Weekly Recipes

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

 

Delicata Squash – Fifth Season, WI

Yellow Squash Casserole

Ingredients

2 medium delicata squashes, scrubbed clean

2 tbsp. extra-virgin olive oil

1 tsp. curry powder

Kosher salt

Freshly ground black pepper

 

DIRECTIONS

1. Preheat oven to 425°. Cut ends off of squash, then cut in half lengthwise. Scoop out seeds. Cut squash into ½” half moons.
2. On a large baking sheet toss squash with oil and curry powder. Season with salt and pepper.
3. Roast until golden and soft on the inside, about 20 minutes, flipping halfway through.
4.  

Kennebec Potatoes – Sprindale Farm, WI

Rosemary Roast Potatoes

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)

1/8 cup good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

 

Directions

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
3. Remove the potatoes from the oven, season to taste, and serve..bowls. Top with caramel corn or a splash of bourbon, if desired.

 

Yellow Onions – Springdale Farm, WI

Carmelized Onion Dip

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices

2 tablespoons brown sugar

Salt and freshly ground pepper

1/4 cup red wine vinegar

3 dashes hot sauce, optional

One 8-ounce package cream cheese, softened

1 cup (8 ounces) sour cream

Chopped chives, for garnish, optional

 

Directions

1. Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
2. Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

 

Baby Bok Choi – Harmony Valley, WI

Healthy Steamed Baby Bok

Ingredients

4 baby bok choy (about 1 pound), split horizontally

2 tablespoons finely chopped chives

4 teaspoons reduced-sodium soy sauce

2 teaspoons lime juice

1 teaspoon lime zest

1/4 teaspoon sugar

1 teaspoon spicy sesame oil

 

Directions

1. Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.

 

Arugula – Harmony Valley, WI

Arugula Corn Salad

Ingredients

Cilantro-Lime Dressing:

Juice of 2 limes

1/4 cup chopped fresh cilantro

1/4 cup grapeseed oil

2 tablespoons sour cream

Kosher salt and freshly ground black pepper

Arugula-Corn Salad:

2 ears corn, shucked

5 ounces baby arugula

1 red bell pepper, chopped

1 cup grape tomatoes, halved

 

Directions

1. For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
2. For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
3. Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat..

 

Parsnips  – Fifth Season, WI

Whipped Parsnips

Directions

Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

 

 

We expect the following Vegetables in our Single Boxes:

 

Scarlet Turnips  – Harmony Valley, WI

Roasted Turnips

Ingredients

1 pound turnips, peeled, quartered and sliced 1/4 inch thick

1 small red beet, peeled and quartered

1 clove garlic, thinly sliced

1/2 cup white vinegar

2 tablespoons kosher salt

1 teaspoon sugar

 

Directions

1. Special equipment: a wide-mouth, heatproof 1-quart jar
2. Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
3. In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

 

Rosemary – Smits Farm, IL

Rosemary Roast Potatoes

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)

1/8 cup good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

 

Directions

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
3. Remove the potatoes from the oven, season to taste, and serve..

 

 

We expect the following Vegetables in our Double Boxes:

 

Red Peppers – Certified Organic

Red Pepper Soup

Ingredients

4 tablespoons olive oil

2 onions, chopped

2 carrots, peeled and chopped

3 garlic cloves, chopped

2 teaspoons chopped fresh thyme leaves

6 cups chicken broth

2 (12-ounce) jars roasted red bell peppers preserved in water, drained

1 russet potato, peeled and coarsely chopped

1/2 cup dry white wine

1 tablespoon sugar

Salt and freshly ground black pepper

16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes

1/2 cup mascarpone cheese

 

Directions

1. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
2. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
3. Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
4. Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

 

We expect the following Vegetables in our Family Boxes:

 

Lettuce  – Certified Organic

Greek Salad

Ingredients

6 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

2 teaspoons kosher salt plus more to taste

1 cup extra-virgin olive oil, preferably Greek

2 teaspoons minced fresh oregano

Freshly ground black pepper

1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces

6 ounces calamata olives, about 1 cup

1/2 pound Feta cheese, crumbled

1 English (seedless) cucumber, trimmed, cut into 1 inch chunks

12 ounces vine-ripened cherry tomatoes, halved

1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes nd drained

1 green pepper, trimmed, seeded, and diced

 

Directions

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

 

