Fresh Picks Recipes for the Week of 6.27
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Post By Irv Cernauskas
Jun. 25. 2016
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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

 

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.

 

Cherries

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.

 

Black 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 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.

Fresh Picks Recipes for the Week of 6.20
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Post By Irv Cernauskas
Jun. 16. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

New Red Potatoes / Rose Farms, KY / 1-2 lbs

 

Spring Potato & Cabbage Salad: Halve potatoes and bring to a boil in cold salted water. When potatoes are almost done, add chopped broccoli and cook until potatoes are tender and broccoli is bright green and crisp. Drain and transfer to a large bowl. Shred purple cabbage and add with fresh or frozen peas to the potatoes. Mix Greek Yogurt, Dijon mustard and chopped dill together and season with salt and pepper. Mix dill sauce into potatoes and toss carefully. Crumble in feta cheese and top with finely chopped chives.

 

Gold Bar Zucchini / Stoltzfus, WI / 1-3 each

 

Simple Squash with Basil: Slice zucchini into thin rounds and heat olive oil in a skillet. Add the squash to the pan and cook on medium for 5 minutes or until squash is tender. Season with salt and pepper, toss and remove. Top with freshly topped basil, toasted pine nuts and grated parmesan for a perfectly delicious  and simply prepared summer squash dish!

 

Garlic Scapes / Harmony Valley Viroqua,  WI / 1 bunch

 

Garlic Scape infused Oil: Blend roughly chopped garlic scapes with oil until thoroughly processed. Drizzle on pizza, flatbreads, stir fries or use with sautéed veggies for a delicious fresh and garlicky flavor.

 

Spinach / Blue Moon Urbana, IL / 8-16 oz

 

Leeks, Chicken & Spinach with Creamy Wine Sauce: Dry chicken thighs and season all sides with salt and pepper. Heat olive oil in a skillet and add chicken in a single layer, skin side down. Cook until deeply golden. After about 5-7 minutes flip and brown the other side for about 5 minutes. Remove and set aside. Add sliced mushrooms to the skillet and cook until brown on one side, then toss and add sliced leeks cooking until leeks are soft. Add minced garlic and cook another 30 seconds before deglazing the pan with white wine. Add lemon zest, fresh thyme, mustard, chicken stock and cream once liquid has reduced by half. Return chicken to the pan and simmer, uncovered until cooked through, for about 15-25 minutes. Turn in sauce for a few minutes, checking the liquid level and adding more stock as needed. When cooked through, add spinach and gently stir in, until wilted. Serve warm, spooning extra sauce over the chicken.

 

Carrots / Blue Moon Urbana, IL / 1-2 lbs

 

Sweet Roasted Carrots: Peel and halve carrots lengthwise & widthwise. Combine with olive oil, honey, salt and pepper and toss to coat. Spread out on a baking sheet and bake for 30 minutes at 400F or until tender. Let cool and serve as a delicious and simple side dish.

 

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

 

English Peas / Mick Klug Farm St. Joseph, MI  / 1 pint

 

**Very Perishable** Peas should be refrigerated and used within 1-3 days

Cacio e Pepio with Peas: Bring water to a boil and salt heavily. Add fresh peas to the water and boil for 1-2 minutes or until bright green and floating. Skim and dunk in ice water immediately. Add spaghetti to the boiling water and cook until al dente, then drain water, reserving the pasta water. Melt butter in a skillet and add black pepper, then add some of the pasta water and bring to a boil. Finally add back the pasta and grated parmesan and pecorino romano. Stir until cheese is melted and pasta is evenly coated in the creamy sauce. Combine a third of the peas with sour cream and some of the pasta water in a blender and process until smooth, then season with salt. Serve the pasta over a circle of the pea puree, with the rest of the peas mixed into the pasta. Finish with more cheese and black pepper.

