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

Item / Farm / Quantity (Depending on box size)


Celeriac / PrairieErth, IL / 1 ea

Celeriac and Potato Mash: Cook peeled celery root in large pot of boiling salted water 5 minutes. Add peeled potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in ¼ cup chopped Celery Leaves. Season with salt and pepper.



Carrots / PrairieErth, IL / 1 bu


Carrot, Ginger Lime Juice:  Pass carrots and ginger through a juicer; stir in lime juice. Serve over ice.


Crimini Mushrooms / River Valley Ranch / 1-2 8oz bags


Garlicky Crimini Pasta: In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Meanwhile, in a large skillet, heat the olive oil. Add the mushrooms and garlic and cook over moderate heat, stirring occasionally, until golden and tender, about 8 minutes. Stir the pasta, reserved cooking water and the butter and parsley into the mushrooms and cook, tossing, until saucy, about 2 minutes; season with salt and pepper. Serve with lemon wedges.




Gold Potatoes / Springdale, WI / 1lb


Gold Potato Salad: Put cubed potatoes in a medium saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil over high heat. Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain and cool completely. In a large bowl combine the cooled potatoes with the celery, chopped eggs, and onion. Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper. Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard, as needed for flavor and texture. Chill until serving time.





Winter Squash / Fifth Season, WI / 1-2 ea


Stuffed Winter Squash: Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil. Sprinkle a large baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender, 30 to 40 minutes. Remove the squash from oven and raise the oven to 425°F.2. Heat olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the oil and cook until soft, about 3 minutes. Add apple, 1/4 teaspoon salt, and pepper, and cook for another minute. Add greens, sage, cooked grains, and reserved chorizo. Cook for another minute and remove from heat. Turn the cooked squash over in the baking dish so it is flesh side up. Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.




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


Kale / Fifth Season, WI / 1-2 bu


Ricotta Kale and Mushroom Toast: Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.


Yellow Onions / Stateline,  IA/ 1-3 each


Jambalaya: Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.



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


Red Cabbage / Stateline, IA / 1ea


German red Cabbage: In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in sugar, vinegar salt pepper and cabbage; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold. .



Garlic  / Flint Ridge, IA / 8oz

Aglio et Oilio:  Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste.




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

Slicer Tomatoes / Springdale, WI / 3 ea

Grilled Watermelon Tomato and Feta Salad:  Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.

Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season Watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes. Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.


Hakurei Turnips / PrairiErth, IL / 1 bu


Sauteed Japanese Turnips:  Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.




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.

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.



Fresh pineapple is quite perishable & bruises easily. It will ferment if kept at room temperature for too long. If storing at room temperature, use within two days. You can extend the lifespan to three to five days by refrigerating the whole pineapple in a perforated plastic bag. Once trimmed and cut, be sure the pineapple is covered in juice in an airtight container, refrigerate and use within five to seven days. Let the fruit return to room temperature before eating to improve flavor.


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 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.