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

Item / Farm / Quantity (Depending on box size)


Red Beets / State-line farms, IN / 1-2 lb

Pickled Beet Potato Salad: Combine lime juice, olive oil, mustard, agave syrup, and salt in a bowl and stir well. Combine with chopped beets and onions. Let marinate for 1-12 hours in the fridge. Boil and peel cubed potatoes then drain and mix with beets mixture and add salt and pepper. Refrigerate until cool, then top with fresh parsley and serve!


Carrots / Springdale, WI / 1-2 lb

 Agave-Balsamic Roasted Carrots: Peel carrots and chop diagonally into bite-sized pieces. Mix equal parts balsamic vinegar and agave nectar. Grease a roasting pan with olive oil and arrange carrots in a single layer. Brush carrots with vinegar mixture and roast for about 20 minutes at 425˚F. Serve hot with salt and pepper as a delicious fresh and tangy side dish!


 Gold Potatoes Springdale, WI  / 1-3lb

Potato Gratin: Grease a pan and slice potatoes into small disks, then spread them in the dish. Sprinklw with salt, pepper, rosemary and nutmeg. Pour heavy cream over the potatoes and then layer shredded cheese over the top. Bake at 400F for 40 minutes, if it begins to brown to quickly, cover with foil.

 Chard  / Fifth Season, WI  / 1-2 bunches

 Orange Braised Chard: Slice onions and slowly caramelize them with olive oil, salt and pepper in a skillet. Once golden brown add roughly chopped chard and toss until it begins to soften. Add orange juice and toss another 2 minutes. Serve warm with salt and pepper as an easy side dish!


Tomatoes / PrairieErth, IL/ 1 -2 each

 Spinach & Ricotta Stuffed Shells: Boil pasta shells until al dente, then drain drizzle in olive oil and set aside. Peel and chop shallots and garlic and set aside. Wash and deseed zucchini and dice into small cubes. Saute shalltos and garlic with olive oil until translucent. Combine ricotta cheese with shredded parmesan, cream, salt and pepper and heat in the pan with the garlic and shallot. Whisk well and bring to a boil. Once thick, remove one cup of sauce and put in the bottom of a casserole dish. Add zucchini and spinach to the sauce and cook for about 2 minutes, then remove from heat. Fill each shell with the ricotta mixture and then place in the dish. Repeat until dish is filled. Bake for 15 minutes at 350F. Dice tomatoes and serve on top of shells once removed from the oven.


Bell Peppers / PrairieErth, IL / 1-3 each

 Red Pepper Ricotta Pasta: Roast red peppers by drizzling in olive oil and baking at 450F for 30-40 minutes or until skin is blackened. Remove skins once cool and chop flesh. Combine peppers with ricotta, heavy whipping cream, garlic and salt in a blender. Once smooth and creamy add to boiled fettucine or bowtie pasta and serve topped with parsley and parmesan.


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

Eggplant / PrairieErth, IL / 1 each

 Smoky Eggplant: Cut eggplant into 1/8-inch rounds and cook on a lightly greased baking sheet for 10-15 minutes at 425. Flip once and when starting to crisp and brown remove and cook. Dunk the slices in a mixture of tamari and liquid smoke and then return to the baking sheet and bake for another 5-10 minutes at 325. Remove when crisped but not totally burnt. Use these as a smoky salty topping for salads, sandwiches, or baked potatoes!


Japanese Cucumbers / Stone Circle Farms, WI / 1-2 each

 Fresh Greek Tzatziki: Peel cucumber, remove seeds and dice. Sprinkle salt on cucumber pieces and let sit in a strainer until water is beading on the surface. After 30 minutes, drain and dab with a paper towel. Combine drained cucumber, 1.5 cups Greek yogurt, 1 chopped garlic clove, 1/2 T finely chopped fresh dill, and about 2 T of lemon juice in a food processor and blend well. Add more salt if needed and let sit refrigerated so flavors can infuse. Serve as a dip for fresh veggies or on a homemade gyro.


Rosemary / Smits Chicago Heights, IL / 1 bunch

Honey-Rosemary Chicken Skillet: Cook whole chicken breasts over medium with a little oil in a skillet. Combine honey, lemon, rosemary and minced garlic in a separate bowl. When chicken is 75% cooked, pour half of the glaze over top and then finish cooking. Remove chicken when cooked through. Add halved radishes, cubed fennel and onions to the skillet and add the rest of the glaze. Cook until soft. Serve chicken and vegetables together with extra rosemary and a slice of lemon to garnish.


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

Scallions / State-Line, IA / 1 bunch

Yogurt, White Bean & Scallion Dip: Combine rinsed and drained cannellini beans, sliced scallions, grated pecorino cheese, olive oil, lemon juice, rosemary and garlic and process in food processor until ingredients are well combined, but not yet totally smooth. Stir in the Greek yogurt and  season to taste with salt and pepper, garnish with rosemary and drizzle with extra olive oil. Serve with fresh bread or crackers!


Delicata Squash / Flint Ridge, IA  / 1-2 each

 Delicata & Black Bean Tostadas: Trim squash and slice in half. Scoop out seeds and slice into half moon slices. Toss with olive oil, salt, pepper, cumin and red pepper flakes. Transfer to a lined baking sheet and roast for 18-20 minutes at 400F, stirring halfway through.  Toast round pitas until edges are crispy. Mash avocado with lime juice, salt and goat cheese. Assemble the tostadas by spreading the guacamole over the pitas, topping with the roasted squash and adding cooked black beans, pumpkin seeds and cilantro. A great kid-friendly and healthy weeknight meal!




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.


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.