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WEEK 14 | 4/19 - 4/22

Adjustments & additions deadline is Saturday at 11PM.
Missed the deadline to cancel your box? Please let us know and we'll be sure to donate your box to the Chicago Food Sovereignty Coalition.

To see next week's box, log in to your account and click next week's delivery day on the calendar. Then, customize your way to the box of your dreams - here's how.

wild Illinois ramps from a friend of Garden Gate Farm

PRODUCE

FRUITS

Blueberry raisins from Joe's Blues

Crimson topaz & pink lady apples from Klug

Dates from Co-op Partners

Kumquats from Co-op Partners

Kiwis from Co-op Partners

Lemons from Co-op Partners

Limes from Co-op Partners

Pixie tangerines from Co-op Partners

GREENS!

Head lettuce (Truchas, Rhone, & green Batavia) from our farm

Komatsuna from our farm

Lacinato kale from our farm

Mild mix microgreens from Wild Coyote (limited avail.)

Purple Tatsoi from our farm

Ramps from Garden Gate

Spinach from our farm

ROOTS & VEG

Beauty heart radishes from Driftless

Black Spanish radishes from Driftless
Carrots (mostly orange) from our farm
Celery root from Driftless

Gold potatoes from Southwest

Horseradish from Harmony Valley

Purple daikon from Driftless
Red beets from Driftless

Red potatoes from Driftless
Russet potatoes from Springdale
Scallions from Springdale

Sweet potatoes from Southwest
Turmeric - on sale - from Yogi Hari's Ashram

FUNGI
Creminis from River Valley Ranch
Italian oysters from Primordia Foods

Lion’s Mane from Primordia Foods

Portabellas from River Valley Ranch

FROZEN
Aronia berries from Bellbrook

Berry blend from Sno Pac

Blueberries from Joe's Blues

Edamame from Sno Pac

Elderberries from Garden Gate Farms

PLANTERS
Basil from our farm

Golden chard from our farm

Kale from our farm

Lettuce from our farm

Napoletano basil from our farm

Purple basil planter from our farm

Rainbow chard from our farm

Rosemary planter from our farm

Thai basil from our farm

Thyme from our farm

HERBS
Garlic chives from Garden Gate Farm

Oregano from Garden Gate Farm

Sorrel from Garden Gate Farm

Spearmint from Garden Gate Farm

Thyme from Garden Gate Farm

SPOTLIGHT ON: SALMON FROM BERING BOUNTY

STAPLES & SPECIALTIES

EGGS & DAIRY

Duck eggs from Featherlane Farms

Eggs from Finn’s

Eggs (organic) from Wild Coyote

Monterey Jack from Hook’s

Salted butter from Freis Von Kiel

Sheep’s milk feta from Nordic Creamery

Sour cream from Deerland

Unsalted butter from Freis Von Kiel

Yogurt (plain, blueberry, vanilla, strawberry) from Deerland

GRAINS

All purpose flour from Brian Severson

Blue farm corn chips from Blue Farm Chips

Blueberry cardamom granola from River Valley Ranch

Cashew flour from Manna Organics

Cranberry cocoa sea salt pecan granola from River Valley Ranch

Rolled oats from Brian Severson

Sourdough from pHlour

Tricolor pappardelle pasta from Dalla Terra Pasta

Tortillas (white, wheat, spelt) from Gitto Farm

White popcorn from Brian Severson

Winter rye from Driftless

FROM THE WATERS

Coho salmon fillets from Bering Bounty

Sockeye Salmon from Bering Bounty

Whitefish fillets from Jake’s

MEATS

Bacon from Jake's

Italian links from Jake’s

Ground beef (whole-cow, grass-fed) from McCluskey Bros

Leg of lamb from Slagel Family Farms

Ghost pepperoni salami from Underground Meats

Porketta spread from Underground Meats

ALMOST READY TO EAT

Crab cakes from The Fish Guy

Minestrone soup from Bushel & Pecks

Potato leek soup from Bushel & Pecks

Tamales (frozen; portabella & southwest) from River Valley Ranch

Walnut veggie burgers from The Trempeleau Hotel

BEVERAGES

Barista blend oat milk from Oatly, 32 oz

Hibiscus kombucha from Kombuchade

Immunity tea from Sacred Blossom Tea

Orange juice from Uncle Matt’s

Sputnik Coffee (medium roast)

Tulsi tea from Sacred Blossom Tea

PICKLES & FERMENTS

Apple carrot kraut from Second Fridge Co.

