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


Item / Farm / Quantity (Depending on box size)

 

Russet Potatoes / Non Local / 3lbs

Roasted Russet Wedges with Balsamic Vinegar and Rosemary: Preheat the oven to 450 degrees F. In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets. Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately.

 

 

Cauliflower / Non-Local / 1 ea

 

Roasted Cauliflower Steaks: Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes. Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

 


Pie Pumpkin / Non Local / 1 ea

 

Brown Butter Pumpkin Grits: Bring 2 cups broth to a rolling boil and add 1 cup old fashioned grits. Stir vigorously, then reduce heat to low and cover. Allow grits to simmer for 10 minutes, stirring occasionally. While your grits cook, brown your butter in a small sauce pot over medium heat. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat. Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes. Lastly stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste. FOR THE SAUCE: saute spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally. FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippiness. Paul likes his extra runny while I like mine firm, and fried on both sides! READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!

 

 

 

 

Chard / Non-Local/ 1-2 ea

 

Baked Beans and Chard: Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes. Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer. Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.

 

 

 

Red Beets /Non Local / 1lb

 

Roasted Beets With Feta: Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

 

 

 

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

Grape Tomatoes / Non-Local / 1 pint

Grape tomato Salad: Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Mix together tomatoes, celery, and scallions and toss with dressing.

 

 

 

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

Green Peppers / Non Local / 2 ea

 

Sauteed Corn and Green Pepper: In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

 

Purple Carrots  / PrairieErth, IL / 1 lb

 

Colorful Coleslaw:  Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

 

 

Green Leaf Lettuce / Non Local / 1 each

 

Chickpea Salad Sandwiches: For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving. For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

 

 

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

Rosemary / Non Local / 2oz

 

Rosemary Roasted Cashews: Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

 

Portabello Mushrooms /River Valley Ranch, WI / 3 each

 

Meat and Mushroom Lasagna: Heat the olive oil in a large saucepan and then add the garlic and onions and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, basil and fennel, and then add the mushrooms and red pepper flakes. Stir in the ground beef and cook over medium heat until browned and crumbled. Add tomatoes and tomato sauce, bring to a boil, and then reduce the heat and simmer for 40 to 45 minutes.  Preheat the oven to 350 degrees F.  Mix together the Parmigiano-Reggiano, cottage cheese, 2/3 cup of mozzarella and the egg in a small bowl. Stir in the parsley and lemon zest.  Spoon one-quarter of the sauce into the bottom of a 13- by 9- by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of the sauce without overlapping. Spread half of the cottage cheese mixture over noodles and top with another one-quarter of the sauce. Repeat the layers, ending with sauce, and sprinkle over the remaining mozzarella cheese. Bake for 45 minutes. Let rest 10 minutes before serving. 

 

 

 

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.

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 and Minneola Oranges

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.

 

Kiwi