NE Box Newsletter for September 6, 2019 Pickup

Good morning! 

Well here we are, falling into Fall. It’s back to school time, and as it always seems to happen, I’ve got a back-to-school lunchtime craving for Sloppy Joes. There’s a recipe to follow, in case you share my craving for tangy sweet messy deliciousness. And we’ve got Grassfed Ground Beef from Range West for you. The recipe –as are all recipes– is a good general guideline, but switch up the ingredients based on what you have…Small diced carrots or shreds of cabbage added in with the bell peppers could make your Joe not so average…Try throwing in some sweet banana peppers. Multigrain sandwich bread-–toasted, with a big ol’ heap of Sloppy Joe and maybe topped with Clear Creek’s cheddar cheese. If you aren’t in the same Sloppy Joe frame of mind as I, maybe you’d prefer stuffed bell peppers. Or stuffed Patty Pans, Spaghetti Squash, or Zukes….This week, eggplant choices abound, from small Diamond eggplants, to big purple beauts— roasted or grilled, sitting atop hearty toast pieces smeared with Little Italy chevre. Little Italy’s got Heirloom tomatoes, oregano, basil, and red onion–making this chevre taste like pizza! 


And here are the contents of the boxes we’ve crafted for you. See anything you’d like to order more of? Do it! See anything you don’t think you want? Take it out. Also check out everything we’ve got to add on – and in – to your boxes this week. You’ve got until Monday at 11:59 pm to customize until your heart’s content.   🙂

Yukon Gold Potatoes from Pekarek’s Produce* (3 lb bag)

Slicing Cucumbers from Pekarek’s Produce (2-ct)

Cherry Tomatoes from The Edible Source (1 pint)

Sweet Banana Peppers from Clear Creek Organic Farm (~5-6 ct)

Certified Organic Green Bell Peppers from Wolff Farms Produce (2-ct)

Orange Carrots from Clear Creek Organic Farms (1 bunch)

Yukon Gold Potatoes from Pekarek’s Produce* (3 lb bag)

Slicing Cucumbers from Pekarek’s Produce (2-ct)

Cherry Tomatoes from The Edible Source (1 pint)

Sweet Banana Peppers from Clear Creek Organic Farm (~5-6 ct)

Certified Organic Green Bell Peppers from Wolff Farms Produce (2-ct)

Orange Carrots from Clear Creek Organic Farms (1 bunch)

Multigrain Sandwich Loaf from Le Quartier Bakery

Pullet Chicken Eggs from Country Lane Gardens (1 dozen)

Grassfed Ground Beef from Range West Beef (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.


 


Sloppy Joe

INGREDIENTS

1 tablespoon olive oil- can use Sunflower oil

1 pound ground beef

½ medium onion, chopped

½ green bell pepper, chopped

2 garlic cloves, grated

Kosher salt, freshly ground pepper

1 tablespoon chili powder

1 tablespoon sweet paprika

1 teaspoon onion powder

¼ teaspoon red pepper flakes

1 cup low-sodium chicken stock

1 cup tomato purée

¼ cup ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

1 teaspoon Djion mustard

1 teaspoon robust-flavored (dark) molasses

RECIPE PREPARATION
  • Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.*

  • Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add chili powder, paprika, onion powder, and red pepper and cook, stirring, until fragrant, about 1 minute. Add stock, tomato purée, ketchup, Worcestershire, mustard, molasses, and beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits, until mixture is thick and saucy (like a ragú or Bolognese), 12–15 minutes; season with salt and pepper.

  • Do Ahead: Meat mixture can be made 3 days ahead. Cover and chill. Reheat before assembling.      Recipe by Rick Martinez


    Pekarek’s Joe

Joe’s digging for gold here—Yukon Gold, that is! Lucky for us. These potatoes are just the best.

*You may find that grass fed ground beef doesn’t have as much fat to drain off. If you do end up with some, save it! It’ll go bad pretty fast in the frig, but you can always freeze it. Then you have some tasty fat to use for roasting root veggies or what have you…Or, mix it in with birdseed, sunnies and peanut butter and you’ve got suet for the birds come winter. (Keep it frozen til then.)

Here’s to fantastic local feasting this week. Have a good one.