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

Item / Farm / Quantity (Depending on box size)


White Onions / Stateline, IA / 1-2lb

Avocado, Cilantro and White Onion Salad : In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine. Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.




Red Fingerling Potatoes / Springdale, WI / 1-2lb

Crispy Fingerling Potatoes: Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl. Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat. Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.



Mushrooms /River Valley Ranch / 0.5 - 1#

Stuffed Mushrooms: Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.




Zucchini  /Non Local  / 1-2 each

Zucchini Corn Fritters: Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside. Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)





Brussels Sprouts / Springdale, WI / .5-1lb

Brussels in a Blanket: Preheat the oven to 425 degrees F. Spread the Brussels sprouts out on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Bake, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely. Leave the oven on Sprinkle the Parmesan evenly on a work surface and lay the pastry sheet over it. Roll the dough into a 12-inch square, sweeping up any loose cheese onto the dough and pressing it in place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thin, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into eight 1 1/2-inch-wide, 6-inch-long strips. Then cut each strip diagonally lengthwise so you have 32 long, narrow triangles. Place a Brussels sprout at the wide end of each triangle, then roll it up in each strip toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end).  Transfer each bundle to a parchment-lined baking sheet and space 1 inch apart. Rake up all the excess Parmesan on the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 16 to 18 minutes. Transfer to a serving dish.




Chard / Springdale, WI  / 1-2 bu

Chard: Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons. Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper. Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.



We expect all of the items listed above plus the following in our Single and Double Box

Purple Top Turnips / PrairieErth, IL /1-2 each

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.


Vine on Tomatoes /Mighty Vine, IL/ 1lb

Stuffed Tomatoes: Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.





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

Fennel / Non Local / 1 each

Roasted Parmesan fennel: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.



Broccoli/ Non Local  / 1 bu

Broccoli Salad: Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.



Blue Hubbard Squash / Stateline, IA / 1 each

Hubbard Soup: Pre-heat oven to 400 degrees. Start out by cutting your squash horizontally. Again, be really careful cutting your squash, regardless of the type you choose to use. Once it’s cut, scoop out the seeds and pulp and discard. Brush the 1 Tablespoon of extra-virgin olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season. On a silipat or a cookie sheet lined with aluminum foil, place the squash flesh side down so the shell is face up. Bake the squash for 45 minutes to 1 hour until the flesh is soft. (By the way, your house is about to smell amazing!) When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. With my Hubbard squash, I had about 3 to 3 1/2 cups of squash after I was finished scooping. Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree. Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the rice flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil. Let your soup simmer for about 10 to 15 minutes, stirring as needed. Add more salt and pepper as needed per your taste. Top this soup off with your favorite toppings! I used sour cream and scallions. Enjoy this one!





We expect the following in our Fruit Boxes

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.

Red Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready 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.

Honey Crisp 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.


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