Whole dill pickles from Bushel & Pecks

PANTRY & SPECIALTY ITEMS

Applesauce from Bushel & Pecks

Black beluga lentils from Timeless Naturals

Blueberry vinegar from Joe’s Blues

Cashew coconut nut butter from Manna organics

Cherry bomb hot sauce from Co-op Sauce

Extra virgin Arbequina olive oil from Soler Romero

Golden madras curry sauce from Spicemode

Marinara sauce from Rao’s

Peach jalapeno mustard from Bushel & Pecks

Strawberry jam from Bushel & Pecks

Tomato jam from Bushel & Pecks

Turmeric powder from Yogi' Hari’s Ashram

SWEETS & SWEETENERS

Chocolate goat milk caramels from Gretta’s Goats

Honey from Ellis Family Farm

Maple pecan bar from Harvest Chocolate

Maple syrup from Hill & Valley Sugarbush

Nebula bar from Jitterbug

Pecan prance bar from Jitterbug

HOME, BODY & PETS

Pork organ treats for pups

Lavender (dried) sachets from our farm

Lemongrass lather (all-body moisturizer) from Wildom Farm

Turmeric capsules from Yogi' Hari’s Ashram

Tea tree goat’s milk soap from Gretta’s Goats

Can't get enough? The above products are generally available in our storefront.

Chris, plant magician, and your planters

Drumroll, please… This is the last week of harvest for spinach… and the first week for spring greens! Komatsuna, tatsoi, kale, here we come! Meanwhile, eggplant and zucchini have been transplanted, and this is the earliest Chris can recall ever having transplanted tomatoes. Feels good to finish the winter strong and be getting off to a good start with our early crops.

Our pal Doug from Garden Gate Farm is one of our new favorite humans on planet earth and he might be yours, now, too, because he just keeps coming through with all the speciality goodies we dream of! It’s not just early fresh herbs this week, he’s also brought us ramps, found and beautifully washed and prepared by an intrepid kid in Illinois, and frozen elderberries.

Last, but definitely not least, Chris has made some tomato starter plants for everyone this year! 3.5 inch containers, $5 per plant. They’ll be available for pickup at Green City Market in Lincoln Park on 4/29. Email support@tomatomountain to give us an idea of how many you will want. They will be first come, first serve, so please come to market on the 29th between 7 and 9AM!

Ramps for the win,
Tomato Mtn

RAMPING US UP

if there were a black market for vegetables, we’re guessing ramps would be in the top 5 of coveted goodies. if you’ve had them, you already know and you’re already customizing your box… if you haven’t, see below.

Ramps are wild alliums - they kind of look like a scallion crossed with a dandelion green. Your town - Chicago - is actually derived from the Miami-Illinois* word for ramps - shikaakwa (chicagou). They are celebrated for their incredibly pungent garlicky-oniony flavor. We have a feeling that if we had them year-round, it would all be no big deal, but the thing about ramps is that they have a very short season, and they’re mostly found in the wild. You can cultivate them, but we have to admit there’s something about a foraged, briefly enjoyed green that breaks the ceiling of what deliciousness can be.

They’re incredible just sauteed with butter and a little sea salt. Some folks pickle them. They’re deliciously pungent raw. But our favorite way to eat them is to preserve that flavor as long as possible with a ramp butter. Blanch and chop a bunch of ramps, cream with 1 pound of room temperature butter. Made some extra? Holds up well in the freezer.  

*The Myaamiaki Miami-Illinois nation occupied what is now known as North-central Indiana, southwest Michigan, and western Ohio. They also called themselves Mihtohseeniaki (the people) and use this autonym today.

STIRRING THE SWEETS

carrot halwa for Eid or just because

Getting ready for your Eid celebrations, or just want to make a little sweet treat that is actually not so bad for you, keeps well, is good cold or hot, and is super yummy? Our over-wintered carrots make an incredible carrot halwa. We’ve found this to be a great snack throughout the week when we need a little boost of energy.

Halwa is a sweet known throughout the Middle East and India and comes in many forms - the primary ingredient being reduced (condensed) milk. You can just use condensed milk for this or you can reduce the milk yourself, into the carrots. We think that’s worth the extra effort - it really brings out the sweetness of the milk and the carrots.

