NE Box Newsletter for June 21, 2019 Pickup

Welcome to ya! We’ve planned some lovely boxes for you this week. With summer being mere days away, the season’s really getting going and the world is green and growing. Maybe too green?  Have you’ve noticed that at this time of year, we’ve been giving you an abundance of greens? For some –like me, who, upon finding out her usual order of microgreens was unavailable, totally panics and buys 5 lbs of salad mix in order to not be without greens in the house–  an abundance of greens is a good thing. For others though, greens may not be your thing. That’s okay! While we always like for subscribers to try new-to-them items, you need not be stuck in a world of greens! If you feel like you are drowning in too many greens and you can’t find one more thing to do with them, YOU CAN ALWAYS CUSTOMIZE YOUR NEBRASKA BOX! Don’t take those greens (or anything else) if you don’t want them. Take them right out of your cart. Find something else within the add-ons available, or, don’t. You don’t have to spend a certain amount each week. Isn’t it nice to be able to get only what you want? 

One thing that really helps me out during the week, is to find 5 minutes or so to chop up an onion or two to keep in your fridge It’s a nice ingredient to have on hand to add to whatever you happen to want to cook during the week. It’s ready for you to saute along with whatever other veg you happen to have. Your greens. Then that’s all ready for pizza, or for the start to an omelette, or quesadillas. Most of your box contents will benefit from really simple preparations such as this. Salt and pepper, red pepper flakes…

We’d love to hear from you on all the brilliant ways you’ve cooked your Nebraska Box items. I personally love nothing more than hearing about what you ate and how you made it. Happy cooking everyone!

 

Whole Bean Coffee from Cultiva

Rolled Oats from Grain Place Foods (1 lb bag)

Duck Eggs from Delish Farms (1 dozen)

Canadian Bacon from Erstwhile Farm (~1/2 lb)

Carrots from Pekarek’s Produce* (1 bunch)

Dill from Clear Creek Organic Farms

Strawberries from Pekarek’s Produce*(2 qts)

Scarlet Kale from Abie Vegetable People

Garlic Scapes from Broken Arrow Farm

Carrots from Pekarek’s Produce* (1 bunch)

Rosa Maria Goat Cheese from Dutch Girl Creamery

Rhubarb from Clear Creek Organic Farms

Canadian Bacon from Erstwhile Farm (~1/2 lb)

Pizza crusts from LeQuartier Bakery Co (2 pack)

Scarlet Kale from Abie Vegetable People

Strawberries from Pekarek’s Produce* (1 qt)

Radishes from Wolff Farms Produce

Garlic Scapes from Broken Arrow Farm

Carrots from Pekarek’s Produce* (1 bunch)

Rosa Maria Goat Cheese from Dutch Girl Creamery

Rhubarb from Clear Creek Organic Farms

Pizza crusts from LeQuartier Bakery Co (2 pack)

Strawberries from Pekarek’s Produce* (1 qt)

Bison Summer Sausage from Straight Arrow Bison (~1.25 lb)

Radishes from Wolff Farms 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.

 


Rosa Maria goat cheese is a new delightful addition to your boxes this week. It’s a hard, grating, Manchego-style, aged cheese and it will probably blow your mind! Three times she’s taken 1st place in the Aged Goat Milk Farmstead Cheese category, at the American Cheese Society national competition. So, some blown some minds there, for sure! If you feel like you aren’t a lover of goat cheese, I’m betting this one will have you questioning your previous opinions. Each wheel has been aged for 6-12 months. This is a cheese you can enjoy grated over sauteed greens, atop a pizza, or sliced along with wedges of apple and Bison Summer Sausage.

Did you know that next Friday when you pick up your Nebraska Boxes, it will be on the first day of summer? The name “Summer” Sausage originally came from the idea that by using three preservation methods—lactic acid fermentation, curing, and smoking— it could traditionally be kept without refrigeration, even in summer. Bison Summer Sausage makes a quick, yet satisfying snack or meal. Lots of us over at the LTF HQ keep it around for that very purpose! EatWild, American Grassfed Association, and Animal Welfare certified—this will really get your summer kicked off right.

Pizza crusts from Le Quartier Baking Co will be a super handy addition to your pantry this week. They’re good to go and ready for all your favorite toppings and a quick hot bake. Or how ’bout making a giant panini-type sandwich with the two crusts? Also just a pretty darn general flat bread, especially where hummus or pesto are concerned.

STRAWBERRIES! Oh my—so lucky are you all! And I should know, as I got in on some of these strawberries from Pekarek’s Produce last week. Check out THIS RECIPE for Strawberry Rhubarb Crisp -you Supreme and Big Supreme folks also get rhubarb this week =) It also has pecans and oats, which, it just so happens, are items you can add into your boxes also this week…

Aren’t these garlic scapes super cool looking? They are the flower head and stem of hard neck garlic which has been trimmed in order to encourage the bulb to grow. Check out this little clip for how to cook them.

 

Bunched carrots with beautiful green tops–really, you’re getting two veg for the price of one here…Try out using those greens in pesto. Here’s a recipe for the carrot roots we all know and love–and radish! and dill!–

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Roasted Carrots and Radishes with Dill

  • 1 bunch of carrots
  • 1 bunch of radishes
  • 1 Tbsp oil (olive, sunflower, or canola)
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly cracked pepper
  • 2 Tbsp fresh dill, chopped
Preheat oven to 425°F. Chop the tops of the carrots off and peel.
Trim the radishes and slice in half.
Place the carrots and the radishes in a large bowl. Add olive oil, salt and pepper. Toss vegetables to evenly coat.
Place the carrots and radishes on a baking sheet. Place the baking sheet in the oven and roast for 20 to 30 minutes until the vegetables are tender.
Remove from oven and sprinkle fresh dill over the carrots and radishes.                                                                                       Photo and recipe (adapted) by Meredeth Steele of Steele House Kitchen

 

Have a good week everyone.