Fresh Picks Recipes for the Week of 5.23
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Post By Irv Cernauskas
May. 20. 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 / ½-2 lbs 


Zesty Dijon Asparagus: Bring water to boil and add lemon juice and salt. Add the trimmed asparagus, and cook for about 2-3 minutes or until bright green, then remove and dunk in ice water. Combine mayonnaise with Dijon mustard, honey, cumin, se salt, pepper and lime juice and whisk until smooth. Cook sliced shallot in olive oil. After about 1 minute add the Dijon sauce and toss until warm. Add the asparagus and coat in the dressing. Season with salt and pepper as needed and serve topped with slivered almonds.

 

Gold Potatoes / Igl Brothers Antigo, WI / 1-3 lbs

 

Loaded Lentil Potato Wedges: Cut potatoes into wedges and boil for a few minutes. Toss in  olive oil, salt, pepper and garlic powder and place on a baking sheet. Roast for 25-30 minutes at 450F, then flip and roast another 25 minutes. Remove when crunchy and golden. Boil lentils until perfectly tender, then season with salt, garlic and pepper. Layer potato wedges with lentils and goat cheese crumbles and finish with chives and cilantro. Whisk together Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon juice and olive oil until smooth. Serve drizzled on top of the potatoes or serve on the side as a dipping option.

 

Crimini Mushrooms / River Valley Burlington, WI / ½ lb

 

Meatless Mushroom Bourguignon: Slice mushrooms and place in a pot or dutch oven with olive oil and/or butter. Cook until mushrooms are seared, then remove and set aside. Lower the temperature and add more olive oil and slice onion, carrots, bell pepper, thyme and oregano and cook for about 10 minutes. Add slt and pepper and minced garlic and cook for a few more minutes. Pour in red wine and turn up heat. Cook until liquid has reduced by half. Add tomato paste and vegetable broth and stir well, bring to a boil, then reduce and let simmer for about 20 minutes. Add flour to the pot to thicken the sauce and stir again. Boil until desired consistency is reached, then serve warm over mashed potatoes or cooked pasta for a comforting meal.

 

Bunched Carrots / Non Local / 1 bunch

 

Turkish Carrot Yogurt Dip: Saute peeled and shredded carrots in a skillet with olive oil until carrots begin to soften. Add pine nuts and salt and reduce the heat, stirring occasionally or until the carrots are soft and browning and the pine nuts are golden. Stir in garlic and cook until fragrant, another minute or so. Set aside and let cool.  Stir in warm carrots to a bowl of Greek yogurt and season with salt. Drizzle with olive oil and serve as a great party pleaser or snack!

 

Red Beets / Non Local  / 1-2 lbs

 

Kale & Beet Pasta: Wrap washed beets in aluminum foil and drizzle with a little olive oil, salt and pepper. Bake for about 45 minutes at 425F or until easily pierced with a knife. Cool the beets, peel, and cube and add toa boil. Steam the kale just until wilted, then drain and add to the beets. Add grated parmesan, milk and minced garlic to a blender and blend until smooth. Cook pasta al dente and drain before adding to the bowl with the veggies. Toss pasta with the parmesan sauce and a few glugs of olive oil. Season with salt and pepper and serve hot!

 

Zucchini  / Non Local  / 1-2 each

 

Lasagna Boats: Slice zucchini lengthwise and scoop out the middle seedy part. Brush with olive oil and place in a casserole dish. Mix ricotta, egg and parsley in a bowl and add shredded mozzarella and parmesan. Brown ground beef in a skillet and drain grease. Combine with your favorite tomato sauce and stew until well mixed. Fill zucchini boats with cheese first, then meat mixture and cover with foil before baking. Bake for 30 minutes at 400F. Remove foil and sprinkle with mozzarella and bake for another 5 minutes or until cheese is melted. Serve warm topped with fresh parsley!

