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

Item / Farm / Quantity (Depending on box size)


Scarlet Turnips / Prairie Erth, IL / 1-2lb

Braised Scarlet Turnips: Melt your butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover to steam-cook the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add your soy sauce directly to the pan and sprinkle on your parsley. Eat!



Purple Potatoes / Stateline, IA / 1-2lbs


Roasted Purple Potatoes: Heat oven to 400° F (200° C/Gas 6).  Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray. Scrub the potatoes well and peel, if desired. Cut the potatoes into 1-inch pieces. Toss them in a bowl with the minced garlic, fresh chopped cilantro, olive oil, salt, pepper, and thyme. Arrange the potatoes in a single layer in the prepared pan. Roast the potatoes, turning occasionally, for 20 to 25 minutes, or until browned and tender.


Squash/ Flint Ridge, IA / 1 ea


Roasted Chicken and Squash:  Preheat oven to 425 degrees F. Toss together squash, celery, onion, garlic, oil and half of thyme sprigs in a roasting pan. Season with salt and pepper. Arrange in an even layer. Season chickens (including cavities) with 5 teaspoons salt and 2 teaspoons pepper. Stuff cavities with lemons and remaining half of thyme sprigs. Tie legs with kitchen twine and tuck wing tips under. Place on top of squash mixture. Roast until the internal temperature reaches 165 degrees F, 1 hour to 1 hour,10 minutes. Remove chickens and vegetables to a platter; let rest 10 minutes before carving chickens.



Leeks / PrairieErth, IL/ 1-2 ea


Leek Tart: Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of Gruyere cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.




Red Leaf Lettuce / Non Local / 1-2 heads


Red Leaf Salad with Creamy Red Wine Vinaigrette: Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.



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

Brussels Sprouts / Springdale, WI/  1 stalk

Roasted Brussels:  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 all of the items listed above plus the following in our Double Boxes


Cucumber / No Local / 1-2 each


Cucumber Bites: Combine the cream cheese, blue cheese, cranberries, pecans, butter, honey and some salt and pepper in a stand mixer fitted with the paddle attachment. Mix until fully combined. Spread the filling into the cucumber "boats." Slice crosswise into 1-inch pieces.



Zucchini / Non Local / 1-2 each


Zucchini parmesan Crisps: Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.


Grape Tomatoes / Non Local / 1pt

Roasted Grape Tomatoes: Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper. In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes. When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.




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

TBA / Non-Local / 1 ea




We expect the following in our Fruit Boxes

Fuji  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.



Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.


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.