 

Cilantro  / Harmony Valley Viroqua,  WI / 1 bunch

 

Creamy Cilantro Chimichurri: Combine cilantro, minced garlic, diced onion, lime juice, water, minced jalapeno, and salt in a blender and blend until smooth. Slowly drizzle in olive oil or avocado oil, until it begins to emulsify. Serve over tostones, as a zesty salad topping, or with grilled meats or tofu.

 

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

 

Kohlrabi / Parrfection Hillsboro, WI / 1 each

 

Simple Kohlrabi Salad: Whisk together lemon juice with Dijon mustard, and olive oil. Season with salt and pepper. Peel kohlrabi and shallot and slice thinly. Toss dressing with veggies and garnish with parsley leaves.

 

Lacinato Kale  / Driftless Organics Soldiers Grove,  WI / 1 bunch

 

Crunchy Kale Sesame Salad: Whisk olive oil, sesame oil, soy sauce and crushed garlic together. Toss chopped kale and coconut flakes in a large bowl and toss well with the oil mixture and the sesame seeds. Spread the kale across baking sheets and bake for 12-18 minutes at 350F or until the mixture begins to crisp on the edges. Add more dressing if needed, or mix in brown rice, quinoa, farro, or another whole grain for added body. Serve warm and enjoy!

 

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

 

 

Purple Scallions  / Harmony Valley Viroqua,  WI / 1 bunch

 

Charred Scallions: Trim scallions and preheat the grill to medium high. Coat scallions in olive oil and then place on grill, turning as needed for about 3-5 minute or until char marks appear. Let sit for about 5 minutes, then serve topped with feta or goat cheese, with fresh herbs, or romesco sauce and toast for a versatile and colorful vegetable side dish.

 

Cherry Tomatoes / Stoltzfus, WI / 1 pint

 

Fresh Spring Salad: Chop romaine lettuce, and toss with sliced fennel, cherry tomatoes, fresh peas, and avocado. Combine mint, basil, lemon juice, lemon zest, Dijon mustard, garlic clove, white wine vinegar, honey, salt, pepper and olive oil in a food processor until smooth. Toss salad with the dressing and serve!

 

Romaine Lettuce / PrariErth Atlanta, IL / 1 bunch

 

Grilled Romaine with Bacon & Lemon: Heat grill to medium high. Mix mayonnaise, lemon zest, lemon juice, minced garlic, salt, and pepper and refrigerate until ready to use. Cook bacon until crisp, then cool and chop. Cut romaine in half, lengthwise and brush with olive oil. Place cut side down on the gill and cook for 4-5 minutes, turning occasionally until lightly charred. Remove and drizzle with the creamy lemon dressing, the bacon crumbles and shaved parmesan.

 

We expect the following in our Fruit Boxes

 

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.

 

Cherries

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.

 

Packham 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.

 

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.

Fresh Picks Recipes for the Week of 6.13
0

Post By Irv Cernauskas
Jun. 11. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Asparagus / Mick Klug Farm St Joseph, MI / ½-1 lb

 

Green Curry with Asparagus: Heat olive oil in a pan and add minced garlic, then trimmed asparagus, chopped proccoli and salt. After about 2 minutes add green curry paste and stir in. Add coconut milk, vegetable broth, minced ginger, soy sauce, sugar, cooked chickpeas and green peas and mix well. Simmer for about 10 minutes, or until veggeis are tender. Stir in lime juice and serve on top of rice with cashews and fresh basil.

 

Garlic Scapes / PrairiErth Atlanta, IL / 1 bunch

 

Dill & Garlic Scape Spread: Combine fresh dill and garlic scapes in a food processor and mix until finely chopped. Add goat cheese, salt, pepper and pulse until smooth and well combined. Refrigerate until ready to use, then spread on crackers, bread, or serve with fresh veggies.

 

Crimini Mushrooms / River Valley Burlington,  WI / ½-1 lb

 

Mushroom Burrata Crostini: Slice a baguette and brush with olive oil and toast in a 400F oven until lightly browned. Hea olive oil in a skillet and saute shallot and garlic. Add sliced mushrooms, minced thyme, salt, pepper and saute for 3-4 minutes until browned and liquid is mostly evaporated. Remove and let cool. Place arugula on the baguette slice, then top with mushrooms, burrata, olive oil and a sprig of thyme.

