Print Friendly and PDF

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


Item / Farm / Quantity (Depending on box size)

 

Beets / PrairieErth, IL / 1-2 lbs

Beet Fritters: Mix beet, onions, cheese, egg and herbs together. Season with salt and pepper then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour. Shape the mixture into golfball-size pieces.  Dip in panko. Heat the oil until hot, but not smoking, and fry the pieces in batches for 2-3 minutes pressing down with a fork until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a dollop of yogurt.

 

Eggplant /Fifth Season, WI / 1-2 ea

 Baba Ganoush:  Preheat the oven to 425 degrees F. Cut a few slits in the skin of the eggplant. Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry. Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven. Once cooled, scoop the flesh out and transfer to a food processor (discard skins). Add the yogurt, tahini, garlic, lime juice, and spices. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking.

 


Pie Pumpkins / State Line, IA / 1 each

 

Pumpkin Pie filling: Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.  Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

 

Green Peppers / PrairieErth, IL / 1-2 ea

Algerian Flafa:  Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces. Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

  

Radish / Springdale, WI / 1 ea

Radish Sandwiches with Butter and Salt: Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly. Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.

 

 

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

 

Mustard Greens / PrairieErth, IL / 1bu

Braised Mustard Greens: In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

 

Sweet Potatoes / Springdale, WI / 1-3 each

Sweet Potato Casserole: For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

 

 

Leeks / Springdale, WI / 1-2ea

Creamy Dijon Leeks: Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Cook in a steamer basket until tender, 10 to 12 minutes. Cook 1 minced shallot in a saucepan with 1 tablespoon olive oil, 2 minutes; season with salt. Add 1 tablespoon flour and cook 1 minute. Whisk in 1 cup chicken broth and cook until thickened, 4 minutes. Whisk in 1 1/2 tablespoons dijon mustard and 3 tablespoons minced parsley. Spoon over the leeks.

 

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

 

Cauliflower / Springdale, WI / 1ea

Cauliflower Steaks: Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes. Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

 

 

Garlic  / Flint Ridge, IA / 8oz

Garlic “fries”: Preheat the oven to 450 degrees F. Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside. Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes. Toss with parsley and reserved garlic and salt.

 

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


Cherry Tomatoes / Springdale, WI / 1 pint

Qucik Marinated Cherry Tomato Salad:  Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner. Place the Romaine lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

 

 

 

 

We expect the following in our Fruit Boxes

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.

Bartlett 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.

 

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.

Pomegranate

Pomegranates can be left at room temperatures for a short while. Once their exterior is starting to shrivel, it is ready to be enjoyed. Slice in half, loosen the seeds by giving each half a good squeeze from the exterior. Pick out the seeds with either a spoon or knife. Be careful not to stain your clothes!

 

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.