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Lemon Zucchini Bread

Lemon Zucchini Bread

Sneaking vegetables into dessert is devious, yet brilliant. If you have suspicious eaters, you can peel the zucchini first to avoid green, vegetable-looking flecks in the bread.

Roasted Garlic Hummus

Roasted Garlic Hummus

There is no such thing as too much garlic, especially if it is roasted. The roasting process makes the cloves softer, sweeter and more mild with a hint of smoky flavor.

Quick Roasted Cherry Tomato Sauce

Quick Roasted Cherry Tomato Sauce

Even though they are tiny, cherry tomatoes can pack quite a punch. They tend to be sweeter with more intense flavors. Use this sauce on plain pasta so it can really shine.

 

Quick Roasted Cherry Tomato Sauce

Ingredients

  • 2-3 lbs cherry tomatoes stem removed
  • 1/4 cup olive oil plus more for roasting
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 3-4 sprigs fresh thyme stems removed
  • small handful basil leaves chopped
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400F.

  2. Toss tomatoes in oil to coat. Spread on a baking sheet in a single layer and roast for 25-30 minutes. Remove from oven when tomatoes have burst and are just starting to shrivel.

  3. In large saucepan over medium-high heat, add 1/4 cup olive oil. Add onions and cook until tender, about 4-5 minutes. 

  4. Add the garlic and cook for another couple minutes until golden and fragrant.

  5. Add the tomatoes to the saucepan, including all their juices, and the remaining ingredients.

  6. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring once or twice.

  7. Remove sauce from heat and let it cool for 10-15 minutes. Carefully, transfer sauce into a blender and pulse until the desired consistency is reached. 

  8. Serve over hot pasta or use in any recipe that calls for tomato sauce. Store in an airtight container in the fridge for up to 1 week.

Food Box Newsletter – Issue 6

Food Box Newsletter – Issue 6

Click on this link to read the Issue 6 of the 2018 Food Box Newsletter: 2018 Newsletter_Issue 6    

Food Box Delivery #6

Food Box Delivery #6

Yesterday, the last day before kids headed back to school, was our sixth Food Box delivery. As summer comes to an unofficial end, so does the season for some of our favorite vegetables. We’ve loaded our customers up with new potatoes this season, but this…

Simple Sauteed Cabbage

Simple Sauteed Cabbage

Cabbages are an efficient vegetable, packing a LOT of leaves into a tight, dense ball. A single cabbage weighing 2 pounds is about 8 cups shredded cabbage. In our last Food Box, we sourced cabbages from the Iowa Prison Industries Farm in Montrose, IA. Some of those cabbages were huge – weighing up to 7 pounds! That’s about 20 cups of shredded cabbage!!!

If you have a giant cabbage waiting for you in your fridge, here’s a quick, easy and simple way to use it up (or at least some of it):

Simple Sauteed Cabbage

Ingredients

  • 1 head cabbage about 2 pounds whole
  • 2 tbsp butter or olive oil
  • 1-1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Instructions

  1. Cut cabbage in half and place cut side down on cutting board. Slice as thinly as possible around the core. Discard the core.

  2. In large skillet over medium-high heat, melt butter or add oil. Add cabbage, salt and pepper.

  3. Cook for 10-15 minutes, stirring occasionally, until cabbage is tender and browning. Season to taste and serve hot.

Hot Spinach Dip

Hot Spinach Dip

Leafy greens are typically found at the Farmers’ Markets during the earlier spring months. The delicate leaves cannot handle the heat of the summer. The one exception might be New Zealand spinach. It can produce throughout the hot summer season without bolting or getting bitter. …

Food Box Delivery #5

Food Box Delivery #5

We’re over halfway done with the season! Yesterday was our fifth Food Box delivery. For the second delivery in a row, we were able to source a local fruit – cantaloupe. We also welcomed a new producer to our program this week, Barnswallow Flowers and…

Food Box Newsletter – Issue 5

Food Box Newsletter – Issue 5

Click on this link to read the Issue 5 of the 2018 Food Box Newsletter:

2018 Newsletter_Issue 5

J40 Farm Crawl {this weekend!}

J40 Farm Crawl {this weekend!}

As part of our Produce with a Purpose program, we always try to connect our customers and the public with local food events in the area. Usually, we try to include those events in our newsletters, which go out with each food box. However, sometimes…

Sausage, Cabbage, Tortellini Soup

Sausage, Cabbage, Tortellini Soup

Today is another food box delivery day, and we have 10 items going out in our shares this week! One of our items are beautiful cabbages, grown on the Iowa Prison Industries Farm #3, in Montrose, Iowa. This item happens to be the one that’s…

Parmesan Zucchini and Corn

Parmesan Zucchini and Corn

The two summer vegetables highlighted in this recipe are both easy to find and quick to cook. Most people have gardens (or neighbor’s gardens) that are overflowing with squash and corn around mid-summer. It makes this a perfect side dish that will be on the table fast.

This recipe can also be easily modified for your taste. For a dairy-free option, leave out the Parmesan. It is still a delicious combination. The garlic, cilantro and dried herbs are all as optional as you desire. Add green or spring onions if you’d rather. The basil gives it a great fresh taste, but don’t stress if you don’t have it on hand.  Use what you like and what you have, and we guarantee it will work out!

