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

Item / Farm / Quantity (Depending on box size) 

Yellow Squash / Flint Ridge, IA / 1-3 each

 Basil Mint and Squash Salad: Spiralize or peel squash into ribbons. Slice celery, mint and basil and combine with squash, lemon juice, olive oil, lemon zest, cumin, red pepper flakes and salt and pepper. Toss well and top with fresh mint for garnish before serving.

Red Beets / Flint Ridge, IA / 1 lb

Roasted Beets over Parmesan Polenta: Wrap whole beet roots in foil and drizzle in a mixture of honey, balsamic vinegar, salt and pepper before wrapping them. Roast for 1-1 ½ hours at 400F or until tender. Let cool, then remove the skins and reserve any juice from the foil. Dice beets and set aside. Heat olive oil in a saucepan and add sliced onion, sautéing until transclucent. Add vegetable broth, water and salt and bring to a boil. Reduce heat and add polenta, stirring until mixture is thick and creamy. Add in shredded parmesan and taste for seasoning. Divide polenta into bowls and top with diced beets, parmesan and microgreens. Finish with the reserved juices and serve!

Collards / Flint Ridge, IA / 1-2 bunch

Vegan Beans & Greens: Heat olive oil in a pan and add chopped onion and salt. Once onion is soft add minced garlic, paprika and salt and toss for 2 minutes in the pan. Add chopped collards and vegetable broth. Cover and let the greens wilt, then reduce and cook over low heat for 10 minutes, then add pinto beans, red pepper and season to taste. Combine tahini, water, lemon juice, salt, minced garlic and pepper and whisk well. Serve greens and beans with tahini dressing and over rice or toast for a simple and  nourishing meal!

Scallions / Springdale Plymouth, WI / 1 bunch

Simple Couscous: Saute minced shallot and garlic with lemon zest and a pinch of cayenne until fragrant then add dry couscous and toast briefly. Add water and vegetable broth to the pot and cook until boiling. Remove from heat when it begins to boil and cover to steam until couscous is fully cooked. Chop fresh tomato and scallion and mix in with the couscous along with olive oil and lemon juice. Season with salt and pepper before serving!

Cucumber  / Flint Ridge, IA / 1-2 each

Spiralized Sesame Cucumber Salad: Spiralize cucumber or peel into long strips. Drain, pat dry and combine with sesame oil and rice vinegar. Season with salt, pepper and lime juice. Serve alongside your favorite grilled fish or plant based protein for a light and healthy meal.

Parsley / Springdale Plymouth, WI / 1 bunch

Easy Green Shakshuka with Rice: Combine cilantro, parsley, garlic, jalapeno, salt, water, olive oil, lime juice and pistachios in a blender until fully combined into a paste. Add the sauce to a skillet and add dairy or non-dairy milk and stir until well combined. Bring to a simmer for a few minutes adding more milk as needed to thin out. Season to taste then turn heat to low and crack eggs into the sauce, leaving space between them all. Cover and let sit for 10 minutes or until eggs are done to your liking. Scoop out and serve over rice when ready!


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

Spinach /Blue Moon Urbana, IL  / 8 ounces

 Bacon-Spinach Pasta: Cook bowtie pasta al dente, then drain and set aside. Cook bacon until cooked through but not crispy. Saute shallots, garlic and red pepper flakes with bacon until shallots are translucent. Add chicken broth to the pan and bring to a boil, then reduce heat and add spinach. Once spinach is slightly wilted, remove from heat and pour mixture over the pasta. Stir well and season with salt and pepper for a tasty and simple pasta dish.


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

Cherry Tomatoes  / Springdale Plymouth, WI / 1 pint

Italian Lentil Salad: Slice red onion and halve tomatoes. Place in a baking pan  with halved and seeded red peppers and toss with olive oil and salt. Roast for 20 minutes at 375F. Remove tomatoes and onions but continue to roast peppers until skin is black and wrinkled. Once done, cover peppers and let cool. Slip skins off, dice and toss with onions, tomatoes, olive oil, salt and cooked lentils.

Lettuce / PrairiErth Atlanta, IL / 1 bunch

Veggie Lettuce Wraps: Warm black beans and add cumin, chili powder, salt and pepper. Peel and dice sweet potatoes and toss with olive oil and salt and pepper. Roast in a 425F oven  and then remove and set aside. Assemble lettuce wraps with beans and potatoes on the bottom and then top with chopped radishes, chopped pineapple, diced avocado, sliced jalapeno, sliced red pepper and minced cilantro. Mix soy sauce, sweet chili sauce and lime juice and drizzle over the top!


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

Broccoli  / Non Local  / 1 bunch

Tangy Broccoli Salad: Combine buttermilk, lime juice, mint leaves, agave and salt and pepper in a blender and blend until smooth. Slice broccoli into florets and flash steam just for a few minutes until tender crisp. Slice grapes, mangoes, cucumber and combine with broccoli in a bowl. Add sliced grilled chicken breast if desired and finish with the buttermilk dressing


We expect the following in our Fruit Boxes


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, fruit will keep fresh for about 5 to 7 days.


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.


 Red 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.



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.


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.