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

Item / Farm / Quantity (Depending on box size)


Lacinato Kale /Springdale, WI / 1-2 bu

Kale Salad with Amber Ale Vinaigrette: Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool. In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper. Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates.


Yellow Onions / Springdale, WI  / 1-2 lb

Kid Friendly Pasta Salad: Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.  Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.  For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.  Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed. 

Stir in the basil at the end.


Sweet Corn / Bob’s Fresh and Local, IL / 2-4 ears

Easy Baked Sweet Corn: Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish. Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.


Watercress / Living Water, IL / 1bag

Cucumber and Watercress Salad: Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.


Patti Pan Squash / Springdale, IL  / 1-2 each

Baby Squash in Brown Butter:  Preheat oven to 350 degrees F. In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes. In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season. Place pan in oven and let the squash finish cooking, approximately 15 minutes.



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

Red Potato / Rose Farm, KY / 2lb

Italian Marinated Chicken with Red Potatoes: To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.  Preheat the oven to 400 degrees F.  Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.


Italian Eggplant /  Springdale, WI  / 1 ea

Stuffed Eggplant:  Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.


Basil / Smits, IL  / 1 bunch

Cappelini with Tomatoes and Basil: Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot. Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up. While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water. Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.


Tomato / Springdale, WI  / 1-3 each

Cappelini with Tomatoes and BasilSee Above!



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

Cucumber / Springdale, WI / 1 ea

Creamy, Chilled Cucumber Soup: Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.


Green Pepper/ Local  / 1 ea

Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the steak, bell pepper, green beans and bacon to the bowl with the pasta. Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.


Green Beans / Local / 1-1.5lbs

Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon: See Above!



We expect the following in our Fruit Boxes


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.

Peaches and Plums

Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your fruit is not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, stone fruit will keep fresh for about 5 to 7 days.


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.

Honeycrisp 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.