Print Friendly and PDF

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

Item / Farm / Quantity (Depending on box size)


Kohlrabi / Stateline Farms, IA / 1-2 each

Simple Kohlrabi Salad: Whisk together lemon juice with Dijon mustard, and olive oil. Season with salt and pepper. Peel kohlrabi and shallot and slice thinly. Toss dressing with veggies and garnish with parsley leaves.


Zucchini / Flint Ridge, IA / 1-3 each

 Simple Squash with Basil: Slice zucchini into thin rounds and heat olive oil in a skillet. Add the squash to the pan and cook on medium for 5 minutes or until squash is tender. Season with salt and pepper, toss and remove. Top with freshly topped basil, toasted pine nuts and grated parmesan for a perfectly delicious  and simply prepared summer squash dish!


Kale  / Flint Ridge, IA / 1-2 bunch

Crunchy Kale Sesame Salad: Whisk olive oil, sesame oil, soy sauce and crushed garlic together. Toss chopped kale and coconut flakes in a large bowl and toss well with the oil mixture and the sesame seeds. Spread the kale across baking sheets and bake for 12-18 minutes at 350F or until the mixture begins to crisp on the edges. Add more dressing if needed, or mix in brown rice, quinoa, farro, or another whole grain for added body. Serve warm and enjoy!


Cucumbers / Flint Ridge, IA / 1-2 each

Cucumber Avocado Toast: Toast whole grain bread and set aside. Mash avocado with lemon juice and slather on each slice of bread. Add chopped basil and cucumber slices. Sprinkle with salt and pepper and enjoy for an easy snack or light lunch!


Broccoli / Fifth Season, IA / 1-2 each

Vegan Creamy Broccoli Soup: heat oil in a saucepan over medium heat. Add onions and salt and cook until lightly browned. Add chopped celery, minced garlic and pepper and cook another few minutes. Add peeled and diced potatoes with 4 cups of water and more salt and bring to a boil. Reduce heat and let simmer about 10 minutes. Add broccoli, cover and cook until broccoli is bright green. Transfer to a blender or use an immersion blender to puree until smooth, adding non-dairy milk in and processing until smooth. Heat until warm again, then add nutmeg, nutritional yeast and salt and pepper to taste.


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


Lettuce  / Growing Power, WI / 1 head

Shiitake Tofu Lettuce Wraps: Combine soy sauce (or tamari) with vegetable broth, honey and corn starch in a jar and shake until well combined. Shred carrots, slice scallions, shiitakes and set asdie. Drain tofu and press well to extract water. Slice into 1 inch chunks and drain on paper towel. Heat a skillet and add coconut oil, then add mushrooms and tofu and let cook without stirring for 5-6 minutes. Add salt, pepper, and grated ginger and toss together. Cook for another 2 minutes then add the sauce and turn the heat down. Add carrots and scallions and toss. Remove from the stove and divide mixture into lettuce cups and sprinkle with sesame seeds.


Cherry Tomatoes / Springdale Farms, WI / 1 pint

Fresh Spring Salad: Chop romaine lettuce, and toss with sliced fennel, cherry tomatoes, fresh peas, and avocado. Combine mint, basil, lemon juice, lemon zest, Dijon mustard, garlic clove, white wine vinegar, honey, salt, pepper and olive oil in a food processor until smooth. Toss salad with the dressing and serve!


Yellow Onion / Springdale Farms, WI / 1lb

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 Double Boxes


Celery / Springdale Farms, WI / 1 head

Celery and Lentil Salad: Cook lentils until tender in boiling water with a crushed garlic clove and bay leaf. Drain excess water and remove the bay leaf and garlic. Toss with chopped celery and let cool. Combine chopped shallot with lemon zest, lemon juic+e, Dijon mustard, sherry vinegar, olive oil, salt and pepper  and whisk well. Toss with salad and serve!


Garlic Scapes / Springdale Farms, WI / 1 bunch

Garlic Scape infused Oil: Blend roughly chopped garlic scapes with oil until thoroughly processed. Drizzle on pizza, flatbreads, stir fries or use with sautéed veggies for a delicious fresh and garlicky flavor.


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


Rhubarb /Fifth Season, WI  / 1 bunch

 Beef & Mushroom Curry with Rhubarb: Heat oil in a skillet and add cloves, bay leaf, peppercorns, and a cinnamon stick and toss until fragrant, about 2 minutes. Add chopped onions ad little salt and cook until caramelized. Add minced garlic and grated ginger and continue cooking, adding water as needed to prevent burning or sticking. Add chopped rhubarb and cook another 5 minutes, then add mushrooms and turmeric and paprika with salt. Cook until mushrooms begin to shrink. Add diced tomatoes with cumin, coriander and garam masala then bring to a boil and let tomatoes cook down. Once thickened, add ground beef and salt and cook until browned. Season to taste with salt and garam masala then serve over basmati rice and garnish with fresh mint, cilantro or yogurt and chutney!


New Red Potatoes / Rose Farms, KY / 1lb

 Spring Potato & Cabbage Salad: Halve potatoes and bring to a boil in cold salted water. When potatoes are almost done, add chopped broccoli and cook until potatoes are tender and broccoli is bright green and crisp. Drain and transfer to a large bowl. Shred purple cabbage and add with fresh or frozen peas to the potatoes. Mix Greek Yogurt, Dijon mustard and chopped dill together and season with salt and pepper. Mix dill sauce into potatoes and toss carefully. Crumble in feta cheese and top with finely chopped chives.


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.



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.


Valencia  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.


Hami Melons

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.


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.



Keep mangoes at room temperature to ripen. This can take up to 1 week. Then store in the refrigerator for up to 2 weeks. Peel the skin when ready to eat and cut lengthwise avoiding the long pit in the middle. You can also cut with the peel on and then remove the skin after cutting