NE Box Newsletter for September 27, 2019 Pickup

Hi all–  Welcome to another week of fantastic local offerings. Once again this week we’ve got Clear Creek Organic Farms’ tomatillos. New this week, we have cilantro from Broken Arrow Farm and red onions from Abie Vegetable People. Beautiful heads of garlic from Bright Hope Family Farm, and an array of hot pepper choices from Delish Farms—Oh yes, we’ve got all the makings for SALSA VERDE

Check out the video on the website from the link on how to make a roasted version. Most recipes call for yellow or white onion–this week we’ve got red onions, and I say these work just as fine. Other ways to mix it up—use Sugar Rush peppers, or add in Shishitos, or green bells, or the sweet and lovely Escamillo and Carmen peppers. Week after week I’m amazed at just how much our Nebraska farmers and producers have for us! I really get a kick out of constructing meals made (nearly) entirely out of the season’s contributions. Should all this sound like something you’d really like to make, but you don’t have the time for it this week—just grab a jar of Daniels Farms Salsa Verde (on sale this week for five bucks per jar) –local ingredients and locally made–this stuff is just plain good! A few weeks ago I happened to have a bit of leftover cream from a baking project –this I added to my jar of salsa verde and made some enchiladas that I am still dreaming about. 

How did you all like the watermelon last week? Sweet Gem is that watermelon’s name, and oh my, did it ever live up to that name! We’ve got ’em again for you this week, so go ahead and sweeten up your week. 

Le Q’s making a loaf called “The Parisian” for us this week. It’s a double baguette that’s nutty, with a thin crust and buttery after taste. It’s a most versatile bread that’s good for crostini, bruschetta, table bread, or with soups or sandwiches. And it’s on sale this week! Try it with Kwark, Lemon Verbena and Honey Chevre, or a big schmear of grassfed butter. I plan to try it with all three…only for the sake of comparison and research, of course…=)  Big red tomatoes from Abie Vegetable People or sweet little yellow pear tomatoes from the Clear Creek folks would also be superb with this bread, along with the aforementioned butters and cheeses…

Okay, here’s what we have in the boxes for you: Leave them as-is, or, switch ’em all around, according to your tastes and preferences.

Certified Organic Sunflower Shoots Microgreens from Robinette Farms (2 oz)

Shishito Peppers from Delish Farms and Clear Creek Organic Farms (10 ct bag)

Delicata Squash from Pekarek’s Produce (2 ct)

Napa Cabbage from Abie Vegetable People (1 head)

Norland Red Potatoes from Pekarek’s Produce (3 lb bag)

Sweet Corn from Abie Vegetable People (6 ears)

Cilantro from Broken Arrow Farm (1 bunch)

Shishito Peppers from Delish Farms and Clear Creek Organic Farms (10 ct bag)

Smokin’ Joe Nuggets from Jisa’s Farmstead Cheese (8 oz)

Napa Cabbage from Abie Vegetable People (1 head)

Norland Red Potatoes from Pekarek’s Produce (3 lb bag)

Red Onions from Abie Vegetable People (3 lb bag)

Corn Tortillas from Marlene’s Tortilleria (2 lb bag)

Vanilla Yogurt from Burbach’s Countryside Dairy (4 pk of 6 oz cups)

Certified Organic Carmen and Escamilla Peppers from Robinette Farms (~1 lb)

Choice Ground Beef Patties from Crow Butte Beef (1/3 lb patties/1 lb)


While you are customizing your box and browsing through The Nebraska Box website, check out the Vacation Mode for when you’re out of town. Or, look into rescheduling future payments as needed. Tell all your friends about the newest addition–our “one off” weekly box option for folks out there who aren’t ready to commit to a subscription.  We’re still getting it situated on our website, so for now please share these direct links with anyone who may be interested:  Weekly Supreme Box  and Weekly Veggie Box.  Have them put your name in the order comments for a $10 kick back to your funds.  As subscribers, you’ll want to be sure and log in and stick with your usual Supreme and Veggie for the best value; the Weekly options are $5 more.


ON SALE this week—straight to you, two pound packs of grassfed ground bison from Straight Arrow Bison Ranch. These bison have been raised in their natural habitat on the plains of central Nebraska by ranchers Marty and Karen Bredthauer.

The advantages of raising bison or any other type of livestock on grass alone can be summarized in 4 statements:

  • It’s good for the animals.
  • It’s good for the farmers.
  • It’s good for the environment.
  • It’s good for the consumer.

Focusing on the last one, the health benefits of meat and other animal products (including eggs) include:

  • Lower in fat (and calories)
  • Lower in cholesterol
  • Higher in the good kinds of fat (Omega 3, CLA, and other beneficial fatty acids)
  • Higher in vitamins A & E

Cilantro this week comes to us from farmer Riley Reinke of Broken Arrow Farm. He’s pretty passionate about producing clean local food that benefits our local ecosystem. His farm produces 30+ types of vegetable using sustainable, organic, and bio-intensive methods. Wave hello to him at the College View Farmers’ Market in Lincoln on Sundays—he’ll be there for a few more weeks while that market is up and running.

Fresh corn tortillas are back this week from Marlene’s Tortilleria. These are just hands down, the best corn tortillas around! I’m thinking quick pepper and cheese quesadillas or ground pork tacos are going to be on the menu this week.

Ryan Pekarek has grown some spectacular Red Norland spuds for us this week. It’s easy to dismiss potatoes, as ubiquitous as they are…but these little tots are a straight-up delight. Simply roasted with a sprinkling of salt and pepper, they will surely satisfy. New this week also from Pekarek’s, is the delicate delicata. It’s a dynamite little squash that is one of my all-time faves. I like them cut into half-moons, and roasted — until crispy, yet soft and creamy…  Here’s a little recipe for you to do just that:

Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!  Get the easy method on RachelCooks.com!

  1. WASH IT. Here this is important because you’ll be eating the skin of the squash. Give it a good scrub with a brush and make sure it’s nice and clean.
  2. Cut off both ends so you have flat surfaces.
  3. Cut down the center (the long way).
  4. Scoop out the seeds – I use a grapefruit spoon to get this job done quickly and easily. —Roast these seeds separately for a nice little snack
  5. Cut into thin slices (half moons). Obviously, the thinner you slice them, the faster they will cook. The most important thing is to make sure they’re all even thickness so they cook at the same speed.
  6. Toss with olive or sunflower oil, sprinkle with salt and pepper and then roast. I roast it at 425°F until it’s nearly burnt.

Photo and recipe (adapted) from Rachel Cooks

 

 

                       First we eat, then we do everything else.     

                                                                                        M.F.K. Fisher