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

Item / Farm / Quantity (Depending on box size)


Red Potatoes / Rose Farms, KY / 1-3 lbs

Roasted Potatoes with Herbs & Gorgonzola: Quarter potatoes and toss with olive oil and salt an dpepper. Lay flat on a baking sheet and top with uncooked chopped bacon. Bake for about 45 minutes at 400F, flipping at least 3 times throughout. Once bacon is crisp, remove and toss with crumbled gorgonzola. Let cool for a few minutes then add fresh chopped chives, green onions, cilantro and parsley. Serve immediately for a loaded roasted potato dish!


Red Cabbage / Flint Ridge, IA / 1 each


Red Cabbage Soup: Heat olive oil in a pan and saute chopped shallot and garlic for a minute, then add chopped red cabbage and cook for another 5 minutes. Add ground ginger and then add vegetable stock.  Add whole allspice in a sachet or tea infuser ball to the broth so as to infuse the flavor. Simmer for about 15 minutes or until cabbage is very tender. Remove sachet or tea infuser and blend until smooth. Season to taste with salt, pepper and ginger. Serve topped with a swirl of cream.


Japanese Eggplant / Steve Spencer, IA  / 2-8 each

 Sesame Garlic Eggplant Salad: Cut eggplant into strips, salt and leave in a strainer for several minutes. Rinse, drain and dab dry. Heat a skillet with sesame oil and cook eggplants until lightly seared on all sides. Thinly slice bell peppers, chili peppers, carrots, and onions and toss with cooked eggplant and minced garlic. Season with salt, sugar, and vinegar and mix well. Sprinkle with sesame seeds and refrigerate for several hours to let flavors infuse. Serve topped with cilantro!


Cilantro  / Springdale, WI  / 1 bunch

 Fish Skewers with Cilantro-Garilc Marinade: Combine lime zest, minced garlic, chopped cilantro, jalapeno, black pepper, salt and olive oil and stir well. Cut swordfish (or your other favorite protein) into large cubes and toss with marinade. Reserve some marinade to toss with zucchini, red pepper and onion chunks. Let sit for about 15-20 minutes. Heat grill to medium, add fish and veggies to skewers and grill on all sides for about 3 minutes or until grill marks appear. Let meat rest for about 2 minutes, then serve, with plenty of fresh cilantro and a side of rice or potatoes!


Bibb Lettuce / Growing Power, WI / 1-2 bunch 

Strawberry Salad: Combine rice wine vinegar, Dijon mustard, honey, salt, white pepper, and olive oil and whisk together. Tear lettuce and top with sliced strawberries and crumbled goat cheese. Drizzle with dressing and serve.


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


Broccoli / Fifth Season, WI / 1 bunch

 Veggie Fried Rice: Steam broccoli to tender-crisp and blanch. Heat sesame oil in pan and quickly fry crushed garlic, ten add broccoli and hoisin sauce and stir fry for a few minutes before removing from the pan. Beat eggs and mix with sliced spring onions. Stir peas into the pan and then add egg and rice, mixing often to scramble the eggs. Add broccoli to the mix and toss to combine along with soy sauce.


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


Yellow Onions / Springdale Farm Plymouth, WI  / 1-2 each

 Onion, Tomato & Goat Cheese Bites: Slice onions and cook in butter, olive oil and a little sugar on medium until dark golden brown. Add a dark beer at the end of cooking and cook another 15 minutes or until beer has evaporated. Remove from heat and set aside. Roll puff pastry out and cut out small circles in the dough. Press into a mini muffin tin, and poke with a fork on the bottom. Fill each pastry cup with caramelized onions, half of a grape tomato and some goat cheese. Bake for 15-18 minutes, or until golden. Serve sprinkled with fresh basil and black pepper as a beautiful and simple appetizer.


Sweet Corn  / Smits Farm Chicago Heights, IL / 2-4 ears

Grilled Corn Salsa: Brush corn with oil and season with salt and pepper before placing on a hot grill. Once charred on all sides, remove and let cool. Cut kernels from the cob and combine with diced red onion, green onion, diced tomato, cilantro, lime juice jalapeno pepper and season with salt and pepper. Season to taste and serve with tacos or chips for a perfect summer salsa!

Lacinato Kale  / Fifth Season, WI/ 1 bunches

Kale Mango & Orange Smoothie: Combine chopped kale with chopped frozen mango and peeled orange slices in a blender. Add non-dairy milk and blend until smooth. Serve as a deliciously green way to start your day!


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


Slicer Tomatoes / Smits Farm Chicago Heights, IL / 2 each

 Roasted Tomato, Avocado & Mushroom Breakfast Plate: Quarter tomatoes and drizzle with olive oil and salt. Roast at 300F for about 1 hour or until shriveled and dark in color. Saute shiitake or sliced crimini mushrooms in olive oil with salt until deep brown. Build each plate with tomatoes, sautéed mushrooms, sliced avocado and a fried egg for a balanced and scrumptious breakfast!


Green Beans  / MICK Klug, MI  / 1lbs

 1-Pan Sausage & Greens: Heat oil in a large skillet and add sliced onions, cooking for 2 minutes. Add sliced Andouille sausage and cook until browned. Add vegetable broth and chopped greens as well as trimmed green beans, fresh thyme sprigs and minced garlic. Cook for about 4 minutes or until greens and beans are bright green. Reduce heat to medium, then add cannellini beans, balsamic vinegar and a pinch of cayenne. Once all is heated through, serve with fresh thyme and salt and pepper to taste.


We expect the following in our Fruit Boxes

Braeburn 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.


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.



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.



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.