Fresh Picks Recipes for the Week of 4.24
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Post By Irv Cernauskas
Apr. 22. 2017
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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

 

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.

 

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.

 

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.

Fresh Picks Recipes for the Week of 4.17
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Post By Irv Cernauskas
Apr. 14. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Gold Potatoes / Igl Brothers Antigo, WI / 1-2 lbs

 

Bacon Potato Salad: Cover potatoes with water in a large pot and salt well. Bring to a boil and simmer for about 15 minutes or until tender, then rinse and set aside. Fry bacon until crisp, drain and crumble. Dice onion and add to skillet with bacon fat. Add minced garlic and stir until fragrant. Combine olive oil, red wine vinegar, mustard, sugar, salt, pepper and whisk well. Havel or quarter the potatoes and mix with the dressing. Add the bacon, onion and garlic and mix well. Mix in fresh spinach, corn, parsley and toss well. Season to taste and serve chilled.

 

Salad Mix / Growing Power Milwaukee, WI / 8-16 oz

 

Warm Mushroom Salad: Saute sliced crimini mushrooms in olive oil with salt, pepper and thyme and saute for a few minutes. Add navy beans and stir. Add garlic and toss until Fragrant. Add more olive oil and white balsamic vinegar and mix well. Divide salad mix between plates and top with the mushroom mixture. Finish with a dusting of parmesan.

 

Zucchini / Non-Local / 1-3 each

 

Lemon Herb Zucchini: Trim zucchini and cut into chunks. Add olive oil, garlic and lemon zest to a skillet and add zucchini. Saute until crisp tender. Remove from heat and season to taste with salt, pepper and stir in fresh lemon juice. Serve topped with pine nuts.

 

Leeks / Non-Local / 1 each

 

Cauliflower Leek Casserole: Chop cauliflower into florets and steam until tender. Toss together with sliced leeks. Combine soaked cashews with garlic cloves, water, nutritional yeast, salt and pepper and blend until smooth. Pour sauce over cauliflower and leeks in a casserole dish until totally covered. Bake for 40 minutes at 390F. Sprinkle with paprika and chopped parsley, then cool slightly before eating.

 

Flat Parsley / Non-Local / 1 bunch

 

Loaded Green Smoothie: Remove stems of kale and chop. Remove lemon rind and add with kale, frozen pineapple, chopped green apple, chopped cucumber, parsley, flax seed, coconut water and coconut milk to a blender. Blend until smooth and serve cool as a tasty way to start the day.

 

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

 

Crimini Mushrooms / River Valley Burlington, WI / 8 oz

 

Gnocchi with Mushrooms & Spring Greens: Chop mushrooms and add to skillet with butter and minced garlic. Cook gnocchi in boiling water until tender. Add fresh spinach or chopped chard to the mushrooms. Drain gnocchi and add to skillet with mushrooms and greens. Season with salt and pepper and add a little water from the cooked pasta and stir well. Toss with shredded parmesan and serve hot.

 

Rainbow Chard / Springdale Plymouth, WI / 1-2 each

 

Chard-Noodle Soup: Saute diced onion with olive oil until golden, then add minced garlic and chopped chard stalks. Once soft, add the chopped chard and cook for another 5 minutes. Add mixture to a blender and add enough water to allow the blender to puree the mixture. Boil the macaroni or other noodles in salted water until al dente. Return chard mixture to the pot over heat and add water or broth to thin out as needed. Add the pasta once cooked and serve with a  drizzle of cream!

 

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

 

Spaghetti Squash / Non-Local / 1 each

 

Spaghetti Squash Alfredo: Slice spaghetti squash in half and scrape out seeds. Fill a baking dish with a little water and place squash halves in the dish, cut side down. Bake for 20-30 minutes at 375F or until tender. Scrape out flesh and fluff the strings of the squash in a bowl. Make the alfredo by heating butter and flour in a saucepan over the stove. When flour turns light brown, slowly add milk and chicken stock and whisk in. Add a splash of soy sauce, parmesan cheese and keep whisking until consistency is smooth. Bring to a boil, lower heat and whisk until sauce is thickened. Pour sauce directly over squash strings and garnish with fresh chives and parsley and a generous seasoning of salt and pepper.