 

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

 

Red Peppers  / Non Local  / 1-2 each

 

Oven Pork Skewers: Cut pork shoulder or roast into 1 inch bite-size pieces and  combine with minced garlic, vegetable oil, fish sauce, honey, pepper, five spice powder and grated lemongrass. Mix well. Marinate for at least an hour, then slide onto skewers, alternating with chunks of zucchini, red pepper, and onion. Preheat oven to 375F and place skewers on a parchment lined baking sheet and brush with vegetable oil. Bake for about 20-25 minutes or until meat is cooked evenly on all sides, brushing with oil as needed to keep from drying out. Serve over rice or on their own as a delicious appetizer.

 

Garlic  / Non Local  / 1-2 each

 

Garlic Chutney: Soak dry red chilies and coriander seeds in water for at least 30 minutes then add to blender with 6-8 garlic cloves, lemon juice, salt, sugar, diced tomato and chopped cilantro leaves. Grind to a smooth paste, adding a little water at a time to get a smooth consistency. Heat mustard oil in a pan and add to the garlic paste. Store refrigerated and serve with roti!

 

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

 

Broccoli  / Non Local  / 1 bunch

 

Crispy Ginger Pork with Broccoli: Slice pork chops into strips and add in batches to a hot skillet with melted butter, making sure not to crowd them. Sprinkle with sea salt, pepper, garlic powder and ginger. When brown and crisp, flip and cook another 3 minutes. Transfer to a  bowl and set aside. Continue until all the pork is crisp.  Once the pork is finished, add soy sauce, lime juice, and fish sauce to the pan and whisk, simmering on low for about 10 minutes or until thick. Steam broccoli for about 5 minutes or until tender-crisp.  Toss broccoli, pork and sauce together in the pan and serve over rice with fresh cilantro, red pepper flakes and lime.

 

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

 

Parsley  / Non Local  / 1 bunch

 

Garlic Herb Paste: Chop up parsley and chives and peel garlic. Place in a food processor and blend until smooth paste forms. Add sea salt and olive oil to taste. Serve with omelets or scrambled eggs, or use as a marinade for meats, or mix into salad dressing or with softened butter to make an herb butter!

 

Green Cabbage / Non Local  / 1 each

 

Italian Coleslaw: Chop green and red cabbage into thin strips. Toss with shredded carrots, black pepper, minced garlic, salt, minced onions and toss. Add creamy Italian dressing and shredded parmesan and toss again. Refrigerate at least 20 minutes before serving for a deliciously flavorful and crunchy dish!


Fennel / Non Local  / 1 each

 

Orecchiette with Fennel and Sausage: Boil orecchiette until al dente. In a skillet, heated, with olive oil, brown Italian sausage and break it up as you cook it. Drain excess grease and set aside the sausage. Add fennel to the pan and saute for a few minutes before adding artichoke hearts and roasted red peppers. Return sausage and season with salt and pepper. Add Worcestershire sauce and deglaze with red wine. Reserve some of the pasta water and drain the rest.  Mix the pasta water with the sausage mixture and add olive oil and parmesan cheese until thoroughly mixed. Toss together with pasta and serve with more parmesan and fresh basil. 


We expect the following in our Fruit Boxes

 

Granny Smith  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.


Bananas

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.

 

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 & Apricots

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 peaches 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.

Fresh Picks Recipes for the Week of 5.16
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Post By Irv Cernauskas
May. 14. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Rhubarb /Viroqua, WI  / 1 bunch

 

Beef & Mushroom Curry with Rhubarb: Heat oil in a skillet and add cloves, bay leaf, peppercorns, and a cinnamon stick and toss until fragrant, about 2 minutes. Add chopped onions ad little salt and cook until caramelized. Add minced garlic and grated ginger and continue cooking, adding water as needed to prevent burning or sticking. Add chopped rhubarb and cook another 5 minutes, then add mushrooms and turmeric and paprika with salt. Cook until mushrooms begin to shrink. Add diced tomatoes with cumin, coriander and garam masala then bring to a boil and let tomatoes cook down. Once thickened, add ground beef and salt and cook until browned. Season to taste with salt and garam masala then serve over basmati rice and garnish with fresh mint, cilantro or yogurt and chutney!