 

 

Parmesan Zucchini and Corn

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 2 small zucchini diced
  • 1 cup corn
  • 1/4 tsp fresh basil finely chopped
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • juice of half a lime
  • 1 tbsp fresh cilantro chopped
  • 2 tbsp Parmesan cheese grated
  • salt and pepper to taste

Instructions

  1. Heat oil in large skillet over medium heat. Add garlic and cook for about 1 minute, until fragrant.

  2. Add zucchini, corn, basil, oregano, and thyme. Cook, stirring constantly, until zucchini is tender and cooked through, about 3-4 minutes.

  3. Stir in lime juice and cilantro. Season with salt and pepper, as desired. 

  4. Serve hot, sprinkled with Parmesan cheese. Enjoy!

Quick Pickled Vegetables

Quick Pickled Vegetables

You really can’t mess this one up. The ingredients in the brine are an approximate ratio that you can use to make any quantity of solution to fill your jars. The ingredients that you want to pickle and the quantities are completely up to you!…

Food Box Delivery #4

Food Box Delivery #4

Yesterday was our fourth and heaviest Food Box delivery of the season. Now that we’re in the peak of the summer, we’ve started to see an increase in the variety of vegetables that are locally available. We did travel a bit further than usual to…

Food Box Newsletter – Issue 4

Food Box Newsletter – Issue 4

Click on this link to read the Issue 4 of the 2018 Food Box Newsletter:

2018 Newsletter_Issue 4

Infused Water

Infused Water

How much water should you drink every day? There are dozens of answers floating around out there, from the 8×8 rule to “whenever you’re thirsty”. No matter which theory speaks to you, the reality is that we all probably need to be drinking MORE than…

Fresh Tomato Quiche

Fresh Tomato Quiche

Pie for breakfast? Sign me up! Okay, technically this isn’t pie, but it sure looks like it. And it doesn’t necessarily have to be for breakfast either. It can really be used for any meal. Make it your own by adding or substituting other veggies…

Sweet Corn Four Ways

Sweet Corn Four Ways

We all probably know how to cook sweet corn. But try these unique methods for a new way to eat grilled corn-on-the-cob. And for a bonus – they’re all recipes cooked on the grill, so they won’t heat up your house during the summer season!

 

Simple Grilled Corn

Ingredients

  • 6 ears sweet corn
  • butter
  • salt to taste

Instructions

  1. Preheat the grill to 500F.

  2. Trim the silks off the tops of the corn, but don’t shuck the ears.

  3. Place the ears on the grill and turn the flames down so they won’t touch the ears.

  4. Grill for 30 minutes, turning every ten minutes.

  5. Remove from grill and let cool for 10 minutes.

  6. Taking care to avoid steam burns, peel back the husks and spread with butter and salt.

  7. Serve immediately!

 

Mexican Street Corn

Ingredients

  • 6 ears sweet corn
  • 1/2 cup mayo
  • 1-1/2 cups sour cream
  • 1/4 cup cilantro chopped
  • 1 cup parmesan cheese grated
  • 1 lime juiced
  • chili powder to taste

Instructions

  1. Remove corn husks but leave the core attached. Grill corn turning once on a hot grill or a cast iron pan until the corn starts to char slightly. Take care not to burn the corn too much!

  2. In a small bowl, mix mayo, sour cream, and cilantro. Take the corn off the grill and slather with the mayo mixture. Squeeze lime juice over corn and sprinkle with parmesan and chili powder.

  3. Serve immediately.

 

Honey Butter Sweet Corn

Ingredients

  • 6 ears sweet corn shucked
  • 1/2 cup butter softened
  • 2 Tbsp honey
  • salt and pepper to taste

Instructions

  1. Remove corn husks and cut off the ends. 

  2. In a small bowl, mix together the butter and honey. Slather on all sides of the corn and season with a bit of salt and pepper.

  3. Wrap corn securely in aluminum foil, twisting the ends. Grill for about 20 minutes, or until tender.

  4. Unwrap the corn, discard the foil, and grill directly on the grate for a few minutes until the corn starts to char slightly.

  5. Brush additional honey butter over corn and serve while hot.

Garlic Parmesan Grilled Corn

Ingredients

  • 6 ears sweet corn
  • 3/4 cup parmesan cheese grated
  • 1-2 cloves garlic peeled and whole
  • 2 tsp fresh basil chopped
  • 1 tsp olive oil
  • 7 Tbsp butter softened
  • salt and pepper to taste

Instructions

  1. Remove corn husks but leave the core attached.

  2. Drizzle the garlic bulb with oil and wrap in aluminum foil. Grill garlic for about 15 minutes.

  3. Brush 3 tablespoons of butter all over corn cobs and grill, turning so each side of the corn gets a slight char, about 15-20 minutes.

  4. Remove corn and garlic from the grill, and cover corn to keep it warm.

  5. Open the garlic foil and let cool, then add 4 tablespoons of butter, garlic cloves, salt, and pepper to a small bowl and mash and mix well.

  6. Spread garlic butter over corn and sprinkle parmesan and basil over the top.

  7. Serve immediately!

Tenco Microgreens arrive at local Hy-vees!

Tenco Microgreens arrive at local Hy-vees!

Great news for all the microgreen fans out there! Starting in late July, all three Hy-vees in Ottumwa will start stocking Tenco’s microgreens on a weekly basis. I don’t have all the details yet, but I’ll update when we do. For now, keep your eyes…

Food Box Delivery #3

Food Box Delivery #3

Wednesday was our third Food Box delivery. Along with the weather, the locally-grown produce scene has really been heating up! Tomatoes, sweet corn and lots of other summer vegetables are ripe and ready for you to enjoy. All the produce in this box was grown…