Fresh Picks Recipes for the week of 6.26
0

Post By Irv Cernauskas
Jun. 24. 2017
Print Friendly and PDF

We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size) 


Yellow Squash / Flint Ridge, IA / 1-3 each

 Basil Mint and Squash Salad: Spiralize or peel squash into ribbons. Slice celery, mint and basil and combine with squash, lemon juice, olive oil, lemon zest, cumin, red pepper flakes and salt and pepper. Toss well and top with fresh mint for garnish before serving.


Red Beets / Flint Ridge, IA / 1 lb

Roasted Beets over Parmesan Polenta: Wrap whole beet roots in foil and drizzle in a mixture of honey, balsamic vinegar, salt and pepper before wrapping them. Roast for 1-1 ½ hours at 400F or until tender. Let cool, then remove the skins and reserve any juice from the foil. Dice beets and set aside. Heat olive oil in a saucepan and add sliced onion, sautéing until transclucent. Add vegetable broth, water and salt and bring to a boil. Reduce heat and add polenta, stirring until mixture is thick and creamy. Add in shredded parmesan and taste for seasoning. Divide polenta into bowls and top with diced beets, parmesan and microgreens. Finish with the reserved juices and serve!


Collards / Flint Ridge, IA / 1-2 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!


Scallions / Springdale Plymouth, WI / 1 bunch

Simple Couscous: Saute minced shallot and garlic with lemon zest and a pinch of cayenne until fragrant then add dry couscous and toast briefly. Add water and vegetable broth to the pot and cook until boiling. Remove from heat when it begins to boil and cover to steam until couscous is fully cooked. Chop fresh tomato and scallion and mix in with the couscous along with olive oil and lemon juice. Season with salt and pepper before serving!


Cucumber  / Flint Ridge, IA / 1-2 each

Spiralized Sesame Cucumber Salad: Spiralize cucumber or peel into long strips. Drain, pat dry and combine with sesame oil and rice vinegar. Season with salt, pepper and lime juice. Serve alongside your favorite grilled fish or plant based protein for a light and healthy meal.


Parsley / Springdale Plymouth, WI / 1 bunch

Easy Green Shakshuka with Rice: Combine cilantro, parsley, garlic, jalapeno, salt, water, olive oil, lime juice and pistachios in a blender until fully combined into a paste. Add the sauce to a skillet and add dairy or non-dairy milk and stir until well combined. Bring to a simmer for a few minutes adding more milk as needed to thin out. Season to taste then turn heat to low and crack eggs into the sauce, leaving space between them all. Cover and let sit for 10 minutes or until eggs are done to your liking. Scoop out and serve over rice when ready!

 

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


Spinach /Blue Moon Urbana, IL  / 8 ounces

 Bacon-Spinach Pasta: Cook bowtie pasta al dente, then drain and set aside. Cook bacon until cooked through but not crispy. Saute shallots, garlic and red pepper flakes with bacon until shallots are translucent. Add chicken broth to the pan and bring to a boil, then reduce heat and add spinach. Once spinach is slightly wilted, remove from heat and pour mixture over the pasta. Stir well and season with salt and pepper for a tasty and simple pasta dish.

 

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


Cherry Tomatoes  / Springdale Plymouth, WI / 1 pint

Italian Lentil Salad: Slice red onion and halve tomatoes. Place in a baking pan  with halved and seeded red peppers and toss with olive oil and salt. Roast for 20 minutes at 375F. Remove tomatoes and onions but continue to roast peppers until skin is black and wrinkled. Once done, cover peppers and let cool. Slip skins off, dice and toss with onions, tomatoes, olive oil, salt and cooked lentils.


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!

 

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


Broccoli  / Non Local  / 1 bunch

Tangy Broccoli Salad: Combine buttermilk, lime juice, mint leaves, agave and salt and pepper in a blender and blend until smooth. Slice broccoli into florets and flash steam just for a few minutes until tender crisp. Slice grapes, mangoes, cucumber and combine with broccoli in a bowl. Add sliced grilled chicken breast if desired and finish with the buttermilk dressing

 

We expect the following in our Fruit Boxes


Nectarines

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.


