Print Friendly and PDF

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


Item / Farm / Quantity (Depending on box size)

 

Purple Carrots / PrairieErth, IL  / 1 head

 

Asian Noodle Salad: For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.

Transfer to a large platter and serve.

 


Kohlrabi / Stateline, IA  / 1-2 each

 

Kohlrabi Mash: Peel and quarter 2 pounds kohlrabi. Cook in boiling salted water until soft, about 30 minutes; drain. Puree with 2 tablespoons each heavy cream and butter; season with salt and pepper. Drizzle with olive oil and top with chopped parsley. Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

 

 

 

Cucumbers / PrairieErth, IL  / 1-2 each

 

Cucumber Bites: Combine the cream cheese, blue cheese, cranberries, pecans, butter, honey and some salt and pepper in a stand mixer fitted with the paddle attachment. Mix until fully combined. Spread the filling into the cucumber "boats." Slice crosswise into 1-inch pieces.

 

 

 

 

Cilantro  / Springdale, WI  / 1 bu

 

Corn and Scallion Salad with Cilantro Mint Dressing: In Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use. Preheat the grill to medium-high. Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

 

 

 

Scallions / Springdale, WI  / 1 bu

 

Corn and Scallion Salad with Cilantro Mint Dressing:  See Above!

 

 

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

 

Bok Choi / Good Earth Farm  / 1 each

 

Grilled Bok Choi: Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce..

 

 

Broccoli  / PrairieErth, IL / 1lb

 

Chicken And Broccoli Stir Fry: In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

 

New Red Potatoes  / IGL, WI / 1.5lbs

 

Red Potato Salad: Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly. Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop. In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions. In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.

 

 

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

 

Lettuce / PrairiErth, IL  / 1 head

 

Summer Lettuce Salad:  Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads. Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid. Add the buttermilk; cover and shake until combined. 

.

 

Celery / Springdale, WI  / 1 head

 

Celery and Parmesan Salad: At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop. When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

 

 

 

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

 

Arugula / PrairieErth, IL / 1 head

 

Grilled Peaches with Arugula Pesto: Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped. With the motor running, pour in the olive oil and blend until emulsified. The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine. Preheat the grill to high heat. Brush the cut sides of the peaches with canola oil and season with salt and pepper. Grill cut-side down, covered, until charred, about 3 minutes. Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer. Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil. Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge. Serve immediately.

 

 

 

 

Salad Mix / Springdale WI / 6oz

 

Mixed green Salad with Sherry Vinaigrette: Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil. Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve

 

 

We expect the following in our Fruit Boxes

 

Cherries

Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.

Watermelon

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.

Kiwi

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

Blueberries & Raspberries

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.

Red Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.