes
Flat Parsley / Harmony Valley Viroqua, WI / 1 bunch
Mint & Parsley Savory Cake: Combine parsley and mint in a blender and process until a paste forms. Steadily drizzle in olive oil until paste become looser and stringy. Combine 2 cups flour, 1 1.5 Tbsp cornstarch, 2 ¼ tsp salt and 1 ½ tsp baking powder and set aside. Whip 4 eggs in a mixer with 1 2/3 cups sugar then add herb-oil mixture. Add in flour mixture until just combined then refrigerate for 6-24 hours (to keep the color). Bake in a greased cake pan at 350F for about 12-18 minutes or until a fork comes out clean. Cool and serve with butter and tea!
Green Peppers / Springdale Farm Plymouth, WI / 1-2 each
Chicken Fajita Quesadilla: Slice onions and peppers into long strips and set aside. Season strips of chicken breast with chili powder, cumin, coriander, salt and pepper and cook in a skillet with olive oil until slightly charred and cooked through, then remove, wipe skillet and add peppers and onions with more seasoning. Add chicken back in skillet and warm through. Place fajita mix into flour tortilla and top with shredded cheese and another tortilla. Cook in skillet until tortilla is crispy and cheese is melted, then slice and serve with salsa and sour cream.
Red Radishes / Harmony Valley Viroqua, WI / 1 bunch
Fruity Radish Salad: Cut mango, radish and cucumber into a fine dice and mix with lime juice and salt and chopped cilantro. Feel free to sub out mango for peach or nectarine and add other fun summer produce like corn, jalapeno, cantaloupe or watermelon for extra flavor. Serve as a salsa or a side salad.
We expect all of the items listed above plus the following in our Double Boxes
Cucumbers / Springdale Farm Plymouth, WI / 2 each
Simple Cucumber Noodle Salad: Seed and cut cucumbers into matchsticks or spiralize. Combine chopped challots with olive oil, vinegar, and salt and toss with cucumbers and ribbons of basil. Serve for a cool refreshing side dish.
We expect all of the items listed above plus the following in our Family Boxes
Slicing Tomatoes / Springdale Farm Plymouth, WI / 2 each
Loaded Egg Sandwich: Fry an egg to desired done-ness. Toast bread rolls and set aside. Grate a carrot and mix with mayo. Spread carrot mixture on bread, then sliced gouda cheese, a large slice of tomato and finish with the egg and a sprinkling of salt and pepper. Serve immediately for a simple breakfast or even dinner meal.
Fennel / Harmony Valley Viroqua, WI / 1 each
Radish-Fennel Salad: Combine thinly sliced radishes with thinly sliced fennel bulb and thinly sliced avocado and drizzle with olive oil and lemon juice. Make a whipped feta dressing with feta cheese, greek yogurt, olive oil, balsamic, and white pepper combined in a blender. Process until smooth then drizzle over veggies and finish with a sprinkle of sumac.
We expect the following in our Fruit Boxes
Peaches & Red Heart Plums
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 apricots are 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, peaches will keep fresh for about 5 to 7 days.
Blueberries & Raspberries
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.
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