Newsletter for April 12th Box

Nebraska Box by Lone Tree Foods

Welcome to the beginning of The Nebraska Box. We’re very glad you’re joining us! I can’t think of a better time than now to be supporting local farmers and producers. It truly makes a difference and we thank you!

Each newsletter will contain bits of info, recipes, tips, farmer bios, veggie storage hints and nutrition bites. We’ll cover the basics on the boxes we’ve put together and provide some recipes and general guidance. If you choose to customize your box, check out our blog for recipes and suggestions we’ve done in the past.

Breakfast Box
  • Whole bean “Saratoga blend” coffee from Cultiva
  • ‘’Naturally Almond” granola from Big Green Tomato
  • Duck eggs from Delish Farms
  • Shiitake Mushrooms from Nebraska Mushroom
Veggie Box
  • Sweet potatoes from Grandview Farm*
  • Shiitake mushrooms from Nebraska Mushroom
  • Garbanzo beans from Squeaky Green Organics
  • Pickled beets from Daniels Produce*
  • Spinach from The Edible Source
Supreme Box
  • Sweet potatoes from Grandview Farm*
  • Shiitake mushrooms from Nebraska Mushroom
  • Pickled beets from Daniels Produce*
  • Spinach from The Edible Source
  • Chicken eggs from Country Lane Gardens
  • Sunflower oil from Simply Sunflower
  • Pork chops from Jones EcoFarms (2 ct)
  • Chevre from Dutch Girl Creamery
BIG Supreme Box
  • Sweet potatoes from Grandview Farm*
  • Shiitake mushrooms from Nebraska Mushroom
  • Pickled beets from Daniels Produce*
  • Spinach from The Edible Source
  • Chicken eggs from Country Lane Gardens
  • Sunflower oil from Simply Sunflower
  • Pork chops from Jones EcoFarms (4 ct)
  • Chevre from Dutch Girl Creamery
  • Pea Shoots from Robinette Farms

If you have questions, we’re here to answer them! Contact us via email with your questions. We want to help you get the most out of your Nebraska Box, each and every week!


Don’t forget you can customize your box!  Just log in to your account between Sunday 10am-Monday 11:59pm and Build Your Box.


Look at that glorious spinach growing! Farmer Adam has been growing these local greens throughout these last few frigid months. It’s tender and sweet and velvety good. See the recipe that will follow.

Sweet potatoes
See the recipe that will follow -or just do a simple preparation- Really all sweet potatoes need is a scrub and a dice or a wedge or a slice. Toss in a bit of oil and roast in a 400° for 18-20 minutes. Sprinkle with salt and pepper. Let them cool a bit so you don’t burn your fingers and your mouth.

Shiitake mushrooms
Farmer Ash of Nebraska Mushroom says you’ll get a mix of two types of shiitakes, some with smaller stems, some larger. It comes down to personal preference on whether or not you like to eat the stem. The smaller stems are usually more palatable and larger ones tend to be more fibrous and best used to make a broth or used in soups, stews, and sauces to add flavor, vitamins and minerals. Brush off any dirt that may be on the mushrooms. Heat about a Tablespoon of oil or butter in a medium skillet over medium heat and add the mushrooms (sliced or whole caps). Toss occasionally and cook 8-10 minutes until golden brown and scrumptious. Wait until they’re cooked to sprinkle salt on ’em. Mushrooms are full of moisture and if salted too early they’ll get soggy. See the recipe that will follow.

Garbanzo beans
Dr. Weil says, “Cooking garbanzo beans can provide 50 percent of the Daily Value of fiber, two thirds of which is insoluble, which supports digestive health. That same cup of chickpeas also supplies 70 percent of the Daily Value of folate and 85 percent of manganese. Manganese is part of a unique combination of antioxidants found in garbanzos that, together, combat oxidative stress, reducing the risk of heart disease, as well as protecting the respiratory and nervous systems. Here’s how to cook chickpeas: Soak overnight. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to 90 minutes, or until tender.”
Now you can season to your taste. Salt. Red pepper flakes. Roasted garlic. Lemon. Yum.

Pickled beets
I love pickled beets and how great is it that these have been grown here in east central Nebraska and canned by Andy Daniels for you! He started out preserving their veggies as a fun fall and winter past time. I’m beyond tickled pink that he did and now you can be too! I envision lots of sandwiches with beets, salads with beets, burgers with beets…After you’ve devoured the beets, keep that brine! Hard boil an egg or two and leave it in the brine in the frig for a week. You’ve got pink pickled eggs.