 

Green Peppers / Non-Local / 1-2 each

 

Chicken, Green Pepper & Barley Tacos: Cook barley in chicken stock with onion, garlic, tomato sauce (or enchilada sauce), oregano, cumin and salt. Slice peppers and onions into rings and saute with olive oil and salt and pepper until softened. Add strips of previously cooked chicken and toss with peppers until warmed through. Assemble on a corn tortilla with barley, chicken, peppers, chopped lettuce, tomatoes, onion and desired salsa.

 

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

 

Baby Arugula / Non-Local / 1 bunch

 

White Pizza with Arugula: Using your favorite homemade or store-bought pizza crust, knead and roll out into a circle. Preheat a pizza stone in a 475F oven. Whisk together lemon juice, lemon zest, olive oil, minced garlic salt and pepper. Place the pizza dough on the hot stone and drizzle with the oil. Scatter ricotta, goat cheese and mozzarella over the crust and bake for about 10 minutes or until crust is golden and the cheese has melted. Toss the arugula with the rest of the oil and lemon mixture and place on top of the pizza just before serving.

 

Carrots / Blue Moon Urbana, IL / 1 lb

 

 

Indian Carrot Pudding: Saute the shredded carrots in ghee for 8-10 minutes or until soft. Add evaporated milk and bring to a boil.  Reduce temperature and let simmer until milk is fully absorbed. Add cardamom, vanilla, sugar and chopped cashews and stir again. Serve topped with more chopped cashews and raisins.

 

We expect the following in our Fruit Boxes

 

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.

 

Avocado

Storing avocados in the fridge – even while they're still whole – keeps them fresh for up to two weeks. Leave at room temperature to ripen quicker. Once cut, store the avocado with the pit and coat it with olive oil or lemon juice prior to storing in an airtight container in the fridge.

Storing cut avocado with onion chunks also helps prevent browning.

 

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.

 

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.

 

Lime

Citrus is best kept in your refrigerator.  Limes 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 limes  from the refrigerator about 15 minutes before you plan to enjoy them.

Fresh Picks Recipes for the Week of 4.10
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Post By Irv Cernauskas
Apr. 08. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Yellow Onions / Non-Local / 1-2 lbs

 

Mango Avocado Ceviche: Thinly dice onions and mix with lime juice, chopped cilantro and a dash of salt and set aside. Cube avocado and mango and after 10 minutes, mix together with the onion mixture and a little more lime juice and olive oil. Season to taste with salt, pepper, and cilantro and serve as a fresh spin on ceviche.

 

Eggplant / Non-Local  / 1-2 each

 

Smoky Eggplant: Cut eggplant into 1/8-inch rounds and cook on a lightly greased baking sheet for 10-15 minutes at 425. Flip once and when starting to crisp and brown remove and cook. Dunk the slices in a mixture of tamari and liquid smoke and then return to the baking sheet and bake for another 5-10 minutes at 325. Remove when crisped but not totally burnt. Use these as a smoky salty topping for salads, sandwiches, or baked potatoes!

 

Salad Mix / Growing Power Milwaukee, WI / 8-16 oz

 

Spring Breakfast Salad: Cook pancetta in a skillet and set aside. Wash and cut asparagus into 2 inch segments and steam in a saucepan until bright green, then douse in ice cold water. Whisk together maple syrup, olive oil, apple cider vinegar, and salt and pepper. Combine salad mix with thinly sliced mushrooms, red onion and steamed asparagus. Add the dressing and toss well.  Top each bowl with a savory granola (or just some salty nuts or seeds), cooked pancetta, parmesan and a freshly poached egg. For a nutritious veggie filled breakfast.

 

Carrots / Blue Moon Urbana, IL / 1 lb

 

Agave-Balsamic Roasted Carrots: Peel carrots and chop diagonally into bite-sized pieces. Mix equal parts balsamic vinegar and agave nectar. Grease a roasting pan with olive oil and arrange carrots in a single layer. Brush carrots with vinegar mixture and roast for about 20 minutes at 425˚F. Serve hot with salt and pepper as a delicious fresh and tangy side dish!

 

Cucumbers / Non-Local / 1 each

 

Fresh Greek Tzatziki: Peel cucumber, remove seeds and dice. Sprinkle salt on cucumber pieces and let sit in a strainer until water is beading on the surface. After 30 minutes, drain and dab with a paper towel. Combine drained cucumber, 1.5 cups Greek yogurt, 1 chopped garlic clove, 1/2 T finely chopped fresh dill, and about 2 T of lemon juice in a food processor and blend well. Add more salt if needed and let sit refrigerated so flavors can infuse. Serve as a dip for fresh veggies or on a homemade gyro.