Grape Tomatoes – Certified Organic

Roasted Grape Tomatoes

Ingredients

1 pints Grape tomatoes

Good olive oil

Kosher salt

Freshly ground black pepper

5 fresh basil leaves, chopped or julienned

Sea salt

 

Directions

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

 

Rutabaga – Harmony Valley, IL

Roast Rutabaga

Directions

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley

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

 

Green Cabbage – Springdale Farm, WI

Sauteed Cabbage

Ingredients

1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

 

Directions

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

 

Yellow Onions – Springdale Farm, WI

Pico De Gallo

INGREDIENTS

1 cup finely chopped yellow onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)

INSTRUCTIONS

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

 

 

 

Green Kale  – Fifth Season Co-Op, WI

Kale Salad

Ingredients

4 thin slices bacon, cut into bits

1 tablespoon butter

1 medium red onion, halved and sliced

8 ounces white mushrooms, sliced

1/2 cup white wine

Kosher salt and freshly ground black pepper

3/4 cup olive oil

1/4 cup balsamic vinegar

1/2 teaspoon dried thyme

1 pound kale

4 ounces goat cheese, crumbled

 

Directions

Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.

Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.

Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)

Serve it up and enjoy

 

Green Peppers – Springdale Farm, WI

Pepper and Tomato Salad:

 Ingredients

2 green bell peppers, seeded and cut into 1 1/2-inch dice

3 vine-ripe tomatoes, seeded and diced

1 small onion, chopped

1 large clove garlic, finely chopped

1/2 cup flat-leaf parsley leaves, coarsely chopped

1/2 lemon, juiced (1 tablespoon)

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

Coarse salt and black pepper

1 teaspoon ground cumin, 1/2 a palm full

 

Directions

Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

 

Green Beans – Mick Klug Farm, MI

Fried Green Beans

 Ingredients

Peanut oil, for frying

1 cup beer

1 cup all-purpose flour

2 teaspoons salt, plus more for seasoning

1/2 teaspoon ground black pepper, plus more for seasoning

1 pound green beans, ends trimmed

 

Directions

Preheat oil to 375 degrees F.

Whisk the beer, flour, salt and pepper until smooth.

Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

 

Summer Squash – Springdale Farm, WI

Sautéed Yellow Squash:

Ingredients

1 tablespoon extra-virgin olive oil

2 tablespoons butter

1/2 red bell pepper, chopped

2 small to medium yellow squash, sliced

Salt and pepper

2 tablespoons chopped parsley leaves

2 tablespoons chopped chives or 2 scallions, optional

 

Directions

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

 

We expect the following Vegetables in our Single Boxes:

 

Cucumbers – Springdale Farm, WI

Cucumber Cocktail

Ingredients

1 cup cucumber vodka

1 cup tonic water

1/2 cup cucumber juice

1/4 cup fresh lime juice

1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)

Handful fresh mint leaves

Ice cubes, for serving

 

Directions

Divide the ingredients in half, add each half to a cocktail shaker and shake to combine. Pour over rocks glasses filled with ice and serve.

 

 

Heirloom Tomatoes – Stateline Produce, IA

Heirloom Tomato Tart:

Ingredients

1 sheet frozen puff pastry (from a 17.3-ounce box), thawed

All-purpose flour, for rolling

1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)

Kosher salt and freshly ground black pepper

2 large eggs

1 cup fresh ricotta

1 teaspoon grated lemon zest

2 cloves garlic, grated

1/2 cup grated Parmesan

Extra-virgin olive oil, for brushing and drizzling

1/4 cup torn fresh mint

 

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
3. Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
4. For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
5. Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
6. Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
7. Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

 

We expect the following Vegetables in our Double Boxes:

 

Basil – Smits Farm, IL

Basil Pesto

Ingredients

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

 

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

 

We expect the following Vegetables in our Family Boxes:

 

Cherry Tomatoes – Local

Roasted Cherry Tomatoes

Ingredients

4 pints cherry tomatoes

Good olive oil

Kosher salt

Freshly ground black pepper

20 fresh basil leaves, chopped or julienned

Sea salt

 

Directions

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

 

Jalapeno Peppers – Stateline Produce, IA

Pico De Gallo

See Yellow Onion Recipe!

