Here’s the forecast for next week’s Local Box:
Remember, you can still order next week’s Local Box through today (and possibly later, depending on your zip code). Enter your zip code at www.greenling.com to get started!
Categories: Uncategorized
Tagged: cilantro, collard greens, green garlic, kohlrabi, leeks, lettuce, microgreens, spinach, strawberry, Swiss chard
Wow – Those are some seriously large daikon radishes! Does anyone have any great ways with them? I’ve never cooked them before, but look forward to learning how! I’m happy to see lots of greens this week, too, since I’ve been dreaming of polenta lately. And of course, strawberries float my boat like little else in the world.
What are you planning to make from your Local Box this week?
Categories: Uncategorized
Tagged: daikon radish, green, greens, strawberry
We love kale. But until recently, we’ve always cooked it. I like to saute it and mix it with polenta. My husband adores roasted kale “chips.” For Christmas breakfast, he baked it into a strata.
But a shortage of traditional salad greens prompted us to dress it and serve it raw recently. Kale salad, it turns out, is the latest addition to our leafy repertoire. We’ve been eating it with a light vinaigrette, but I imagine any dressing would work.
How have you eaten your Local Box kale this week?
It’s been a lot of cilantro, hasn’t it? My compost heap has joined my family in reaping the benefits on more than one occasion.
It looks like we’re in for a respite from cilantro this week, but if you’re like me, you’ve still got plenty. We’ll be eating some tonight, in fact, in a pesto I made today.
My parents started making basil pesto when I was a kid, and in my book, their pesto is still the best. Since their recipe evolved from one in the Moosewood Cookbook, I turned to the Moosewood Collective when I wanted a recipe for cilantro pesto. This one, from Moosewood Restaurant Cooks at Home, is a winner. The lemon and chile are key, and the almonds suit the cilantro flavor nicely. This recipe would multiply well. Goodness knows you don’t have a shortage of cilantro.
Cilantro Pesto
1 cup loosely packed fresh cilantro leaves 1 cup loosely packed fresh parsley leaves 1/3 cup whole almonds 1 small fresh chile, or 1/4-1/2 teaspoon cayenne 2 garlic cloves, coarsely chopped 2 tablespoons fresh lime or lemon juice 1/4 cup vegetable oil salt and ground black pepper to tasteWhiz everything but the oil in a food processor until finely chopped. With motor running, drizzle in the oil and season.
Use within a week, or freeze in ice-cube trays, then store frozen in bags or containers. Thaw gently so as not to scare off the flighty flavors. Our favorite way is to set a cube or two in a glass dish over simmering water. (The microwave will steal far too much flavor.) Better yet, remember to take dinner pesto out of the freezer in the morning.
Here are the intended contents of next week’s Local Boxes:
Categories: Uncategorized
Tagged: baby lettuce, collard greens, daikon radish, grapefruit, green shallot, herbs, lettuce, orange, strawberry, Swiss chard, tomato, turnip
Here’s what to expect in next week’s Local Box. Haven’t ordered one yet? There’s still time. You can still order next week’s Local Box through Saturday and later, depending on your zip code. Click here to check it out!
Categories: Uncategorized
Tagged: beet, cabbage, cilantro, crimini mushroom, green shallot, herbs, kale, orange, spinach, strawberry, Swiss chard
STRAWBERRIES!!! Just-picked, local, and delivered to my door. Does it get any better than this? Makes all the cilantro seem worth it 
But back to those strawberries: If you haven’t snarfed them all already, I recommend letting them come up to room temperature before you eat them. Their flavor is excellent, but dulled by cold. (Want to read more on Texas strawberries? Click here.)
Also in the Local Box this week, we’ve got plenty of greens and a rogue avocado and grapefruit, too. It’s going to be a tasty week of local eating!
How do you plan to eat out of the Local Box this week?
Categories: Uncategorized
Tagged: avocado, cilantro, grapefruit, greens, strawberry
I heart quinoa. Last night I cooked some up using a new-to-me method from Paula Disbrowe’s book, Cowgirl Cuisine. Instead of rinsing it ’till kingdom come, she toasts it before cooking. (On a cookie sheet, 350 for 8 minutes.) After toasting, I dumped it into a pot of boiling water (3 cups water to 2 cups quinoa) to cook for 15 minutes. Yum! Until it gets so hot I’m loathe to fire up the oven, this method will serve me well. It did last night, especially under the mish-mash of Local Box carrots, scallions, and collards I cooked lightly, then spooned over it. I even added sliced avocado at the end. When the ingredients are this right, it’s hard to go wrong.
What did you eat out of the Local Box yesterday?
Categories: RECIPES
Tagged: avocado, carrot, collard greens, green onion
Here’s what to expect in next week’s Local Box:
If you haven’t already, you can still order next week’s Local Box through Saturday and later, depending on your zip code. Click here to check it out!
Categories: Uncategorized
Tagged: arugula, avocado, carrot, cilantro, collard greens, grapefruit, green shallot, herbs, kale, lettuce, onion, strawberry
