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

Item / Farm / Quantity (Depending on box size)


Yellow Onions / Springdale, WI/ 1-2 lb

Grilled Taters with Onion and Garlic: Prepare a grill for medium-high heat. In a large bowl, combine the potatoes, olive oil, onions and garlic. Season with salt and pepper. Cut six 12-inch square sheets of foil and place them on a baking sheet. Put one-sixth (about a cup) of the potato mixture in the center of each piece of foil. Fold the sides of the foil over the potatoes, covering them completely and sealing them into packets. Transfer to the grill and cook until tender, 15 to 20 minutes.


 Gold Potatoes / Springdale, WI / 1-2#

Grilled Taters with Onion and Garlic: See above


Napa Cabbage / Windy Prairie, IN / 1 head

Napa Cabbage Slaw: Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.




Eggplant  / Springdale, WI / 1-2 ea

Penne with Eggplant Sauce: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet. Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.




Salad Mix / Springdale, WI / 6 oz

Blue Cheese Dressing: To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.


Frying Peppers / Springdale, WI / 1-2 each

Sausage Pepper and Onions: In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate. Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper. Fill the toasted rolls with the sausages, peppers and onions and serve warm.



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

San Marzano Tomatoes / Springdale, WI  / 1-3 lbs

San Marzano Gazpacho: Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.



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

Oregano / Smits, IL  / 1 bu

Lemon and Oregano Chicken: Preheat the oven to 350 degrees F. Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside. Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.



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


Brussel Sprouts / Springdale, WI / 1 lb

Roasted Brussies: Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), 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.

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.

Concord 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 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.