Local Box Meal Plan, October 3-7

We’re officially in between seasons in Central Texas. You can tell because winter squash and watermelon are arriving in the same week! I love this season-straddling produce because it allows me to experiment with recipes like cucumber apple slaw, and butternut squash-lime soup while using mostly local ingredients, a feat that’s impossible during other times of the year.

You may notice that I’m beginning to include some holiday type recipes in our Local Box menu as we gear up for the Thanksgiving cooking season. I’ll be experimenting with several new recipes this year, and I like to practice those while the stakes are low. This also helps me introduce new recipes to my family so that all the offerings on Turkey day are familiar favorites. Here’s what’s coming in this week’s Local Box:

  • Asian Pears- Lightsey Farm
  • Apples – Top of Texas
  • Assorted Peppers – Lund Produce, Gundermann Acres & Engel Farms
  • Watermelon OR Cantaloupe – My Father’s Farm
  • Sweet Potato Greens – Gundermann Acres
  • Hard Squash [Butternut or Spaghetti] – Engel, My Father’s Farm, Gundermann Acres
  • Pickling Cucumbers – Gundermann Acres
  • Green Shallots – Fruitful Hill Farm
  • Limes – G&S Groves
Here’s what I’m making with the bounty:
Meal two: I’m substituting sweet potato greens for collard greens,  in this hearty White Bean and Greens Soup recipe.  Sauteed pears with balsamic vinegar and a crusty baguette will fill out the meal.

Meal three: Butternut squash-lime soup looks tasty, and it uses the butternut or acorn squash, peppers and limes from our Local Box ingredients in one fell swoop. The shallots this week look big enough to substitute for the onion in that recipe, too. Sliced melon will make for an easy dessert.

Meal four: This one is a weekend meal, since it’s a little time consuming. I’ll roast a turkey breast, can some cranberry jalapeno jelly to serve on the side, and make this simple stuffing recipe with the rest of meal two’s baguette.

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