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

Item / Farm / Quantity (Depending on box size)

Green Beans / Mick Klug Farm St. Joseph, MI / 1-2 lb

Fall Green Bean & Apple Salad: Whisk together olive oil, red wine vinegar, Dijon mustard, maple syrup, salt and pepper until smooth. Heat grill to medium high. Toss trimmed green beans and apple wedges with olive oil, lemon juice, salt and pepper until well coated. Add the beans and apples to the grill (or use a grill basket) until some char marks appear. Remove the beans and apples and place in a dish and drizzl with the dressing while still warm. Add sliced radishes, scallions and almonds and mix gently. Serve warm or cool for a tasty seasonal salad!

 Green Kale / Fifth Season, WI/ 1-2 bunches

 Roasted Sweet Potatoes Stuffed with Kale, Cranberries & Cheese: Pierce sweet potatoes with a fork and roast at 400F for 45 minutes or until tender. Cook quinoa in broth until liquid is absorbed and quinoa is tender. Saute diced onions with olive oil until soft and translucent. Add minced garlic and saute until fragrant. Add Chopped kale with more olive oil and stir until kale is wilted. Remove from ehat and add quinoa and dried cranberries. Add salt and pepper to taste. Cut the potatoes in half and scoop out the centers and mix with the quinoa mixture then stuff back into the potato shells. Top with feta or toasted cashews for a tasty veggie dinner!


Sweet Corn / Smits Farm Chicago Heights, IL / 2-5 ears each

 Sweet Corn & Shrimp Risotto: Bring chicken or vegetable stock to a simmer and leave heat on low. Combine butter and olive oil in a large skillet and add Arborio rice. Toast rice for a few minutes over medium heat, then add minced shallots and saute for a few more minutes. Add 1 cup of stock and stir until liquid is completely reduced. Add more stock 1 cup at a time, stirring constantly, until rice is creamy and liquid is absorbed. Stir in sweet corn kernels and cooked shrimp and add a little Old Bay seasoning, salt and pepper. Reduce heat and stir in Half & Half, lemon zest and fresh parsley.


Green Peppers / Smits Farm Chicago Heights, IL  / 1-2 each

Sausage, Peppers & Tomatoes: Halve cherry tomatoes and mix with halved Kalamata olives, minced garlic and drained capers in a bowl. Toss with olive oil and salt and pepper and set aside.  Heat oil in a skillet and add sliced medallions of sausage. Once fully cooked, add sliced frying peppers and saute about 5 minutes or until soft. Finish by adding the tomato mixture to the pan and tossing quickly before removing from heat and sprinkling with freshly chopped mint, parsley and salt and pepper. Serve warm with bread and cheese for a simple late summer meal!

/ 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.


Slicing Tomatoes / Scenic Valley, WI, IL / 1-4 each

Simple Tomato Mozzarella Salad: Slice tomatoes, fresh mozzarella and basil leaves and arrange on a platter. Toast pine nuts and sprinkle on top. Season with salt, pepper and drizzle with olive oil and balsamic vinegar.


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

Broccoli  / Fifth Season, WI / 1 bunches

Simple Steamed & Tangy Broccoli: Steam broccoli florets until tender then remove and rinse in cold water to hold bright green color. Combine butter, brown sugar and Dijon mustard in a small saucepan and heat for a few minutes, whisking until fully incorporated. Toss broccoli with the sauce and serve for a delicious and kid friendly side dish!


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

Crimini Mushrooms  / River Valley Burlington, WI / ½ lb

 Miso- Coconut Roasted Mushrooms: Combine miso, coconut milk, and coconut oil and whisk well. Toss whole mushrooms with the mixture until well coated. Transfer mushrooms to a baking sheet and roast for 20-25 minutes at 425F . Serve sprinkled with fresh cilantro and paprika and serve warm.


Green Cabbage /State Line, IA / 1 each

Soy-Peanut Shredded Chicken Salad: Combine shredded cooked chicken, shredded cabbage, halved snap peas and grated carrot in a bowl. Whisk together peanut butter, rice veingar, soy sauce, sesame oil, honey fish sauce, ground ginger and garlic powder until a smooth sauce forms. Toss cabbage mixture with the sauce and sprinkle with sesame seeds or chopped peanuts. Refrigerate until ready to serve!


Basil  / Smits Farm Chicago Heights, IL / 1 bunch

 Roasted Potatoes with Herbs: Slice large potatoes into wedges and toss with chopped rosemary, thyme, oregano, basil, parsley, chili peppers, garlic and olive oil. Bake for 35 minutes until brown and crisp, turning half way through. Season with flaked sea salt and serve with sour cream and sweet chili sauce.


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

Yellow Onions / Springdale Farm Plymouth, WI / 2  each

 Grape Salsa: Halve or quarter red and green grapes and toss with peeled and cubed cucumber, minced onion, mince jalapeno and minced cilantro. Add lime juice and salt and pepper and serve with your favorite chips or atop grilled chicken or fish!




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.


Jersey MAC 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 Raspberries

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.