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

Item / Farm / Quantity (Depending on box size)


Shishito Peppers / Stone Circle Farm, WI / 8oz

Sauteed Shishito Peppers: Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. To eat:  pick them up by the stem end and eat the whole thing, (minus the stem, that is). Makes a great appetizer or side.


Red Potatoes / Rose Farm, KY / 1-2lbs

Easy, Light, Potato Salad: Boil 2 cups diced potatoes in salted water until soft, approx 10 minutes. Drain and let cool. While the potatoes are boiling, combine diced red onion, diced green pepper, ½ tsp mustard, ½ tbsp. olive oil, ½ tbsp. red wine vinegar and ½ tbsp. mayonnaise and season with salt and pepper. Mix well and let the flavors marinate while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.


Carrots/ Springdale, WI / 1-2lbs

Charred Carrots w/ goat cheese and arugula: To make the vinaigrette, pour 2 tbsp. red wine vinegar into a small bowl and whisk in 5 tbsp of extra virgin olive oil. Season to taste with salt and pepper. Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tbsp. of olive oil, 1 tbsp. thyme, and salt and pepper to taste. Heat a large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, until they are crunchy on the outside and tender within. Combine 1 small bunch parsley and 2 bunches arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top. Sprinkle with goat cheese and drizzle the remaining vinaigrette over the whole dish.


Beets / Springdale Farms, WI / 1-2lbs

Quick Pickled Beets: Boil beets for approx. 15-20 minutes. Drain and pour cold water over them Peel skin off and cut roots& tops off. In a sauce pan add 1/3 cup vinegar, ¼ cup sugar, ¼ water, ½ tsp. cinnamon, ¼ tsp salt, and ¼ tsp ground cloves, stir and add beets, bring to a boil. Simmer for 5 minutes. Chill. Good for 1 month in refridgerator.


Chard /Flint Ridge,  IA / 1-2 each 

Lemon-Garlic Swiss Chard: Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add 1 tbsp. minced garlic; sauté 2 minutes or until garlic begins to brown. Add chopped Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in 1.5 tsp  lemon juice and fresh pepper to taste. Sprinkle with shaved parmesan cheese.


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

Tomatoes / PrairieErth, IL / 1-2 each

Grilled Tomatoes: Slice tomatoes in half laterally. Squeeze or spoon out the pulp, and transfer it to a bowl. Slice 1 bay leaf into very thin strips. Add bay leaf, 40 g olive oil, 20g balsamic vinegar, 4g salt, and pepper to the bowl with the tomato pulp. Smash ingredients with a spoon or fork to combine. Set aside. Sprinkle the seeded tomato halves with some salt and hit them with a little bit of olive oil. Place a wire rack on the grill and wipe it with oil, then sprinkle with a bit of salt. Place the tomato halves on the rack, cut side down, and cook 10 minutes. Adjust heat as needed to prevent burning. After about 10 minutes of cooking, flip the tomato halves. Spoon in some of the pulp mixture, and sprinkle each half with sugar to taste. Cover the grill with the lid. Check on your tomatoes every few minutes to makes sure they are not burning. When they look the way you like ’em, remove. You can add any leftover pulp at this point or just serve as is.


Cucumbers / Flint Ridge, IA / 1-2 each

Tzatziki Sauce: With a teaspoon, scoop out the seeds of the cucumbers. You should be left with a neat half-moon shape. Slice them thin, but not paper-thin—they should still have some crunch. Add the cucumbers to a mixing bowl along with 2 cups Greek yogurt, 4 cloves minced garlic, 1 large handful of minced dill and the juice of one lemon.. Taste for acid and seasoning, then either serve, or (preferably) cover and let it sit in the refrigerator for a few hours.


Mini Sweet Peppers  / Flint Ridge, IA / 1 clam

Mozzarella stuffed Mini Sweet Peppers: With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of each pepper. If there is a seed pod, scoop it out with a spoon.Stuff the pepper with a basil leaf and 1-2 tbsp. mozzarella cheese. Brush on all sides with olive oil. Drizzle balsamic vinegar in the cut openings.

Preheat  oven or broiler for high direct heat (if oven, set to 400°F). Broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes. Sprinkle with salt to taste. Let rest for a few minutes before serving. 


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

Parsley / Springdale, WI / 1 bunch

Tabouli Salad: Wash a ½ cup extra-fine bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside. Very finely chop 4 roma tomatoes, 1 cucumber, 12-15 mint leaves, 4 green onions. Be sure to place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Add 3-4 tbsp. lime juice and olive oil and mix again.


Zucchini /Flint ridge, IA / 1ea

Grilled Zucchini: Lop off the tops and bottoms of zucchini and slice into quarters, lengthwise. Place in a very large (or two regular sized) plastic zipper bag. Drizzle in ¼ cup olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and shake them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.  Heat the grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done. Pile up lemon zest from 2 whole lemons and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until combined.  Add more salt if needed. Sprinkle the lemon salt over the plate of grilled zucchini and serve.


Garlic / Springdale, WI / 1-2 heads

Garlic Aioli: Mash 2 cloves garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in ½ cup mayonnaise, 2 tbsp. olive oil, and 1 tbsp. lemon juice. Season to taste with coarse salt and pepper and store in refrigerator. 


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


Shiitake Mushrooms / River Valley Ranch, WI  / 8oz

Shiitake Mushroom Brown Rice: Heat oven to 350 degrees F. In a large cast iron pan add 1 tablespoon oil over medium heat. Add sliced and stemmed shiitake mushrooms, 1 cup brown rice, 2 tbsp. soy sauce, 1 cup chicken broth, 1 cup mushroom broth, 1 tbsp. sesame oil and ¼ cup scallions and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.


We expect the following in our Fruit Boxes


Nectarines 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 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.