Entries categorized as ‘LOCAL BOX CONTENTS’
Now that I’m back, I can’t wait to start getting Greenling boxes again! I’ve supplemented with veggies from the Pearl Farmer’s Market, but there’s something to be said for local produce on your doorstep.
What I like about local, seasonal produce is how it seems like what you’re “supposed” to eat is what’s available. The first night of Hanukkah is on Friday, and this week we’re getting potatoes and onions (the key ingredients in latkes) and apples (for applesauce). Maybe it’s a coincidence, but I’d like to think otherwise.
This week, we’re getting red potatoes and yellow onions from Naegelin, sweet Italian peppers from Lundgren, apples from Top of Texas, beets and icicle radish from My Father’s Farm, cucumbers from Home Sweet Farm, Bibb lettuce from Bella Verdi, Louisiana scallions from Acadian Family Farm, rainbow baby carrots from Animal Farm, and Hachiya persimmons from Indian Hill.
For Hanukkah dinner on Friday, I’m making:
- Brisket with baby carrots
- Latkes with red potatoes and yellow onions (I’ve been sworn to secrecy so I can’t share my family’s recipe, but I’m sure googling will produce lots of recipes for you to try!)
- Applesauce
- Bibb lettuce salad with cucumbers, scallions and radishes
For the rest of the week, I’m making:
- Arugula salad with roasted beets and goat cheese
- Stuffed pepper casserole
- Persimmon bread (if the persimmons aren’t ripe enough, I’ll store them in a paper bag on the counter for a few days. They need to be quite ripe for baking.)
If anyone saw Top Chef last week, Kevin made what looked like a very cool puree from the carrot tops, so I’m going to try my hand at something like that under a panseared fish. Don’t want to waste good produce!
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: red potato, cucumber, onion, Bibb lettuce, radish, apple, sweet pepper, carrot, beet, persimmon, scallion
November 17, 2009 · 1 Comment
Happy Thanksgiving! I realize that I’m a week early, but we’re having some friends over for an early Thanksgiving on Sunday. Because it’s not the actual Thanksgiving day, I’m taking some liberties and veering from my family’s traditional Turkey Day menu (and let’s face it, who wants to have the same meal twice in one week?).
This week, we’re getting sweet potatoes, red onion, and collards or mustard greens from Naegelin, Eureka persimmons from Indian Hill (Texas A&M has a good breakdown of persimmon varieties grown in Texas here), Cameo apples from Top of Texas, pie pumpkin, green beans from Animal Farm, hot and sweet peppers from Green Gate Farm, escarole and Louisiana shallot-scallions from Acadian Family Farm, Bibb lettuce from Bella Verdi and herb from Pure Luck.
So I’m making:
Appetizer:
Main course:
- Herb-roasted turkey
- Chestnut-apple stuffing (made with a red onion) served inside a roasted pumpkin – this only works if we get a pumpkin, not fennel. Here’s hoping for a pumpkin for the super cool presentatation!
- Roasted sweet potatoes tossed with herbs
- Roasted green beans
- Sauteed greens with garlic
- Louisiana shallot-scallion dinner rolls (based on this sweet dinner rolls recipe)
And because we still have to eat dinner on Saturday:
I’m also retrying hot pepper jelly with this recipe, since it didn’t work so well last time.
Are you changing up some of your Thanksgiving staples this year, or keeping it traditional?
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: apple, Bibb lettuce, collard greens, escarole, green bean, green shallot, herb, mustard greens, pepper, persimmon, pumpkin, red onion, sweet potato
It’s the return of the corn! I didn’t think it would happen so late in the season, but I’m not complaining.
This week from Greenling, we’re getting corn from Home Sweet Farm, tangerines from Orange Blossom Farms, acorn squash from Massey Farm, gala apples from Top of Texas, red new potatoes from Naegelin, watermelon radishes from Ringer Farm, bok choy from Acadian Family Farm, grapefruit from G&S Groves, scallions from Lundgren Farm, yellow beans from Animal Farm, cilantro from My Father’s Farm, and (perhaps) mustard greens.
So I’m making:
Side Dishes:
Dinners:
- Roasted acorn squash hollowed out and served with sesame chicken tenders in the middle
- Southwest corn and potato soup (which would also use the leftover serranos)
I’ll eat the tangerines and grapefruit as they are throughout the week for breakfast and snacks.
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: acorn squash, apple, bok choy, cilantro, corn, grapefruit, mustard greens, radish, red potato, scallion, tangerine, yellow beans
I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!
This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.
So I’m making:
Snacks:
Side dishes:
Dinner:
Dessert:
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: apple, arugula, Asian eggplant, beet, butternut squash, green tomato, herbs, lettuce, orange, serrano, turnip, watercress, yellow beans
The last okra of the year? Say it isn’t so! And I haven’t even made a stew in the slow-cooker yet. Now that it’s getting cooler, I think it’s about time.
