NE Box Newsletter for May 24, 2019 Pickup

Welcome! We’ve got big, bountiful, beautiful boxes planned for you this week. Spring’s been with us for a couple of months now, and we’re starting to feel the warmth of summer coming on. Which means the variety of local wares will be ever-increasing! I’m trying to exercise patience, but it’s so hard, when I’m dreaming of the rhubarb and strawberries and butter and basil and tomatoes and, and…

Right now though, I’ll be more than content with what’s in season here, this week. I’m so thankful to our farmers for all they do. It takes a ton of planning and work to bring us the food we depend on. In this farm pic of the week, we see Ryan Pekarek doing that planning and work—working down cover crops for late planted cole crops, carrots, beets, etc. So glad they’ve got this–and I can go back to dreaming about what’s to come.

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DEFAULT BOX ITEMS BELOW

BEST BREAKFAST

Whole Bean Coffee from Cultiva (12oz)

Soy-free Rendered Pork Lard from Clear Creek Organic Farms (1 pint)

Duck Eggs form Delish Farms

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

VEGGIE

Flat-leaf Parsley from RhizoCity Farms

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

Arugula from The Edible Source (5 oz)

Asparagus from Grandview Farm*

Green Onions from Pekarek’s Produce*

Tonges of Fire Dried Beans from Squeaky Green Organics (8 oz)

SUPREME

Corn Tortillas from Marlene’s Tortilleria (1 lb)

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

Arugula from The Edible Source (5 oz)

Salsa Verde (medium heat) from Daniels Produce* (1 pint)

Asparagus from Grandview Farm*

Duck eggs from Delish Farms

Green Onions from Pekarek’s Produce*

Grassfed Ground Beef from Range West Beef

Baby Kale from The Edible Source (5 oz)

BIG SUPREME

Corn Tortillas from Marlene’s Tortilleria (1 lb)

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

Arugula from The Edible Source (5 oz)

Asparagus from Grandview Farm*

Duck eggs from Delish Farms

Green Onions from Pekarek’s Produce*

Grassfed Ground Beef from Range West Beef

Baby Kale from The Edible Source (5 oz)

Soy-free Rendered Pork Lard from Clear Creek Organic Farms (1 pint)

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

New York Cheddar Cheese Nuggets from Jisa’s Farmstead Cheese

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.
Adam Beckman’s farm The Edible Source is located on the southeast edge of Lincoln, in Walton. His salad greens, spinach, spinach mix, and (coming soon!) cherry tomatoes are savored by the customers of The Kitchen Table, Twisted Cork Bistro, and Dante in Omaha. In Lincoln–folks dining at Dish, The Hub Cafe, Relish, Open Harvest, and BRYAN MEDICAL CENTER- EAST(!) are treated to a variety of the great greens Adam grows. This week he brings us baby kale and arugula.
Coffee
Cultiva is coffee roastery founded in 2004 in Lincoln.  They expanded to three shops in 2015, and their two cafes offer delicious brunch options along with beautiful caffeinated beverages. Cultiva Labs is the coffee roastery which features an espresso bar.  It also houses their bean-to-bar chocolate operation, Sweet Minou, the first business of its kind in Nebraska. All of their coffees are roasted dated for freshness and produced as environmentally friendly and ethically sourced as possible.Lard
Clear Creek’s rendered lard is made from fat from their 100% soy-free USDA certified pork and processed in their state inspected certified kitchen. It’s packaged in pint-size plastic containers, so it can easily be frozen to keep it longer. Keep it in the fridge once opened and while using it.Duck Eggs
Aren’t you loving being able to get these eggs?
CHECK THIS OUT!  Alicia from Delilsh took this little video clip of her ducks and it’s quite the gem! If you like knowing where your food comes from, you will totally love this little clip. I think I could sit and watch these ducks all day long.

Yogurt
This week we are bringing you STRAWBERRY yogurt! We’ve gotten many rave reviews on the blueberry yogurt from Burbach’s we brought you a couple of weeks ago. We’re betting you love the strawberry just as much!

Corn Tortillas
These corn tortillas are made from Marlene’s Tortilleria in Lincoln. In this tiny shop they crank out the best corn tortillas around! The ingredients are simple. The tortillas are fresh. The love is in the first bite.
😀
Get out your frying pan and heat it up on medium-high. Brush one side of a tortilla with oil (I keep a brush in a little oil in a dish by the stove, at the ready…) and toss it in your pan, oil-side down. Flip it when it starts to puff up a bit. 30-60 seconds on the second side. Take it from the pan, roll it up, dip it into some locally-grown, locally-made delicious salsa verde, and take a big delicious bite.

Salsa Verde
Yep. Daniels Produce makes this too!
We chose the medium version for you this week.

Parsley
RhizoCity is famous for their parsley! Many restaurants around here have been anxiously awaiting its arrival and we’re delighted to bring it to you. Give it rough chop. Mix with some diced Cucumbers along with some thin slices of
Green Onions.  Salt and pepper and you’re good. A squeeze of lemon or lime and you’re better. Spoon this over a bowl of warm rice or cooked wheat berries. Drizzle of olive oil, or dollop of sour cream or yogurt.
The best.

Ground Beef
This ground beef comes to you from Range West. They are a small family farm operation located in Marquette, Nebraska working hard to produce high-quality grassfed and finished beef. From start to finish, these cows have been grassfed and you will appreciate the taste difference!

Baby Kale
Ahh this baby kale–you’ll feel so hearty and hale!
And it tastes good too.

Cheddar Cheese Nuggets
Aren’t these hard to stop snacking on? I’ve seen it happen more than once–a package of these nuggets gets opened and before you know it, you’re down to just three or four nuggets… It’s not just you it happens to.

                Shaved Asparagus &                                   Goat Cheese Crostini


  • 1 baguette (or, if you are lucky enough to still have Ciabatta from last week left-that would be super good here too…)
  • 1/2 pound asparagus
  • 2 tablespoons olive oil, divided
  • pinch of salt
  • 1/2 cup goat cheese
  • 2 tablespoons honey

  1. Preheat broiler (or oven to 450˚.)
  2. Slice baguette in to 1/2″ slices. Using one tablespoon of olive oil, lightly brush each piece (I had 10-12 slices.)
  3. Shave or thinly slice asparagus. Toss with 1 tablespoon of olive and salt.
  4. You have two options for cooking: 1. Sprinkle goat cheese on top of each bread piece and broil until crispy and lightly browned or 2. Sprinkle with goat cheese and top with asparagus. Bake until crispy and lightly brown (just depends on if you want raw asparagus or not.)
  5. When ready to serve, lightly drizzle honey over asparagus.

Recipe and photos from Erin Alderson.

                                                      Arugula
See the following for some neat nutrition facts on arugula written by Dr. Axe.
Happy eating everyone!