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

 

Green Cabbage – Springdale Farm, WI

Sauteed Cabbage

Ingredients

1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

 

Directions

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

 

Corn – Smits Farm, IL

Corn Casserole

INGREDIENTS

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

 

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm..

 

 

 

Baby Bok Choi  – Harmony Valley, WI

Spicy Steamed Baby Bok Choy

Ingredients

4 baby bok choy (about 1 pound), split horizontally

2 tablespoons finely chopped chives

4 teaspoons reduced-sodium soy sauce

2 teaspoons lime juice

1 teaspoon lime zest

1/4 teaspoon sugar

1 teaspoon spicy sesame oil

 

Directions

Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.

 

Arugula  – Harmony Valley, WI

Arugula Lemonade

 Ingredients

6 cups  lemonade

1 cup arugula, loosely packed

1 lemon, sliced into wheels

 

 

Directions

Combine the lemonade and arugula in a blender. Blend on high until the arugula is pureed. Strain the lemonade into a pitcher. To serve, pour over ice and garnish with a lemon wheel.

 

Frying Peppers – Springdale Farm, WI

Chicken, Sausage, and Peppers

 Ingredients

2 tablespoons unsalted butter

3/4 pound sweet or hot Italian sausage, cut into chunks

3/4 pound skinless, boneless chicken breasts, cut into chunks

Kosher salt and freshly ground pepper

1 tablespoon all-purpose flour

1 small onion, chopped

2 Italian green frying peppers, cut into 1-inch pieces

3 cloves garlic, roughly chopped

1/2 cup dry white wine

3/4 cup low-sodium chicken broth

1/4 cup roughly chopped fresh parsley

2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

 

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture..

 

Eggplant – Prairie Erth Farm, IL

Grilled Eggplant

Ingredients

2 pounds firm eggplant

Oil for grilling

Salt and freshly ground black pepper

 

Directions

Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.

For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
 

We expect the following Vegetables in our Single Boxes:

 

Radishes – Harmony Valley, WI

Radish Salad

Ingredients

2 tablespoons apple cider

2 tablespoons orange juice

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 teaspoon sugar

Kosher salt and freshly ground black pepper

12 ounces radishes, trimmed and each cut into wedges

1/4 cup fresh cilantro leaves

1/4 cup finely chopped red onion

 

Directions

In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

 

 

We expect the following Vegetables in our Double Boxes:

 

Cilantro – Harmony Valley Farm, WI

Cilantro Rice

Ingredients

3 1/2 cups packed cilantro leaves (about 3 ounces)

3 medium garlic cloves

1 medium serrano chile, halved lengthwise and seeded

3 1/3 cups low-sodium chicken broth

1 tablespoon vegetable oil

1/2 cup minced yellow onion

2 cups long-grain white rice

1 tablespoon kosher salt

 

Directions

Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes

 

Heirloom Tomatoes – Stateline Produce, IA

Heirloom Tomato Tart:

Ingredients

1 sheet frozen puff pastry (from a 17.3-ounce box), thawed

All-purpose flour, for rolling

1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)

Kosher salt and freshly ground black pepper

2 large eggs

1 cup fresh ricotta

1 teaspoon grated lemon zest

2 cloves garlic, grated

1/2 cup grated Parmesan

Extra-virgin olive oil, for brushing and drizzling

1/4 cup torn fresh mint

 

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
3. Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
4. For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
5. Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
6. Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
7. Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

 

 

We expect the following Vegetables in our Family Boxes:

 

Red Onions – Fifth Season Co-Op, WI

Roasted Cherry Tomatoes

Ingredients

1 hothouse seedless cucumber

1/2 small red onion

2 tablespoons fresh picked dill sprigs

1 1/2 cups white vinegar

1 cup sugar

5 to 6 allspice berries

1/4 teaspoon kosher salt

 

Directions

Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.

In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

 

Serrano Peppers – Stateline Produce, IA

Pico De Gallo

Ingredients

 6 ripe avocados, cut into 1/2-inch dice

4 medium ripe tomatoes, cut into 1/2-inch dice

1 large white onion, finely chopped

1/2 bunch of fresh cilantro, leaves chopped

1 serrano pepper, finely minced

Juice from 4 small lemons (about8 tablespoons)

2 teaspoons kosher salt or to taste

 

Directions

In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.

Transfer to a serving bowl and serve.

