Monthly Archives: January 2009

Local Box Lookout, week of 01.12.2009

Here’s what to look for in this week’s Local Box:

  • lettuce
  • shallots
  • turnips
  • green cabbage
  • cilantro
  • carrots
  • tomatoes
  • arugula/spinach mix
  • yellow onion
  • herbs
  • red Russian kale
  • bagged baby lettuce
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Back in a Week

I’ve cancelled my Local Box delivery for next week because I’m headed out of the country for a week-long vacation. I’ll be back and posting again after my return to the office on January 13 – and the Local Box that’ll replenish my empty refrigerator the next day. In the meantime, feel free to share any great Local Box tips or insights in the comments below. Bon appetit!

Local-Box Lookout, week of 01.05.2009

Here’s the preliminary list for this week’s Local Boxes:

  • bibb lettuce
  • green onion
  • radish
  • cherry tomatoes
  • cilantro
  • Meyer lemons
  • grapefruit
  • tangerines
  • curly kale
  • bag baby lettuce

Champignons a la Grecque

imgp6788That’s French for Greek-style mushrooms – a classic hors d’oeuvre that’s essentially a pickle and très tasty, too! The recipe my husband uses is from French Cooking for Beginners, a handy little oeuvre by Helen Siegel. He whipped some up yesterday using Local Box mushrooms. You can play with the specific seasonings and still get great results. Here’s the recipe:

1 pound white mushrooms, trimmed and wiped clean
1 cup dry white wine
1/4 cup white wine vinegar
1 large shallot, peeled and chopped
4 garlic cloves, peeled and crushed
1 teaspoon sugar
1 bay leaf
1/2 teaspoon black peppercorns
1 teaspoon coarse salt
2 teaspoons fennel seeds
1 tablespoon coriander seeds
1/4 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
2 strips lemon zest
  • If the mushrooms are small, keep them whole. Cut larger ones in halves or quarters and reserve.
  • Combine all the ingredients except the mushrooms in a medium saucepan with 2 cups water. Bring to a boil, reduce to a simmer, and cook, covered, 10 minutes.
  • Add the mushrooms, pressing down with a spoon so they are all covered by liquid. Cook over medium heat 10 minutes, uncovered. With a slotted spoon, transfer the mushrooms along with any seasonings that are clinging to them, to a plastic (or glass) container.
  • Turn the heat up to high and reduce the liquid by rapidly boiling for 10 minutes. Strain over the mushrooms in the container and let sit till cool, about 2 hours. Cover and chill at least 8 hours before serving.

Local Box, 12.31.2008

imgp6784

…and a happy New Year!