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


Item / Farm / Quantity (Depending on box size)

 

Corn / State Line, IA / 2-4ea

Esquites: Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cotija cheese, chili powder, and salt. Serve with the lime wedges, if desired.


Candy Onions / State Line, IA / 1-2lbs

BBQ Green Beans with Onions and Bacon:  Saute bacon and onion chunks in a large pan over medium heat until they brown, about 15 minutes. In a medium bowl, place the ketchup, brown sugar, maple syrup, apple cider vinegar, Worcestershire sauce, mustard and garlic. Stir to combine. Carefully drain any excess oil from the pan with the bacon and onions. Add the bbq sauce and stir to combine. Place the green beans in a large bowl. Pour the sauce over the beans and toss gently to combine. Place the green beans in a casserole dish. Cook in a 350 degree oven for 25-30 minutes. Salt to taste.

 


Salad Mix / Springdale, WI  / 1-2 6oz bags

 

Japanese Ginger Dressing: combine 7oz peeled and chopped carrots, 4oz chopped onions, 2 Tbsp. chopped Ginger, 1 Tbsp. Sugar, ¼ cup Soy sauce, ½ cup Rice Vinegar, ½ tsp salt, ¾ cup peanut oil in a blender and blend until smooth/emulsified.  Add to your salad mix and your favorite veggies!

 

Zucchini / Flint Ridge, IA  / 1-2 each

 

Mini Spanish Tortilla with Zucchini: Preheat the oven to 400°F. In a medium pot, cover the potato with at least 1 inch of water and bring to a boil over medium-high heat. Boil until the potato is fork-tender, 22 to 25 minutes.

Drain the potato, slice it into thin rounds and set aside Heat the olive oil in a small, oven-safe skillet over medium heat. Add the onion and zucchini; season with salt and pepper. Sauté until tender, about 4 minutes Add the potato slices and sauté until all the veggies are lightly browned, 5 to 7 minutes. Spread the vegetables into an even layer in the base of the pan. Remove the skillet from the heat. Whisk the eggs together in a medium bowl and pour them over the vegetables. Top the eggs with the manchengo cheese. Transfer the skillet to the oven and bake until the eggs are set and the potato and zucchini slices on the top are golden brown, 12 to 15 minutes. Serve the tortilla warm or at room temperature with the side salad.

 

Green Peppers / Smits, IL / 1-3 each

 

Stuffed Pepper Soup: In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in crushed tomatoes, 6 cups water, chopped green pepers, brown sugar, salt, 2 bouillion cubes, and pepper; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.

Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. .

 

Broccoli / Fifth Season, WI / 1 each

 

Roasted Garlic Lemon Broccoli: Preheat the oven to 400 degrees F (200 degrees C) In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finis

 

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

Cherry Tomatoes / State Line, IA / 1each

 

Orzo with Cherry Tomatoes, Capers, and Lemon: Pour the olive oil into a large skillet set over medium heat. Dump in the tomatoes and the garlic and cook, stirring often, until the tomatoes become a little soft, about 3 minutes. Turn off the heat and set aside. Pour the chicken stock and orzo into a large pot. Turn the heat to high and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 7 minutes. Turn off the heat and let the pot sit, covered, for an additional 3 minutes. Stir in the thyme, capers, pine nuts, cheese, lemon zest, and the cooked tomatoes and garlic. Season with salt and pepper to taste.

 

Cilantro /Fifth Season, WI /1bu

 

Avocado Pasta: Cook pasta according to the package. While the pasta is cooking, add the avocado, garlic, cilantro, lime juice, and olive oil to a blender and blend well. When the pasta is cooked, save 2 tablespoons of pasta water and drain well. Toss the pasta with the avocado sauce, thinning with pasta water if needed. Season with salt and pepper to taste and top with a fried egg and cilantro, if desired. Enjoy!

 

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

Red Kale / Fifth Season, WI / 1-2 bu

Red Kale Chips w/ Lemon: Preheat the oven to 350 degrees F. Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

 

Garlic / Flint Ridge, IA/ 1-2 each

 

2 minute Garlic Aioli: Place 1 egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper.

 

 

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

Eggplant/ State Line, IA / 2ea

 

Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt: Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate the eggplants, browning them on all sides. Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively. Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper. Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side. 

 

We expect the following in our Fruit Boxes

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.

Blackberries or 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.

 

Grapes

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.

Melon

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.