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

Item / Farm / Quantity (Depending on box size)


Sweet Corn / Smits Farm Chicago Heights, IL  / 1-4 each

 Roasted Corn & Zucchini Salad: Roast corn on the cob over direct heat until charred. Slice the kernels off of the cob. Spiralize or gently peel the zucchini into ribbons and toss in a bowl with the corn and chopped fresh mint. Whisk olive iol with orange juice, lemon juice, salt, pepper and red chili. Pour the dressing over the veggies and crumble feta on top before serving!


Broccoli / State Line, IA  / 1-2 bunches

 Broccoli Chicken Sliders: Dice chicken breast and combine with olive oil, minced garlic, salt, pepper, paprika and cayenne. Mix well and marinate for a few minutes. Cook on a heated grill pan until cooked through (about 5 minutes), then remove. Dice onion and red peppers and cut broccoli into small florets. Add onion, peppers and broccoli to the pan with oil. Once tender, remove and assemble buns. Place chicken pieces on bottom bun and top with vegetable mixture and finish with grated parmesan cheese. Bake for a few minutes in a 350F oven or until the cheese has melted. Garnish with fresh parsley and top with the top bun before serving.


Green Beans  / Springdale Farms, WI  / 1 lb

Brown Butter Pesto Beans: Add butter to a medium pan over medium heat. Once it begins to melt and brown, swirl the pan until the butter is a deep brown and smells nutty. Let cool and set aside. In a food processor combine basil, parmesan cheese, hazelnuts, garlic, lemon juice and salt. Pulse until the mixture becomes a paste. While running, slowly drizzle in the cooled brown butter and add water if needed to loosen the mixture. Season to taste then toss trimmed beans with the pesto in a hot pan for 3-4 minutes or until bright green and crisp.

 Chard  / Fifth Season, WI  / 1-2 bunches


Wilted Chard with Raisins & Pine Nuts: Wash and dry chard and cut stems into small pieces and leaves into strips. Heat oil in a large pan and add stems and diced onion with salt, pepper and red pepper flakes. Saute for about 4-6 minutes then add leaves and a little bit of water to steam the greens. Plump raisins, by soaking in warm water for a few minutes. Then just before greens are done add raisins, pine nuts and a splash of balsamic vinegar. Season to taste and serve!


Napa Cabbage / Fifth Season, WI / 1 each

Napa & Steak Stir Fry: Whisk together soy sauce, honey, sherry, sesame oil, minced garlic, thinly sliced scallions, sesame seeds and black pepper. Add sliced sirloin steak and marinate for at least 20 minutes. Trim cabbage and slice in half, then slice thinly into ½ inch shreds. Heat a skillet with oil and add minced garlic then beef. Once beef is just barely pink, set aside. Heat more oil in the same skillet then add onions. Once softened, add cabbage and then after another 3-4 minutes add the beef back. Stir cornstarch and water together and add to the skillet with the remaining marinade. Stir all together until sauce thickens and beef is cooked through. Season to taste with salt and pepper and serve over rice, topped with chopped scallions and sesame seeds.




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


Cherry Tomatoes  / Fifth Season, 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.


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


Portabella Mushrooms / River Valley Burlington, WI / 3 ea

Loaded Grilled Cheese: Brush portabella mushrooms with olive oil, salt and pepper and bake at 350 for 10 minutes or until softened. Cut into ½ inch slices and set aside. Butter bread and spread kale pesto on the inside, then layer with gouda cheese and portabella slices and the 2nd piece of bread. Fry in a griddle until toasted on the outside and gooey on the inside.


Fennel / Fifth Season, WI / 1 each

Simple Barley Salad: Heat diced fennel in a pan with olive oil and toss until softened. Add barley and stir until well coated.  Add white wine and stir until absorbed or evaporated. Add stock, turn up the heat until bubbling, then cover and cook for 20 minutes or until stock is absorbed. Stir in edamame and cook until tender. Add chopped parsley and parmesan and finish with a squeeze of lemon juice and finish with salt and pepper.



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

 Cucumber  / Fifth Season, WI / 1 ea

 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.


 Zucchini  / Flint Ridge, IA / 2 each

Baked Hummus Dip with Parmesan, Garlic and Zucchini: Remove excess skin from the garlic cloves, but keep the head together. Slice off the very tip tops of the cloves and drizzle a small amount of oil on top of the head. Wrap in foil and place in the oven at 400F for 30 minutes or until cloves are softened and brown. Remove and let cool, then chop and set aside. Chop zucchini into small cubes and mix with jarred pimentos (drained from a jar) and toss with salt and pepper. Place plain hummus in a mixing bowl and add the roasted garlic and shredded parmesan. Transfer hummus mixture to a small casserole dish and layer with zucchini, parmesan and pimentos. Drizzle olive oil on top and place in the oven at 350F for 20-25 minutes or until veggies are cooked through. Remove and sprinkle with salt, pepper, and fresh basil and/or parsley. Serve warm with pita, crackers, veggies or chips.


Red Leaf Lettuce / Fifth Season, WI / 1 each

Fall Veggie Bowl: Slice acorn squash and scoop out seeds and pulp. Cut squash into half moon slices and toss with olive oil, dried oregano, sage, thyme, and basil as well as salt and pepper. Place squash on a baking sheet and bake at 375F for 20 minutes. Cook white rice in a mixture of coconut milk and water with a dash of salt and cover and simmer for about 15 minutes or until rice is cooked through.  Toss sliced peppers and zucchini in a skillet with vegetable oil and sesame oil. Add minced garlic, ginger and lemon grass and five spice seasoning and stir well. Add a little vegetable broth, reduce heat and set aside. Whisk together mayo, wasabi, sesame oil, rice wine vinegar, sugar, hoisin sauce, salt and pepper. Assemble bowls with rice on bottom, shredded romaine, then veggies and squash and finish with the sesame dressing.


Peppers / Non-Local  / 2 each

 Roasted Paneer Salad: Slice paneer into cubes and toss in a mix of chili, cumin and turmeric. Place on a hot pan and let them brown on each side. Remove and set aside. Assemble salad greens and toss with sliced bell peppers and slice tomatoes. Add paneer chunks and walnuts. Whisk together lemon juice, balsamic vinegar, apple juice, honey, mustard, salt and turmeric and drizzle over salad to finish.


We expect the following in our Fruit Boxes


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.


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.



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.



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.

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.