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


Item / Farm / Quantity (Depending on box size)

 

Bunched Purple 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.

 

Beets/ PrairieErth, IL / 1-2#

Roasted Beet Salad with Chickpeas and Red Onion: Preheat the oven to 350 degrees F. Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

 

Mustard Greens / PrairieErth, IL / 1-2 bu

Simple Sauteed Mustard Greens: In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.Add the mustard greens. Season the  greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more. Stir in the ground mustard. Serve warm.

 

 

Cilantro / PrairieErth, IL / 1 bu

Smoky Pineapple Margarita: Combine the salt and 1 teaspoon of the ground chipotle in a small shallow dish. Dip the rims of four margarita glasses in water, then coat in the chipotle salt. Set aside. In a blender, combine the pineapple chunks, lime juice, tequila, triple sec and the remaining teaspoon ground chipotle. Add 1 tablespoon of the agave and blend until smooth. Taste and adjust the sweetness with more agave, as needed. Pour into a pitcher. Add ice to the rimmed glasses and pour the margarita mixture over. Serve garnished with pineapple chunks and lemon wedges.

 

 

Arugula / PrairieErth, IL / 1 bu

Lemony Shrimp and Risotto: Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.  Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes. 

Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.

Spoon the risotto into 4 shallow soup bowls. 

 

Delicata Squash / Springdale, 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

Sweet Potatoes / Springdale, WI  / 2-4 ea

Hassleback Sweet Potatoes: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.  Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.  Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.  Meanwhile, stir the yogurt and scallions with a pinch salt and a pin

 

 

 

 

Colored Peppers / Klug, MI / 1-4 each

Breakfast Potatoes: In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving.

 

 

 

 

 

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

Green Beans / Springdale, Wi / 1lb

Green Beans with lemon and Blue Cheese: In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

 

Leeks / Springdale, Wi / 1-2 each

Vinaigrette For Green Salad: In a small bowl, whisk together the mustard, garlic, minced leeks, 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 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.

Empire 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.