There are lots and lots of greens coming in this week’s Local Box– perfect for salads, stir-fries and other healthy meals to offset all the rich foods we ate over the holiday weekend. I am particularly pleased to see how large and crunchy the lettuce and mustard greens are this week. Each of those will easily yield enough for a main dish for two people.
Here’s what’s coming in the Local Box:
- Mustard Greens – Lund Produce
- Baby Spinach Bag – My Father’s Farm
- Kale – My Father’s Farm
- Red Leaf, Romaine, Green Leaf or Bibb Lettuce – Fruitful Hill Farms
- Grapefruit – G&S Groves
- Meyer Lemon – G&S Groves
- Yellow Onion – Engel Farms
- Butternut Squash – Gundermann Acres
- Sweet Potato – Gundermann Acres
- Watermelon Radish – Fruitful Hill Farm
Here’s what I’m planning to make with the bounty:
Meal one: Massaged kale salad with mangos, pepitas, and lemon vinaigrette. I have never encountered a salad recipe where you “massage” the kale to tenderize it, but I can see how that might work well to improve the texture. Instead of the mango that recipe calls for, I’ll cube and roast a butternut squash. The sweetness from the squash should work really well with the meyer lemon vinaigrette and pepitas in the original recipe.
Meal two: The lettuce in this week’s box is HUGE and crunchy– perfect for pairing with sliced watermelon radish and this creamy onion salad dressing in a quick salad. Steamed sweet potatoes sprinkled with salt and meyer lemon juice will make an easy side dish.
Meal three: Some people enjoy mustard greens in salad, but I find their flavor better suited for Indian cuisine, as in this recipe for Chickpea Dal with Mustard Greens. I’ll make a double portion of rice for this meal, and save half for meal four.
Meal four: Chicken and grapefruit stir-fry with rice. This recipe uses a whole grapefruit, and it tastes great. Use half a yellow onion, chopped, in place of the scallions, and the bag of baby spinach instead of snow peas.