We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Rainbow Chard / Non Local / 1-2 bunches
Salmon Chard & Quinoa Salad: Cook quinoa until tender, then let cool. Thinly slice chard leaves, snap peas, carrots, and radish. Flake leftover cooked salmon into the quinoa and mix in veggies. Add sesame seeds and stir well. Combine honey, soy sauce, rice vinegar, mustard, red pepper flakes and olive oil and stir until well combined. Drizzle over salad and serve!
Red Potatoes / Igl Brothers Antigo, WI / 1-2 lbs
Vegan Potato Wrap: Cube potatoes and toss with olive oil, salt, paprika, chili powder, coriander, cumin and a pinch of cayenne. Roast on a baking sheet for about 30-40 minutes at 425F or until crispy on the outside. Assemble wraps by spreading guacamole on a tortilla, layering potatoes, sprouts, sliced scallions and BBQ sauce before wrapping up and serving.
Scallions / Non-Local / 1 bunch
Pineapple Fried Rice: Mix together lime juice, soy sauce, sriracha, brown sugar, curry powder and Chinese 5 spice. And set aside. Heat a large skillet or wok and add oil and chopped onion. Add minced garlic and ginger and cook a few minutes before adding shredded cabbage, carrots, chopped scallions and chopped broccoli. Once veggies are crisp tender add pineapple chunks, cooked white rice and the sauce. Stir well and toss until fully coated. Add more seasoning to taste and then serve with sliced scallions and chopped cashews.
Red Leaf Lettuce / Non-Local / 1-2 heads
BBQ Chicken Lettuce Cups: Combine coconut cream with cilantro, lime juice and salt and pepper in blender. Blend until smooth and creamy, then set aside. Saute sliced mushroom and onion in a pan with oil for a few minutes then add sliced chicken breast and saute until fully cooked. Add BBQ sauce and stir well. Slice avocado and separate lettuce leaves. Assemble each lettuce cup with the chicken mixture and sliced avocado in the lettuce leaf, drizzle with cilantro cream and finish with chopped scallions, pickled red onions, sliced radishes or any of your other favorite toppings.
Cucumbers / Non-Local / 1-2 each
Cucumber-Ginger Smoothie: Combine lime juice, avocado, spinach, cucumber, pitted dates, grated ginger and ice cubes in a blender. Add water as needed until smooth. Serve cool for a tasty and refreshing way to start the day!
Red Peppers / Non-Local / 1-2 each
Shakshuka & Toast: Saute onions in a skillet with olive oil until browned then remove, set aside and add chopped red peppers and cook until charred. Add onions back with minced garlic and mix well. Add cumin, chopped tomatoes, tomato paste, paprika, chili flakes, salt and pepper and mix. Let simmer for about 10 minutes then season to taste. Crack eggs into tomato sauce and place the skillet in the oven. Bake at 350F for about 10 minutes or until eggs are set. Sprinkle fresh basil, parsley and goat cheese on top before serving. Serve over toasted crusty bread with salt, pepper and lemon.
We expect all of the items listed above plus the following in our Single Boxes
Arugula / Non Local / 5 oz
Arugula Lemon Portabella Pitas: Slice portabella mushrooms into strips and marinate in a mixture of olive oil, balsamic vinegar, minced garlic, oregano, salt and pepper. After at least 10 minutes, saute mushrooms. Stuff into pita pockets, top with arugula, a squeeze of lemon and parmesan if you like.
We expect all of the items listed above plus the following in our Double Boxes
Grape Tomatoes / Non-Local / 1-2 pints
Ricotta & Tomato Pasta: Add garlic and olive oil to a pan and saute for a few mintues. Add halved cherry tomatoes and season with salt and pepper. Cook penne or bowtie pasta in boiling water until al dente. Drain, but reserve some of the cooking water. Add ricotta and pecorino-romano to the pasta and season with salt and pepper. Mix well and add pasta water slowly until cheese melts and coats the pasta. Add the tomatoes mix in and garnish with basil before serving.
Yellow Onions / Springdale Plymouth, WI / 1-2 lbs
Indian Carrot-Onion Fritter: Thinly slice onions, carrots and toss with flour, rice flour, turmeric, grated ginger, cumin, fennel seeds, and minced green chilies. Add a little water until a paste forms. Add batter to hot oil and fry for about 3-4 minutes or until crispy and golden on each side. Drain on a paper towel, then serve with pita, cucumber, lettuce and a dollop of mint-spiced yogurt.
Flat Parsley / Non Local / 1 bunch
Lemon & Parsley White Bean Dip: Combine white (cannellini) beans, lemon juice, lemon zest, garlic, chopped parsley, and chopped rosemary to a food processor and blend until smooth and creamy. Season with kosher salt and slowly add olive oil as you blend. When totally incorporated, season to taste, then serve with warm bread, pretzels, or veggies.
We expect all of the items listed above plus the following in our Family Boxes
Garlic / Non Local / 1 head
Vegetables and Eggs with Garlic Butter: Slice leeks, carrots and bell peppers and toss with snap peas. Melt butter in a skillet and add crushed garlic and salt. Stir well, then drizzle over the vegetables and mix well. Roast eht vegetables on a baking dish for 20-30 minutes or at 400F or until leeks begin to caramelize. Cook quinoa and toss with more garlic butter. Fry an egg for each serving, then assemble, with quinoa on the bottom, then roasted vegetables and topped with the egg and chopped parsley.
We expect the following in our Fruit Boxes
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.
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.
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.
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.