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

Item / Farm / Quantity (Depending on box size)


Hakurei Turnips / Harmony Valley Viroqua, WI / 1 bunch


Mashed Turnips & Potatoes: Boil peeled and diced Yukon gold potatoes and turnips. When they are soft, remove from water and drain. Mash and stir in butter, orange juice, brown sugar, ginger and salt and pepper. Enjoy as a side or a lovely base under roasted vegetables or meats.


Summer Squash & Zucchini / Flint Ridge, Iowa / 2-5 each


Squash Pie: Cut squash into ½ inch slices and arrange in a greased pie dish. Mix 3-4 eggs together with milk, breadcrumbs, and seasoned salt. Sprinkle ample cheddar cheese over the squash and then pour the blended egg mixture over everything. Top with spices and a sprinkle of breadcrumbs, then bake at 350˚F until eggs sets and top is toasted, about 15-20 minutes. A quick and easy side dish that highlights the flavor of the summer squash!


Lacinato Kale / Flint Ridge, Iowa / 1-2 bunch


Grilled Kale Salad: Toss kale leaves with olive oil and kosher salt before placing them on a high heat grill. Turn once and remove once edges of leaves have started to crisp. When cool, cut leaves away from the stem, and roughly chop leaves. Top with crusty croutons and a homemade Caesar dressing. Sprinkle parmesan on top of finished salad and enjoy!


Red Boston Lettuce / Harmony Valley Viroqua, WI / 1-2 heads


BLT Pasta Salad: Cook mini shell pasta, drain and let cool. Cook bacon in a skillet until crisp, then drain fat and crumble or dice bacon into small pieces. Mix mayonnaise, mustard, and vinegar together for a dressing. Add quartered grape tomatoes, diced onion, chopped fresh basil, and salt and pepper to the dressing. Stir in pasta and bacon and refrigerate to cool. Just before serving mix in strips of boston lettuce. Perfect for your next potluck!


Crimini Mushrooms / River Valley Ranch, WI / ½-1 lb


Stuffed Mini Mushrooms: Preheat the oven to 350˚F and grease a baking dish. Remove the stems from the mushrooms and put the mushroom caps stem-side down on the baking sheet. Bake for 10 minutes. Meanwhile, dice the mushroom stems, a small onion and garlic cloves. Add to a skillet with olive oil and sauté. Add in sausage or seitan and spice with basil, oregano, and the juice and zest of 1 lemon. Let cook until meat or seitan is browned. Then add diced toasted walnuts and a handful of breadcrumbs, let toast in the skillet. Remove mushrooms from oven and turn over. Place a spoonful of the filling in each mushroom cap and press down firmly. Then return to oven for another 10-15 minutes. Serve as a tasty finger food at your next dinner party!


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


Kohlrabi / Harmony Valley Viroqua, WI / 2 each


Kohlrabi Apple Cheese Sandwich: Chop thin slices of kohlrabi and green apples. Top grainy sandwich bread with a thick slice of Monterey jack or other mild cheese. Add the slices of apples and kohlrabi and top with another piece of bread. The tartness and crunch of the apples and kohlrabi pairs well with the creamy cheese for a simple lunch!


Peas / Mick Klug St. Joseph, MI / 1 pint


Since the peas are shelled they are very fragile and are best used within 24 hours of receiving. If you don't plan on using them right away then stick them in the freezer. They'll still be super fresh but you'll be able to store them for a bit longer. When storing them in your friedge place them in glass bowl that is open to the air.

Simple Mint Peas: Gently boil the peas in salted water. Remove when peas are tender but still bright green. Drain and toss with butter, fresh mint, salt and pepper. A great fresh side to celebrate the season


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


Scallions / Harmony Valley Viroqua, WI / 1 bunch


Asparagus Scallion Salad: Boil water and poach trimmed asparagus spears and trimmed scallions. Remove after 6 minutes and quickly rinse in cold water to retain bright color. Cut asparagus and scallions into 1 inch pieces and toss with red wine vinegar, olive oil, salt and pepper and a chopped hard-boiled egg. Cool and serve as a healthy green lunch!


Cucumber / Flint Ridge, Iowa / 1 each


Cucumber Rice & Tahini: Combine cooked brown rice, diced cucumber, tasted walnut, chopped dill and mint together. Dress with a mixture of olive oil, apple cider vinegar, tahini, salt, pepper, honey and lemon juice. Enjoy the complex nutty flavors of this dish as a stand-alone hearty salad!


Oregano / Smits Farm Chicago Heights, IL / 1 bunch


Greek Farmers Salad: Cut tomatoes and cucumbers into large chunks. Slice red onion into wedges and add to tomatoes and cucumbers. Mix with Kalamata olives and large squares of feta cheese. Chop fresh oregano and sprinkle on top. Drizzle with extra virgin olive oil and serve!


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


Grape Tomatoes / Del Cabo, Mexico / 1 pint


Baked Chicken & Tomatoes: Preheat oven to 425˚ F. Arrange boneless skinless chicken thighs in a baking dish or oven-safe skillet. Add fresh grape tomatoes, sliced red chiles, torn fresh basil leaves, a drizzle of olive oil and salt and pepper. Bake 45 minutes to 1 hour, or until chicken is fully cooked. Garnish with more fresh basil and serve!


Salad Mix / Harmony Valley Viroqua, WI / 1 6 oz bag


Warm Salad: Saute mushrooms, garlic and onions with olive oil. Toss with fresh salad mix, drizzle with balsamic vinegar and top with almond pieces, ground pepper and sunflower seeds and enjoy!


We expect the following in our Fruit Boxes



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


Black Plums & Peaches

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 apricots 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 and plums will keep fresh for about 5 to 7 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.