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


Item / Farm / Quantity (Depending on box size)

Kohlrabi / Stateline Produce, IA/ 1-3 each

Simple Kohlrabi Salad: Whisk together lemon juice with Dijon mustard, and olive oil. Season with salt and pepper. Peel kohlrabi and shallot and slice thinly. Toss dressing with veggies and garnish with parsley leaves.

 

New Red Potatoes / Rose Farms, KY / 1-3 lbs

Spring Potato & Cabbage Salad: Halve potatoes and bring to a boil in cold salted water. When potatoes are almost done, add chopped broccoli and cook until potatoes are tender and broccoli is bright green and crisp. Drain and transfer to a large bowl. Shred purple cabbage and add with fresh or frozen peas to the potatoes. Mix Greek Yogurt, Dijon mustard and chopped dill together and season with salt and pepper. Mix dill sauce into potatoes and toss carefully. Crumble in feta cheese and top with finely chopped chives.

 

Garlic Scapes / Windy Prairie, IN / 1 bunch

Garlic Scape infused Oil: Blend roughly chopped garlic scapes with oil until thoroughly processed. Drizzle on pizza, flatbreads, stir fries or use with sautéed veggies for a delicious fresh and garlicky flavor.

 

Celery / Springdale Plymouth, WI / 1-2 heads

 Chicken Waldorf Salad: Cook chicken breast and cut into bite  size pieces. Toast walnuts until golden, then set aside. Whisk together Greek yogurt, minced garlic, honey, Dijon mustard, apple cider vinegar, thyme, salt, and white pepper. When creamy, toss the dressing with a chopped granny smith apple, chopped celery, halved grapes, the toasted walnuts and raisins.  Serve over leafy greens or in a lettuce cup for a simple and nutritious lunch or snack.

 

Romaine Lettuce / Windy Prairie, IN / 1 bunch

Grilled Romaine with Bacon & Lemon: Heat grill to medium high. Mix mayonnaise, lemon zest, lemon juice, minced garlic, salt, and pepper and refrigerate until ready to use. Cook bacon until crisp, then cool and chop. Cut romaine in half, lengthwise and brush with olive oil. Place cut side down on the gill and cook for 4-5 minutes, turning occasionally until lightly charred. Remove and drizzle with the creamy lemon dressing, the bacon crumbles and shaved parmesan.

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

Zucchini / Springdale, WI / 1-3 each

Mixed Veggie Quesadilla: Dice zucchini and eggplant into small cubes. Slice onions and pepper. Cook chopped vegetables with olive oil in a large pan with adobo seasoning, thyme, oregano and salt and pepper covered until soft, stirring occasionally. Add in corn kernels, black beans and freshly chopped cilantro and stir, then set aside. Combine Greek yogurt with lime juice, salt, cumin and smashed garlic and stir well. Add shredded cheese to the top of a tortilla, add the veggie filling and more cheese on top and finish with the second tortilla. Sprinkle more cheese on top and bake in the oven for 5 minutes or until the cheese has melted and the tortillas are crispy. Slice into triangles and serve with the yogurt and guacamole and fresh cilantro.

Salad Mix  / Blue Moon, IL / 6 oz

 Watermelon & Feta Salad: Combine balsamic vinegar, olive oil, mustard, maple syrup, garlic powder and salt and pepper in a blender and blend until completely combined. Slice watermelon into chunks and toss with the salad mix and blueberries. Top with crumbled feta and the vinaigrette.

 

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

 Cucumbers / Springdale, WI / 2 each

Authentic Greek Salad: Chop tomatoes’, onion, and cucumber into bite size pieces. Mix together with whole Kalamata olives, red wine vinegar, and olive oil. Top with a block of feta cheese and sprinkle with dried oregano. Drizzle with more olive oil and serve!

 

 

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

Arugula / Springdale, WI / 1 bunches

Grilled Butternut Sandwich with Ricotta: Combine ricotta with fresh chopped basil, chives, garlic, olive oil, salt and pepper and set aside. Slice butternut squash into rounds and peel. Heat a grill or grill pan and brush sliced squash with olive oil salt and pepper. Grill each slice of butternut until char marks appear and the squash is soft. Slice large French roll bread and brush the center with olive oil. Toast lightly. Spread ricotta on each side of the bread and add the grilled squash, arugula and drizzle with balsamic. Serve warm for a tasty veggie sandwich!

 

Mint/ Smits Farm, IL/ 1 bu

Refreshing Mojitos!  Place 10 mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and 2 tbsp sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the 1.5 fl oz rum over the ice, and fill the glass with ½ cup club soda.  Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

 

We expect the following in our Fruit Boxes

 

Strawberries

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.

 Bartlett 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.

 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.

Blueberries

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. 

Peaches

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, peaches and plums will keep fresh for about 5 to 7 days.