Cantaloupe

Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.

 

 Red Grapes

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.

 

Limes

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.


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.

 

 

Fresh Picks Recipes for the Week of 6.19
0

Post By Irv Cernauskas
Jun. 16. 2017
Print Friendly and PDF

We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

Kohlrabi / Stateline Produce, IA/ 1-3 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.

 

New Red Potatoes / Rose Farms, KY / 1-3 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.

 

Garlic Scapes / Windy Prairie, IN / 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.

 

Celery / Springdale Plymouth, WI / 1-2 heads

 Chicken Waldorf Salad: Cook chicken breast and cut into bite  size pieces. Toast walnuts until golden, then set aside. Whisk together Greek yogurt, minced garlic, honey, Dijon mustard, apple cider vinegar, thyme, salt, and white pepper. When creamy, toss the dressing with a chopped granny smith apple, chopped celery, halved grapes, the toasted walnuts and raisins.  Serve over leafy greens or in a lettuce cup for a simple and nutritious lunch or snack.

 

Romaine Lettuce / Windy Prairie, IN / 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 all of the items listed above plus the following in our Single Box

Zucchini / Springdale, WI / 1-3 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.

Salad Mix  / Blue Moon, IL / 6 oz

 Watermelon & Feta Salad: Combine balsamic vinegar, olive oil, mustard, maple syrup, garlic powder and salt and pepper in a blender and blend until completely combined. Slice watermelon into chunks and toss with the salad mix and blueberries. Top with crumbled feta and the vinaigrette.

 

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

 Cucumbers / Springdale, WI / 2 each

Authentic Greek Salad: Chop tomatoes’, onion, and cucumber into bite size pieces. Mix together with whole Kalamata olives, red wine vinegar, and olive oil. Top with a block of feta cheese and sprinkle with dried oregano. Drizzle with more olive oil and serve!

 

 

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

Arugula / Springdale, WI / 1 bunches

Grilled Butternut Sandwich with Ricotta: Combine ricotta with fresh chopped basil, chives, garlic, olive oil, salt and pepper and set aside. Slice butternut squash into rounds and peel. Heat a grill or grill pan and brush sliced squash with olive oil salt and pepper. Grill each slice of butternut until char marks appear and the squash is soft. Slice large French roll bread and brush the center with olive oil. Toast lightly. Spread ricotta on each side of the bread and add the grilled squash, arugula and drizzle with balsamic. Serve warm for a tasty veggie sandwich!

 

Mint/ Smits Farm, IL/ 1 bu

Refreshing Mojitos!  Place 10 mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and 2 tbsp sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the 1.5 fl oz rum over the ice, and fill the glass with ½ cup club soda.  Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

 

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.

 Bartlett 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.

 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.

Blueberries

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. 

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, peaches and plums will keep fresh for about 5 to 7 days.

 

 

 

 

 

Recipes for the Week of 6.12
0

Post By Irv Cernauskas
Jun. 10. 2017
Print Friendly and PDF

We expect the following Vegetables in our Veg/Fruit Mini Boxes

Cauliflower / Non Local / 1 each

 Chicken and Brown Butter Rice Bowl: Whisk together sumac, olive oil, salt and pepper and transfer to a plastic zip-loc bag. Add chicken breast to the bag and coat well, then let marinate for at least 30 minutes. Grill the chicken breast until cooked through. Steam cauliflower until tender. Melt butter in a pan and add sliced almonds. Let toast for a few minutes until browning. Add garlic, then take the pan off the heat and stir in lemon juice. Season with salt and drizzle over a bowl of cooked white rice, cauliflower, and sliced grilled chicken.

