Mid-May. The farms are in full swing and this week's box reflects it — a deep spring haul from seven vegetable farms across Illinois, Indiana, and Wisconsin, plus proteins, dairy, citrus, and pantry staples from the names you know. Here's what you've got and how to handle it.
The Star of the Week: Hakurei Turnips
Kath Family Farms grows these small, ivory-white Japanese turnips in Illinois — and they are nothing like the bitter purple turnips you may have encountered before. Hakurei are sweet, crisp, and mild enough to eat raw. The tops are edible too: tender, slightly peppery, and best treated like spinach.
Store roots and greens separately — the greens pull moisture from the roots. Keep roots in a bag in the crisper; they'll hold 1–2 weeks. Eat them raw, sliced thin with a little flaky salt, or roast at 425° until the edges go golden. The greens are best sautéed quickly in butter or olive oil with a pinch of salt.
The Vegetables
Green Asparagus — Epiphany Farms, Bloomington, IL. Harvest window is short. Trim the woody ends and stand upright in a jar with 1" of cold water; cover loosely and change water daily. Best within 2–3 days. Roast at 425° with olive oil and salt for 10–12 minutes, or sear in a screaming-hot cast-iron pan until just charred. Don't overcook.
Spinach — Gray Farms Organics. Keep dry and cold. Store loosely in the bag it came in — don't wash until ready to use. Wilts fast once wet. Great raw in salads or wilted quickly in a hot pan with garlic and olive oil.
Green Curly Kale — Down River Farm. Store unwashed in a loose bag in the crisper. Massage with olive oil to soften for raw salads, or sauté until crispy. Stems are edible — just chop finely and cook longer than the leaves.
Cherry Belle Radishes — Knapp Family Farms. Separate greens from roots — greens pull moisture. Store roots in a zip bag in the crisper. Greens can be sautéed like spinach. Slice raw onto butter toast with flaky salt, or quick-pickle in vinegar, sugar, and salt.
Red Rhubarb — Carrolls Timber Edge Farm. Remove any leaves immediately — they are toxic. Store stalks unwashed in a loose bag in the fridge, or chop and freeze flat for later. Always cook with sugar to balance the tartness. Pairs beautifully with strawberries, ginger, and vanilla.
Red & Gold Beets — Cross Road Acres. Trim greens to 1" above the root — don't cut into the beet or they'll bleed. Store unwashed in the crisper for up to 2–3 weeks. Roast whole in foil at 400° for 45–60 minutes, then slip off the skins. Pairs well with goat cheese and citrus.
Wild Garlic — Kath Family Farms. Wrap loosely in a damp paper towel and refrigerate. Milder and more complex than cured garlic — use raw in dressings, blend into butter, or roast whole. Use within a week for best flavor.
The Citrus & Avocados — San Gabriel Ranch, California
Cara Cara Oranges. Pink-fleshed navel orange — sweeter and less acidic than standard navels. Keep at room temp up to 1 week or refrigerate up to 3 weeks. Slice into salads or eat fresh. The pink flesh makes a great presentation.
Ruby Red Grapefruit. Keeps at room temp for about a week, or up to 3 weeks in the fridge. Halve and broil with brown sugar, juice for cocktails and dressings, or pair with avocado and bitter greens.
Hass Avocados. Ripen at room temp until they yield slightly to gentle pressure. Refrigerate once ripe to slow softening. Cut avocado keeps best with the pit in and a squeeze of lemon.
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 & Turkey — 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.
Ground Pork — Millers Farm Fresh Produce. Heritage breed, pasture-raised. Refrigerate and use within 3–5 days, or freeze for up to 6 months. Season simply and cook to an internal temp of 160°F.
Eggs — 3 Brothers Farm, Mapleton, WI & Living Light Farms. Soy-free, pasture-raised. Keep refrigerated. Best within 3–5 weeks of pack date, though they're often much fresher than that.
Keta Salmon & Pacific Cod — Sitka Seafood Market. Wild-caught, 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. Keta salmon is leaner than king or sockeye — it benefits from a marinade or a quick sear with butter.
The Dairy
Milk & Dairy — 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, Champaign, Illinois. Fresh and aged goat's milk cheeses. Keep wrapped tightly in the fridge; fresh cheeses 5–7 days, aged cheeses 1–2 weeks. Prairie Fruits' goat cheese pairs especially well with the beets and citrus in this week's box.
The Pantry
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.
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.
Honey & Ferments — Joyful Harvest Organics & Doudlah Farms Organics. Raw, unfiltered honey — store at room temperature. If it crystallizes, set the jar in warm water to re-liquefy. Fermented items keep refrigerated; use within the date on the label.
Pantry Staples — Brenneman's Country Store, Shipshewana, Indiana. Artisan dry goods and pantry items from the Amish community in northern Indiana. Store in a cool, dry place.
Recipes for This Box
These recipes were written specifically for what's in your delivery this week.
- Hakurei Turnips on Butter Toast with Flaky Salt
- Spring Vegetable Frittata with Goat Cheese
- Pan-Seared Keta Salmon with Asparagus and Lemon
- Roasted Beet & Cara Cara Orange Salad with Prairie Fruits Goat Cheese
- Ground Pork Meatballs with Rhubarb-Maple Glaze
- Kale & Spinach Egg Bowl with Wild Garlic
Questions about your box? Reach us at info@ironandacremeats.com.
