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


Item / Farm / Quantity (Depending on box size)

 

Winter Squash/ Stateline, IA / 1 ea

Roasted Winter Squash with Vanilla Butter: Preheat the oven to 425°. In a small saucepan, combine the butter and vanilla bean and seeds and cook over moderately low heat, stirring occasionally, until the butter is deeply browned and has a nutty aroma, about 5 minutes. Discard the vanilla bean. On a baking sheet, drizzle the squash and sage sprigswith the vanilla browned butter, season with salt and pepper and toss to coat. Roast for about 25 minutes, turning once, until the squash is golden in spots and tender. Arrange on a serving platter. Discard the sage sprigs. In a small saucepan, heat the olive oil. In batches, fry the sage leaves over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate to drain. Scatter the fried sage over the squash and serve.

 

 

 

Carrots / Sprindale, WI / 1lb

 

Carrot Soup:  Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

 

 


Blue Potatoes / State Line, IA / 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.

 

 

Red Onions / State Line, IA / 1lb

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:  Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

 

 

 

Kale / Springdale, WI / 1-2 ea

 

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 in a colander under cool, running water and allow it to drain. 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 (about 7 minutes). Drain the pasta in a colander. 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. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan. 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

 

Cauliflower /Springdale, WI / 1 ea

 

Garlic Parmesan Roasted Cauliflower: Preheat oven to 400 degrees F. Line a baking sheet with foil. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine. Transfer everything to the prepared baking sheet. The florets should be in a single layer. Bake the cauliflower for 15 minutes.Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes. Serve in a casserole and garnish with parsley.

 

 

Celery / Springdale, WI / 1 each

 

Braised Celery: Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

 

 

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

 

Radishes / Springdale, WI / 1ea

 

Roasted Radishes in Butter and Herbs: Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil. In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes. In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.

 

Saute Mix  / Springdale, WI / 8oz

Tacos of Garlicky Greens: Saute onion and garlic in oil over medium heat. When translucent, add the greens and a Tbsp. or so of water just to help them steam. In the meantime, place tortillas in a plastic bag and microwave for 15 sec. or until they steam slightly and become pliable. Be careful not to overcook them. The tortillas can also be quickly fried in a dry skillet or steamed wrapped in a towel in an oriental wicker steamer. Serve the greens and toppings in separate bowls with the tortillas, wrapped in a towel, on the side.

 

 

 

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

Salad Mix  / Springdale, WI / 1-2 each

Basi Salad with Balsamic Vinagrette:  Combine salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine. For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

 

 

Arugula / Springdale, WI / 8oz

 

Easy Arugula Salad: In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

 

 

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 and 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.

 

Grapefruit

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.

Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.