 

Crimini Mushrooms  / River Valley Burlington, WI / ½ lb

 Miso- Coconut Roasted Mushrooms: Combine miso, coconut milk, and coconut oil and whisk well. Toss whole mushrooms with the mixture until well coated. Transfer mushrooms to a baking sheet and roast for 20-25 minutes at 425F . Serve sprinkled with fresh cilantro and paprika and serve warm.

 

Lettuce / Windy City Harvest, IL / 1 each

Oil-Free Black Bean Lettuce Wraps: Dice red onion, red and green bell peppers, and saute with minced garlic and a few tablespoons of water until softened. Add cumin, black beans and chipotle powder. Stir in lime juice and slightly mash the beans. Serve in lettuce cups topped with avocado and chopped cilantro.

 

Green Kale / Flint Ridge, IA / 1-2 bunches

 Simple Kale Salad: Tear kale from stems and chop into small strips. Grate parmesan and set aside. Combine lemon juice, Greek yogurt, garlic truffle oil, olive oil, salt and pepper and whisk until smooth. Add parmesan to the kale and toss with the dressing, massaging gently with hands until kale is dark green. Let sit for about an hour, then serve cold as a great side dish.

 

 Cilantro  / Springdale Plymouth, WI / 1 bunch

 Creamy Green Ginger Dressing: Combine coconut milk, peeled and pitted avocado, olvie oil, de-stemmed cilantro, peeled ginger, salt, pepper and lime juice in a blender. When creamy, remove and use for a cooling sauce over salad, grain bowls, or with spring rolls.

 

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

Scallions  / Springdale, WI / 1 bunch

Buttermilk Scallion Dressing: Combine avocado, buttermilk, water, white wine vinegar, parsley, dill, chopped scallion, garlic, salt and pepper in a blender and process until smooth. Serve over a fresh summer salad!

 

Vine on Tomatoes  / Mighty Vine, IL / ~1b

 Garlic Basil Tomato Chicken Bake: Combine red wine vinegar with olive oil, coarse salt, red pepper flakes, cracked black pepper, crushed garlic cloves and chopped fresh basil.  Add chicken breasts and marinate for 1-2 hours in the refrigerator. Oil the casserole dish and add halved tomatoes, basil stalks, olive oil and salt and pepper. Nestle the chicken breasts into the tomatoes and add the crushed garlic from the marinade. Cover with parchment paper and bake for 35-40 minutes at 400F or until the chicken is cooked through. Add mozzarella on top of each breast and broil for about 1 minute or until cheese melts. Serve topped with fresh basil and salt and pepper.

 

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

 

Red Radishes / Green acres, IN / 1 bunch

 Maple Mustard Drumsticks with Radishes: pat chicken drumsticks until dry and season with salt and pepper. Arrange on an oiled baking sheet. Trim radishes and halve the larger ones. Toss with olive oil and place on sheet with chicken. Bake for 15 minutes at 375F. Mince garlic and smash into a paste, then combine with maple syrup, mustard, salt and olive oil. Brush the chicken and radishes with the sauce and roast for another 15-20 minutes. Remove pan when chicken is cooked through and sprinkle with chopped tarragon. Serve hot as a simple one pan meal!

 

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

Cucumbers / Springdale, WI / 2 each

Authentic Greek Salad: Chop toamtoes, onion, and cucumber into bite size pieces. Mix together with whole Kalamata olives, red wine veingar, and olive oil. Top with a block of feta cheese and sprinkle with dried oregano. Drizzle with more olive oil and serve!

 

Salad Mix  / Springdale, WI/ 6 oz

 Watermelon & Feta Salad: Combine balsamic vinegar, olive oil, mustard, maple syrup, garlic powder and salt and pepper in a blender and blend until completely combined. Slice watermelon into chunks and toss with the salad mix and blueberries. Top with crumbled feta and the vinaigrette.

 

We expect the following in our Fruit Boxes

Green Grapes

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.

 

Fuji 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.

 

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

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.

Cantaloupe

Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.

Showing 1 - 3 of 687