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


Item / Farm / Quantity (Depending on box size)

 

Merlot Potatoes / Igl, WI / 1-3lbs

 

Potato Hash: Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper. In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes. Serve up the hash with a fried egg on top of each portion.


Asparagus / Wholesome Harvest, WI / 1-2bu

 

Asparagus Pasta: Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

 

Avocado / Non Local / 1-4ea

 

BLATs: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt. Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper. Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.

 

Leeks / Non-Local  / 1-2ea

 

Leek Rings: Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.

 

 

Salad Mix / Springdale, WI / 1-2 6oz bags

 

Salad with Creamy Feta DressingHeat the oil in a skillet over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook another 2 minutes. Allow the mixture to cool slightly. In a blender, combine the feta, vinegar, lemon juice, mustard, olives, oregano, 1/2 teaspoon salt, some pepper and the onion mixture. Blend until smooth. Pour enough dressing over the salad to coat the leaves and toss to combine. Save the remaining dressing for another use.

 

 

 

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

Roma Tomatoes / Non Local /1-3#

 

Tiny Tomato Tarts: Preheat the oven to 400 degrees F.  Line 2 baking sheets with parchment paper. On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment. Using a fork, generously prick (dock) the pastry circles to the edges. Spread 1 teaspoon of the pesto on each circle,  almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over. Bake until puffed and golden, 15 to 20 minutes.

 

 

Kale / Non Local /1- 2bu

Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

 

 

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

Ramps / Annabelle’s Garden, IN / 4oz

 

Pickled Ramps : Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature. Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander. Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.

 

 

 

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.

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.

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.

Peaches!