 

Lettuce / PrairiErth Atlanta, IL / 1 bunch

 

Veggie Lettuce Wraps: Warm black beans and add cumin, chili powder, salt and pepper. Peel and dice sweet potatoes and toss with olive oil and salt and pepper. Roast in a 425F oven  and then remove and set aside. Assemble lettuce wraps with beans and potatoes on the bottom and then top with chopped radishes, chopped pineapple, diced avocado, sliced jalapeno, sliced red pepper and minced cilantro. Mix soy sauce, sweet chili sauce and lime juice and drizzle over the top!

 

New Red Potatoes / Daniel Horning, KY / 1 lb each

 

One Pan Garlic Chicken & Potatoes: Halve potatoes and spread on a baking sheet. Combine melted butter, lemon juice, minced garlic, minced parsley, grated Parmesan and dried rosemary. Pour the butter over the potatoes and toss with salt and pepper. Place chicken thighs on the baking sheet and season with salt and pepper and brush more butter mixture on the chicken thighs. Bake 400F for 25-35 minutes until the potatoes are tender and the chicken and cooked through.

 

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

 

Collards / Harmony Valley Viroqua,  WI / 1 bunch

 

Vegan Beans & Greens: Heat olive oil in a pan and add chopped onion and salt. Once onion is soft add minced garlic, paprika and salt and toss for 2 minutes in the pan. Add chopped collards and vegetable broth. Cover and let the greens wilt, then reduce and cook over low heat for 10 minutes, then add pinto beans, red pepper and season to taste. Combine tahini, water, lemon juice, salt, minced garlic and pepper and whisk well. Serve greens and beans with tahini dressing and over rice or toast for a simple and  nourishing meal!

 

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

 

Hakurei Turnips  / Harmony Valley Viroqua,  WI / 1 bunch

 

Parmesan and Butter Roasted Turnips & Radishes: Halve radishes and turnips and toss with melted butter, cayenne, black pepper and parmesan. Spread seasoned veggies on a baking sheet and bake for 20 minutes at 425F. When golden and beginning to char, remove and sprinkle with kosher salt and serve with melted butter mixed with garlic powder.

 

Dill / Harmony Valley Viroqua,  WI / 1 bunch

 

Creamy Cucumber Dill Salad: Combine plain Greek yogurt, chopped dill, olive oil, honey, Dijon mustard, salt and white pepper. Pour over sliced cucumbers and cover and place in the fridge for at least 2 hours. Once flavors are melded, serve cool.

 

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

 

Baby Bok Choi  / Harmony Valley Viroqua,  WI / 1 bunch

 

Burmese Fried Rice: Heat oil in a wok and add turmeric, then diced shallots, ginger and garlic. Add cooked white rice and stir. Add green peas, salt, sliced scallions and cook until rice is heated through, then remove from pan. Slice bok choi in half and sear on each side in the same pan. Finish by tossing with soy sauce. Serve bok choi on top of the rice with cilantro, and red pepper flakes.

 

Arugula  / Harmony Valley Viroqua,  WI / 1 bunch

 

Rocket Sandwich: Combine mayo with lemon juice and pepper. Slice a baguette lengthwise and spread the mayo on the bread. Top with arugula, prosciutto, sliced avocado, shaved parmesan and drizzle with olive oil and lemon juice.

 

Cherry Tomatoes / Parrfection Hillsboro, WI / 1 pint

 

Simple Tomato Salad: Combine cherry tomatoes, cilantro, queso fresco, olive oil, lemon juice and pepper and stir well. Serve alongside your favorite grilled meat or vegetables.

 

We expect the following in our Fruit Boxes

 

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.

 

Nectarines & Peaches

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, fruit will keep fresh for about 5 to 7 days.

 

Abate Fetel 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.

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