NE Box Newsletter for May 3, 2019 Pickup

Greetings Subscribers!

Here we are, knocking on May’s door. And when she opens it, she’ll have a bounty of asparagus, herbs, beets, greens, rhubarb, fennel, and kohlrabi. Also fresh chevre and grassfed butter. Just to name a few, and I can hardly wait!

Each week your boxes will be full of these delightful local goods. A great general tip from Erin is to follow Cook’s Illustrated on Instagram. We look for help too! Cook’s Illustrated always seems to have some of the best seasonally appropriate tips for us. Right now, right when we need them. Check them out and see what you think!

As always, we would love for you to send us photos of your local food creations or just a quick line or two about something you made from your Nebraska Box that you especially loved.

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.

Coming soon:  We will have a function online when you sign into your account which will easily allow you to skip a week of receiving your Nebraska Box. In the meantime, you must notify us via email during the customization window if you need to skip.

BEST BREAKFAST

Whole Bean Brazil Single Origin Coffee from CultivaChicken Eggs from Country Lane Gardens

Soy-Free Ground Pork Breakfast Sausage from Clear Creek Organic Farms

Blueberry Yogurt from Burbach’s Countryside Dairy (4 pk)

VEGGIE

Asparagus from Grandview Farm*

Organic Sunflower Shoots from Robinette Farms

Cucumbers from Pekarek’s Produce* (2 ct)

Green Garlic from Robinette Farms

Sweet Potatoes from Grandview Farm*

SUPREME

Asparagus from Grandview Farm*

Organic Sunflower Shoots from Robinette Farms

Green Garlic from Robinette Farms

Duck eggs from Delish Farms (1/2 dozen)

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

Sweet Potatoes from Grandview Farm*

Ground Bison from Straight Arrow Bison

BIG SUPREME

Asparagus from Grandview Farm*

Organic Sunflower Shoots from Robinette Farms

Green Garlic from Robinette Farms

Duck eggs from Delish Farms (1/2 dozen)

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

Radishes from Pekarek’s Produce*

Ground Bison from Straight Arrow Bison

Oyster mushrooms from Nebraska Mushroom

Honey bear from Hunter’s Honey (12 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 practices.
Featured Farmer:  Alicia from Delish Farms.  Delish will be hosting their annual plant sale, just south of Lincoln, next weekend.  Check ’em out on Facebook for the details.  There may be a Nebraska Box raffle at the event, too 😉  Alicia grows some fantastic specialty items, such as edible flowers, herbs, unique peppers, huckleberries, and more.  She also raises a fun-loving flock of ducks.
Featured Farmer:  Ryan from Pekarek’s Produce.  Ryan and his crew grow many of the higher volume staple crops that Lone Tree offers our bigger grocery store customers.  Look for his broccoli, cabbage, beets, eggplant, bell peppers, and more at Super Saver, Russ’s Market, and Hy-Vee this year.  He has recently put in a fruit plot, as well, and we are berry excited about that!
Info About Your Box Items This Week:

Asparagus
It’s here! Radishes marked the start of many wonderful months of local veg to come and now this week, right on radish’s heels, we have asparagus. Asparagus need very little prepping, very little cooking. In fact, I kind of prefer to eat those lovely stalks raw. Raw and dipped in hummus is the best.

Sunflower Shoots
Certified Organic and absolutely delightful! These shoots are grown in a greenhouse on the Robinette family farm southwest of Lincoln. Harvested soon after planting, they are used in so many different ways! They can be used as a garnish, in salads, on soups and sandwiches, in spring rolls, and in countless other ways. In addition to the beauty and flavor that Micro Greens and Shoots can add to a dish, several studies have shown that Micro Greens contain higher concentrations of vitamins and nutrients than mature plants.

Cucumbers
The first cukes of the year! You know what to do. Add them to all your salads, wraps, sandwiches, pico de gallo, raita…oh yes, that sounds all-right-a to me indeed!

Green Garlic
It’s baby garlic, baby! Nice and mellow and garlicky while being less spicy than mature garlic. Store it loosely in a plastic or mesh bag in the fridge, allowing it to receive some air circulation. Use it like you would a green onion–they look quite similar–green garlic is flat, whereas green onions are tubular. Rinse and pat dry with a tea towel. Trim away any wilty tips and remove the root. Slice it nice and thin and sprinkle away! Salads and soups. Roasted roots. Rice dishes and pastas. Dips and spreads. Nachos.