 

Cherry Tomatoes – Springdale Farm, WI

Roasted Cherry Tomatoes

Ingredients

4 pints cherry tomatoes

Good olive oil

Kosher salt

Freshly ground black pepper

20 fresh basil leaves, chopped or julienned

Sea salt

 

Directions

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

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

 

Yellow Onions – Springdale Farm, WI

Yellow Squash Casserole

Ingredients

1 3/4 pounds crookneck yellow squash or other yellow summer squash

1/4 pound zucchini or additional yellow summer squash

1/2 cup coarse-chopped carrots

1/4 cup (1/2 stick) unsalted butter

1 large onion, preferably yellow, chopped

1 plump garlic clove, minced

1 1/4 cups saltine or Ritz cracker crumbs

1/2 cup grated mild to medium Cheddar cheese

Hot pepper sauce, such as Tabasco

Salt and freshly milled black pepper

2 eggs, lightly beaten

 

Directions

1. Preheat the oven to 350 degrees F. Butter a medium baking dish.
2. Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
3. Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
4. Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

 

Corn – Smits Farm, IL

Corn Chowder

Ingredients

2 tablespoons butter

Extra-virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

1/4 cup all-purpose flour

6 cups canned vegetable stock

2 cups heavy cream

2 Idaho potatoes, peeled and diced

6 ears corn

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

 

Directions

1. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
2. Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

 

 

Green Kale  – Springdale Farm, WI

Massaged Kale Salad

Ingredients

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

 

Directions

1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve..

 

Green Beans  – Mick Klug, MI

Arugula Lemonade

Ingredients

2 pounds green beans, ends trimmed

1 tablespoon extra-virgin olive oil

3 tablespoons butter

2 large garlic cloves, minced

1 teaspoon red pepper flakes

1 tablespoon lemon zest

Salt and freshly ground black pepper

 

Directions

1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

 

We expect the following Vegetables in our Single Boxes:

 

Tomatillos – State-Line Farm, IA

Salsa Verde

 Ingredients

8 ounces (5 to 6 medium) tomatillos, husked and rinsed

Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed

5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped

Scant 1/4 cup finely chopped onion

Salt

 

Directions

1. Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
2. For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
3. For the Roasted version:
4. Preheat a broiler.
5. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

 

We expect the following Vegetables in our Double Boxes:

 

Vine on Tomatoes – Mighty Vine, IL

Roasted Cherry Tomatoes

Ingredients

4 pints cherry tomatoes

Good olive oil

Kosher salt

Freshly ground black pepper

20 fresh basil leaves, chopped or julienned

Sea salt

 

Directions

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

 

Eggplant – Prairie Erth Farm, IL

Grilled Eggplant

Ingredients

2 pounds firm eggplant

Oil for grilling

Salt and freshly ground black pepper

 

Directions

Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.

For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
RECIPES FOR THE WEEK OF 9/21/2020

 

Avocado – Certified Organic

Radish Salad

Ingredients

One 8-ounce ripe avocado, halved, pitted and peeled

Fine salt and freshly ground black pepper

4 slices whole grain or whole wheat bread

1 clove garlic, peeled and halved

2 tablespoons extra-virgin olive oil or unsalted butter, softened

Flaky sea salt, for serving

Crushed red pepper flakes, optional

 

Directions

Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.

Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

 

 

Cilantro – Springdale Farm, WI

Cilantro Rice

Ingredients

3 1/2 cups packed cilantro leaves (about 3 ounces)

3 medium garlic cloves

1 medium serrano chile, halved lengthwise and seeded

3 1/3 cups low-sodium chicken broth

1 tablespoon vegetable oil

1/2 cup minced yellow onion

2 cups long-grain white rice

1 tablespoon kosher salt

 

Directions

Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes

 

 

 

We expect the following Vegetables in our Family Boxes:

 

Red Leaf Lettuce – Certified Organic

Roasted Cherry Tomatoes

Ingredients

Chicken and Marinade:

1/3 cup hoisin sauce

1/3 cup soy sauce

2 tablespoons grated ginger

1 tablespoon Sriracha

1 tablespoon rice wine vinegar

3 cloves garlic, grated

2 boneless, skinless chicken breasts, cut into strips

2 tablespoons chopped peanuts

2 tablespoons chopped fresh cilantro

 

Lettuce and Fillings:

