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

Item / Farm / Quantity (Depending on box size)

Asparagus  / Mick Klug Farms St Joseph, MI / 0.5-1 lb bunches


Asparagus Ribbon & Prosciutto Frittata: Using a peeler shave the asparagus lengthwise into thin ribbons. Crisp the prosciutto in a pan until brown an curling. Beat eggs with milk or cream and salt and pepper until well combined. Stir in sliced scallions and crisp prosciutto and pour into greased skillet.  Add asparagus peels very gently, coating them with egg, but letting them mostly sit on top. Heat skillet and crumble goat cheese over top. Cook gently for about 5 minutes, or until edges begin to set. Transfer to broiler and cook for about 3 minutes or until eggs are totally set and the cheese is browned. Let cool, then slice for a beautiful spring dish!


Kale / Non-Local / 1-2 bunches


Charred Kale & Farro Salad: Roughly chop the kale and set aside. Cook the farro until tender and chewy. Heat olive oil in a pan and add the kale. Toss until the kale is bright green with a few charred bits. Place the kale into a mixing bowl and add minced parsley and slivered almonds. Add some pesto and the farro and stir to combine. Add goat cheese and farro to kale and stir to combine.

Ramps / Wild Foraged from Michigan / 1 bunches


Ramp, Mushroom & Mozzarella Pizza: Stretch your favorite pizza dough and place on a hot pizza stone or baking sheet.  Top with chopped ramps (including the greens!), sliced mushrooms, sliced garlic, grated mozzarella, a few dollops of ricotta and a drizzle of olive oil. Bake in the oven for 20-30 minutes or until the crust is cooked through and the cheese is melted. Serve as a tasty combination of spring flavors!


French Breakfast Radishes / PrairieErth,  IL / 1 bunch


Breakfast Tacos: Cook eggs in a skillet sunny side up to desired doneness, then move to a warm oven to keep warm. Top corn tortillas with shredded cheese and heat in the skillet until cheese begins to melt. Top tortillas with eggs and add sliced radishes, salsa verde, feta, sour cream, hot sauce, cilantro, red onion and whatever other garnishes you prefer.

 Red Peppers / Non-Local / 1-2 each


Mediterranean Pita Pocket: Start by roasting the red peppers with a little olive oil on high heat in the oven until soft, then cool and remove the skins. Slice cucumbers and artichoke hearst into slices and combine with chopped peppers and feta cheese. Stuff the pita pockets with the mixture and serve with a dollop of hummus for a simple lunch dish!


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

Black Italian Eggplant / Non-Local/ 1 each


Eggplant & Potato Curry: Cut eggplant and potatoes into 1 inch chunks. Heat oil and add fenugreek seesds, cumin seeds, chopped fresh green chili and minced garlic. After 20 seconds, add the potatoes and water to cover. Cook for about 5 minutes or until potatoes are starting to soften. Add eggplants, turmeric, chili powder, salt and brown sugar and stir. Cover and cook for another 10-15 minutes, stirring often or until eggplant and potatoes are fully cooked. Season with lemon juice and cilantro and serve with rice!


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

Zucchini / Non-Local / 2 each


Sausage Stuffed Zucchini Boats: Slice the zucchini lengthwise and scoop out the seeds. Sprinkle with salt and lay upside down on paper towels to drain. Add onion to a pan and cook until translucent, then add chopped garlic and finally Italian sausage, broken in to crumbles. When cooked through and starting to crisp on the edges, set aside. Add chopped tomatoes, white beans, chopped kale, grated parmesan to the cooled sausage mixture and toss well. Press the sausage and veggie mixture into the wells of the zucchini and bake for about 20 minutes or until the zucchini is softened and the mixture is warmed through. Top with more cheese if desired and then serve!


Salad Mix /Growing Power, WI / 1 bag


Spicy Beef & Noodle Salad: Mix together lime juice, sesame oil, fish sauce, chopped cilantro, chopped chilli, minced garlic, and chopped lemongrass. Boil rice noodles until tender, then drain. Heat oil in a pan then rub sirloin steak with olive oil, salt and pepper and cook in the pan on each side until charred on the outside but pink in the middle. Let rest for 5 minutes before slicing into strips. Toss together salad mix, chopped cucumber, sliced carrots and scallions and top with the noodles and the beef. Drizzle with the dressing and serve as a light but nourishing Vietnamese salad!


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

Broccoli / Non-local / 1 bunch


Broccoli-Pistachio Soup: Heat butter and add chopped shallots, minced garlic, a pinch of salt and cook until shallots are translucent. Add a little white wine to deglaze the pan then add broccoli florets and cook until bright green, but still pretty crisp. Add toasted pistachios, vegetaqble broth and cook for a few more minutes. Blend mixture until pureed. Add salt and pepper to taste, then add milk (dairy or non-dairy) and a touch of arrowroot powder to reach a thicker consistency. Let mixture simmer for a few more minutes, seasoning as needed, then serve with a garnish of steamed broccoli floret, pistachios and a pinch of red pepper flakes.

Tomatoes-ON-the-Vine / Mighty-Vine, IL / ~1lb bunch 


Roasted Stuffed Tomatoes: Slice a sliver from the bottom of each tomato and gently hollow out the center with a spoon. Place tomatoes in a baking dish and drizzle with olive oil, salt and pepper and roast for 25-30 minutes at 400F until just starting to wrinkle. Let cool and pour out excess liquid. Combine goat cheese, crème fraiche, thyme, salt and pepper and whisk until fluffly and whipped. Melt butter and add minced garlic and breadcrumbs. Spoon goat cheese mixture into each tomato then top with breadcrumbs and garnish with extra thyme.


Portabellas / River Valley Burlington, WI / 8oz


Mushroom & Spinach Gouda Mac & Cheese: Drizzle portabellas with olive oil and place under the broiler for 5 minutes, then chop into cubes. Cook pasta al dente, then drain. Heat a saucepan and add butter and flour and stir until smooth. When a roux forms add some milk and whisk until smooth. Remove from heat and add Dijon mustard, salt and a little pepper. Add some of the shreeded gouda and stir until melted, then add fresh spinach and chopped mushrooms. Combine pasta with sauce mixture and transfer to a baking dish. Top with the rest of the shredded cheese and sprinkle with breadcrumbs and parmesan. Bake at 350F for 20 minutes or until bubbly.


We expect the following in our Fruit Boxes


 Mini Watermelon

Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.


Pink 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.


Navel Oranges

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.


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 peaches are 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, peaches will keep fresh for about 5 to 7 days.


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.