It may be September, but summer produce is going strong here in Central Texas! The heat is starting to abate a little bit, so we’re getting goodies like limes and green asian pears from local farms. However, summer standards like eggplant, cucumbers and field peas are still coming late in the season.
In honor of National Celiac Awareness Day, which is Tuesday, September 13th, our meal plan for the week is gluten-free!
Here’s what’s arriving this week in the Local Box:
- Green Asian Pears- Engel Farm
- Cantaloupe OR Small Watermelon – Gundermann Acres
- Basil – My Father’s Farm
- Cilantro Plant – My Father’s Farm
- Okra OR Eggplant – Gundermann Acres or Bradshaw Farm
- Hard Winter Squash – Gundermann
- Purple Hull Peas or Black Eyed Peas- Comanche Oaks
- Lentil Sprouts – Groovy Greens
- Limes – G&S Grove
- Meal one: I’m using the okra or eggplant and lentil sprouts early in the week since they have a relatively short shelf life. Either Spicy roasted okra or Olive Oil Roasted Eggplant will make a good starter, with Lentil Sprout Salad as the main course. Thank you to Greenling customer Kristan Schrader, who recommended that lentil sprout salad to us. It’s a good one, with a spicy vinaigrette and good crunchy vegetables that complement the lentil sprouts.
- Meal two: Field peas and bacon? Yes, please! This recipe for Hopping pig will pair nicely with sliced canteloupe or watermelon on the side. Note that fresh purple hull peas and black eyed peas can be used interchangeably in the hopping pig recipe.
- Meal three: Seeing limes, cilantro and basil together made me crave pad Thai. This pad Thai recipe looks very easy, and is gluten-free as long as you use gluten-free soy sauce and rice noodles.
- Meal four: I’m going to pretend it’s cold outside and fire up the oven for roasted chicken with winter squash and asian pears, served on a bed of quinoa. If we have extra melon, I’ll serve it chilled for dessert to cool off.