Monthly Archives: November 2008

Report from Fearless Forager, week of 12.01.2008

Here’s what she’s got planned for this week’s Local Boxes:

  • red salad bowl lettuce
  • avocadoes
  • radish
  • crimini mushrooms
  • kale
  • beets
  • navel oranges
  • apples
  • Meyer lemons
  • red potatoes

Ready or not, here comes more food!

Local Box, 11.26.2008


Today’s Local Box illustrates why Thanksgiving happens at this time of year: There’s so very much here to be grateful for. I’m especially thankful for carrots and onions to enliven my post-holiday turkey soup. A salad of spinach with roasted beets will make a light lunch after the feast. And more avocado means more guacamole – or just ripe avocado spread on toast and sprinkled with salt and pepper for breakfast. What have you got planned for your Local Box this week?

Meyer-Lemon Mmmarmalade

imgp65661I am so excited about this: I finally made Meyer-Lemon Marmalade from this recipe on Saturday. It’s SO good! I followed the recipe until it came time for canning it. I used the method I grew up using to make jam, instead, though the method in the recipe looks straightforward enough. We ate it on toast this morning, and I used it in the Thanksgiving cranberry sauce I made on Sunday. I’m excited to make more to give as gifts, too. We’ll keep most of this batch to ourselves, though, perhaps giving a jar or two to only the most understanding of friends. I forgot to turn the jars back over again before bed, so my marmalade jelled with air to spare at the bottom of each jar. Whoops!

How are you eating out of your Local Box for Thanksgiving this year?

Report from Fearless Forager, week of 11.24.2008

Here’s what she has planned for Thanksgiving-week Local Boxes:

  • lettuce
  • avocadoes
  • Key limes
  • collard greens
  • kale
  • beets
  • baby carrots
  • cilantro
  • baby arugula and spinach blend
  • apples
  • Meyer lemons
  • sweet potatoes
  • red potatoes

Remember, some delivery days will be adjusted this week around the holiday, as follows:

For the Greater Austin area
If your normal delivery day is:
– Tuesday, you will receive your order Monday the 24 (today!)
– Thursday, you will receive your order on Tuesday the 25th.
– Wednesday, you will still receive your order on Wednesday the 25th.
– Friday, you will receive your order on Wednesday the 25th.

For the San Antonio area
If your normal delivery day is:
– Tuesday, you will receive your order Monday the 24th (today!).
– Wednesday, you will receive your order Monday the 24th between 9am-2pm.
-Thursday, you will receive your order on Tuesday the 25th.

Meyer-Lemon Muffins

Meyer-Lemon MuffinsI clipped this recipe from the Houston Chronicle a year and a half ago, and finally tried it out yesterday using some of my Local Box Meyer lemons. The results are very tasty. But my choice to go with paper liners was not the best one; they stick to the papers a bit, though they’re sticking less now that they’re a day old. The well-buttered muffin tins the recipe counsels would have given a crisper outer edge, though, which would have been nice.

Meyer Lemon Muffins

makes around 18 muffins

2 c flour
1 c plus 2 T sugar, divided
1 t baking soda
1 t salt
3 Meyer lemons, divided
2 eggs
1 c milk
1/2 c butter, melted
1/4 t cinnamon
  • Preheat oven to 400 degrees. Combine flour, 1 c sugar, baking soda, and salt in a large mixing bowl. Set aside.
  • Cut two lemons into 1-inch pieces. Put them in a blender and pulse until finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter, and chopped lemon. Stir.
  • Make a well in the center of the dry ingredients, and pour in the lemon mixture. Stir just until all ingredients are moistened.
  • Spoon the batter into well-buttered cups of muffin pans, filling each 3/4 full.
  • Combine the remaining 2 T sugar and the cinnamon. Sprinkle about 1/4  t over each muffin. Cut remaining lemon into as many paper-thin slices as you have muffins. Top each muffin with half a slice of lemon.
  • Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan, and cool on a wire rack. Serve warm.