 

Zucchini / Non-Local / 2 each

 

Cheesy Zucchini Tart: Slice the zucchini into long wide ribbons with a peeler and season with salt, pepper and lemon juice then set aside. Unroll puff pastry on a parchment paper lined baking pan and score a line along the edge of the pastry to create a 1 cm border with a knife. Prick the pastry with a fork and brush with melted butter. Crumble feta cheese and stir with sour cream and crushed garlic and salt. Spread feta mixture over the pastry and then arrange the zucchini ribbons on top. Brush the top with more melted butter then place in the oven and cook at 390F for 10 minutes, reduce heat to 340F and bake until golden and puffy.

 

Red Leaf Lettuce  / Non-Local / 1 head

 

Shiitake Tofu Lettuce Wraps: Combine soy sauce (or tamari) with vegetable broth, honey and corn starch in a jar and shake until well combined. Shred carrots, slice scallions, shiitakes and set asdie. Drain tofu and press well to extract water. Slice into 1 inch chunks and drain on paper towel. Heat a skillet and add coconut oil, then add mushrooms and tofu and let cook without stirring for 5-6 minutes. Add salt, pepper, and grated ginger and toss together. Cook for another 2 minutes then add the sauce and turn the heat down. Add carrots and scallions and toss. Remove from the stove and divide mixture into lettuce cups and sprinkle with sesame seeds.

 

Asparagus / Mick Klug Farm St. Joseph, MI / ½-2 lbs

 

Blackberry Grilled Asparagus: Skewer blackberries on a wooden skewer. Place the asparagus and the blackberries in a roasting pan and toss in vegetable or coconut oil.  Grill the asparagus first, searing on each side until tender and bright green, with slight char marks. Grill the blackberry skewers briefly, just until warm and the juice begins to release. Toast the slivered almonds and arrange each plate with the asparagus, blackberries and toasted almond and finish with a drizzle of olive oil and balsamic vinegar.

 

Sweet Potatoes / Green Acres North Judson, IN  / 1-2 each

 

White Sweet Potato Gnocchi: Bake whole sweet potatoes until tender, then cool, peel and mash flesh. Add ricotta chees, egg yolk, salt, nutmeg and pepper and mix well. Add flour a little at a time, stirring until a soft but workable dough forms. Roll into a long inch-thick roll and cut into pieces. Boil in batches in salted water until they float, then remove an drain. Serve with melted butter or pesto for an comforting nutritious dish!

 

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

 

Hakeuri Turnips  / Hans Bishop, WI / 8-16 oz

 

Miso Glazed Turnips with Soba Noodles: Combine black sesame seeds, tahini, soy sauce, rice wine, maple syrup and sesame oil in a blender and blend on high until well incorporated. Add water as needed to loosen the mixture, and set aside when smooth. Combine miso paste with maple syrup, rice wine vinegar and set aside. Heat coconut oil over medium and add quartered turnips, cooking on medium until just beginning to brown. Cook for another minute, tossing in pan, then add miso mixture and toss for a little longer until the liquid thickens and the turnips are glazed and fork tender. Cook soba noodles until tender and set aside. Chop turnip greenas and ad to the empty skillet with the remnants of the sauce, heating briefly. Toss the soba noodles with the black sesame dressing and top with the turnips and slightly wilted greens and finish with chopped scallions and sesame seeds.

 

 

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

 

Potted Parsley / Peterson Garden Project Chicago, IL / 1 pot

 

Window sill growing tips:

  • “Pot up” to an 8” pot by removing it gently from the plastic starter and inserting it with the soil it came in into organic potting soil.
  • Potted herbs need a sunny window with at least 6 hours of sun; southwest exposure is ideal.
  • Pinch plants often to keep plant bushy and healthy
  • If you detect an insect problem, spray the plant with tepid water or submerge it for 15 minutes. Organic insecticidal soap can be used for more severe infestations.

