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


Item / Farm / Quantity (Depending on box size)

 

Butternut Squash / Stateline, IA / 1 each

Butternut Squash Soup: Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

 

Blue Potatoes / Stateline, IA / 1-2 lbs

Roasted Potatoes: Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

 

Broccoli / Non Local / 1 bu

Chicken Broccoli Casserole: Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

 

Crimini Mushrooms / River Valley Ranch / 8oz

Mushroom Soup: Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste. Serve in warm bowls. Sprinkle with minced parsley.

 

Scallions / Non Local  / 1bu

Scallion Pancakes Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes. Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve. For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

 

 

 

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

Green Kale / Non Local  / 1-2 bu

Kale Soup: Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth. Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes. Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

 

 

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

 

Scarlet Turnips / PrairieErth, IL / 1 lb

Mashed Turnips and Sage: Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.) Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

 

 

Grape Tomatoes / Non Local / 1 pint

Bacon-Tomato Linguine: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet. Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside. Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

 

 

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

Romaine Lettuce / Non Local / 1 head

Romaine Salad with Parmesan Vinaigrette: Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

 

 

Yellow Onions / Non Local / 2lb

Pico De Gallo: Dice up equal quantities of onion and tomato. Roughly chop the cilantro.  Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

 

 

Yellow Pepper / Non Local / 2 each

Yellow Pepper Soup: In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste. Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.

 

 

We expect the following in our Fruit Boxes

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.

Honey Crisp 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.

Tangelo and 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.