Monthly Archives: March 2009

Local Box Lookout, week of 03.30.2009

Here’s the forecast for next week’s Local Box:

  • green lettuce
  • green garlic
  • collard greens
  • purple kohlrabi
  • strawberries
  • spinach
  • Swiss chard
  • spring leeks
  • microgreens
  • cilantro

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 to get started!

Local Box, 03.25.2009


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?

Kale: It’s Not Just for Cooking Anymore

imgp7074We 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?

A Sea of Cilantro

cilantroIt’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 taste

    Whiz everything but the oil in a food processor until finely chopped. With motor running, drizzle in the oil and season.

    imgp7072Use 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.

    Local Box Lookout, week of 03.23.2009

    Here are the intended contents of next week’s Local Boxes:

    • red or green lettuce
    • tomato
    • baby turnips
    • green shallots
    • collards
    • baby lettuces mix
    • strawberries
    • oranges or grapefruit
    • Swiss chard
    • herbs
    • daikon radish

    Local Box, 03.18.2009


    Local Box Lookout, week of 03.16.2009

    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!

    • Chioggia beets
    • spinach
    • cilantro
    • green shallots
    • kale
    • cabbage
    • strawberries
    • oranges
    • Swiss chard
    • crimini mushrooms
    • herbs