2018 – Week 5 of your Nebraska Box June-July Session!

Welcome to your Nebraska Box newsletter.
We’re back from our holiday break with a great new Nebraska Box packed full of summer’s bounty!

Thank you and stay in touch with us throughout the session 🙂 Tag us and use the hashtag #lonetreefoods if you share photos of your box and the meals and snacks you create with all these fresh ingredients.

Housekeeping and Tips for the Season:
Most of the items in your Nebraska Box have been rinsed on farm. However, we do recommend washing all the produce before eating. If you can hold off for those extra couple of minutes before diving into all the goodness…

Sign up for our Sunday emails if you are interested in purchasing bulk cases or “add-ons” to your weekly NE Box!  You can order every week (by Tuesday 9am) and receive delivery the following week with your box. Here is what your box will contain this week:

SMALL BOX

  • Curly kale from Abie Vegetable People*
  • Cauliflower from Pekarek’s Produce*
  • Cucumbers from Wolff Farms
  • Romaine lettuce from RhizoCity Farms
  • Zephyr and/or Patty Pan squash from Community CROPS
  • Sweet corn from Pekarek’s Produce

VEGGIE BOX

  • Curly kale from Abie Vegetable People*
  • Cauliflower from Pekarek’s Produce*
  • Cucumbers from Wolff Farms
  • Romaine lettuce from RhizoCity Farms
  • Zephyr and/or Patty Pan squash from Community CROPS
  • Purple daikon radish from RhizoCity Farms
  • Rhubarb from Clear Creek Organic Farms
  • Sweet corn from Pekarek’s Produce

SUPREME BOX

  • Curly kale from Abie Vegetable People*
  • Cauliflower from Pekarek’s Produce*
  • Cucumbers from Wolff Farms
  • Romaine lettuce from RhizoCity Farms
  • Zephyr and/or Patty pan squash from Community CROPS
  • Sunflower Shoots from Robinette Farms
  • Kamut from Grain Place Foods
  • Butter from Clear Creek Organic Farms
  • Sweet corn from Pekarek’s Produce

Any questions about our growing practices email Erin.  We’re proud the majority of our farmers grow completely chemical-free!  Unless asterisked, the farms on our list use organic-approved methods in their production practices.

Recommended cookbook: From Asparagus to Zucchini
This book is the perfect guide to seasonal cooking! 

 The Joy of Cooking. This is such a reliable standby cookbook that always comes in handy.

Another wonderful cookbook to consider for your seasonal produce is Moosewood Restaurant Cooks at Home.
Curly kale
Your all-around most versatile kale. In my household we are fond of the kale chip! 

Cauliflower
Should you be firing up your grill, consider roasting the whole head of cauliflower. Heat your grill to about 400°. Just break off any of the large excess leaves and cut the stem enough so it will sit flat. Rub with olive oil and seasonings of your choosing and either use a grill pan or baking sheet on the grill. 25-30 minutes and you are good to go!

Cucumbers
A crunchy sweet treat that reminds me summer is here. There are so many ways to enjoy cucumbers! Add them to your summer salads or puree them and add to your lemonade! So refreshing and delightful on these hot summer days.

Romaine lettuce
Caesar salads have been one of my favorites recently. Or use this crisp, sturdy lettuce in a wrap or a spring roll. Or on top of your burger and in your sandwich. Shred it for tacos and tostadas. Should it somehow go slightly past its prime, toss it in the next soup you make.

Zephyr or Patty Pan squash
Aren’t these adorable? They are also delicious! Use them as you would any other summer squash. The patty pans make a nice little receptacle for stuffing with grains, cheese, beans, other veggies….

Sweet corn
Hello summer!! If you want to do anything beyond devouring it right off the cob, TRY THIS  super yummy cheesy zucchini corn pie. *The farmer wants to make sure you know that about 10-25% of this corn may have an ear worm. Just a heads up!

Purple daikon 
Cut this radish into spears and sprinkle a little lemon juice, salt, and pepper. Yum. Or it will make a beautiful addition to a veggie tray. Daikon has been shown to improve digestion, boost immunity, improve bone health, and lower inflammation! How
RAD (ish)!

Rhubarb
I’m so thrilled to still be getting rhubarb. If you don’t want to use it right away, chop it up and throw it in a bag headed for the freezer. Then it will be ready when you want to make jam or chutney later on.

Sunflower shoots
These are good. Really good. Robinette has really mastered growing these micros. Studies have shown that micro greens contain a higher concentration of nutrients than mature plants. Isn’t that nice to know?

Kamut 
These chewy little gems are nutty and sweet. Kamut is actually a name brand. The common name is Khorasan and it is similar to a wheat berry. Once cooked it is delicious in salads and soups. Try it like a bowl of oatmeal, with maple syrup and butter. Or savory style, with a drizzle of balsamic and olive oil. It is one of my faves…

Butter
What do you say about butter? It’s deilcious! It’s coming to you from Clear Creek Organic Farms and we know you are going to love having such freshly made local butter.