May 28th. Late spring pushing into early summer — and the farms are showing it. This week's box is one of the most varied we've packed in a while, with certified organic produce from Gray Farms Organics in Watseka, fresh greens from Living Roots Farm, and proteins from the partners you know. Here's what you've got and how to make the most of it.
This Week's Box
From Gray Farms Organics (Watseka, IL):
Napa Cabbage · Fennel w/ Fronds
From Living Roots Farm:
Parsley · Chives · Romaine · Green Oak Lettuce · Red Crisp Lettuce
From our other farm partners:
Kohlrabi — Bee Cool Honey Farm
Asparagus — Carroll's Timber Edge Farm
Tomatoes — Persimmon Ridge Farm
Patty Pan Squash — Cedar Springs Farm
Avocados — San Gabriel Ranch
Chicken — Abundant Pastures
Eggs — 3 Brothers Farm
Milk — Kilgus Farmstead
Seafood — Sitka Seafood Market
About Gray Farms Organics
Gray Farms is a family-run vegetable and flower farm just outside of Watseka, Illinois. Crystal and her husband both grew up on farms in Iroquois County — and after years away, they came back to farm the same ground his father and grandfather worked before them. They grow food using certified organic practices, sell at the Kankakee farmers market, and run an on-farm market on alternating Saturdays. This week they're sending two of their best: Napa cabbage and fennel with fronds still attached.
How to Use What You've Got
Napa Cabbage (Gray Farms Organics)
Store in the crisper drawer, unwashed. It'll keep 1–2 weeks. Napa is more delicate than green cabbage — it wilts faster once cut. Use it shredded raw in slaws, braised low and slow with chicken thighs, or stir-fried quickly over high heat with garlic and soy. The leaves are also great for wraps. Don't discard the outer leaves — they're perfect for lining a steamer basket.
Fennel w/ Fronds (Gray Farms Organics)
Store upright in a glass of water in the fridge, like herbs, or wrap loosely in a damp towel. The bulb keeps 4–5 days; the fronds are more perishable — use them within 2–3 days. Shave the bulb raw into salads, braise it with chicken or fish, or roast it at high heat until caramelized. The fronds are an underused finishing herb — treat them like dill or tarragon. They're especially good scattered over fish, eggs, or potato dishes.
Parsley & Chives (Living Roots Farm)
Trim the stems and stand both in a small glass of water in the fridge, covered loosely with a bag. They'll keep 5–7 days this way. Parsley is a workhorse — use it in chimichurri, tabbouleh, pasta, or anywhere you want brightness without heat. Chives are more delicate; use them raw as a finishing herb on eggs, potatoes, fish, or in vinaigrettes. Don't cook chives — heat kills their flavor.
Romaine, Green Oak & Red Crisp Lettuces (Living Roots Farm)
Store unwashed in loose bags in the crisper. Rinse just before using. Romaine holds up to warm dressings and grilled proteins — try it halved and charred on a hot grill pan. Green Oak and Red Crisp are more delicate; use them in lighter salads with citrus vinaigrettes. All three are best within 4–5 days of delivery.
Kohlrabi (Bee Cool Honey Farm)
Remove the leaves if attached — they draw moisture from the bulb. Store the bulb in the crisper for up to 2 weeks. Peel before using — the skin is tough. Shave raw into slaws and salads, roast in wedges at high heat, or slice thin and eat with salt and butter. Mild, slightly sweet, with a texture between a radish and a turnip.
Asparagus (Carroll's Timber Edge Farm)
Trim the woody ends and stand upright in a jar with 1 inch of cold water. Cover loosely and refrigerate. Change the water daily. Best within 3–4 days of delivery. Roast at high heat, grill, or shave raw into salads. Don't overcook — asparagus should have some bite.
Tomatoes (Persimmon Ridge Farm)
Never refrigerate ripe tomatoes — cold kills their flavor and texture. Keep at room temperature out of direct sunlight and use within 3–5 days. If they're not quite ripe, leave them stem-side down on the counter. Use in salads, slaws, sauces, or simply sliced with flaky salt and good olive oil.
Patty Pan Squash (Cedar Springs Farm)
Store in the crisper for 4–5 days. Don't wash until ready to use. Patty pan is best with high heat — halve or quarter and char in a hot cast iron pan, or roast at 425°F. The skin is edible and gets nicely crispy. Mild flavor that takes well to garlic, herbs, and acid.
Avocados (San Gabriel Ranch)
Ripen at room temperature until they yield gently to pressure. Refrigerate once ripe to slow softening — they'll hold 2–3 more days. Cut avocado keeps best with the pit in and a squeeze of lemon or lime over the flesh. Great in salads, on toast, or sliced alongside grilled proteins.
This Week's Recipes
We built three recipes around this week's box — all of them designed to use what you have without requiring a separate grocery run:
Braised Napa Cabbage with Fennel & Chicken Thighs — A one-pan dinner that transforms Gray Farms cabbage and fennel into something silky and deeply savory alongside Abundant Pastures chicken thighs.
Shaved Fennel & Kohlrabi Salad with Avocado and Chive Vinaigrette — A light but satisfying salad built on shaved fennel and kohlrabi, finished with avocado and a sharp chive dressing.
Napa Cabbage Slaw with Charred Patty Pan Squash & Tomatoes — A warm-weather slaw that works as a side or a light main, with charred squash and ripe tomatoes folded into dressed Napa cabbage.
Storage Quick Reference
Use within 3–4 days: Asparagus, fennel fronds
Use within 4–5 days: Lettuces, patty pan squash, tomatoes (counter)
Use within 5–7 days: Parsley, chives
Use within 1–2 weeks: Napa cabbage, kohlrabi, fennel bulb
Proteins: Chicken 2–3 days · Seafood 1–2 days · Eggs 3–4 weeks · Milk per label
Questions about your delivery? Reach us at info@ironandacremeats.com. See you in two weeks.
