NE Box Newsletter for May 10, 2019 Pickup

Good morning! I can hardly believe we’re already at our fifth week of packing Nebraska Boxes this year. Your boxes are brimming with the finest local wares around, and we are so thrilled to be able to connect you with this fantastic local food and introduce you to the farmers who grew it.

Keep in touch with us with your questions, comments, jokes, recipe ideas…We love to meet our subscribers and hear about how you’ve used local food. Email us, facebook us, instagram us…

Subscribers, CLICK HERE to customize your box.
Once you log in, click your username (upper right-hand corner), or hover over it and click “Build My ___ Box” to get started,  If you don’t customize by 11:59pm Monday night, you will receive the default box items listed below.  

 We now have a “Pause” feature online!  When you sign into your account you’ll now be able to skip a week if necessary.

BEST BREAKFAST
Pastured Pork Sausage Links from Jones EcoFarms

Duck Eggs from Delish Farms

Whole Bean Coffee from Cultiva

New York Cheddar Cheese Nuggets from Jisa Farmstead Cheese (8 oz)

VEGGIE

Bok Choy from Robinette Farms

Asparagus from Grandview Farm*

Salad Mix from Abie Vegetable People

Radishes from Pekarek’s Produce*

Green Garlic from Robinette Farms

Kohlrabi from Robinette Farms

SUPREME
Asparagus from Grandview Farm*

Chicken Eggs from Country Lane Gardens

Green Garlic from Robinette Farms

Organic Pea Shoots from Robinette Farms

Honey Bear (12 oz) from Hunter’s Honey

Sunflower Oil (8 oz) from Simply Sunflower

Soy-free Pork Breakfast Sausage (1 lb) from Clear Creek Organic Farms

Sauerkraut (1 pint) from Daniels Produce*

BIG SUPREME

Asparagus from Grandview Farm*

Chicken Eggs from Country Lane Gardens

Green Garlic from Robinette Farms

Organic Pea Shoots from Robinette Farms

Radishes from Pekarek’s Produce*

Sweet Potatoes from Grandview Farm*

Grassfed Ground Beef (2 lbs) from Range West Beef

Blueberry Yogurt from Burbach’s Countryside Dairy (4-pack)

Sauerkraut (1 pint) from Daniels 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.
Susan Miller is our featured farmer below. Along with husband Gordon, they are Grandview Farm, in Fremont, Nebraska.  Over the last several months they’ve been providing us with the best sweet potatoes around, and now that asparagus season is here, we’ll be savoring that bountiful crop. Asparagus to Zucchini–  and many in between! You’ve likely seen Susan and Gordon at Farmers’ Markets around Lincoln and Omaha. They’re busy folks, whose hard work and dedication to bringing Nebraskans top-quality veggies, shows up in everything they grow.
Info About Your Box Items This Week:                                                        Asparagus
Yes–the dawning of the age of asparagus is here. And it will not last long! So we’ll be giving you this gem as long as we can get our hands on it!  A good way to store it is to trim a bit off the ends and stand it upright in a glass or wide vase. Add an inch or so of water and cover the whole deal loosely with a plastic bag. Keep in the frig for a week and change the water if it looks cloudy.
Radishes
So good sliced thinly in a salad. Tacos. Bread and butter and radish with salt. Hummus and radishes go hand in hand. These greens also go great in soup. More than just a little bit rad.

Salad Mix
Abie Vegetable People grew these greens and they are sweet and tender. Abie Vegetable People is transitioning some of their land to Certified Organic production methods and that includes the land on which this very salad mix was grown. How great is that?

Kohlrabi
While this storage kohlrabi may not be as visually pleasing, it will be taste-bud pleasing, for sure.
Give it a rough peeling, and slice it up like an apple for a juicy, tasty snack or salad addition. A little salt and lemon juice go a long way. As a cousin of broccoli, it has a mild, broccoli-ish flavor.

Bok Choy
Wow these are huge beauties!
The James Beard Foundation has a few different ideas on how to prepare it and you can check those out HERE.
I’m thinking I’ll try the kimchi one…

 Pork Sausage Links
These sausage links are coming to you from Farmer Justin Jones of Jones EcoFarms. Structured on the idea that a thriving landscape produces healthy, delicious food, they strive to raise their crops and livestock in an ecologically sound way. This means diversity of plants and animals; integrating different species so they support each other’s growth; perennial plant systems; and most importantly, building soil and storing water, carbon, and fertility on the farm.

Duck Eggs
Cook these gems the same way you would a chicken egg. They poach, they fry, they boil. With a higher fat content than a chicken egg, they make super creamy fabulous scrambled eggs. They are eggstravagant and eggstraordinary.

Cheddar Cheese Nuggets
These will get your day started in the right direction!

Coffee
So nice to never have to sneak into the grocery store in the early morning hours in your pjs to grab some coffee because you forgot to stock up for the weekend…

Sweet Potatoes
You are quite lucky to be receiving these sweet potatoes–the season’s winding down for them. Store them outside your frig, at around 50° if you can, and since they’ve been cured so well, they’ll last a good long while for you. Not that you’ll be able to hold off too long from eating them!

Sauerkraut
I confess that I love this so much I eat it straight out of the jar. =)

Pea Shoots
Your next noodle or rice bowl is about to thank you.Toss these babies in and say hello to a delicious bite that will have you saying, oh shoot, that’s good.

Honey
Bees have a crucial role in nature and their presence signals good environmental health. Hunter’s honey is made by bees flourishing in hives surrounding alfalfa hay fields, clover fields, grass pastures with wildflowers and row crop fields in Southeast Nebraska.
Sunflower oil
Clean, light, versatile. Good for cooking, good for dressings. It’s local and it’s tasty.
Pork Breakfast Sausage

Clear Creek Organic Farm believes in raising great tasting, nutritious, & healthy pork. To do this, their pork herd is pasture raised giving them a stress free environment & a more nutritional & natural food base.  They also are supplemented with whey from Clear Creek’s cheese plant to make a sweeter tasting pork.Their pork herd consists of mainly heritage breeds: Berkshire, Large Black, & Spotted Poland China.

Grassfed Ground Beef
It seems it was just winter, and now here we are at grilling season!
If you aren’t quite ready to grill, how about trying out a ground beef Rueben-style sandwich? You’ve got some local kraut, you know…

Yogurt
Blueberry deliciousness. Usually I’m more in favor of a savory, or plain-type of yogurt. But this Burbach’s blueberry has won me over. I ate mine before I had a chance to do this, but I’m betting this yogurt would taste super mixed into plain granola or cooked oats.

Green Garlic
I was nearly woozy with the exquisite aroma of this garlic when Chloe– of Robinette Farms– brought it to us. The season for this is also fleeting. Snip little bits of it into every dish you’d like a garlic-boost. Or, try the simple satisfying recipe that follows.

Chicken Eggs
Ooohhhhhhh—see the recipe right below….

Adapted from The LA Times      
Servings:
 4 – Total cooking time: 25 minutes

Ingredients

  • About 1 pound dry spaghetti
  • 8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
  • 6 tablespoons olive oil, divided
  • 4 eggs, at room temperature
  • Coarsely grated black pepper
  • Sea salt

Preparation method

  1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.
  2. Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.
  3. Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.
  4. Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.
Good eating, everyone!