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


Item / Farm / Quantity (Depending on box size)

 

Red Onions / Springdale, WI / 1-2lbs

Pico De Gallo: Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid. Combine drained tomatoes with red onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.

 

 

Sweet Potatoes / Springdale, WI / 1-4 lbs

 

Whiskey Glazed Sweet Potatoes: Preheat the oven to 375 degrees F. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes. Butter the bottom and sides of an 8-inch-square baking dish. Peel  the sweet potatoes and cut crosswise into 1/2-inch-thick slices. Arrange the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. Cover with aluminum foil and bake 15 minutes. Remove the foil and baste the top with the whiskey sauce that's collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes.

 


Blue Hubbard Squash / Stateline IA / 1 ea

 

Blue Hubbard Chili: Spray heavy bottomed dutch oven with cooking spray, then add diced onions, peppers, garlic, and squash to pan. Saute vegetables until soft, about 5-7 minutes. Add chicken stock,crushed tomatoes, beans, diced chicken, and herbs. Bring to boil, then reduce to a simmer for about 30 minutes. Season with salt & pepper to taste.

 

 

Green Cabbage/ Stateline, IA / 1 ea

 

Cabbage and Green Bean Salad: In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

 

Carrots / PrairieErth, IL / 1-2 lbs

Brisket with Carrots and Onions : Preheat the oven to 350 degrees F.

Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.) Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened. To serve, slice the meat across the grain. Serve with the vegetables.

 

 

 

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

Lolla Rosso Lettuce / Living Water, IL / 2 each

Lollo Rosso Salad with Pomegranate Vinaigrette:  Mix vinegar and pomegranate juice together. Then whisk in both olive oils. Season with salt and pepper. Dress lollo rosso with vinaigrette. Then dress frisée & Asian pears separately with a little splash of olive oil, champagne vinegar, and salt (so that it doesn't turn pink). Plate lettuces together with pears and sprinkle pomegranate seeds on top. Drizzle pomegranate vinaigrette around plate.

 

 

Beets / Stateline, IA / 1-2 lb

Shaved root vegetable Salad:  Crush 2 Tbsp. hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper. Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 Tbsp. vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper. Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 Tbsp. hazelnuts.

 

 

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

Scarlet Turnips/ PrairieErth, IL / 1 lb

 

Roasted beet and Turnip Galette: Trim the beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400ºF for 20 to 40 minutes depending on size. They are done when fork-tenderLay out the puff pastry on a baking sheet, pinching the edges to make a little crust. Prick the surface all over with a fork. Blind bake it at 400ºF for 5 minutes. Take it out of the oven and spread the ricotta over the whole surface. When the beets and turnips have cooled a bit slice them thinly and layer them over the ricotta. Dust the whole galette with the paprika, then drizzle the galette with another tablespoon of olive oil and a pinch of salt. Bake at 400ºF for 15 minutes until the edges are golden.

 

 

Daikon Radish / Stateline IA / 1 each

 

Danmuji: In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

 

 

 

Spinach / Non Local / 8oz

 

Spinach Dip: Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.  In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

 

 

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

Broccoli / Non Local / 1 bunch

 

Caramelized Broccoli and Garlic: In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

 

We expect the following in our Fruit Boxes

Gala 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.

Mandarin Oranges

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.

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.

Melon

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.

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.