Chicken eggs
These chickens have been pastured and given Non-GMO feed grown by Cody Hellbusch. You’ll notice you’ll sometimes get white eggs and sometimes brown. Whatever color the hen’s ears are is roughly the same color of egg she’ll lay! (This is not hard science- just a fun thing about chickens that is sometimes totally true and sometimes way off.) These eggs are all the same nutritionally and all the same when you eat them. And when you eat them, you shall love them.

My good good friend Bev
made a salad, of spinach and chevre.

She cried with delight,
This salad is bright!

It’s tangy… so creamy,
It is, so quite dreamy!

She loved it so much,
She tried it on such

dishes as omelets and toast
“sooo good”, she would boast,.

She could not but dote
on cheese from the milk of a goat!

*see the recipe that will follow.

Sunflower oil
Simply Sunflower Oil comes from fresh sunflowers grown on Nebraska farms. These seeds are mechanically pressed using no chemicals or preservatives. This fantastic oil can be used as a dressing or high quality frying oil and the clean and light taste lets the flavors of your food shine through. Like the sun.

Pork chops
Justin of Jones EcoFarms pasture raises these Berkshire Hogs. Justin says the meat is redder, with more marbling.  and the fat is soft. It’s a juicy, tender, and flavorful pork from a heritage breed of pig. He recommends a crock pot method and HERE’S HOW

Pea shoots
I spent a good portion of today at Super Saver handing out samples of these pea shoots. Some people are skeptical as they ask, “Do I eat the whole thing?” Yes! And then, “Wow! These are really good!” They aren’t wrong- they are really good. If you eat them all up and want to get some more, head on over to Lincoln Super Savers at 48th and O, 27th and Pine Lake, or Fallbrook. In Omaha go to Hy-Vee at 180th and Pacific. These pea shoots will stay fresh in your frig for a good couple of weeks.

Start your day with this and you’ll be in such a good mood people will think you’ve won the lottery. And maybe, in a way, you have.

This granola will be the best part of your morning. Or your mid-morning snack. Ever had delicious granola atop delicious vanilla ice cream? Well let me tell you-  you should. It’s a lovely weeknight dessert.

Duck eggs
Duck eggs have about 3 grams more protein than a chicken egg. Prepare them in a similar way as you would chicken eggs. They are good for baking because the duck egg white is quite large. Extra white helps make things fluffy and good. And fluffy and good is fluffy and good =)

Adapted from
Sweet potato, spinach, and mushroom lasagna       *serves 4

  • 2 large sweet potatoes –  peeled and if not thin, cut in half lengthwise
  • 1 or 2 small white potatoes, scrubbed or peeled
  • 5 oz of spinach, washed and thoroughly dried
  • 2 medium onions
  • 1/2 pound or more of mushrooms – I used cremini—ADD SHIITAKES HERE
  • 1-2 cloves garlic
  • 2 tbsp olive oil
  • 1/4 tsp dried red pepper flakes
  • 1/4 tsp salt
  • ground black pepper
  • 1 1/2 cups of grated mozzarella or old cheddar
  • 1/2 cup crumbled feta or 1/4 cup freshly grated Parmesan — TRY CHEVRE HERE
  • 2 large eggs

Using the food processor, pulse the spinach, mushrooms, onion, and garlic until chopped NOT desiccated. I had to do this in several small batches. Be careful not over process although if you do – it will still work.

In a large fry pan, gently warm the olive oil and add the pulsed vegetables. Add a little salt and pepper and the dried red pepper flakes. Sauté for about ten minutes over medium heat, stirring occasionally. In the meantime, you can finely, finely slice your sweet and regular potatoes.

Reserve about 1/2 cup of the grated cheese, and add the remainder to the sautéed vegetables along with the beaten eggs.

Liberally grease an 8 x 8 inch glass pan or something equivalent, and begin by layering the sweet potatoes and regular potatoes – you can overlap them and stack them a bit. Then spoon over about half the spinach and mushroom mixture. Add another layer of potatoes, then the remainder of the spinach  mix. Top with a final layer of potatoes and cover this with the remainder of the grated cheese.

Cover the dish with foil and bake at 350 degrees F for about 45 minutes. Remove the foil and return to the oven for another ten minutes to brown. Remove the dish from the pan and let sit for 5-10 minutes before serving.

Keep in touch with us!
Let us know what you need.

We’ll be there for you.