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

Item / Farm / Quantity (Depending on box size)


Russet Potatoes / IGL, WI / 1-3#


Roasted Russet Wedges with Balsamic Vinegar and Rosemary: Preheat the oven to 450 degrees F. In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets. Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately.


Asparagus / Klug Farms, MI / 0.5-1#


Pan-Roasted Asparagus with a Crispy Fried Egg: For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese. For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes. Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.





Lettuce / PrairieErth, IL / 1- 2 heads


Grilled Lettuces: Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm.



Rhubarb / Klug Farms, MI / 0.5-1#


Rhubarb Mimosa: Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes. Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool. Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.



Chard / PrairieERTH, IL /  1-2 bu


Wilted Chard: Fill a large bowl with cold water. Trim and discard the last 2 inches of the chard stems. Add leaves to water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Roughly chop the greens. In a large Dutch oven or tall sided skillet over medium heat, cook the onion, garlic, red pepper flakes, cider vinegar and nutmeg for about 2 minutes. Add the greens in batches, stirring each batch as they wilt, before adding more. Add 1 cup chicken stock and cook, covered, stirring once or twice, until tender, about 10 minutes. Adjust the seasoning with vinegar, salt and pepper, to taste. Serve immediately.




Salad Mix / Springdale, WI /  6oz


Quinoa Salad: Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely. In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly. Serve chilled on a bed of greens tossed with a little dressing.



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

Yellow Onions / Non-Local / 1-3#


Quick and Easy Dressed Baked Beans: Melt the butter in a saucepan and fry the bacon until almost cooked. Add the jalapenos, onions and bell peppers and saute for 5 minutes. Add the beans, mustard, barbecue sauce, ketchup and hot sauce, and heat through.


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


Spinach Triangles: Heat the oven to 400 degrees F. Beat 1 egg and water in a small bowl with a fork or whisk. Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all. Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.





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

Grape Tomato / Non-Local / Pint


Fresh White Bloody Mary : Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree. Set up a sieve lined with cheesecloth over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains. Once you have the extracted the liquid, remove it from the refrigerator. Add the horseradish, superfine sugar and 2 lime wedges to a pitcher and muddle with a wooden spoon. Stir in the extracted tomato juice, some crushed ice and a few splashes of vodka. Stir to combine. Rub a lime wedge on part of the rim of each glass. Dip the rim into the salt and pepper mixture so it sticks to the wet part of the rim. Pour the drink into the glasses and garnish with cucumber spears, celery sticks and a few grapes.




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 and Limes

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.


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.


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.