NE Box Newsletter for July 19, 2019 Pickup

 

Greetings and good morning! Your boxes are chock-full of the local delights of the season. Some of my favorite combos are in your boxes this week–-zucchini, corn, and green beans—a trio of goodness that I will be oh-so-happy to tuck into for the next couple of months. Check out the recipe at the end of the newsletter that includes all three, plus cherry tomatoes. We’ve brought Burbach’s milk back this week. It’s been a hit with folks, and personally I just love that it comes in a reusable glass bottle. As a reminder, you’ll pay a $2 deposit on the bottle. It’s yours to do with what you will, but if you’d like to return it and get your deposit back–check out this list of stores where you can return the bottle to receive your deposit. Or, if you pick up your Nebraska Box at your work, simply bring your rinsed bottle with you when you’ve finished with it –clearly mark your name and pickup site on the bottle (painter’s tape works well for this!).We’ll pick it up when we deliver and credit the deposit back to your account. Easy as can be. 

We’ve brought on a new pickup site in Lincoln–White Elm Brewing Company. This week, anyone picking up at White Elm will get a gift card to W.E.! Breakfast and Veggie subscribers–you’ll get $5. Supremes and Bigs–you’ll get $10! Did you know that you can change up your pickup site, week by week? If you want to try out a different pickup spot for the week, you can! Check them all out HERE

While we’re talking about gift cards and free stuff—remember, if you successfully refer someone to The Nebraska Box (no matter the city, no matter the site, no matter the box size), then YOU will get the reward! Your choice–ten bucks credited to your account, or $10 White Elm gift card. In order to get this rad perk, the new subscriber you referred will just need to give us YOUR NAME in the order comments at checkout. 

Now, let’s have a look at all the good stuff we’ve planned for your boxes:

Whole Bean Coffee from Cultiva (12 oz bag)

Ground Breakfast Sausage from Clear Creek Organic Farms (1 lb)

Jalapeno Cheddar Bread from Le Quartier Bakery

Whole Milk from Burbach’s Countryside Dairy (1/2 gallon in returnable glass jug)

Certified Organic Zucchini from Wolff Farms Produce (2 ct)

Green beans from Abie Vegetable People (1 lb)

Broccoli from Pekarek’s Produce* (1 head)

Garlic from Benson Bounty

Purple Daikon Radish  from RhizoCity Farms (2 ct)

Sweet Corn from Pekarek’s Produce (3 ears)

Certified Organic Zucchini from Wolff Farms Produce (2 ct)

Jalapeno Cheddar bread from Le Quartier Bakery

Broccoli from Pekarek’s Produce* (1 head)

Garlic from Benson Bounty

Green beans from Abie Vegetable People (1 lb)

Whole Milk from Burbach’s Countryside Dairy (1/2 gallon in returnable glass jug)

Choice Ground Beef from Crow Butte Beef (2 lbs)

Certified Organic Zucchini from Wolff Farms Produce (2 ct)

Jalapeno Cheddar bread from Le Quartier Bakery

Broccoli from Pekarek’s Produce* (1 head)

Garlic from Benson Bounty

Green beans from Abie Vegetable People (1 lb)

Whole Milk from Burbach’s Countryside Dairy (1/2 gallon in returnable glass jug)

Choice Ground Beef from Crow Butte Beef (2 lbs)

Scarlet Kale from Abie Vegetable People (1 bu)

Cherry Tomatoes from The Edible Source (1 pt)

Basil Garlic Chevre from Honey Creek Creamery (4 oz)

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 pactices.

Good thing Benson Bounty planted all this garlic all those months ago. Isn’t it beautiful?

And now the garlic harvest. Good job Benson Bounty! Now we’ll be partaking in that bounty too.

The glorious scent of this garlic will surely have you swooning. It’s darn near intoxicating!

Check out how to store fresh garlic, here on Food 52.

 

 

 

 

 

 

 

 

 

 

 

New this week is Choice Ground Beef from Crow Butte Beef. This single source beef is all-natural and has never been given implants or hormones. The cattle are treated with the utmost care and respect. Roaming contentedly in the luscious, grassy pastures in northwest Nebraska at the base of Crow Butte, their pastures are nestled in the shadow of beautiful Crow Butte in northwestern Nebraska. Low rolling hills, an abundance of water and soft green grasses make this ranch the perfect place to raise cattle.

Purple Daikon Radishes are also new this week. I love them simply prepared, with a hit of lemon or lime and salt. Or, they are fantastic vehicles for dips, such as hummus. Check out some nifty info and a recipe for them HERE.

Jalapeno Cheddar bread from Le Q this week has me dreaming of a Southwestern Rueben sandwich I used to get long ago at the restaurant Spike and Ollies….It’s definitely what I’ll be experimenting with trying to recreate this week. I can’t wait! Let us know how you ended up using it—we love hearing about your creations =)

 

Green Bean Summer Salad

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

For the Salad

  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 2 medium zucchini, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup corn kernels
  • 1 pint cherry tomatoes, halved
  • 6 green onions, thinly sliced (optional)

For the Fresh Herb Dressing

  • 1/2 cup fresh basil
  • 1/4 cup parsley
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 clove garlic
  • Pinch of salt

Instructions

  1. Place the green beans and zucchini in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside.
  2. Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped.
  3. In a large bowl, combine the drained chickpeas, corn, tomatoes and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.      Recipe by Sarah Cook

Check out the corn tortillas, salsas, and popcorn in the add-ons this week.

Eggplant and peppers are right around the corner. Just can hardly wait.

Happy eating everyone!