This week, we’re getting bell peppers from My Father’s Farm or Walnut Creek, yellow/red onions and red potatoes from Naegelin, yellow/dragon tongue beans from Animal Farm, gala apples from Top of Texas, turnips, dill and red radishes from My Father’s Farm, Bibb lettuce from Bella Verdi, crimini mushrooms from Kitchen Pride, and okra from Walnut Creek.
So I’m making:
Lunch:
- Chicken salad with apples on Bibb lettuce
Dinners:
- Cheesesteaks with sauteed mushrooms, onions and peppers
- Slow-cooker beef stew with okra and tomatoes
Side Dishes:
- Turnip and radish greens with sauteed garlic
- Apple-turnip compote
- Mashed potatoes with buttermilk and dill
- Yellow beans with dill and quickly pickled onions
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: red potato, onion, okra, bell pepper, crimini mushrooms, Bibb lettuce, radish, apple, dill, turnip, dragon tongue beans
This week, we’re getting: Corno di Toro sweet peppers, bell peppers, an assortment of herbs, cucumber, Meyer lemon, gala apples, Thai eggplant, lettuce, cherry tomatoes and either baby bok choy or sweet potatoes, depending on your delivery day.
So I’m making:
Lunch:
Dinner:
- Roasted turkey breast stuffed with lemon, garlic and herbs
- Grilled shrimp with Romesco sauce (a traditional Spanish sauce made with garlic, chiles, almonds, tomatoes and peppers)
Side Dish:
Dessert:
Plenty of produce that’s perfect for fall!
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: apple, Asian eggplant, baby bok choy, bell pepper, cherry tomato, cucumber, herbs, lettuce, Meyer lemon, sweet pepper, sweet potato
Finally, some squash! I’m so excited. Even though it doesn’t feel like fall yet, I can tell cooler weather is coming.
This week, we’re getting sweet grape tomatoes from Pedernales Valley; red onion, butternut squash, and globe eggplant from Naegelin; microgreens and Bibb lettuce from Bella Verdi; either persimmon or pears; okra from either Bradshaw Creek Farm or Walnut Creek Farm; dragon tongue beans; and apples.
So I’m making:
Sides:
Dessert:
- Fried wontons with caramel-apple filling and chocolate-persimmon/pear filling
Dinner:
I found that dragon tongue beans taste much like wax beans, so I’m excited to use them in a twist on bean salad.
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: eggplant, okra, butternut squash, Bibb lettuce, microgreens, apple, red onion, pears, persimmon, dragon tongue beans, grape tomatoes
Fall is finally here — apples have started to make an appearance in our Local Boxes. I’m so excited.
This week, we’re getting Gala apples; pears from Lightsey Farms; persimmon; Bibb lettuce from Bella Verdi; cucumbers, Thai eggplant and dragon tongue beans from Animal Farm, yellow onions, red potatoes and either patty pan squash or zucchini from Naegelin; basil from Montesino, grape tomatoes, peppers from Tecalote, and radish.
So I’m making:
Lunch:
- Chicken salad with apples and pecans
- Bibb lettuce salad with cucumber, tomatoes and radish
Appetizer:
Side Dishes:
- Steamed dragon tongue beans tossed with sauteed garlic and basil
- Herb-roasted potatoes
Dinners:
Dessert:
I’ve been hearing folks say they’re not sure how else to use persimmons. You can use them in salads, in baking, or as a topping for a savory meat dish. Do you have any persimmon recipes you love?
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: red potato, cucumber, basil, onion, zucchini, pepper, pattypan squash, Asian eggplant, Bibb lettuce, radish, apple, pears, persimmon, dragon tongue beans, grape tomatoes
This week, we’re getting okra from Bradshaw Farms, summer squash, onions and red potatoes from Naegelin, bell peppers from My Father’s Farm, elephant garlic, portabello mushrooms from Kitchen Pride, tomatoes from McCall Creek Farm, herb from Pure Luck, pears from Lightsey, lettuce from Bluebonnet Hydroponics and green Meyer lemons from G&S Groves.
So I’m making:
Side Dishes:
Condiments (no idea what else I would call this?):
- Pickled okra — I had the best pickled okra at the Pearl Farmer’s Market this weekend and I was inspired to make my own.
Desserts:
I’ll use the lettuce and bell peppers to put on my wraps for lunch, and the garlic and onion while making dinner.
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: bell pepper, garlic, herb, lettuce, Meyer lemon, okra, onion, pears, portabello mushroom, red potato, squash, tomato
It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.
This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.
So I’m making:
Appetizers:
- Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
- Eggplant and squash caponata on bruschetta
- Green salad with pears, blue cheese and candied pecans
Dinner:
I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!
Categories: LOCAL BOX CONTENTS · MEAL PLANS
Tagged: chile, corn, cucumber, eggplant, herb, lettuce, lime, pears, peas, radish, serrano, summer squash, tomato
