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

Item / Farm / Quantity (Depending on box size)


Carrots / Non-Local / 1lb


Glazed Carrots: Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side. Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great! Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)

Broccoli / Wholesome Harvest, WI / 1 bunch


Raosted Broccoli and Carrots with carrot-top Pesto: In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Drizzle with the Carrot Top Pesto. Carrot Top Pesto: Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined.



Lettuce / Springdale, WI / 1- 2 heads


Boston Lettuce Avocado Salad and Lime Dressing: Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges. Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.



Radishes / PrairieErth, IL  / 1 bunch


Radish and Cucumber Slaw: In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.



Salad Mix / PrairieErth, IL / 1 6oz bag


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:

Spinach / PrairieErth, IL / 1-2 6oz bags


Salad with Creamy Feta Dressing: Preheat the oven to broil. In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside. In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.




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

Celery Root / PrairieErth, IL / 1-2 Each


Celery root Remolaude:  Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes. Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.


Beefsteak Tomatoes / Non Local /  each


Vine Ripened Beefsteak Tomato with Roquefort and Garden Radish: Blanch all tomatoes in salted water for 30 seconds and dunk in ice water, then remove skin off of tomatoes. Remove interior juice and seeds from tomatoes and pour through a strainer into a bowl. To make the vinaigrette mix fresh tomato juice, red wine vinegar, olive oil and seasonings then set aside. In a pot of salted boiling water, submerge parsley and remove; place in a blender, add seasonings and olive oil, blend for 5 to 7 minutes and strain for 30 minutes through a chinois. Slice outside of tomato off making four slices and divide the rest of the tomato interior into four parts. Form the tomato into a three inch ring, first with the interior of the tomato then the exterior of the tomato so it resembles the original tomato and place it into an oversized bowl. Pour the vinaigrette equally into six bowls and garnish the tops of the tomatoes with thinly sliced onions and chervil. Garnish the tomato dish with radishes, chervil, herbed oil, and Roquefort cheese.


Parsnips / Springdale, WI / 1#


Parsnip Chips : Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chile powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet. Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.



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


Mini Sweet Peppers / Non Local / 1 bag


Mini Penne with Sweet Peppers and Parmigiano-Reggiano:  Bring a large pot of water to boil. Season water with salt to taste (optional). In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat. Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced. Meanwhile cook pasta according to package directions, drain and toss with the sauce. Stir in chopped basil and cheese before serving.




We expect the following in our Fruit Boxes


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.

Valencia 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.


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.



Red Grapes!