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


Item / Farm / Quantity (Depending on box size)

 

Bunched Carrots / PrairieErth, IL / 1 bunch

Asian Noodle Salad: To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside. Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside. In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

 

Red Potatoes / Rose farm, KY  / 1-2#

Roasted Potatoes: Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.

 

White Onions / Stateline, IA  / 1-2lb

Avocado Cilantro and White Onion Salad: In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine. Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.

 

Radishes / PrairieErth, IL / 1bu

Pureed Artichoke Crostini with Lime Salt: Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper. In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside. Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.

 

Lacinato Kale / Fifth Season, WI / 1-2 bunch

Crab and Kale Dip: Preheat the oven to 350 degrees F. Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes. In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale. Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.

 

Delicata Squash / Fifth Season, WI / 1-2 each

Delicata and Sunflower Seeds: Preheat oven to 425°. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with oil, salt, pepper and rosemary in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until almost tender and beginning to brown, about 25 minutes. Remove from oven. Drizzle the squash with the maple syrup and sprinkle with sunflower seeds.  Bake another 3 to 5 minutes.

 

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

Mini Sweet Peppers / Springdale, WI  / 0.75lb

Fried Peppers and Olives: Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.

 

 

 

Eggplant / Springdale, WI / 1-2 each

Funghetto: For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes. For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt. For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes. For the topping: In a small bowl, combine the breadcrumbs and Parmesan. Preheat the broiler. Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

 

 

 

 

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

Corn / Smits, IL / 3-4 ears

Slow Cooked Jalapeno Corn: Preheat the oven to 250 degrees F. Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together. Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

 

Salad Mix / Springdale, Wi / 6oz

Vinaigrette For Green Salad: In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

 

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

 

Grape Tomato / Springdale, WI / 2 each

Roasted Tomatoes: Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

 

Chocolate Pepper / Springdale, WI / 4 each

Fried Peppers and Olives: Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.

 

 

 

We expect the following in our Fruit Boxes

Stanley 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.

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.

Marquis 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.

Bosc 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.

Bananas

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.