8  lettuce leaves

1 cup bean sprouts

1 cup thinly sliced red cabbage

1 cup julienned carrots

1 cup cucumber slices

1 cup cooked thin rice noodles

1/3 cup sweet chili sauce

1/3 cup hoisin sauce

 

Directions

1. For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
2. Heat a grill pan over high heat.
3. Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
4. For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
5. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

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

 

Butternut Squash – Springdale Farm, WI

Yellow Squash Casserole

Ingredients

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

 

Directions

Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

 

Corn – Smits Farm, IL

Corn Chowder

Ingredients

4 ears sweet corn

1 1/2 cups half-and-half

1/2 cup sour cream

2/3 cup sugar

1/2 teaspoon vanilla extract

5 large egg yolks

Caramel corn or bourbon, for topping (optional)

 

Directions

1. Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
2. Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
3. Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
4. Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

 

Radishes – PrairiErth Farm, IL

Spicy Radish Slaw

Directions

Toss 1 head shredded cabbage and 1 bunch thinly sliced radishes with 2 tablespoons olive oil, 1 teaspoon salt and the juice of 1/2 lime; let sit 15 minutes. Just before serving, toss with 1 small bunch chopped cilantro and 1 to 2 thinly sliced jalapenos.

 

Parsnips  – Springdale Farms, WI

Whipped Parsnips

Directions

Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

 

Lettuce  – PrairiErth Farm, IL

Greek Salad

Ingredients

6 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

2 teaspoons kosher salt plus more to taste

1 cup extra-virgin olive oil, preferably Greek

2 teaspoons minced fresh oregano

Freshly ground black pepper

1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces

6 ounces calamata olives, about 1 cup

1/2 pound Feta cheese, crumbled

1 English (seedless) cucumber, trimmed, cut into 1 inch chunks

12 ounces vine-ripened cherry tomatoes, halved

1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes nd drained

1 green pepper, trimmed, seeded, and diced

 

Directions

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

 

We expect the following Vegetables in our Single Boxes:

 

Heirloom Tomatoes – Harmony Valley, WI

Heirloom Tomato Salsa

 Ingredients

2 pounds heirloom tomatoes, cored

2 cloves garlic, chopped

1 red onion, chopped

2 jalapenos, split and seeded

1 cup cilantro leaves

1/2 cup extra-virgin olive oil

Salt and pepper

 

Directions

Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.

 

Arugula – Stateline Farm, IA

Arugula Corn Salad

Ingredients

Cilantro-Lime Dressing:

Juice of 2 limes

1/4 cup chopped fresh cilantro

1/4 cup grapeseed oil

2 tablespoons sour cream

Kosher salt and freshly ground black pepper

Arugula-Corn Salad:

2 ears corn, shucked

5 ounces baby arugula

1 red bell pepper, chopped

1 cup grape tomatoes, halved

 

Directions

 

1. For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
2. For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
3. Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat..

 

 

We expect the following Vegetables in our Double Boxes:

 

Red Onions – Harmony Valley, WI

Roasted Red Onions

Directions

Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

 

Leeks – Springdale Farm, WI

Grilled Braised Leeks

Ingredients

4 large leeks, dark green sections removed

2 tablespoons bacon drippings

Heavy pinch kosher salt

1 tablespoon balsamic vinegar

Crumbled bacon and goat cheese, as an accompaniment, optional

 

Directions

1. Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
2. Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

We expect the following Vegetables in our Family Boxes:

 

 

Garlic – Certified Organic

Radish Salad

 

Sage – Smits, IL

Mashed Turnips and Sage

Ingredients

4 large turnips, peeled and cubed

1 large russet potato, peeled and cubed

3 tablespoons butter

2 shallots, chopped

2 tablespoons chopped fresh sage

1 cup milk

Kosher salt and freshly ground pepper

 

Directions

1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

 

 

Cherry Tomatoes – Springdale WI

Roasted Cherry Tomatoes

Ingredients

1 pints cherry tomatoes

Good olive oil

Kosher salt

Freshly ground black pepper

5 fresh basil leaves, chopped or julienned

Sea salt

 

Directions

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

 

Tomatillos  – Stateline, IA

Salsa Verde

 Ingredients

8 ounces (5 to 6 medium) tomatillos, husked and rinsed

Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed

5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped

Scant 1/4 cup finely chopped onion

Salt

 

Directions

1. Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
2. For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
3. For the Roasted version:
4. Preheat a broiler.
5. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.