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


Item / Farm / Quantity (Depending on box size)

 

Pie Pumpkins / Fifth Season, WI/ 1 each

Pumpkin Tomato Basil Meatballs: Preheat your oven to 375 degrees. Make your meat balls. Combine meat with garlic powder, basil, sage, and almond flour. Mix until all ingredients are incorporated. Whisk the egg, and add to mixture. Roll into 1-2 inch balls and place on a large roasting pan. Bake for approximately 22-25 mins, or until meatballs are cooked through. Set aside to cool. Meanwhile, make your sauce. Heat a large skillet to medium high heat. Coat the pan with olive oil and add the onion. After a few minutes, add the garlic. Cook for an additional 2-3 minutes until fragrant. Add the canned tomatoes and pureed pumpkin. Mix well and reduce heat to medium low once the sauce begins to bubble. Slowly add in vinegar and salt. Simmer for at least 15-20 minutes. Add the meatballs once cooked. Let cook with the meatballs for an additional 15 minutes. Top with fresh basil to serve over noodles, zoodles, or spaghetti squash.

 

 

Red Potatoes / Igl Farm, WI / 1-3 lb

 

Indian Potato Salad: Heat the oil in a large skillet over medium-high heat and add the onion and garlic. Cook for 3 minutes and add the mustard seeds, turmeric, cardamom seeds, curry leaves, cumin seeds, and salt. Stir and cook for another minute. Add the potatoes, sour cream, tomatoes, and water, and stir well. Turn the heat to low and cook until the potatoes are tender, about 15 to 18 minutes. Serve the potato salad with rice or rotis.

 


Candy Onions / Stateline Produce, IA / 1-2 lb

 

Grilled Cheese with Carmelized Onions:  Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes Transfer the onions to a bowl and reserve. Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up. Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

 

 

Broccoli / Non-Local / 1 bu

 

Broccoli Salad: With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces. Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds.

 

 

 

Parsnips / Springdale, WI / 1 lb

 

Parsnip Crisps: Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F. Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips. Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

 

 

 

 

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

Black Spanish Radish / PrairieErth, IL / 1 each

Roasted Black and Red Radish:  Preheat oven to 425F Snip the leaves from the red radishes and set aside. Slice the radishes into cubes, the black ones smaller than the red ones. Toss the radishes with the avocado oil, herbs, salt and pepper. Spread across a shallow pan. Cook in the oven at 425F for about 30 minutes When the radishes are done, immediately fold in the radish leaves until they wilt from the heat.

 

Kale / Non-Local / 1-2 each

 

Blistered Tomatoes and Kale: Heat oil in a cast-iron skillet over medium-high. Add tomatoes; cook 2 minutes, stirring once or twice until blistered in spots. Remove tomatoes from pan. Add kale and shallots to pan; cook 3 minutes, stirring occasionally. Stir in salt.

 

 

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

 

Napa Cabbage / PrairieErth, IL / 1 each

 

Cantonese Shrimp and Cabbage: Heat a wok or skillet over high heat. Add sesame oil to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.

 

 

Portabello Mushrooms / River Valley Ranch, WI / 2-3 each

 

Veggie-Stuffed Portos: In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach. Preheat your oven to 375 degrees. Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine. Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture. Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

 

 

Garlic/ Flint Ridge, IA / 2-4 each

Easy Garlic Aioli: Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season the aioli to taste with coarse salt and pepper. 

 

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

 

Parsley / Non-Local /1 each

 

Parsley Pesto: In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary.

 

Vine on Tomatoes / Mighty Vine, IL / 1 lb

 

Herb and Almond Gremolata Stuffed Toms: Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper. Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine. Stuff 1/4 of the gremolade into each tomato and serve.

 

 

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.

Asian 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.

Mango

Keep mangoes at room temperature to ripen. This can take up to 1 week. Then store in the refrigerator for up to 2 weeks. Peel the skin when ready to eat and cut lengthwise avoiding the long pit in the middle. You can also cut with the peel on and then remove the skin after cutting

 

 

Bananas

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.