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

Item / Farm / Quantity (Depending on box size)


Radish / Springdale, WI / 1 ea

Sauteed Radishes: Melt butter in 10-inch skillet over medium heat until sizzling; add radishes, salt, lemon juice and white pepper. Continue cooking, stirring occasionally, 4-6 minutes or until radishes are crisply tender. Add parsley; toss lightly.



Beets / Springdale, Wi / 1-2lbs


Red Flannel Hash: Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking. When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs.


Shallots / State Line, IA / 2-4 ea


Pan-Seared Chicken Breasts with Shallots: Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.



Sweet Potatoes / Green Acres, IN / 1-3 ea


Sweet Potato and Spinach Quesadillas: Microwave potatoes on high until tender (about 15 minutes). Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.



Broccoli / Fifth Season, WI / 1-2 crowns


Roasted Broccoli with Pumpkin Seeds and Grated Pecorino: Preheat oven to 425 degrees. Arrange broccoli and pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with cheese. Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.




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


Chard / Springdale, WI / 1-2 bu


Creamed Swiss Chard with Bacon: Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces. Steam or boil the stems for about 5 minutes, then add chard and cook until wilted. Drain well, squeezing out excess moisture if necessary. In a saucepan over medium heat, cook diced bacon until crisp; remove and set aside. Add onion and garlic and cook until onion is tender. Stir in the cooked drained chard and the reserved bacon; set aside. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly. Add the milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste. Add about 1/2 of the sauce to the chard, stirring to blend. Stir in more or all of the remaining sauce mixture, as desired.



Green Pepper / Stateline,  IA/ 2 ea

Capsicum Besan Sabji: Mix chickpea flour, red chili, cumin, coriander, and a pinch of salt in a small bowl. Place this spiced flour mix in a cast iron pan and cook over medium heat until fragrant but not browned. Transfer to a bowl. Return pan to medium heat and heat ghee until shimmering. Add mustard seeds and cook, stirring, until they splutters. Add onion and fry until slightly soft but not browned. Add chopped bell pepper and a pinch of salt and stir until fragrant and the mixture is coated with the ghee/oil. Reduce heat to low and allow the juices of the bell pepper cook it through. Stir at intervals to make sure it doesn't stick to the pan. When the bell peppers have softened, add the spiced flour mix and stir vigorously to blend the flour with the oil and juices in the pan, until it resembles a scrambled egg consistency. Stop stirring and allow the dish to cook for 1 minute longer. Serve hot with rotis and deal tadka.



Garlic  / Flint Ridge, IA /  1-2 ea

Creamy Garlic Mashed Potatoes:  Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.





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


Tomatoes on the Vine / Nature Fresh, OH / 1#


Fresh Tomato Sauce: In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste. Mix ingredients well; cover and simmer for 30 minutes. Serve.



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

Spinach / Springdale, WI / 8oz

Grilled Watermelon Tomato and Feta Salad:  Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain. Dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent. Add diced tomatoes, oregano, basil, red pepper flakes, salt, and freshly cracked pepper. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again. Add the fresh spinach and gently stir it into the sauce until it has wilted. Add the pasta and stir.




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.



Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.



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.