Spring is fully here. The April 30 box is one of the most varied we've packed this season — early spring vegetables from Indiana and Illinois, a full citrus run from San Gabriel Ranch in California, and proteins from the farms you know by name. Here's what you've got and how to handle it.
The Star of the Week: Spring Asparagus
Brenneman's Country Store in Shipshewana, Indiana harvests their asparagus by hand, without synthetic inputs, from fields that have been in the family for generations. It shows up for a short window each year — tender, bright, and worth cooking simply.
Trim the ends and stand upright in a jar with 1" of cold water. Cover loosely and change the water daily. Best within 2–3 days. Roast at 425° with olive oil and salt for 12–15 minutes, or cook in a screaming-hot pan until just tender with a little color. Don't overcook.
The Vegetables
Kohlrabi. Crisp, mild, and slightly sweet — somewhere between broccoli stem and apple. Remove leaves and store separately; wrap the bulb in a damp paper towel in the fridge. Peel just before using. Slice thin and eat raw in slaws, shave over salads, or roast at 425° until the edges caramelize. Great with a mustard vinaigrette.
Breakfast Radishes. Small, mild, and peppery — the classic French variety. Separate greens from roots; store roots in a zip bag in the fridge. Slice thin with butter and flaky salt on bread. Quick-pickle in vinegar, sugar, and salt for a bright condiment that keeps all week.
Ramps. A fleeting spring allium — somewhere between garlic and scallion, with a wild, earthy edge. Wrap in a damp paper towel and refrigerate. Don't wash until ready to use; use within 2–3 days. Use the whole plant: sauté gently in butter, chop raw into eggs or potatoes, or blend into a quick pesto.
Chioggia Beets. The candy-stripe beet — earthy, sweet, and visually striking when sliced raw. Trim greens to 1" and store unwashed in the fridge for up to 2 weeks. Serve raw and shaved to preserve the stripe pattern, or roast until tender. Pairs beautifully with goat cheese and citrus.
Red Rhubarb. Tart, fibrous, and only here for a few weeks. Remove leaves immediately — they are toxic. Store stalks unwashed in the fridge, or chop and freeze flat for later. Always cook with sugar. Simmer into a compote, fold into muffins, or make a quick crumble. Pairs well with strawberries, ginger, and vanilla.
Fennel. Anise-forward and crisp raw; sweet and almost caramelized when roasted. Cut fronds from bulb and store separately — the fronds work as an herb. Shave raw into salads with citrus and olive oil, or slice and roast at 400° until golden.
Chinese Cabbage. Mild, tender, and versatile. Keep whole and unwashed until ready to use. Shred raw into slaws, stir-fry quickly over high heat, or use whole leaves as wraps. Quick-pickle with rice vinegar and a pinch of sugar.
The Citrus — San Gabriel Ranch, California
Tangelos. A cross between a tangerine and grapefruit — sweet-tart, juicy, and easy to peel. Room temp up to 1 week, or refrigerate for 2–3 weeks. Eat fresh, juice for dressings, or segment into salads with arugula and shaved fennel.
Cara Cara Oranges. Pink-fleshed navel orange — sweeter and less acidic than standard navels. Room temp up to 1 week, or refrigerate up to 3 weeks. Slice into salads or serve alongside savory dishes. The pink flesh makes a great presentation.
Grapefruit. Room temp for about 1 week, or refrigerate up to 3 weeks. Halve and broil with brown sugar, juice for cocktails and dressings, or pair with avocado and bitter greens.
Valencia Oranges. The best juicing orange — thin-skinned, full of juice, and deeply flavored. Room temp 1 week, or refrigerate up to 3 weeks. Juice fresh for the best flavor; also excellent in sauces, marinades, and vinaigrettes.
Murcott Mandarins. Honey-sweet and easy to peel. Room temp up to 1 week, or refrigerate up to 3 weeks. Perfect for snacking, lunchboxes, or tossed into grain bowls.
The Proteins
Chicken — Abundant Pastures. Pasture-raised, soy-free. Refrigerate and use within 2–3 days, or freeze for up to 12 months. Thaw in the fridge overnight.
Beef — Knollwood Beef. 100% grass-fed and grass-finished. Refrigerate and use within 3–5 days, or freeze for up to 12 months. Best cooked to medium-rare to preserve flavor and tenderness.
Pork — Apsey Farms. Heritage breed, pasture-raised. Refrigerate and use within 3–5 days, or freeze for up to 6 months. Pork chops and roasts benefit from a simple brine before cooking.
Eggs — My Grassy Farms. Soy-free, pasture-raised. Keep refrigerated. Best within 3–5 weeks of pack date, though they're often much fresher than that.
Wild-Caught Coho Salmon — Sitka Seafood Market. Flash-frozen at sea. Keep frozen until ready to use; thaw in the fridge overnight or under cold running water. Use within 1–2 days of thawing.
The Dairy
Milk — Kilgus Farmstead, Fairbury, Illinois. Non-homogenized, pasture-raised. Refrigerate immediately. Shake before pouring — the cream rises to the top. Best within the date on the bottle.
Cheese — Prairie Fruits Farm & Creamery and Nordic Creamery. Prairie Fruits makes fresh and aged goat's milk cheeses in Champaign, Illinois. Nordic Creamery produces aged cow's milk cheeses in Wisconsin. Keep wrapped tightly in the fridge; aged cheeses hold 1–2 weeks, fresh cheeses 5–7 days.
The Pantry
Maple Syrup — Pittman's, Illinois. Pure maple syrup, tapped and bottled in Illinois. Refrigerate after opening. Use on pancakes, in dressings, or to balance savory dishes.
Wild Rice — Cahokia, Illinois. Hand-harvested wild rice from the Illinois River region. Store in a cool, dry place. Rinse before cooking; simmer in 3:1 water for 45–50 minutes until the grains split open.
Stone-Milled Flour — Janie's Mill, Ashkum, Illinois. Whole grain and sifted flours milled from heritage wheat varieties. Store in the freezer for longest freshness. Use for bread, pasta, or baking.
Honey — Joyful Harvest. Raw, unfiltered. Store at room temperature. If it crystallizes, set the jar in warm water to re-liquefy.
Recipes for This Box
These recipes were written specifically for what's in your delivery this week.
- Kohlrabi & Radish Slaw
- Honey-Roasted Rhubarb with Vanilla Yogurt
- Spring Herb Frittata with Asparagus and Goat Cheese
- Iron & Acre Smash Burgers
- Rustic Chicken Cacciatore (Iron & Acre Style)
- Cider-Braised Pork Shoulder with Apples and Sage
- Savory Beef & Spinach Rice Bowl
Questions about your box? Reach us at info@ironandacremeats.com.
