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

Cauliflower / Non Local / 1 each

 Chicken and Brown Butter Rice Bowl: Whisk together sumac, olive oil, salt and pepper and transfer to a plastic zip-loc bag. Add chicken breast to the bag and coat well, then let marinate for at least 30 minutes. Grill the chicken breast until cooked through. Steam cauliflower until tender. Melt butter in a pan and add sliced almonds. Let toast for a few minutes until browning. Add garlic, then take the pan off the heat and stir in lemon juice. Season with salt and drizzle over a bowl of cooked white rice, cauliflower, and sliced grilled chicken.

 

Crimini Mushrooms  / River Valley Burlington, WI / ½ lb

 Miso- Coconut Roasted Mushrooms: Combine miso, coconut milk, and coconut oil and whisk well. Toss whole mushrooms with the mixture until well coated. Transfer mushrooms to a baking sheet and roast for 20-25 minutes at 425F . Serve sprinkled with fresh cilantro and paprika and serve warm.

 

Lettuce / Windy City Harvest, IL / 1 each

Oil-Free Black Bean Lettuce Wraps: Dice red onion, red and green bell peppers, and saute with minced garlic and a few tablespoons of water until softened. Add cumin, black beans and chipotle powder. Stir in lime juice and slightly mash the beans. Serve in lettuce cups topped with avocado and chopped cilantro.

 

Green Kale / Flint Ridge, IA / 1-2 bunches

 Simple Kale Salad: Tear kale from stems and chop into small strips. Grate parmesan and set aside. Combine lemon juice, Greek yogurt, garlic truffle oil, olive oil, salt and pepper and whisk until smooth. Add parmesan to the kale and toss with the dressing, massaging gently with hands until kale is dark green. Let sit for about an hour, then serve cold as a great side dish.

 

 Cilantro  / Springdale Plymouth, WI / 1 bunch

 Creamy Green Ginger Dressing: Combine coconut milk, peeled and pitted avocado, olvie oil, de-stemmed cilantro, peeled ginger, salt, pepper and lime juice in a blender. When creamy, remove and use for a cooling sauce over salad, grain bowls, or with spring rolls.

 

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

Scallions  / Springdale, WI / 1 bunch

Buttermilk Scallion Dressing: Combine avocado, buttermilk, water, white wine vinegar, parsley, dill, chopped scallion, garlic, salt and pepper in a blender and process until smooth. Serve over a fresh summer salad!

 

Vine on Tomatoes  / Mighty Vine, IL / ~1b

 Garlic Basil Tomato Chicken Bake: Combine red wine vinegar with olive oil, coarse salt, red pepper flakes, cracked black pepper, crushed garlic cloves and chopped fresh basil.  Add chicken breasts and marinate for 1-2 hours in the refrigerator. Oil the casserole dish and add halved tomatoes, basil stalks, olive oil and salt and pepper. Nestle the chicken breasts into the tomatoes and add the crushed garlic from the marinade. Cover with parchment paper and bake for 35-40 minutes at 400F or until the chicken is cooked through. Add mozzarella on top of each breast and broil for about 1 minute or until cheese melts. Serve topped with fresh basil and salt and pepper.

 

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

Spinach / Springdale Plymouth, WI  / 8 oz

 Spinach Horseradish Pesto: Combine spinach, olive oil, basil, shredded parmesan, prepared horseradish, raw walnuts, peeled garlic, salt and pepper and process in a blender or food processor until the ingredients form a smooth sauce. Serve with crackers or over steaks.

 

Red Radishes / Green acres, IN / 1 bunch

 Maple Mustard Drumsticks with Radishes: pat chicken drumsticks until dry and season with salt and pepper. Arrange on an oiled baking sheet. Trim radishes and halve the larger ones. Toss with olive oil and place on sheet with chicken. Bake for 15 minutes at 375F. Mince garlic and smash into a paste, then combine with maple syrup, mustard, salt and olive oil. Brush the chicken and radishes with the sauce and roast for another 15-20 minutes. Remove pan when chicken is cooked through and sprinkle with chopped tarragon. Serve hot as a simple one pan meal!

 

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

Cucumbers / Springdale, WI / 2 each

Authentic Greek Salad: Chop toamtoes, onion, and cucumber into bite size pieces. Mix together with whole Kalamata olives, red wine veingar, and olive oil. Top with a block of feta cheese and sprinkle with dried oregano. Drizzle with more olive oil and serve!

 

Salad Mix  / Springdale, WI/ 6 oz

 Watermelon & Feta Salad: Combine balsamic vinegar, olive oil, mustard, maple syrup, garlic powder and salt and pepper in a blender and blend until completely combined. Slice watermelon into chunks and toss with the salad mix and blueberries. Top with crumbled feta and the vinaigrette.

 

We expect the following in our Fruit Boxes

Green Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.

 

Fuji 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.

 

Strawberries

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.

 

Nectarines

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.

Cantaloupe

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.