 

Herb Salad Dressing: Combine lemon juice, olive oil, mustard, honey, and salt and pepper and chopped fresh parsley and whisk well until combined.

 

Heirloom Chery Tomatoes / Non-Local  / 1 pint

 

Egg Toast with Tomato & Pesto: Heat butter and olive oil in a skillet and add sliced mushrooms and whole cherry tomatoes. Saute for 5-6 minutes, or until tomatoes are soft and mushrooms are golden, then remove and set aside. Whisk eggs in a large bowl and season with salt and pepper. Add eggs to the skillet and stir with a spatula until scrambled.  Toast thick slices of crusty bread then top with egg, mushroom and tomato mixture.  Serve drizzled with your favorite pesto for a simple but sophisticated breakfast.

 

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

 

Shiitake Mushrooms / River Valley Burlington, WI / ½ lb

 

One Pot Chicken & Rice: Combine soy sauce, oyster sauce, rice wine, miso, salt, sugar, sesame oil and ground pepper and whisk.  Toss in chicken thighs with sauce in a large bowl. Add rice, broth and ginger to a rice cooker then add the chicken thighs, sliced shiitakes and sprinkle scallions on top. Let it run for 1 cycle, then remove top and check chicken, if not cooked through, close and cook for another 5-6 minutes. Serve warm with diced scallions.

 

Cucumbers / Mighty Vine Rochelle, IL  / 2 each

 

Cucumber Avocado Toast: Toast whole grain bread and set aside. Mash avocado with lemon juice and slather on each slice of bread. Add chopped basil and cucumber slices. Sprinkle with salt and pepper and enjoy for an easy snack or light lunch!

 

 

We expect the following in our Fruit Boxes

 

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.

 

Pineapple

Fresh pineapple is quite perishable & bruises easily. It will ferment if kept at room temperature for too long. If storing at room temperature, use within two days. You can extend the lifespan to three to five days by refrigerating the whole pineapple in a perforated plastic bag. Once trimmed and cut, be sure the pineapple is covered in juice in an airtight container, refrigerate and use within five to seven days. Let the fruit return to room temperature before eating to improve flavor.

 

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.

 

Barlett 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.

 

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 peaches 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.

Fresh Picks Recipes for the Week of 5.9
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Post By Irv Cernauskas
May. 06. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Rhubarb /Levi Miller, WI  / 1 bunch

 

Rhubarb Strawberry Salsa: Slice rhubarb down the middle and finely slice it. Cook in a saucepan with boiling water for 1 minute, then drain and dice. Mix diced red onions with hulled strawberries. Mix olive oil, apple cider vinegar, honey salt and pepper and then whisk until emulsified. Add to the onion and strawberry mixture. Add chopped cilantro and add more salt and pepper to taste. Serve over avocado tacos, with chips or as a delicious nacho topping!

 

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

 

Spring Salad: Bring a pot to boil and add asparagus and cook for 3-4 minutes, add fresh or frozen peas in the last 2 minutes. Drain and quickly dunk into ice water to preserve a bright green color. Dry well and toss with arugula. Serve with goat cheese and a vinaigrette for a delicious seasonal dish!

 

Sweet Potatoes / Green Acres North Judson, IN  / 1-2 each

 

Broccoli Stuffed Sweet Potatoes with Capers: Roast Sweet potatoes for 45-55 minutes at 400F. Remove from the oven and let cool. When cool enough to handle, slice in half, lengthwise, and scoop out most of the flesh, leaving enough so the skins have some structure. Chop broccoli in to bite size pieces  and saute in olive oil for 5 minutes, then add minced garlic and toss for another minute. Combine broccoli with sweet potato flesh, hot sauce and plain Greek yogurt. Season with salt and pepper and stir well. Fill each skin with the mixture and bake for another 5 minutes or until warm. Drain capers and dry on a towel. Add oil to a small skillet and fry capers until crispy and brown. Serve potatoes with a dollop of yogurt and the fried capers on top.

