You can feel the shift starting. We're moving out of deep winter storage and into early spring — where roots are still doing the heavy lifting, but things are getting fresher, brighter, and a little more immediate. Here's what showed up this week, and how to handle it.
The Vegetables
Asparagus. One of the first true signals of spring. Trim the ends and stand upright in a glass with a little water — like flowers — or wrap loosely in a damp towel in the fridge. Best within 3–4 days. Roast at 425° with olive oil and salt for about 10–12 minutes, or sauté quickly until just tender. It should still have a snap.
Ramps. A short-season wild onion — somewhere between garlic and scallions. Wrap loosely in a damp paper towel and refrigerate. Use within a few days; they don't last long. Use the whole plant: sauté gently in butter or oil, or chop raw into eggs, potatoes, or greens. Keep it simple — this one carries a lot of flavor.
Green Meat Radishes. Mild, slightly sweet, with a crisp bite — less sharp than your typical radish. Remove tops if attached and store in the fridge in a bag or container. Holds well for 1–2 weeks. Slice thin for salads, shave over dishes, or roast to bring out a softer, almost potato-like texture.
Hakurei Turnips. One of the easiest vegetables to like — tender, slightly sweet, no bitterness. Separate greens from bulbs. Bulbs keep 1–2 weeks in the fridge; greens are delicate, use within a few days. Eat raw, sauté, or roast. The greens are great cooked down like spinach.
Carrots. Sweeter and more flavorful than what you're used to. Remove tops if attached and store in the fridge. Snack raw, roast until caramelized, or cook into just about anything.
Sweet Potatoes. Still very much in season — reliable, filling, and versatile. Store in a cool, dark place (not the fridge). Roast, mash, or cube and crisp up. Works with just oil and salt or layered with spices.
All Blue Potatoes. A little different from your standard potato — nutty, and they hold their structure well. Cool, dark place. Roast, boil, or smash. Great when you want texture over softness.
Greens (Arugula, Red Oak, Romaine, Kale, Collards, and more). Keep in the fridge at 36–40° with a paper towel to manage moisture. Tender greens first — 2–4 days. Hearty greens last 5–7 days. Keep it simple: salads, quick sautés, or mixed into meals at the end.
Herbs (Chives, Lovage). Small additions that make everything taste more finished. Fridge, loosely wrapped. Finish dishes — eggs, potatoes, salads. Lovage has a celery-like flavor and works well in soups or chopped fresh.
The Citrus — San Gabriel Ranch, California
Cara Cara Oranges. Sweet, low-acid citrus with a deep orange-red flesh. Store at room temp for a few days, or refrigerate to extend up to 2 weeks. Eat fresh, slice into salads, or serve alongside savory dishes for contrast.
Murcott Mandarins. Honey-sweet and easy to peel. Room temp for a week, or refrigerate up to 3 weeks. Perfect for snacking, lunchboxes, or tossed into grain bowls.
Grapefruit. Keeps at room temp for about a 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.
Navel Oranges. Classic and reliable. Room temp up to 1 week, refrigerate up to 3 weeks. Juice, segment into salads, or eat fresh.
The Proteins
Chicken — Abundant Pastures. Pasture-raised, soy-free. Refrigerate and use within 2–3 days, or freeze for up to 12 months.
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.
Pork — Apsey Farms. Heritage breed, pasture-raised. Refrigerate and use within 3–5 days, or freeze for up to 6 months.
Eggs — My Grassy Farms. Soy-free, pasture-raised. Keep refrigerated. Best within 3–5 weeks of pack date.
Wild-Caught Coho Salmon — Sitka Seafood Market. Flash-frozen at sea. Keep frozen until ready to use; thaw in the fridge overnight. 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.
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.
The Pantry
Maple Syrup — Pittman's, Illinois. Pure maple syrup, tapped and bottled in Illinois. Refrigerate after opening.
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.
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.
- Spring Herb Frittata with Asparagus and Goat Cheese
- One-Pan Chicken Thighs with Garlic Greens & Crispy Potatoes
- Grass-Fed Ribeye with Carrot-Pistachio Purée & Buttered Rice
- Honey-Kissed Stone-Ground Waffles
- Maple-Roasted Purple Top Turnips with Rosemary
- Lemon-Herb Chicken Thighs
Questions about your box? Reach us at info@ironandacremeats.com.