 

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

 

Red Beets / Non-Local / 1 lb

 

Pickled Beet Potato Salad: Combine lime juice, olive oil, mustard, agave syrup, and salt in a bowl and stir well. Combine with chopped beets and onions. Let marinate for 1-12 hours in the fridge. Boil and peel cubed potatoes then drain and mix with beets mixture and add salt and pepper. Refrigerate until cool, then top with fresh parsley and serve!

 

Red Peppers / Non-Local / 1 each

 

Red Pepper Ricotta Pasta: Roast red peppers by drizzling in olive oil and baking at 450F for 30-40 minutes or until skin is blackened. Remove skins once cool and chop flesh. Combine peppers with ricotta, heavy whipping cream, garlic and salt in a blender. Once smooth and creamy add to boiled fettucine or bowtie pasta and serve topped with parsley and parmesan.

 

Scallions / Springdale Plymouth, WI / 1 bunch

 

Yogurt, White Bean & Scallion Dip: Combine rinsed and drained cannellini beans, sliced scallions, grated pecorino cheese, olive oil, lemon juice, rosemary and garlic and process in food processor until ingredients are well combined, but not yet totally smooth. Stir in the Greek yogurt and  season to taste with salt and pepper, garnish with rosemary and drizzle with extra olive oil. Serve with fresh bread or crackers!

 

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

 

Zucchini / Non-Local / 1-2 each

 

Breakfast Quesadilla: Shred zucchini and squeeze dry. Whisk zucchini with eggs and minced garlic and pour into a greased baking dish. Bake for 35-45 minutes or until eggs are set, then let stand for 5-10 minutes. Fill a tortilla with with some of the chopped zucchini quiche and shredded cheese. Fry until cheese is melty and tortilla is crisp. Serve with salsa for an easy make-ahead breakfast treat.

 

Lacinato Kale / Non-Local / 1 bunch

 

Caesar Kale Chips: Wash & Dry Kale and tear into pieces. Toss with olive oil, onion powder, mustard powder, salt and a little pepper. Place in a single layer on a baking sheet and bake for 10 minutes at 300F. Rotate and Cook for another 10 minutes. For a dipping sauce combine minced garlic, lemon juice, Worcestershire sauce, anchovy paste, pepper and mustard then whisk or blend in olive oil until dressing is thick and creamy.

 

Garlic / Non-Local / 1-2 each

 

Garlic & Eggplant Pasta: Cook your favorite pasta and drain. Saute cubed garlic and eggplant with bell peppers in olive oil until caramelized. Season with salt, pepper, and oregano. Mix into the pasta until well combined and top with a hearty serving of parmesan cheese.

 

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

 

Grape Tomatoes / Non Local / 1 pint

 

BLT Quinoa Salad: Halve tomatoes and toss in olive oil, sea salt and pepper. Roast at 400F for 20-30 minutes or until soft and oozing. Prepare quinoa according to package instructions and set aside. Either fry up bacon and slice into smaller strips or marinate shitake mushrooms and roast with the tomatoes. Make a bed of lettuce, add the quinoa and the rest of the ingredients and top with a drizzle of your favorite creamy dressing for a healthier spin on a classic sandwich.

 

Crimini Mushrooms / River Valley Burlington, WI / 8 oz

 

Savory Veggie Bread Pudding: Chop kale and steam until bright green, then dunk in ice water before straining. Saute leeks in oil and season with salt and pepper. Cook until browned, then mix with kale. Slice mushrooms and saute in the same pan as the leeks, stirring until seared on each side, then add to veggies. Combine stale bread cubes and shredded parmesan along with fresh thyme to the veggies and mix well. Combine eggs, milk, mustard, salt, nutmeg and pepper and whisk well. Assemble with bread and veggie mixture at the bottom of a baking dish and pour egg mixture over top, firmly pressing the ingredients into the pan. Sprinkle more parmesan on top and let sit for at least 30 minutes before baking at 350F for 55 minutes. Rotate once, halfway through baking and remove once puffed, golden and cheese is melted.

 

We expect the following in our Fruit Boxes

 

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.

 

Altaulfo Mangoes

Keep mangoes at room temperature to ripen. This can take up to 1 week. Then store in the refrigerator for up to 2 weeks. Peel the skin when ready to eat and cut lengthwise avoiding the long pit in the middle. You can also cut with the peel on and then remove the skin after cutting the fruit off the pit.

 

Red Globe 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.

 

Bartlett & 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.

 

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.

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