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

Item / Farm / Quantity (Depending on box size)



Russet Potatoes / Igl, WI / 1-3lbs


Gruyere Russet Chips: Fill a medium bowl with cold water. Fill a heavy deep pot with oil and heat to 390 degrees F. Slice potatoes into paper thin slices, about 1/8-inch thick, using a mandoline. As potatoes are sliced, immediately place them in the water to prevent color change. When done, remove potatoes from water in batches and blot dry on paper towels. Carefully add potatoes to oil making sure that aren't stuck together. Cook potatoes, gently stirring with tongs or a strainer, until golden brown and crispy, about 3 to 4 minutes. Remove to a paper towel-lined sheet pan and immediately sprinkle with a pinch of the sea salt and pepper and 1 teaspoon Gruyere. Check oil temperature and repeat with the remaining potatoes until all are cooked. Serve immediately with French Onion Dip or allow them to cool completely and store in an airtight container for up to 2 days.


Asparagus / Mick Klug Farms / 1-2bu


Asparagus Nibbles: Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of parma ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper.



Broccoli / Non Local / 1bu


Beef with Broccoli: n a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate. Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed



Salad Mix / Springdale, WI  / 6 oz


Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles:  Heat grill to medium-high heat. Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended. Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side. Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.





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

Ramps / Annabelle’s Garden, IN / 4-8oz


BLT with Sauteed Ramps : Whisk the mayonnaise, chives, garlic, lemon zest, 1/4 teaspoon salt and few grinds of pepper in a medium bowl until combined. Refrigerate until ready to use. Cook the bacon in a large nonstick skillet over medium heat, flipping, until crisp and browned, about 10 minutes. Drain on a paper towel-lined plate. Wipe out the skillet and heat the canola oil over medium heat. When the oil begins to smoke slightly, remove the skillet from the heat and add the ramps in a single layer. Return the pan to the heat and season with salt and pepper. Cook the ramps over high heat for 30 seconds, stirring constantly, to wilt them. Transfer them to a plate and drizzle with the lemon juice. Toast the bread and spread with butter. Spread a tablespoon of the chive mayonnaise on each slice of bread. Top 4 bread slices with the bacon, ramps and tomato. Top with the remaining bread.




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


Red Peppers / Non Local / 2ea

Red Pepper Scallops: In a bowl, combine the scallops, olive oil, lemon zest, and black pepper, to taste. Preheat the broiler or prepare coals for outdoor grilling. Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs. If cooking in a broiler, place the peppers cut side down on a baking sheet. Broil or grill the peppers until blackened, 6 to 10 minutes. Transfer to a paper bag, close the top and let steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise into 3/4-inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends. Secure the strips by running a 10-inch metal skewer through the scallop and pepper. Use 6 skewers; add scallops to each skewer until filled. Grill skewers over a medium-hot fire, turning once, until scallops are almost firm to the touch, 1 to 2 minutes on each side. Alternatively, cook under the broiler for about 3 minutes per side. Serve immediately.



Garlic / Non Local / 2ea


Garlic and Lemon Oil: Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes. With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil. Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.




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



Carrots / Non-Local / 2lbs


Grown Up Carrot Juice:  Wash and peel carrots. Cut carrots into small pieces. Add to blender with 2 cups of water. Blend (grate/chop mode) for 1 to 2 minutes. Pour into strainer and squeeze the juices from the carrots into bowl. Discard carrot pulp. Sweeten carrot juice with milk. Add the vanilla, nutmeg and rum (to taste). Chill and serve.




We expect the following in our Fruit Boxes



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.

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.


Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.


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.

Red 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.