We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Zucchini / Non-Local / 1-2 each
Zucchini & Feta Quinoa Salad: Cook quinoa according to package directions and set aside to cool. Slice zucchini into thick slices and toss with olive oil, salt and pepper. Grill the slices on each side until softened and charred. Combine grilled zucchini with quinoa, cooked green peas, sliced spring onions and chopped parsley. Dress with olive oil, lemon juice and salt and pepper and finish with crumbled feta for a light and healthy dish.
Sweet Potatoes / Green Acres North Judson, IN / 1-3 each
Morroccan Sweet Potatoes: Peel and slice potatoes into wedges and roast at 400F with olive oil until tender-crisp. Let cool. Combine olive oil, lemon juice, garlic powder, coarse salt, pepper, cumin, chili powder and chopped parsley and whisk until thoroughly combined. Toss the potatoes with the dressing until coated then serve as a tasty side dish!
Portabella Mushroom / River Valley Burlington, WI / ½-1 lb
Southwest Mushroom Wrap: Saute sliced mushrooms and corn kernels with olive oil and garlic. Combine mayonnaise with lemon juice, pepper, cumin and chili powder and season to taste. Spread spiced mayo on a whole wheat tortilla, then add mushroom mixture, sprinkle with shredded cheddar cheese, chopped red onion, chopped cilantro, and lettuce. Wrap tightly and serve with a side of tortilla chips for a fresh lunch option!
Rainbow Chard / Non-Local / 1-2 bunches
Wilted Chard with Raisins & Pine Nuts: Wash and dry chard and cut stems into small pieces and leaves into strips. Heat oil in a large pan and add stems and diced onion with salt, pepper and red pepper flakes. Saute for about 4-6 minutes then add leaves and a little bit of water to steam the greens. Plump raisins, by soaking in warm water for a few minutes. Then just before greens are done add raisins, pine nuts and a splash of balsamic vinegar. Season to taste and serve!
Green Boston Lettuce / Non-Local / 1 head
5-Layer Greek Dip: Make hummus in a food processor or use your favorite and in a large bowl or casserole dish add a generous layer of hummus. Combine greek yogurt with peeled, chopped and drained cucumber, garlic, chopped mint, vinegar, salt and pepper. Layer the tzatziki on top of the hummus. Add shredded lettuce and oregano on top of that. For the next layer combine chopped tomatoes, cucumber, roasted red pepper, green onion, Kalamata olives and red wine vinegar and add on top of the lettuce. For the final layer, crumble feta on top and serve with triangles of pita bread or chips.
We expect all of the items listed above plus the following in our Single Boxes
Broccoli / Non-Local / 1 bunch
Broccoli-Lemon Pasta: Toss chopped broccoli, sliced leeks, sliced lemon rounds and olive oil together and season with salt and pepper. Roast at 400F on a baking sheet for about 25 minutes, or until lightly browned. Cook a penne pasta al dente, drain and set aside. Combine vegetables with pasta and drizzle with olive oil, red pepper flakes and salt and pepper. Top with a sprinkle of parmesan or nutritional yeast for a simple but flavorful meal.
Mini Sweet Peppers / Non-Local / 1 pint
Brie & Sundried Tomato Bites: Trim stems from peppers and cut in half lengthwise, removing seeds. Slice brie cheese into small strips and place inside each pepper shell. Add sun dried tomatoes to each shell and sprinkle with basil, pepper and olive oil. Bake for 20-25 mintues at 375F or until cheese is melted. Serve as an easy veggie appetizer!
Garlic / Non-Local / 1 head
Vegetables and Eggs with Garlic Butter: Slice leeks, carrots and bell peppers and toss with snap peas. Melt butter in a skillet and add crushed garlic and salt. Stir well, then drizzle over the vegetables and mix well. Roast eht vegetables on a baking dish for 20-30 minutes or at 400F or until leeks begin to caramelize. Cook quinoa and toss with more garlic butter. Fry an egg for each serving, then assemble, with quinoa on the bottom, then roasted vegetables and topped with the egg and chopped parsley.
We expect all of the items listed above plus the following in our Double Boxes
Green Cabbage / Non-Local / 1 head
Cabbage & Peas with Turmeric: Heat oil in a skillet and add mustard seeds, cumin seeds, and saute until seeds crackel. Add red chili flakes and turmeric powder and toss. Add shredded cabbage and green peas and toss until fully coated with the seasonings. Once cabbage is soft, serve as an easy side dish with rice or bread.
Flat Parsley / Non-Local / 1 bunch
Buttery Noodles with Parsley & Garlic: Cook bow-tie pasta and drain. Brown minced garlic in butter and olive oil. Toss the butter sauce with the pasta and season with salt and chopped fresh parsley for a simple and kid-friendly dish.
We expect all of the items listed above plus the following in our Family Boxes
Vine On Tomatoes / Mighty Vine Rochelle, IL / 1 cluster
Ham, Parmesan & Tomato Tartine: Slice bread a ½ inch thick and set aside. Reduce balsamic vinegar in a pan, until syrupy, let cool, then transfer to container and set aside in the refrigerator. Brush both sides of bread with olive oil and grill or broil until golden. Mix together shredded parmesan and fresh ricotta and season with salt and pepper. Spread over bread and warm in the oven for another 2 minutes. Top with sliced tomatoes, fresh arugula and drizzle with balsamic reduction. Finish with sliced ham or prosciutto for a delicious and decadent snack or appetizer.
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.
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.
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.
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.