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

Item / Farm / Quantity (Depending on box size)


Asparagus / Non-Local / 1 lb


Simple Spears & Sunny Side Up: Slice or peel asparagus lengthwise to achieve long thin strips, then toss with olive oil and salt and pepper. Build up asparagus ribbons in a skillet to make 6 spaces for eggs, using the spears to keep the eggs separate. Crack eggs into the hot oiled pan and cook until whites are set and yolks are runny, about 4-5 minutes. Top with salt, pepper and parmesan for a simple yet sophisticated breakfast.

Rhubarb / Hill & Valley Hillsboro, WI / 1 bunch


Vanilla Rhubarb Chia Jam: Chop Rhubarb finely and combine with honey in a skillet. Cook over medium heat for about 5 minutes then stir in chia seeds. Reduce heat and cook until the rhubarb is soft, about 10-15 minutes. Remove from heat and stir in vanilla. Cool, add to a jar and refrigerate before serving. Simple jam to make and serve with toast, ice cream or on sandwiches!

 Mustard Greens  / Urban Canopy  / 1 bunch


Hearty Mustard Green Salad: Cut potatoes into bite size pieces and toss with olive oil, salt and pepper. Spread over a baking sheet and roast for 40 minutes at 375F or until toasted and soft. Chop tomatoes, red onion, mustard greens and toss together. Combine red wine vinegar, maple syrup, minced shallots, Dijon mustard, fresh chopped parsley, olive oil, sea salt and pepper in a blender and belnd until smooth, adding a little water if needed. When potatoes are done, remove from oven and let cool for 5-10, then add to mustard green salad and drizzle with dressing.


Baby Bok Choi / Harmony Valley Viroqua,  WI / ½-1 lb


Garlic & Ginger Baby Bok Choi: Separate baby bok choi leaves from the center. Combine minced or mashed garlic with hot oil and some julienned ginger in a hot wok until fragrant. Add Baby Bok Choi, soy sauce, oyster sauce, sugar and chicken stock, and stir fry for about 5 minutes or until leaves begin to wilt.  Serve with rice, garnished with more ginger and garlic.


Yellow Onion / Non Local  / 2 each


Crispy Spiced Onion Strings: Combine hot sauce and buttermilk and let sliced onions sit for at least 5 minutes in the mixture. Combine flour, paprika, smoked sea salt, pepper and garlic powder. Dredge the onions in the flour mixture, shake, then place in hot frying oil. Allow onions to cook to a golden brown, then remove and let oil drain. Serve on a burger or on their own as a great and easy snack or topping!

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

/ Blue Moon Urbana, IL / 1-2 lbs


French Bistro Carrot Salad: Shred carrots and set aside. Combine olive oil, lemon juice, kosher salt, Dijon mustard, maple syrup, and chopped parsley.  Toss the carrots in the dressing and serve!

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


Cauliflower / Harmony Valley Viroqua, WI / 1 each


Moroccan Cauliflower Steaks: Cut the cauliflower into thick vertical sclices so that the core keeps the florets together. Season the cauliflower with olive oil, lemon juice, coriander, cumin, cinnamon, paprika, turmeric, salt and pepper. IN a hot pan, cook the cauliflower until seared on each side, then put into the oven for about 15 minutes at 400F or until totally tender. Drizzle with tahini, and sprinkle with parsley to serve.

 Sweet Potatoes / Parrfection Produce Albany, WI / 1-3 each

Sweet Potato, Bean & Quinoa Salad: Chop sweet potatoes into cubes and drizzle with olive oil and cinnamon before roasted at 375F for 40 minutes. Cook the quinoa, then add cooked kidney beans, sliced celery, chopped parsley, cranberries, pine nuts and bake sweet potatoes. Make a dressing in the food processor from cashew cream, lime juice, mustard, salt, pepper and roasted garlic cloves. Mix salad well and dollop plenty of dressing on top for a delicious and nutritious dish!

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

 Arugula / Harmony Valley Viroqua, WI / 1 bag

 Salmon with Berries on a Bed of Arugula: Season salmon with salt and pepper and sear in a hot pan until crusty on each side, then transfer to the oven for another 8-10 minutes. Prepare a sauce with vinegar, red wine and pureed blackberries. Stir in a saucepan until reduced into a thick syrup. Layer plates with arugula and then add the salmon filet, sliced red onion and drizzle with the blackberry sauce.

 Grape Tomatoes / Non-Local / 1 pint

 Mediterranean Orzo Salad: Cook orzo and set aside. Combine lemon juice, Greek yogurt, honey, minced garlic, and olive oil in a food processor and mix until combined.  Toss halved tomatoes with feta cheese, Kalamata olives, chickpeas, and sliced green onions with pasta and add the dressing. When evenly coated, season to taste with salt and pepper and serve as a fresh and tasty dish.

 We expect the following in our Fruit Boxes

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.


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. 


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.