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


Item / Farm / Quantity (Depending on box size)

 

Gold Potatoes /  Igl, WI / 1-3lbs

Yukon Gold Potatoes: Jacques Pepin Style: Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

 

 

Parsnips / Springdale, Wi / 1lb

 

Parsnip Puree: Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

 

 


Celery Root / PrairieErth, IL / 1-2ea

 

Celery root Slaw: Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

 

 

 

Purple Daikon / PrairieErth, IL / 1-2ea

 

Bread and Butter Daikon: In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks.

 

 

Chard / Non-Local  / 1-2bu

 

Garlicky Swiss Chard: Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

 

 

Orange Pepper/ Non-Local  / 1-2ea

 

Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette: Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips. In a small bowl combine grapefruit juice and orange juice and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper. 

 

 

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

Red Onions / Springdale, WI / 1-3#

Pickled Cucumbers and Red Onion: Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution. In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

 

Spinach / Springdale, WIl / 1-2 6oz bags

 

Spinach Pie: Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

 

 

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

 

 

Grape Tomatoes / Non-Local/ 1 pint

 

Orzo Salad with Grape Tomatoes and Radishes:  For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo. For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper. Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving. Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.

 

 

 

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.

 

Navel 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.

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.

Pineapple

Fresh pineapple is quite perishable & bruises easily. It will ferment if kept at room temperature for too long. If storing at room temperature, use within two days. You can extend the lifespan to three to five days by refrigerating the whole pineapple in a perforated plastic bag. Once trimmed and cut, be sure the pineapple is covered in juice in an airtight container, refrigerate and use within five to seven days. Let the fruit return to room temperature before eating to improve flavor.

 

Braeburn 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.