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

Item / Farm / Quantity (Depending on box size)


Lacinato Kale / Fifth Season, WI / 1-2bu

Tuscan Kale Salad: Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. Place kale in a large bowl. Toast 1 slice of bread until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup Pecorino cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.



Green Beans / Mick Klug, MI / 1lb


Szechuan Green Beans In medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F. In medium sauté pan over medium heat, add 1 tablespoon oil. Add ginger and sauté for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro. Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.

Corn / Smits farm, Chicago, IL  / 1bu


Black Bean and Corn Salad: Preheat the grill to medium. Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside. In a medium sauté pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Sauté for 3 minutes, then add the vinegar, drained black beans and corn and sauté for 2 minutes. Stir in the garlic and the snow peas and sauté for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.


Zucchini / Flint Ridge, IA  / 1-3 each


Crispy Zucchini Chips with Parmesan: Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F. Place flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.  Working in batches, dredge the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet. Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain. Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with garlic aioli and lemon wedges


Cucumbers / Fifth Season, WI / 1-2 each


Thai Cucumber Lemonade: Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved. Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve. Cucumber Juice: Add the cucumber to a blender with 2 cups of water. Blend on high until fully liquefied, then pour through a fine strainer and reserve. Add the drink ingredients equally to each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice.


Scallions / Fifth Season, WI / 1 each


Chinese Crepes with Scallions: In a medium glass mixing bowl, whisk the flour, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.  Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute. Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.



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

Portabello Mushrooms / River Valley Burlington, WI / 2-4 each


Portabello Mushroom Fries: Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F. Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips. Place flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko. Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.


Slicer Tomatoes / Springdale, WI /1 lb


Tomato Tacos: Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed. Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with your favorite Croutons. Serve immediately.


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

Fennel / Fifth Season, WI / 1 head

Fennel and Citrus Salad: Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well. In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create vinaigrette. Add the dates, basil, cilantro, mint and chili to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.



Italian Frying Peppers / Harmony Valley, WI / 2-4 each


Catfish and Peppers en Papillote: For the peppers: Heat the oil in a medium saute pan over medium-high heat. Once hot, add the onions and saute until translucent, about 3 minutes. Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes. Season with salt and pepper and saute until just fragrant, about 30 seconds. Remove from the heat and reserve. For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface. Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle. Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper. Place a fillet of fish on top. Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color. Fold the parchment back over the fish to enclose. Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed. Continue to fold crease over crease until the packet is sealed. Tuck the last fold under the packet to hold in place. Repeat with all four packets, and then place on a sheet tray and into the oven. Bake until the packets puff up completely, 10 to 12 minutes. To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels.



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

Parsley / Springdale Farms, WI / 1bu


Parmesan Taters: Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes. Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.



We expect the following in our Fruit Boxes


Peaches 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.

Mini Watermelon

Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.

Recipes Courtesy of The Guy Fieri