Sweet Potatoes
We won’t have these for too much longer so love ’em while you can!
I just made some diced roasted sweets last night. After scrubbing them and dicing them, I tossed them in a bit of sunflower oil and dusted them with tapioca starch (it’s what I had–cornstarch would work too). Kosher salt and pepper 425° in a cast iron skillet or sheet pan for about 25-30 minutes. Flip them partway through. Top with thin slices of green garlic, should you happen to have that… =)

Coffee
Have you noticed we are offering both single-origin whole bean coffees, and also whole bean blends? Follow Cultiva on Instagram to read about some of the farmers they work with.

Oyster mushrooms
These beautiful mushrooms are soft and delicate, like the petals of a flower. Peel them away from the tough part of the stem (which can be used for making stock) and saute them in oil or butter for a few minutes. Sprinkle with salt and, should you have it, thin slices of green garlic. I’ll tell ya what, my mouth is definitely watering.

Honey
Doug, Michelle, Riley, and Alex (from Hunter’s Honey) are active beekeepers and honey processors in the heart of southeast Nebraska. Their bees flourish in hives surrounding alfalfa hay fields, clover fields, grass pastures with wildflowers and row crop fields. This Nebraska-made honey is pure honey which has never been diluted, nor has it had any extra sweeteners added. Doug recommends warming any honey that may have crystallized by submerging the honey bear in a bowl of warm water. He said he’s even heard of some folks using a crock pot on low or warm for this.

Chicken Eggs
Did you know you can add in a dozen carton or two of chicken eggs to your box, every week? That’s one more item you can scratch off your grocery list each week because we’ll add them to your box! Non-GMO fed and pasture-raised laying hens, these Country Lane Gardens eggs are used by Saddle Creek Breakfast Club in Omaha. In Lincoln, Hub, Relish and Sebastian’s Table all serve these eggs. *See the recipe below

Blueberry Yogurt
We took a poll in the Lone Tree office about favorite yogurt flavors and blueberry was, hands down, the top winner!

Pork Breakfast Sausage
See the recipe that follows for a tasty brunch addition or a make-ahead breakfast idea.

Duck Eggs
Alicia from Delish supplies The Green Gateau in Lincoln with these duck eggs for their brunch menu, and Au Courant, in Omaha

I’m thinking I’m going to try out making these
DEVILED DUCK EGGS from the RUTHERFORD FAMILY FARM’S DESIREE RUTHERFORD 

Cheese Nuggets
Yes, these are nuggets of cheese, not gold. But you will feel like you struck gold when you pop one of these little nugs in your mouth! Bite-sized nuggets of New York Cheddar Cheese joy.

Radishes
Epicurious cooks say to place radishes in a bowl of ice water and chilling them for at least 30 mins. (and up to 2 hours). Then drain them and thinly slice. Then get yourself some many slices of baguette. Spread with unsalted butter. Sprinkle with kosher or sea salt. Arrange radish slices on the buttered bread and prepare yourself to be delighted.
-OR, there’s also this to try-

Roast at 425° with other roots (potatoes, carrots, onions and the like) for 30-40 minutes.

Ground Bison
This bison comes to you from Straight Arrow Bison Ranch near Broken Bow, NE. Straight Arrow is certified by EatWild, American Grassfed Association, and American Welfare Approved. The bison have been raised in their natural habitat on the plains of central Nebraska. The herd grazes on native grasses year-round and is supplemented with prairie hay when grass isn’t sufficient to meet their needs. Bison contains less fat and cholesterol than beef. Cook and season to your taste, as you would ground beef. Tacos, lasagne, burgers, chili, meatloaf. Bierocks and shepherd’s pie.

adapted from a recipe by Tiffany Lo

Sausage & Egg Breakfast Cups

  • 1 lb ground pork sausage
  • salt, to taste
  • pepper, to taste
  • ¼ teaspoon

     garlic powder

  • ¼ teaspoon

     onion powder

  • ¼ teaspoon

     paprika

  • ¼ teaspoon

     dried parsley

  • 6 eggs
  • Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
  • In a separate bowl, mix the eggs, salt, and pepper.
  • Pour egg mixture into the middle of each cup.
  • Top with any number of options, such as, shredded cheese, tomatoes, spinach, diced onion and bell pepper, or salsa.
  • Bake at 350°F for 30 minutes.
Good eating, everyone!