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

Item / Farm / Quantity (Depending on box size)


Spanish Onions / Springdale, WI / 1-3lbs

Stuffed Spanish Onions: Bring the 1.25c of your favorite stock to a boil in a large saucepan. Peel 3 of onions and cook them in the stock until they soften, for approximately 15-20 minutes. Heat the oven to 390°F/200°C Brown 3/4lb  ground beef in a skillet then drain. Dice the 1 more onion and mix with 3tbsp chopped thyme, cooked ground meat, and 3 oz  shredded cheese of choice. Season with salt and pepper. Drain the cooked onions and reserve the stock. Cut the onions in half along the equator. Place in a baking dish, scoop out the centers a bit if necessary, and fill with the meat mixture. Mix the stock with the 3.5oz cream and pour over the onions. Bake for 30-40 minutes until they take on a nice golden-yellow color and get crispy on top. Serve immediately.



Red Kale / State Line, IA / 1-2 bunch


Savory French Toast: Make an onion jam by combining butter and olive oil in a skillet and heating, then add sliced onions and cook until tender, then reduce heat and add brown sugar. After five minutes, add sun dried tomatoes, balsamic vinegar and cook for 2 minutes. Make French Toast by whisking together eggs, cream, salt and pepper. Dredge thick bread slices in the egg mixture and turn until totally soaked. Pan fry each bread slice in warm butter until golden. Sprinkle with parmesan while cooking. Sauté the kale with olive oil in a skillet, stirring occasionally, then add crushed garlic and season with salt and pepper. Serve the Toast topped with the balsamic-onion jam, parmesan and sautéed kale.

Arugula / Harmony Valley  / 1bu


Avocado, Arugula  & Egg Toast: Whisk together lemon juiceand olive oil and set aside. Mash avocado on top of toasted hearty bread and salt lightly. Heat olive oil in a skillet and fry eggs until crisp edges appear, the whites are set and the yolk is still runny. Finish with another pinch of salt. Toss arugula with lemon ad oil mix and arrange on top of avocado toast. Finish assembling the toast by adding the fried egg and sprinkling with black pepper.


Eggplant / Springdale, WI  / 1-2 each


Roasted Eggplant & Goat Cheese Sandwich: Slowly roast halved  tomatoes with olive oil, thyme and salt and pepper. Roast at 250F for 3.5-4 hours or until greatly reduced, but still juicy, alternatively use a flavorful tomato sauce. Cut Eggplant into ¼ inch slices and place on a lined baking sheet. Brush with a mixture of olive oil and balsamic vinegar and sprinkle with salt and pepper. Bake for 10 minutes at 425F, then flip, brush again with olive oil and balsamic and bake for another 10 minutes. Remove from oven to cool. Toast bread and spread a thick layer of goat cheese over each slice. Then add a layer of tomatoes or tomato sauce. Add the eggplant, arugula and finish with the final slice of bread. Serve right away!


Green Peppers / Smits Farm, IL / 1-3 each


Chicken, Green Pepper & Barley Tacos: Cook barley in chicken stock with onion, garlic, tomato sauce (or enchilada sauce), oregano, cumin and salt. Slice peppers and onions into rings and saute with olive oil and salt and pepper until softened. Add strips of previously cooked chicken and toss with peppers until warmed through. Assemble on a corn tortilla with barley, chicken, peppers, chopped lettuce, tomatoes, onion and desired salsa.


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

Crimini Mushrooms / River Valley Burlington, WI / 0.5lbs


Mushroom & Asparagus Zoodles: Warm olive oil in pan and add minced garlic, sautéing until golden. Place garlic with cashew milk (or other nut milk), vegetable broth, pine nuts and cornstarch in a blender and puree until very smooth. Pour sauce into a pan and bring to a boil, then reduce and simmer for about 10 minutes or until fully thickened. Grill whole asparagus on high for about 2-3 minutes on each side or until char marks appear, then remove and let cool. Saute mushrooms and leeks in a pan until soft. Chop asparagus into bite sized pieces then add to mushrooms mixture with oregano and salt and pepper, adding lemon juice at the end. Spiralize or peel zucchini into ribbons and place in a bowl. Top with cream sauce and veggies and season with salt and pepper for a tasty vegan meal!


Baby Bok Choi  / Harmony Valley /1 lb


Green Curry with Bok Choy: Cook white Basmati rice according to package instructions. Chop onion, chili , bok choi and red Chinese cabbage and heat vegetable oil in wok. Add onion, chili, ginger and garlic to the wok and saute for a minute or until aromatic. Add coriander, cumin, black pepper, turmeric, fenugreek, and cardamom and cook for another minute, then add chopped vegetables and stir fry until beginning to soften. Add coconut milk, broth and ground almonds then add your favorite cooked protein (fish, tofu, chicken, chickpeas, etc). Season with salt to taste and serve over rice with a lime wedge.


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

Cherry Tomatoes / Springdale, WI / 1 pint

Salad Jar: Start by shaking up minced garlic, lemon juice, tahini, olive oil, salt, pepper, mustard powder and fresh thyme in a jar. Then add cooked white beans to the jar, sliced red onion, halved tomatoes and top with plenty of fresh arugula. This makes an easy storable and portable lunch that can be dumped into a bowl for a fresh salad lunch.



Cilantro / Springdale Plymouth, WI / 1 bunch


Grilled Chimichurri Chicken Skewers: Chop cilantro, parsley and basil and mix together with olive oil, red wine vinegar, minced garlic and chopped serrano pepper. Season with salt and pepper and set aside. Cut chicken breast into chunks and marinate in half of the chimichirri sauce, cover and refrigerate for at least 1 hour. Skewer the chicken pieces with alternating chunks of red onion and grape tomatoes. Sprinkle salt and pepper on the skewers before placing on a hot oiled grill. Turn every few minutes, and cook until chicken is fully done. Place on a serving platter with the rest of the chimichurri sauce.



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

Sweet Corn / Smits Chicago Heights, IL / 4 ears


Corn & Shallot Fritters: Remove kernels from the cob and add to a pan with butter and sliced shallots. Cook for a few minutes, then transfer to a bowl to cool. Whisk together flour, panko bread crumbs, paprika and salt. Combine flour mixture with corn and add in chopped chives and beaten egg. Once fully incorporated, form small patties with your hands and place in a heated pan with oil and fry on each side for about 3-4 minutes. Transfer to a paper towel to drain then serve hot sprinkled with salt and paprika.


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


One-Pot Lemon Garlic Pasta: Heat olive oil in a skillet and add minced onion then minced garlic. Add trimmed green beans, uncooked penne pasta, vegetable broth, salt, pepper and mix well. Bring the liquid to a boil, cover and reduce heat. Simmer for 12-14  minutes or until pasta is tender and most liquid is absorbed. Add almond milk, lemon zest and fresh arugula and cook uncovered for a few minutes until arugula is wilted. Remove from heat and let stand for 5-10 minutes or until liquid reduces. Season with salt, pepper and garnish with fresh basil and chopped pistachios. Serve hot for a simple but nutritious vegan meal!


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 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.



Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.