NE Box Newsletter for June 28, 2019 Pickup

 

Welcome, welcome! Let’s jump right in to the big news that you’re going to want to know about—we will be skipping The Nebraska Box next week, for the Fourth of July holiday. Yes, we are putting you on vacation. Go “Fourth” and enjoy yourself– we’ll be right back, the next week, to replenish all your local food needs.

But don’t fret! We’ve got lots of options for you to stock up so you don’t have to go without all of your local faves and pantry staples to get you through the week off. This week while you’re shopping The Nebraska Box selections,  check out all the add-on choices (LOTS OF SALES!) to get yourself all ready for the holiday weekend ahead. We’ve got plenty of sunflower oil from Simply Sunflower and lard from Clear Creek Organic Farms for all your weekend baking. Don’t forget Twin Springs pecans.  Clear Creek farmers also makes some of the best cow milk cheese around and this week we’ve got their Colby-Jack for you in the Supreme and Big Supreme Boxes. Pretty good timing, as I think this would be just super on a burger. We’ve got you covered there too –where those burgers are concerned– bison patties, ground beef, and ground pork. Beet root slices on the grill are fantastic. Here’s some tips on how to store your beet roots and greens. Oh, and we also have lamb kabobs and brats too! If you happened to have fallen in love with the bison summer sausage, strawberries, or the Rosa Maria goat cheese from last week, well go on ahead and get some more. We’ve also got plenty of pullet chicken eggs and big ol’ duck eggs too, for all your devilling-of-the-eggs plans. Here’s a fun fact from Cody Hellbusch of Country Lane Gardens, about those pullet eggs –each pullet egg really only weighs about one ounce less than a standard large chicken egg. They grow up so fast!

Did you know that Cultiva roasts their coffee beans mere days before you receive them each week? Make sure you have it in your Nebraska Box so you don’t even take the chance you’ll run out and have to kick yourself for missing out on the opportunity to have that fabulous coffee delivered to you in your box.

Sweet Minou is a “tiny chocolate factory” in Lincoln, and Rebecca, chocolate maker extraordinaire, makes the finest chocolate around! It’s her hope that her chocolate will make you happy. If I could predict just one thing about you, I’d predict that it most definitely will. Go ahead and put one of these chocolate bars in with your veggies and cheese this week. You’ll be so happy you did.

Now here’s a look at what all we’ve planned for you to have in your boxes this week. Not what you think you’ll like? Well just change up the whole deal by customizing it to what YOU want!

Whole Bean Coffee from Cultiva (12 oz)

Corn Tortillas from Marlene’s Tortilleria (2 lbs)

Pullet Chicken Eggs from Country Lane Gardens (1 dozen)

Salsa Verde from Daniels Farms Produce* (Medium, 1 pint)

Arugula from The Edible Source (5 oz)

Arugula from The Edible Source (5 oz)

Broccoli Crowns from Pekarek’s Produce*

Beet roots with greens from Abie Vegetable People (1 bunch)

Snap peas from Broken Arrow Farm (8 oz)

Cucumbers from Pekarek’s Produce (2 ct)

Bok Choi from Robinette Farms (1 ct)

Pullet Chicken Eggs from Country Lane Gardens (1 dozen)

Arugula from The Edible Source (5 oz)

Beet roots with greens from Abie Vegetable People (1 bunch)

Corn Tortillas from Marlene’s Tortilleria (2 lbs)

Cucumbers from Pekarek’s Produce (2 ct)

Ground Pork from Clear Creek Organic Farms (1lb)

Whole Bean Coffee from Cultiva (12 oz)

Colby-Jack Cheese from Clear Creek Organic Farms (8 oz)

Pullet Chicken Eggs from Country Lane Gardens (1 dozen)

Arugula from The Edible Source (5 oz)

Beet roots with greens from Abie Vegetable People (1 bunch)

Corn Tortillas from Marlene’s Tortilleria (2 lbs)

Ground Pork from Clear Creek Organic Farms (1lb)

Cold-brew coffee from Cultiva

Colby-Jack Cheese from Clear Creek Organic Farms (8 oz)

Snow or Snap peas from Pekarek’s Produce*(8 oz)

Salsa Verde from Daniels Farms Produce* (Medium, 1 pint)

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.

Close up shot of huevos rancheros on a white background

Here’s a recipe you might want to try out. Oh my.   Huevos Rancheros with Salsa Verde and Black Beans

4 corn tortillas

1 cup salsa verderoom temperature or warmed

3/4 cup black beans–use canned that are drained and rinsed, or your own cooked beans

4 eggs-pullet chicken eggs or duck eggs

1 tablespoon sunflower oil

Toppings:

crumbled cheese cotija, jack, queso fresco, or feta

chopped fresh cilantro

freshly ground black pepper

salt

Instructions:

Warm the tortillas: One at a time, warm the tortillas on an oiled pan over medium heat until hot. Alternatively, use tongs and hold them directly over an open gas flame to give them a bit of charring. Transfer the warmed tortillas to a plate.

  1. Add salsa verde and beans: Spoon about half of the salsa verde onto the tortillas, reserving the rest for later. Distribute the black beans among the tortillas.
  2. Fry the eggs: Heat an oiled pan over medium for a few minutes until hot. Crack an egg over the pan and fry until the whites are set but the yolk is still liquid. Transfer the egg to a tortilla. Repeat with the remaining eggs. Add more oil if the pan gets too dry.
  3. Add everything else: Add toppings as desired, such as crumbled cheese, cilantro, pepper, and salt. Spoon remaining salsa verde on top. Serve immediately.                                                                                                                                                                                                                                (Adapted) recipe and delicious looking photo by Juliia of The Savory Tooth


Or—do you like your eggs more scrambly-like? Try out using your arugula with your eggs in THIS RECIPE for that very dish. Peppery and nutty arugula and soft creamy eggs are probably going to become your new favorite breakfast. Or lunch or dinner or snack. =)



Looking to what’s ahead— Ryan and Katie Pekarek are growing, growing, growing! Look at that field of cabbage. I can hardly wait for cole slaw and sauerkraut-making and I’m giddy just thinking of all that cabbage grilling and roasting, right around the corner.

“One cannot think well, love well, sleep well, if one has not dined well.”

Virginia Woolf

 

Here’s to lots of good eating, all!