We’re getting a cute basil potted plant this week, but make sure to not plant it outside yet because basil hates cold and will blacken and die unprotected in these cold night temps we’ve been having. Just put it in a pot indoors till it warms up a little outside. Anyway, here’s this week’s list, video, and meal plan. What are you making with your Local Box ingredients? Post your ideas in the comments.
Slicing Tomatoes – Gundermann
Mixed Lettuce Heads – Bluebonnet Hydroponic
Green Onions – Green Gate Farm
Kale – Gundermann
Spinach OR Chard – Naegelin Farm OR Uncertain Farms
Navel Oranges – G&S Grove
Basil Potted Plant – My Father’s Farm
Green Cabbage – Gundermann
Turnips – Gundermann
Burgers with chopped green onions and seasonings mixed in the meat, with lettuce and tomatoes
Kale chips – Sounds bizarre, but these are actually really good. Just be sure not to overbake, because blackened kale = inedible kale.
Pan-seared scallops with ginger-orange spinach – Holy yum. This recipe calls for both vodka and vermouth as part of the scallop marinade, but if you don’t have one or the other, I bet a dry white wine would be a great substitute. Also, if you get chard instead of spinach it’s fine to use it here. You may want to cook it for a few minutes longer than specified, or just know that it’s going to be a little chewier than spinach would be.
Roast pork with cabbage, apples, and turnips – I’m thinking there’s a way to adapt this for the crockpot if you want to do it on a weeknight. I never just throw meat into the crock, because I always get better results if I brown it first. So I would brown it in a hot skillet on all sides, then add it to the crock with the rest of the ingredients and cook for 8-10 hours on low. Oh, and cook the bacon and crumble it before you add it to the pot. Another benefit of the crockpot is that it won’t heat up your kitchen, which is nice as the weather warms up.