We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Sweet Potatoes / Green Acres North Judson, IN / 1-2 each
Sweet Potato and Kale Pancakes: Combine bread crumbs, almond meal, flour, flax seed, baking soda, salt and pepper together and add eggs. Whisk until well combined. Stir in chopped onion and minced garlic, then add in shredded sweet potatoes and finely chopped kale. The mixture will be very chunky but still loose. Heat oil in a skillet and drop a dollop of the batter into the hot oil. Cook until golden brown on each side, then drain on a paper towel. Serve with sour cream or goat cheese for a tasty and simple snack or weeknight dinner.
Celery / Non Local / 1 each
Sweet and Sour Celery Relish: Finely chop celery and scallions and set aside. Combine salt, sugar, celery and apple cider vinegar in a pan and bring to a boil. When boiling, turn off the heat and add the scallion, then let sit for 10 minutes. Drain and serve atop burgers, sausage, hot dogs, or your favorite spicy wings
Spinach / Springdale Plymouth, WI / 8-16 oz
Salmon-Spinach Sandwich: Combine mayonnaise and chopped shallots and mix with salt and pepper before spreading over 4 slices of bread. Crumble cooked salmon filets over the top of 2 slices of bread and then add a handful of spinach to each and 2 large slices of gouda cheese to each. Add the other piece of bread and grill in a pan until the cheese is melted, for an unlikely combination that is both nutritious and tasty!
Watercress / Green Acres North Judson, IN / 1 bunch
Zesty Watercress & Lime Toast: Mix 4 TBS of room temperature butter with 1/2 of a finely minced jalapeno, the juice and zest of 1 lime, salt and pepper. Toast your favorite bread and top with the lime butter, a handful of watercress and a few thinly sliced cucumbers. You can enjoy this as a meal or make a bunch on little pieces of bread as an appetizer.
Chives / Smits Chicago Heights, IL / 1 bunch
Chive Spiced Asparagus: Chop your chives and combine with the juice of a lemon, 4 TBS of olive oil, salt and pepper. Whisk this dressing together and toss it with freshly grilled asparagus.
We expect all of the items listed above plus the following in our Single Boxes
Kale / Non Local / 1-2 bunches
Garlicky Kale Frittata: Chop kale and steam for a few minutes until wilted. Melt butter and add sliced onion and cook until translucent. Add chopped garlic, salt and pepper and paprika. Cook for a few minutes, then add kale and stir for a few minutes. Beat eggs and season with salt and pepper. Place kale and onion into a baking pan and pour eggs over top until covered. Bake for 8-10 minutes until eggs are firm. Cool first, then slice and serve!
Yellow Onion / Non Local / 1-2 each
Grape Salsa: Halve or quarter red and green grapes and toss with peeled and cubed cucumber, minced onion, mince jalapeno and minced cilantro. Add lime juice and salt and pepper and serve with your favorite chips or atop grilled chicken or fish!
We expect all of the items listed above plus the following in our Double Boxes
Roma Tomatoes / Non-Local / 1-2 lbs
Roasted Tomato Sauce: Roast tomatoes on the grill until skins blacken, remove from the grill and peel off the skins. Saute onions and garlic with olive oil until softened and then transfer to a slow cooker or crockpot. Add the peeled tomatoes, chopped fresh basil, pepper, sugar and salt and puree with an immersion blender. Add in bay leaves and cook on low for 4-6 hours. Store in a jar or in the freezer for your next pasta dish!
Portabellos / River Valley Burlington, WI / 2-3 each
Caprese Stuffed Portabellas: Remove mushrooms stems and brush with a combination of olive oil, balsamic vinegar, salt and pepper. Bake on a sheet, cap up, for about 15-18 minutes at 425F. Remove and let cool. Toss arugula with halved cherry tomatoes, fresh mozzarella balls and fresh basil. Flip over the mushrooms and fill with the salad and drizzle with remaining dressing before serving.
We expect all of the items listed above plus the following in our Family Boxes
Cucumber / Non-Local / 1 each
Cucumber Noodles with Radish & Salmon: Spiralize or use a peeler to make cucumber noodles or ribbons. Drain water from cucumbers and thinly slice radishes. Combine sesame oil, vinegar, honey, soy sauce, grated ginger and lime juice and whisk until fully incorporated. Combine vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl and pour over salmon filets, covering all sides, then let marinate for at least 20 minutes. Place salmon on parchment lined baking sheet and bake at 350F for about 10 minutes. Switch to the broiler and and cook another 2 minutes. Once browned, but not burned, remove. Toss the cucumber noodles with radishes, black sesame seeds and the sesame dressing. Divide the cucumber noodles among the bowls and add the sliced roasted salmon.
Russet Potatoes / Igl Farms Antigo, WI / 2 lbs
Goat Cheese Potato Pie: Thinly slice sweet potatoes and russet potatoes and toss with olive oil, salt, pepper, cumin and corn starch. Place potato slices on a round baking sheet or pizza pan, slightly overlapping, to create a gap-free “crust.” Bake at 400F for about 25-30 minutes, then remove from oven. Slice onions and saute in olive oil over medium low heat for about 30-45 minutes or until completely caramelized. Add onions to potato crust and crumble with goat cheese and parmesan. Top with salt and cracked black pepper and then place back in the oven for another 4-6 minutes. Remove and drizzle with honey before serving.
We expect the following in our Fruit Boxes
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.
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.
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.
Mandarins & Grapefruit
Citrus is best kept in your refrigerator. Citrus 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 citrus from the refrigerator about 15 minutes before you plan to enjoy them.