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


Item / Farm / Quantity (Depending on box size)

 

Butternut Squash / Flint Ridge, IA / 1 ea

Roasted Butternut: Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

 

 

Yellow Onions / Springdale, Wi / 1-2lbs

 

Sausage and Herb Stuffing: Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

 


Gold Potatoes / Igl Farms, WI / 2-3 lbs

 

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.

 

 

White Mushrooms / River Valley Ranch, WI / 8-16oz

 

Raosted Mushroom and Endive Salad: Preheat the oven to 550 degrees fahrenheit (or the highest setting). Break the trim the Belgian endive and slice it lengthwise into 8 wedges. Place the mushrooms in a gratin or other baking dish with  endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork. Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

 

 

 

Carrots / PrarieErth, IL / 1-2lbs

 

Carrot Salad: Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl. Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.

 

Sage  / Non-Local /  2oz

Crispy Fried Sage:  Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Fry sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain.

 

 

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

 

Cranberries / James Lake, WI / 1 pint

 

Cranberry Sauce: Wash the cranberries under cool water, then throw into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat down to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.

 

Napa Cabbage / PrairieErth, IL / 1ea

Napa 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.

 

 

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

 

Purple Top Turnips / PrairieErth, IL / 1#

 

Roasted Turnips: Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

 

Broccoli / Springdale, WI / 1#

 

Broccoli Casserole: Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

 

 

 

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

Celery / Non-Local / 1 ea

Grilled Watermelon Tomato and Feta SaladCelery Gratin: salt, and water to cover in a medium skillet. Bring to a boil; reduce the heat to medium low and cook until most of the liquid is absorbed. Push the celery to one side of the skillet. Add 2 tablespoons each butter and flour and 1/4 teaspoon each nutmeg and pepper to the other side; cook, stirring, 3 minutes. Add 2 cups milk; cook, stirring all of the ingredients together, until creamy. Season with salt and pepper. Mix 1/2 cup breadcrumbs, 3 tablespoons grated parmesan, 3 chopped scallions and 2 tablespoons chopped parsley; sprinkle over the celery mixture and broil until golden.

 

 

 

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.

 

Pineapple

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.

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!