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
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.
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.
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.
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.
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.