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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 / 1-5 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!

 

Cucumbers / State Line Produce, 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!

 

Zucchini / State line Produce, IA / 1-4 each

Cheesy Zucchini Tart: Slice the zucchini into long wide ribbons with a peeler and season with salt, pepper and lemon juice then set aside. Unroll puff pastry on a parchment paper lined baking pan and score a line along the edge of the pastry to create a 1 cm border with a knife. Prick the pastry with a fork and brush with melted butter. Crumble feta cheese and stir with sour cream and crushed garlic and salt. Spread feta mixture over the pastry and then arrange the zucchini ribbons on top. Brush the top with more melted butter then place in the oven and cook at 390F for 10 minutes, reduce heat to 340F and bake until golden and puffy.

 

Slicer Tomatoes / PrairieErth, IL / 1-3 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!

 

Eggplant /PrairieErth, IL  / 1-2 each 

Eggplant Rolatini: Peel and slice eggplant into medium thick slices. Broil eggplant slices on a greased baking sheet for about 6 minutes or until brown. Saute onion and garlic in oil for about 5 minutes then remove and let cool. Combine ricotta, parsley and oregano with the onion mixture. Spread ricotta on each eggplant slice then roll up and place in a greased dish. Spoon marinara on top of the rolls and sprinkle with shredded parmesan. Bake until brown and bubbly then serve immediately.

 

Fennel  / Fifth Season, WI / 1 each

Fennel & Arugula Pizza: Slice fennel and heat butter and olive oil in a skillet. Add fennel and stir coat, after 10 minutes add some salt. Lower the temperature and cook for 20-30 minutes or until fennel is brown and caramelized. Prepare your favorite pizza dough and stretch out on a pre-heated pizza stone or baking sheet. Spoon on tomato sauce and spread across the dough. Distribute the fennel and sliced cherry tomatoes across the pizza and top with fresh mozzarella slices and crumbled goat cheese. Bake for 8-10 minutes at 450F or until cheese is slightly browned and the crust is golden. Remove and transfer to a cutting board. Once cool, top with fresh arugula, fresh shaved parmesan and drizzle with a balsamic reduction. Slice and serve right away for a simple summery pizza!

 

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

Collards / Fifth Season, WI / 1-2 bunch

African Sweet Potato Peanut Stew: Pat chicken thighs dry and season with salt and pepper. Oil pan and add thighs and sear for about 4-6 minutes on all sides or until golden. Set aside and reduce heat. Add onion, slat and pepper to the pan and cook for a few minutes. Add ginger, garlic and cayenne and then add diced tomatoes and season with salt and pepper. Crush with a spoon before nestling chicken back into the pan. Add broth to cover the chicken, then bring to a boil, reduce and cook for 40 minutes or until cooked through. Add diced sweet potatoes and chopped collards with more water and bring to a simmer. Remove chicken, shred the meat and remove the bones. Once potatoes and collards are tender, add chicken back and stir in peanut butter. Serve with mint, lime, and chopped peanuts.

 

Broccoli  / Fifth Season, WI / 1-2 bu

Wheat Berry Salad: Bring water, salt and wheat berries to a boil and reduce and cover. Simmer for about 40 minutes or until wheat berries are tender (but still have a nice pop). Mix together balsamic vinegar, maple syrup, minced shallot, minced garlic, mustard, salt, and pepper and slowly whisk in olive oil until well combined. Toast walnuts until fragrant. Chop broccoli into small pieces and mix with cooked wheat berries and dressing. Add dried cherries and walnuts and toss well before serving.

 

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

Celery / Springdale, 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 juice, Dijon mustard, sherry vinegar, olive oil, salt and pepper  and whisk well. Toss with salad and serve!

 

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

 

Scallions / Springdale Farm Plymouth, WI  / 1 lb

 Chicken & Sausage Gumbo over Rice: Heat olive oil in a dutch oven and add salt and peppered chicken thighs. Cook for about 10-15 minutes or until fully cooked. Transfer to a plate and set aside, then shred with a fork. Add more olvie oil to the dutch oven and add sliced andouille sausage, until fully browned, then remove and set aside. Add in flour to the remaining oil in the pot and stir until it clumps and browns. Stir in diced onion, garlic, carrots and celery and mix to coat. Add chicken broth, water, fresh thyme, bay leaf and bring to a boil. Reduce to a simmer and cover, letting sit for about 1 hour, stirring occasionally. Stir in sriracha and simmer for another 30 minutes. Add back meat, remove bay leaf and thyme, and pour over rice, topping with sliced fresh scallions.

 

We expect the following in our Fruit Boxes

Peaches and Plums

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.

 

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.

Blueberries and Strawberries

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.