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


Item / Farm / Quantity (Depending on box size)

 

Baby Bok Choi/ Harmony Valley, WI / 0.5 - 1.5lbs

Garlicky Bok Choi: Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

 

 

Fennel / Sprindale, WI / 1 ea

 

Celery, Fennel, Apple Salad with Pecorino and Walnuts:  Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add thinly sliced celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.

 


Leeks / Springdale, WI / 1-3 each

 

Potato Leek Soup: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

 

 

Arugula / Springdale, WI / 8oz

 

Sippin Green Gazpacho: Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours. Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

 

 

 

Slicer Tomatoes/ State Line Produce, IA / 1-2 ea

 

Roasted Sliced tomatoes: Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

 

 

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

 

Cabbage /Stateline Produce, IA / 1 ea

 

Southern Style Cabbage: In a 5-quart dutch oven or 12-inch skillet over medium heat, cook bacon until browned. Add cabbage, onion, salt; stir to coat cabbage evenly with bacon fat. Add water and reduce heat to medium-low; cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.

 

Hakurei Turnips / Springdale, WI / 1 each

 

Glazed Hakurei Turnips: Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

 

 

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

 

Basil / Smits, IL / 1ea

 

Insalata Caprese: Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

 

 

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

 

Eggplant / Fifth Season, WI / 1 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.

 

 

Salad Mix  / Springdale, WI / 1-2 each

Beets with Walnuts, Goat Cheese, and Baby Greens: Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

 

 

 

We expect the following in our Fruit Boxes

Gala 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.

Bosc 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.

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


Item / Farm / Quantity (Depending on box size)

 

Baby Bok Choi/ Harmony Valley, WI / 0.5 - 1.5lbs

Garlicky Bok Choi: Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

 

 

Fennel / Sprindale, WI / 1 ea

 

Celery, Fennel, Apple Salad with Pecorino and Walnuts:  Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add thinly sliced celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.

 


Leeks / Springdale, WI / 1-3 each

 

Potato Leek Soup: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

 

 

Arugula / Springdale, WI / 8oz

 

Sippin Green Gazpacho: Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours. Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

 

 

 

Slicer Tomatoes/ State Line Produce, IA / 1-2 ea

 

Roasted Sliced tomatoes: Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

 

 

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

 

Cabbage /Stateline Produce, IA / 1 ea

 

Southern Style Cabbage: In a 5-quart dutch oven or 12-inch skillet over medium heat, cook bacon until browned. Add cabbage, onion, salt; stir to coat cabbage evenly with bacon fat. Add water and reduce heat to medium-low; cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.

 

Hakurei Turnips / Springdale, WI / 1 each

 

Glazed Hakurei Turnips: Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

 

 

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

 

Basil / Smits, IL / 1ea

 

Insalata Caprese: Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

 

 

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

 

Eggplant / Fifth Season, WI / 1 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.

 

 

Salad Mix  / Springdale, WI / 1-2 each

Beets with Walnuts, Goat Cheese, and Baby Greens: Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

 

 

 

We expect the following in our Fruit Boxes

Gala 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.

Bosc 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.