Nebraska Box Newsletter for April 26th pickup

Good Morn, subscribers!

We hope you are loving your Nebraska Boxes as much as we are loving putting them together. We’ve gotten lots of feedback, questions, and comments on the boxes so far. Thank you for all your great questions!

Many of you have contacted us regarding The Nebraska Box’s packaging and recycle-ability. We’re glad you’re asking. We’re aware of the huge problem of excess waste in our country and world.  We’re aware that we don’t want to create any extra waste. Plain, unwaxed cardboard boxes can be used again (personally I have a couple holding some paperwork I’m going to get to, any day now. In the meanwhile it looks tidy and neat in the box!). If you are not a hoarder of papers and the like, then, it’s easily recyclable. Or, flatten it in the garden over a stubborn weedy spot.

The clamshells holding your mushrooms, spinach, salad, cheese–all reusable and recyclable. There will be times when the packaging is compostable. We’ll give you that heads up.

We wish the freezer envelopes could be returned or recycled, but for food safety concerns, they are not. For now, those items fall only into the category of, “reuse.” We surely welcome your ideas on how you’ve cleverly reused those!


“Favorite Five” grains from Grain Place Foods

Pecans from Twin Springs Pecans

Whole bean Coffee from Cultiva

Chicken Eggs from Country Lane Gardens

Dilly Beans from Daniels Produce*

Spinach Mix from The Edible Source

Christmas Lima Beans from Squeaky Green Organics

Radishes from Broken Arrow Farm and Robinette Farms

Salad Mix from The Edible Source


Dilly Beans from Daniels Produce*

Spinach Mix from The Edible Source (5 oz)

Christmas Lima Beans from Squeaky Green Organics (8 oz)

Chestnut Mushroom from Flavor Country Farms

Ground Lamb from Bluff Valley Farm

“Calypso” Feta from Dutch Girl Creamery

Chocolate Espresso Granola from Big Green Tomato (2 oz)


Dilly Beans from Daniels Produce*

Spinach Mix from The Edible Source (10 oz)

Christmas Lima Beans from Squeaky Green Organics (16 oz)

Chestnut Mushroom from Flavor Country Farms

Ground Lamb from Bluff Valley Farm

“Calypso”Feta from Dutch Girl Creamery

Surprise herb from Delish Farms

Chocolate Espresso Granola from Big Green Tomato (2 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 Farm #1 This Week:  Broken Arrow (Riley Reinke)
Riley farms south of Lincoln.  He follows organic practices and offers items like these fresh spring radishes (growing below in the left photo).  He also raises chickens and keeps bees!  We’ll be providing you with his cured garlic in the late summer and fall.  

Second Featured Farm #2 Week:  Flavor Country Farms (Kevin Novak)
2019 is the first year Lone Tree Foods has worked with Flavor Country Farms, and we are loving his fun(gi) products!  Kevin is passionate about educating others about growing their own mushrooms, and you can often find him teaching classes in the Omaha area.


Info About Your Box Items This Week:

Remove the greens to keep your beautiful radishes from getting all wilty and dry. Store them separately– Store the roots loose in a bag with a bit of air flow. Greens can be stored in a separate baggie. Wash and dry the greens for using in soups or in place of any other leafy green you may cook. While I don’t love to eat the greens raw, they are a-okay when cooked.
Dice up your radish roots along with diced cucumber and carrot. Squeeze of lemon or lime and salt and pepper. Or slice paper-thin and toss in with salad greens. Radishes and tacos get along like best friends.

Chestnut Mushrooms
Nutty, Crunchy, and native to the midwest! These are a treasure–as they grow best in the Spring and Fall–we’ll have to wave bye-bye to them soon and anxiously await their return in many months.
Wipe the mushrooms with a kitchen cloth before cooking.

Dilly Beans
I’m beyond delighted about these dilly beans!
They are pickled. Green beans. DILL!

I may be silly and sometimes frilly.
But I will never,
over beans,
that are dilly.

Chocolate Espresso Granola
Just-right-size of this super yummy granola! When you find how much you love this and want to get your hands on some more, head over to Leon’s in Lincoln to re-stock.

Spinach Mix
Here’s what I did today with my spinach mix:
Sauteed some diced onions and bell peppers in a skosh of oil, for a few minutes. Added some big pieces of mushroom and cooked it all for a couple more minutes. Chopped up these mixed red and green spinach greens and stems. The stem pieces went in first, by a minute. Tossed in the leaves and cooked them til they melted and wilted nicely.  At this point I thought this would go nicely in a quesadilla, of sorts. I had a smidge of cream cheese and some parm and cheddar. I thought right– it did go nicely in a quesadilla, of sorts. And I sort of snarfed it down.

