It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.
This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.
So I’m making:
- Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)
- Grilled Caesar salad with garlic-rubbed grilled croutons
- Pea shoot stir-fry
- Fried squash blossoms stuffed with a chive-goat cheese mixture (if we get chives)
- Corn saute with jalapeno, okra, squash and tomatoes
- Peach-blueberry galette
And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!
Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.