Recipes

Looking for some inspiration for your recent Bounty Box delivery of locally grown produce? Click on the ingredient below for some delicious ideas!

Featured Recipes

Roasted Root Vegetables

An easy way to use your storage vegetables in the winter. You can substitute any root vegetable here. Try it with sweet potatoes, potatoes, colored carrots, turnips, or rutabaga.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 248kcal
Author: Healthy Harvest of North Iowa

Ingredients

  • 1 lbs parsnips
  • 1 lbs carrots
  • 2 onions
  • 2 tsp rosemary
  • 1 tsp thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp olive oil

Instructions

  • Preheat oven to 425°F
  • Combine carrots, parsnips, and onions on a large sheet pan. Add rosemary, thyme, salt, and pepper.
  • Drizzle with olive oil. Using clean hands, toss vegetables and herbs with olive oil until well coated.
  • Spread into a single layer and bake for 20 minutes.
  • Using a spatula, flip vegetables and place back in the oven for another 15-25 minutes until golden and tender.

Notes

Posted with permission from Healthy Harvest of North Iowa

Shepherd's Pie

A hearty winter favorite you can make with lots of ingredient flexibility. Local root vegetables and beef are the star of this dish! It's easy on the wallet and can keep you warm on those cold winter nights.
Course: Main Course
Cuisine: American
Servings: 8 servings
Author: Healthy Harvest of North Iowa

Ingredients

  • 1 lb ground beef
  • 7 tbsp butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 1 parsnip chopped
  • 1 cup beef or chicken broth
  • ½ cup red wine
  • 1 tbsp tomato paste
  • 1 tbsp each rosemary, thyme, parsley or 1 tsp each if dried
  • ½ tsp red pepper flakes
  • 2 lbs potatoes cut into chunks
  • 1 egg
  • ½ cup milk, plus 1 tbsp

Instructions

  • Chop and prep all vegetables. Preheat oven to 375°F.
  • In a large, oven-proof pan, cook beef over medium-high heat until no longer pink. With a slotted spoon, remove meat from the pan and set aside on a plate.
  • Add 1 tbsp butter, and add the onion, garlic, carrots, and parsnip. Cook until vegetables begin to soften, about 8-10 minutes. Add the meat back to the pan and add the broth, wine, tomato paste, dried herbs, and red pepper flakes. Simmer until the mixture thickens, about 10 minutes. Remove from heat.
  • While mixture is simmering, place potatoes in a medium-sized pot and cover with water. Boil until potatoes are tender, 18-20 minutes.
  • Drain. Mash the potatoes with 6 tbsp butter, ½ cup of milk, and salt to taste.
  • In a small bowl, whisk together the egg and 1 tbsp milk. Spread potatoes over the meat mixture and brush with the egg wash. Bake until golden, 30-35 minutes.

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