Print Friendly and PDF

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


Item / Farm / Quantity (Depending on box size)

 

Kohlrabi / State Line, IA / 1 ea

Kohlrabi Home Fries: Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

 

 Leeks / Springdale, WI / 1-2 each

 

Buttered Leeks:  The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook. To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

 

 


Beets / PrairiErth Farm, IL / 1-2 6oz bags

 

Roasted Beets with Walnuts and Goat Cheese: Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet and toast in the preheated oven about 45 minutes. Set aside to cool. Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil. Bake  until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature. Turn oven temperature up to 400 degrees F (205 degrees C).Peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices. Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper. Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Drizzle with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

 

 

Carrots / PrairiErth Farm, IL / 1lb

 

Charred Carrots: In a large cast iron skillet, add a bit of the vegetable oil over high heat. In batches, add the carrots and sauté over high heat until just slightly charred (they should be tender on the outside and have a slight bite in the middle.) Season with salt, pepper and red pepper flakes while they are cooking. Once charred, about 6-7 minutes later, remove them from the cast iron skillet and set aside. Repeat the process with the remaining carrots, adding a bit more oil between batches if needed. Serve Hot.

 

Radish / PrairiErth Farm, IL / 1bu

 

Radishes with creamy Ricotta: Place 1 cup ricotta (preferably fresh) in a small bowl, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/8 teaspoon each kosher salt and black pepper. Serve with halved and cleaned radishes as a nice appetizer.

 

 

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

 

Green Beans / Mick Klug, MI / 1 lb 

Garlic Lemon Green Beans: Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

 

Slicer Tomatoes / Springdale, WI / 1-2 each

 

Sesame Tomato Cucumber Salad Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle 2 tablespoons of dressing over tomatoes and cucumbers, and top with scallions, chile, and sesame seeds. Sprinkle with salt and pepper. Serve immediately with remaining dressing.

 

 

Red Peppers / PrairiErth, IL /1-2 ea

 

Roasted Red Pepper Relish:  Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes. Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature

 

 

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

Eggplant / Fifth Season, WI / 1-2 ea

Eggplant Chips w/ Smokey Seasoning: Preheat oven to 250F and set aside 4 large cookie sheets.Slice the eggplant using a mandolin slicer or a sharp knife. The slices should be as thin as a potato chip. Place completed slices on cookie sheets. Once all slices are on the sheets, spray with coconut oil or avocado oil spray on one side. Then, sprinkle each slice with seasoning. Once complete, flip over each eggplant slice and repeat with a spray and season. Place in the oven to bake for 50-60 minutes, depending on how thin you sliced them. If you make them too thick, they can take upwards of 2 hours to complete.

 

 

Red Bok Choi / Springdale, WI/ 1ea

 

Grilled Bok Choi: Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

 

Spinach / Springdale, WI / 8oz

 

Creamed Spinach: Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside. In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

 

 

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.

Nectarines

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.

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.