Ingredients

1lb carrots

2 cups of milk

1-2 tablespoons sweetener (sugar, honey, maple syrup, or a combo)

1 tablespoon butter or ghee

tiny pinch of salt

toasted chopped nuts, dried fruits, orange zest (optional)

spices

Instructions

1. Wash, peel and grate your carrots. Saute in your ghee and with your salt and spices for just a few minutes. There’s a lot of ways to spice your halwa, it’s often made with cardamom. No cardamom? Allspice is very similar to cardamom. Cinnamon, ginger, and nutmeg get the job done, too.

2. Add milk and cook on medium-low heat, stirring constantly, until the liquid has basically dissolved. It takes about a half hour and some serious meditation. We couldn’t quiet our minds that long and also made granola and ate it while we stirred the pot.

3. Turn off the heat, add your sweetener and accoutrements. We used 1 tablespoon of maple syrup and 1 tablespoon of sugar, and think we could have done with just 1 teaspoon of sugar for the whole batch!

USING THE RYE

broadening our grain horizons

We’re always looking for creative ways to get more fiber into our diet and were inevitably seduced by some rye berries from the good folks at Driftless Organics. Upon further investigation, it turns out we’ve been sleeping on these kernels of gold and could use a good dose in our diets. Rye has more soluble fiber than wheat, contains a bunch of b-vitamins, and is basically an ancient superfood as folks were eating this stuff as early as 400 BC.

Not sure what to do with a bag of rye berries, though? We’ve got ideas.

Just cook it up like it’s rice

Cooked rye is like a wheatier, heartier orzo and is also great in salads. Add some feta and spinach and use those pixie tangerines to make this rye berry salad with orange vinaigrette.

Make your own flour

Have a high powered coffee grinder? Chances are it will be able to grind up those rye berries into actual rye flour and then you’ve got yourself some freshly ground rye flour. You will taste the sweetness of the grain when it is freshly milled! Extra buttery rye crepes, here we come.

Get your sprout on

Sprouted grains are much easier on your digestion and wonderful either mixed into a salad, or as the primary foundation of your salad! The process of sprouting makes the nutrients more bio-available to you, as well. It’s super easy to sprout your own grains and just takes few days.

To see next week's box, log in to your account and click next week's delivery day on the calendar. Then, customize your way to the box of your dreams - here's how.

FRIENDLY REMINDERS

All produce is subject to reasonable substitution

Please note that the contents of your box are subject to change based on a variety of factors. The majority of what we provide is harvested after we send this email, farming is an inexact science, and we feel strongly about the importance of sending only the best produce your way. Regardless of variety, we are sure to meet the expected value per week in each box, and will do our best to provide reasonable substitutions whenever possible.

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WE REUSE & RECYCLE

Boxes - If you cannot or do not leave a cooler out for your delivery, please be sure to leave out the boxes from any previous week's delivery that your produce arrives in. Your driver will return them to our warehouse. The boxes are not recyclable, but can be reused many, many times. The price of your delivery and the price on the planet is significantly decreased because of your diligence in returning these boxes.

Freezer sleeves - are not recyclable and they may also be used dozens of times. Returning your freezer sleeves enables us to provide more accessible pricing for these products as well as saving the planet from needless and frustrating waste.

Plastic bags - please rinse, dry, and leave for your driver. We will recycle them for you at the appropriate facility.

Planter pots - please rinse, dry, and leave for your driver. We will sanitize and re-use!

Egg cartons - clean cartons only! We bring them to a facility near our farm that distributes for reuse.

We greatly appreciate you recycling all other items on your own.

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Your delivery date is based on your address. Locations and corresponding dates found here. Deliveries happen from 8AM - 7PM on Wednesday - Friday and 7AM - 4PM on Saturdays. We will text upon arrival. If you are not home during your usual delivery time, please contact us to make additional arrangements.

Please prepare for deliveries. If you will not be home to receive your delivery, please leave out a cooler (with an ice pack)! It protects the veggies from excess heat and freezing cold, keeps them safe from critters, and allows your driver to empty your box and return it to the farm.

Please be in touch right away with any issues or concerns.  Questions, comments, ideas, suggestions? Please let us know. Urgent issue? Please let us know right away. We'll do our best to address the problem immediately.