It’s raining! It’s raining! Isn’t it is thrilling to see clouds in the sky and wet stuff on the ground? Hopefully all this lovely rain will make its way to our farmers and give their fields a much-needed soak.
Speaking of thrills, how about the prickly pears and sweet potato greens in our Local Box this week? I’ve never cooked either of those items before, so I am very excited to give them a try. I hear that prickly pears are similar in flavor and texture to watermelon, except less sweet, so I bet they’ll pair really well with the limes coming in the box. Sweet potato greens are similar to spinach, chard and collard greens, so I imagine they will taste great sauteed, steamed or boiled. I haven’t found many recipes where they are used raw, but those that do call for them describe them as similar to purslane in flavor.
Here’s what’s coming in the Local Box:
- Asian Pears – Lightsey Farm
- Prickly Pears / Cactus Apples – My Father’s Farm
- Sweet Potatoes – J&B Farm
- Assorted Peppers – Comanche Oaks & Engel Farm
- Okra OR Bibb Lettuce – Bella Verdi OR Bluebonnet Hydroponics
- Sweet Potato Greens- Gundermann Acres
- Summer Squash – My Father’s Farm OR Gundermann Acres
- Pickling Cucumbers – Gundermann Acres
- Green Shallots – Fruitful Hill Farm
- Limes – G&S Groves
Meal two: Sweet Potato, Corn and Jalapeno Bisque, Butter lettuce salad with shallot vinaigrette salad dressing. It looks like we’re getting enough green shallots to use them in both the salad dressing and the bisque recipes. (Substitute shallots for onions in the latter.)
Meal three: Pear stuffed pork loin, with sautéed summer squash and red pepper on the side. This pork loin recipe is definitely a weekend endeavor, since it takes half an hour of hands-on time to prepare and a few hours to bake. However, it looks delicious and it uses a jalapeño to boot. It’s also a nice change from eating pears raw, which we’ve done for a few weeks now.
Meal four: Pear bread. Sautéed sweet potato leaves, cucumber and black eyed-pea salad. Try a nibble of the sweet potato leaves before making dinner; if your family will eat them raw, skip sautéing them and toss them in with the cucumber salad.