Christmas Lima Beans
Aren’t these gorgeous?  Fagioli del Papa or “Pope’s beans”, Chestnut Lima, or sometimes Calico beans. Originally from Peru (Lima), this bean is meaty and nutty. Once cooked, they will go nicely with a drizzle of olive oil, or a simple tomato sauce. Feta cheese crumbled over them or a hard grating cheese would be splendid.
Oh these beans will have you feeling like you got a wonderful Christmas gift. In April.

Salad Mix
You needn’t limit yourself to using this salad mix in a typical salad. I think it is just as good stuffed inside a pita, sandwich, burger, sub, burrito, spring roll, or bowl.

“Favorite Five” Mixed Grains
Rolled oats, rolled barley, rolled wheat, rolled rye, hulled sesame seeds.
Cook 1-3 minutes in water or milk, and salt that’s been brought to a boil. Can remove from heat and let stand until thickened. Season to your taste with pecans, maple syrup, butter, cinnamon, blueberries, apples, lemon, raisins, honey…
Should you favor your favorite five as savory, try; sauteed onions and spinach or kale or other green, sauteed bell peppers, avocado, sauteed mushrooms, cheese, perfectly fried egg…

Chicken Eggs
At the Lone Tree headquarters we have an egg-fryer eggstraordinare, Erin. Sadly, she cannot come to your homes to fry your eggs. But you can fry your own perfectly fried eggs. Here’s some tips from The Incredible Egg Cooking School:

  1. For Over-Easy to Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
  2. BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.
  3. COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard. SLIDE turner under each egg and carefully FLIP it over in pan. COOK second side to desired doneness. SPRINKLE with salt and pepper. SERVE immediately.

    I found this article on WHY WE EAT EGGS FOR BREAKFAST interesting


All of of Twin Springs’ products are grown on their family farm and orchard. Specially grafted trees to Nebraska’s climate produce a nut with a natural sweetness and a buttery palate as a result of the natural (healthy) oils the grafted trees produce.These nuts will blow your mind!

Check out THIS ARTICLE on when is the right time of day to drink coffee. Or, just go with your gut and have a cup right now. So nice to always have coffee on hand!

 Surprise Herb
Erin decided to throw in a surprise herb at the last minute! I can’t wait to see what it is–we’ll know soon and you’ll be able to see what it is soon on the website. Alicia from Delish Farms grew it and whatever it is, it’ll be fantastic.

 “Calypso” Feta-style Goat’s Milk Cheese
It’s feta-style cheese. It’s goat milk cheese. It’s delicious and you are going to love love love it! See the following recipe. Or just crumble it over your cooked Christmas Lima Beans dressed in olive oil, red pepper flakes, S&P. See the following recipe for some Mediterranean FETA lamb burgers!

Ground Lamb
Bluff Valley Farm is Ken and Mary Grace Thiltges and their four children Stephen, Elizabeth, Sarah, and Jacob.They are the sixth generation of our family operating their land and they play a vital part in operating the farm, from performing field work to caring for and feeding livestock. Originally, conventional farmers, they felt the need to treat their land more sustainably and to produce products that were as healthy as possible. They try to operate their farm in harmony with the natural rhythms and cycles of mother nature. Ken and Mary Grace have a great respect for the land and desire to have their children continue doing the same in the future. They believe that the health of the soil affects the health of everything and everyone who eats from it. From producing their own non-GMO corn for feed, to not administering antibiotics or hormones to their animals, they take the term “naturally-grown” very seriously! They feel the personal relationship between producer and consumer is crucial in today’s world of corporate agriculture and generic food. Their customers are like family to Ken and Mary Grace and they are committed to growing healthy food for them! See the following recipe for Mediterranean lamb burgers.

Recipe from Kevin is Cooking
Mediterranean Feta Lamb Burgers

Prep Time-15 mins   Cook Time-8 min  Total Time -23 mins      Servings: 4

1 lb ground lamb
1 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/4 cup flat leaf parsley (loosely filled)
10 fresh mint leaves
6 fresh basil leaves
1 red jalapeño pepper
4 garlic cloves
1 lemon
1 cup feta cheese crumbles


  • Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside. In a medium sized bowl add the ground lamb and the salt, pepper and oregano. Mix to combine.
  • Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.
  • To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.
  • Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Should be medium.
  • Serve with Taboulleh salad and top with Tzatziki sauce if desired.
       Here’s to another week of good local eating!