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

Item / Farm / Quantity (Depending on box size)


Kohlrabi / Stateline Farms, MN / 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.


Rhubarb /Stateline Farms,  MN  / 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 / Springdale, WI / 1-2 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.


Chard / Fifth Season, IA / 1-2 bunches

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!


Hakeuri Turnips  / PrairieErth, IL / 1 bunch

 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.


Red Onions / Non-local  / 1 ea

Spinach Salad with Pickled Red Onion: Slice onions into half moon slices and  combine with red wine vinegar, water, sugar and salt. Let sit as long as possible in the refrigerator. Combine red wine vinegar, olive oil, maple syrup, salt, garlic powder, and pepper in a jar and shake until well combined.  Toss spinach, cooked barley, sliced grapes and pickled onions together and drizzle with vinaigrette. Serve as a fresh but filling salad!

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


Red Leaf Lettuce  / Fifth Season, WI / 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.

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

Asparagus / Fifth Season, WI / 1 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.


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.

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

Arugula / Springdale Farms, WI  / 1 bunch


Lemon Pepper Tilapia over Arugula Salad: Combine cubed rye bread with lemon juice, parsley, minced garlic and mix well. Pat tilapia dry and season with salt and pepper on each side then place on a lined baking sheet. Add the bread cubes to the other side of the baking sheet and bake all for about 15-18 minutes at 400 F or until bread is crispy and filets are cooked through. Shave carrots into strands and toss with arugula, sliced bell pepper, chopped hearts of palm, lemon juice and lemon zest. Top salad with croutons and tilapia and serve with extra lemon slices and fresh herbs to top!


 We expect the following in our Fruit Boxes



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.



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.


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.



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




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.