 

Shallots  / Levi Miller, WI  / 1 pint

 

Roasted Shallot Vinaigrette: Place shallots in foil and roast in the oven for 25 minutes, then remove and let cool. Blend the roasted shallot with Dijon mustard, vinegar, olive oil, honey and salt and pepper in a food processor or blender until smooth. Adjust seasoning and serve over a delicate salad full of spring greens!

 

Cucumbers / Non-Local / 1-2 each

 

Veggie Gyro salad with Tzatziki Dressing: Drain chickpeas and toss with olive oil, paprika, black pepper, cayenne and salt. Spread onto a baking sheet and roast for 20 minutes at 400F or until lightly browned. Let cool slightly. Combine Greek yogurt with a deseeded, peels and shredded cucumber, minced garlic, olive oil, lemon juice, salt and pepper. Combine roughly chopped kale and spinach with sliced red onion, sliced tomato, thinly sliced cucumber, crumbled feta cheese, and Kalamata olives and toss well. Serve topped with crispy chickpeas and tzatziki dressing and a few triangles of toasted pita bread on the side.

 

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

 

Spinach  / Springdale Plymouth, WI / 8-16 oz

 

Creamy Garlicky Spinach with Feta: Trim spinach and cook in a saucepan until wilted. Rinse with cold water and squeeze out as much water as possible. Chop coarsely and set aside. Roast garlic head and then remove cloves and mash together with crumbled feta, lemon juice, cumin, nutmeg, cayenne pepper and stir well. Add spinach, stir well and season to taste with salt and pepper. Serve drizzled with olive oil and crostini and crackers for an easy and delicious dip!

 

 

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

 

Parsnips / Harmony Valley Viroqua, WI / 1 lb

 

Creamy Mashed Parsnips & Potatoes: Peel and slice potatoes and parsnips. Boil until tender, then drain and add to a food processor. Add milk, butter, grated garlic, and salt and blend until smooth. Stir in chopped chives at the end for a rich and creamy version of mashed potatoes!

 

Zucchini / Non-Local  / 8 oz

 

Mediterranean Veggies: Chop onions, bell peppers, and zucchini in to fairly large chunks. Sprinkle with salt, pepper, dried oregano and thyme and place in a casserole dish. Drizzle with olive oil and add whole garlic cloves. Bake at 450 F for 25 minute or until they slightly char on top. Serve with fresh lemon juice, dill and a few crumbles of feta.

 

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

 

Ramps / Levi Miller, WI / 1 lb

 

Ramp Risotto with Blue Cheese: Trim ramps and slice the stems. Blanch the ramp greens and dunk into cold water. Squeeze out moisture and add to a food processor and blend while slowly drizzling in olive oil until smooth. Remove puree and set aside. Heat butter in a saucepan and add sliced ramp bulbs. Once softened add Arborio rice and cook for another 5 minutes. Add dry white wine and stir until absorbed. Ladle in hot stock, ½ cup at a time stirring constantly. Add another ladleful as each is absorbed, until all stock has been used and the rice is cooked through, but still a little firm. Remove from heat and stir in the pureed ramps and finish with a sprinkling of crumbled blue cheese.

 

Vine-On Tomatoes / Mighty Vine Rochelle, IL  / 1 cluster

 

Simple Tomato Snack: Slice tomatoes, sprinkle with sea salt, drizzle with good quality olive oil. Enjoy on toast, crackers or simply on their own.

 

 

We expect the following in our Fruit Boxes

 

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.

 

Valencia Oranges

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.

 

Kiwi

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

 

D’Anjou 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.

 

Mini Watermelons

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.

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