Monthly Archives: June 2011

Local Box Meal Plan: June 27-July 1

Sorry about getting this to you a day late!

White Peaches – Cooper Farms 
Blueberries – JB Organic 
Assorted Summer Squash – Gundermann Acres 
Purple Viking Potatoes – Tecolote Farm 
Carrots w/ tops – Gundermann Acres  
Red & Yellow Onion – Gundermann Acres 
Juliette Tomatoes – Hillside Farm 
Garlic Chives – Tecolote Farm 
Summer Peas – Just Peachy Farm 
Garlic – Rim Rock Farm

White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.

Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.

Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.

Easy crockpot pot roast– Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.

Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.

– Stephanie

Local Box Sneak Peak: Armenian Cucumbers






Next week’s local boxes will contain these super cool looking local fruits.  Similar in taste to regular cucumbers but actually a variety of muskmelon, they vary wildly in shape and size and are a rare treat! We’re tempted to use them in a centerpiece.

Pesto Pasta Salad with Juliet Tomatoes

Pesto Pasta Salad

I had my first taste of Hillside Farms‘ baby Roma tomatoes last summer, at the beginning of my local food adventures.  The moment that first Juliet tomato burst in my mouth was an epiphany. It tasted like sunshine, sweeter than any tomato I’d ever eaten.

I had been skeptical about the locavore movement until then, but with that one bite I finally understood what the “eat local” hoopla was about. A year later, I’ve certainly bought into the local food movement. And my heart still pitter-pats every time I see Hillside Farms’ Juliet tomatoes in my Local Box.

If I don’t eat them straight out of the package, I enjoy using Juliet tomatoes in a simple pasta salad with pesto dressing. I almost always have goat cheese and the ingredients for homemade pesto in my fridge during the summer months, and this salad is one of my favorite things to cook on nights when Juliet tomatoes arrive in the Local Box.

This salad is as versatile as it is easy to prepare. I’ve added olives, chopped green onions, roasted peppers, artichoke hearts, baby spinach, grilled chicken breast, and even chopped raw baby squash to this salad, all with good results. It’s a terrific base for whatever I’m craving along with those sweet little tomatoes from Hillside Farms.

Pesto Pasta Salad with Juliet Tomatoes (serves two as a main dish as written;  serves more if you stretch it by adding more veggies or meats)

1/2 lb. farfalle, penne, or conchiglie pasta
1 cup fresh basil leaves, packed
1/4 cup grated parmesan or Romano cheese
1/3 cup olive oil
2 medium garlic cloves, minced
1 teaspoon salt
1 pint Juliet tomatoes
4 ounces goat cheese

Cook and drain pasta according to package directions. Meanwhile, prepare pesto sauce by combining basil, grated cheese, olive oil, and minced garlic and one teaspoon of salt in a food processor. Pulse for about 90 seconds, until pesto is uniform in texture. Set pesto aside until the cooked, drained pasta is cool to the touch. After that, mix the cooked pasta and pesto sauce in a serving dish.

Put the goat cheese in the freezer for a few minutes while you slice the cherry tomatoes in half. (Chilling the soft cheese makes much easier to break up later.) Add the sliced tomatoes to the dressed pasta, then use a butter knife to chip the cold goat cheese into the salad. Gently stir the finished salad to combine all the ingredients and chill it for at least an hour in the fridge before serving.

Peach-Blueberry Pancakes

I don’t have a photo of these because, frankly, these were pretty non-photogenic pancakes. It’s probably because I cooked them in bacon grease, which made them taste awesome but not have that lovely golden-brown color that butter-cooked pancakes get.

Anyway, looks aside, these are some delicious pancakes. I just added peaches, blueberries, and cinnamon to the traditional Bisquick pancake recipe, then cooked the cakes in bacon grease that was left in the pan from a batch of porky goodness. You can certainly use butter if you prefer; I just like the little smokiness that the bacon grease provides.

Peach-Blueberry Pancakes

2 cups all-purpose baking mix (such as Bisquick)
1 cup milk
2 eggs
1/2 tsp cinnamon
1/4 pint blueberries
2 peaches, pitted and chopped (I didn’t peel them, but it’s fine if you want to)

Combine all ingredients except fruit, stirring just until the mixture is moist. Stir in fruit.

Meanwhile, cook a batch of bacon in a large skillet and remove bacon strips to drain. Pour bacon fat into a container and reserve, leaving a little fat in the pan. Add pancake batter by the 1/4 cup (I can fit about three at a time in my pan). Cook until the edges are dry and the top is full of bubbles, about 1 minute. Flip and cook another minute.

Continue cooking pancakes in batches until they’re all done, adding a little bacon grease to the pan if necessary. They’ll probably be dark brown and splotchy in color, but who cares when you have pancakes that taste like heaven?

– Stephanie

Meatless Monday: Goat Cheese & Zucchini Frittata

Recipe and photo from Whole Foods Market

Serves 1

Serve this perfect frittata for one with a green salad on the side, if you like. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.


2 eggs*
Salt and pepper to taste
1 tablespoon extra virgin olive oil*
Few thin slices of red onion
1/2 medium zucchini, thinly sliced
1 ounce fresh goat cheese*
1 roasted red pepper from a jar, chopped
Small handful fresh herbs such as parsley and chives, roughly chopped


Beat eggs and season well. Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften. Add eggs and cook 1 to 2 minutes until almost set. Dot with goat cheese and roasted red pepper, then sprinkle with herbs. Place under broiler until golden, 2 to 3 minutes.

Engine 2 diet

If you need help convincing any males in your family to eat more veggies look no further than local hero Rip Esselstyn. The triathlete firefighter wrote a New York Times bestselling book about rallying his whole engine crew, Engine 2, around a plant-based diet to help save the life of one of the crew who was in dire physical condition. It worked and his plan is sweeping the nation at least in part because he has created hearty plant-strong recipes that mimic the textures and flavors of traditional meat dishes like chili & lasagna.

We were so impressed that we created some recipe kits around Engine 2. We think these recipes are a great way for even the most dedicated carnivores to eat more veggies and our recipe kits make it ridiculously easy to cook! Our Engine 2 kits contain 5 meals for 2 and are also Health Starts Here compliant.

If you aren’t aware, shuffle on over to our Recipe Kit page and check out our selection of prepped meals. We wash, chop and portion all the ingredients and deliver them with simple step-by-step instructions so you can prepare a tasty home-cooked meal in no time. Of course, we send them with eco-friendly packaging and portion them perfectly for no food waste. How cool is that?!

Engine 2 Basket #1

Engine 2 Recipe Kit #1 features everyday favorites- two bean chili, couscous with seasonal veggies, sweet potato lasagna, bean burritos and black beans with a veggie relish.

Engine 2 Meal Kit #2

Engine 2 Recipe Kit #2 features hearty comfort foods with healthful ingredients- portobella fajita tacos, vegetable enchiladas, lentil soup, sweet potatoes with greens, and mac & not cheese.

by Mason Arnold, Founder & Cookie Monster

Call for Beta-Testers in San Antonio

Call for Beta-Testers in San Antonio

The Whole Foods Market San Antonio concierge team offers a super cool service- you can email them your list, and they’ll do your grocery shopping for you.

We’d like to join forces with them to make that service even better – by adding free delivery!

We’ve started an initial round of testing pick-ups at Whole Foods Market in San Antonio so you can get your whole shopping list delivered along with the local goodness Greenling features.

If you live in or around San Antonio and want to test out placing orders with Whole Foods Market to be added onto your Greenling order, email Devon (dhaire AT greenling DOT com).