Print Friendly and PDF

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


Item / Farm / Quantity (Depending on box size)

 

Broccoli / JenEhr Farms, WI / 1 ea

Charred Lemon Broccoli: Preheat oven to 475 degrees F. Spread the broccoli florets on a baking sheet and drizzle with olive oil. Using tongs, gently toss the florets in the oil to combine. Place into the oven and roast for 20 minutes until slightly charred. Remove from oven and squeeze the lemon juice on top of the broccoli. Place the baking sheet back into the oven for 15 more minutes. Remove the baking sheet and season with salt, pepper and grated Asiago cheese and serve.

 

Potatoes / Stateline, IA / 1-2lb

Duck fat Roasted Potatoes:  Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece. Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat. Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

 

Candy Onions / Springdale, WI / 1-2 each

Onion Marmalade: Heat butter and olive oil in a pan. Add onion and garlic and cook for a minute. Add salt, black pepper, chilli flakes and brown sugar. Cover the pan and cook for 40-50 minutes on low heat, stirring occasionally. Add apple juice and red wine vinegar and cook for another 10-12 minutes. Remove the pan from heat and let the marmalade cool. Store in a clean jar in refrigerator for up to 1 month.

 

Crimini Mushrooms / River Valley Ranch, WI / 8oz

Hot Stuffed Mushrooms: Preheat oven to 400 degrees. Mix jalapeno, onion, garlic, and 1/4 cup parm into butter. Place caps on a bake sheet and season to taste w salt/pepper. Fill caps with butter mixture. Sprinkle remaining 1/4 parm over all the caps. Sprinkle 1/4 of bread crumbs over the parm coated caps. Bake for 15 minutes or until mushrooms give up juices. Broil to crisp up topping if not to satisfaction. Serve and Enjoy!

 

Kale / Springdale, WI / 1-2 each

Garlic Parmesan Kale Pasta: Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well.  Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente. Drain the pasta. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.

 

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

 

Corn / Smits Farm, IL/ 1-4 cobs 

Grilled Creamed Corn with Parmesan: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels. In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper

 

Daikon Radish / Stateline, IA / 1each

Daikon Carrot Salad: Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler. Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

 

Eggplant / Springdale, WI / 1-2 ea

Crispy Baked Eggplant::  Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside.  In a shallow bowl, whisk together the eggs and 1 tablespoon water. In another bowl, combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper. Cut the eggplants into thick rounds. Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet. Bake until golden brown on the bottom, 17-20 minutesFlip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

 

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


Slicer Tomatoes / Springdale, WI / 1-2 each

Pico De Gallo: Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid. Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.


Arugula / Springdale, WI/ 1ea

Lemony Pasta with Wilted Arugula: In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

 

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


Delicata Squash / Stateline, IA / 1each

Roasted Delicate with Maple Syrup: Preheat oven to 450 degrees F. Wash the squash. Use a large, sharp knife to slice off the stem. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and string. Discard. Set the squash cut-side-up on a baking sheet. Put a dab of butter in the center of each squash.Drizzle the maple syrup into the cavity of each squash. Sprinkle salt and freshly ground black pepper over the flesh of the squash. Set a small sprig of thyme or sprinkle the dried thyme in each half. Bake until the squash is very tender when pierced with the tip of a knife. The time will vary depending on the size of the squash, but will range from 35 to 45 minutes.

 

We expect the following in our Fruit Boxes


HoneyCrisp 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.


Asian Pears

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 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.


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.