Category Archives: –this weeks’ box contents

Local Box Meal Plan, January 23-27

Have you ever seen the musical Into the Woods? It’s a terrific show, and I love it for many reasons. However, my favorite moment of the whole thing is when the witch (of Rapunzel fame) raps about vegetables.

Any time there are several green item in the Local Box, I am reminded of this scene and I can’t help but smile. This clip shows the greens rap, but it’s not nearly as good as the version of the musical with Bernadette Peters in the role. (The rap portion of the song starts around :54, below.)

Isn’t it funny? Before I started receiving the Local Box, I had never heard of half the vegetables listed in that song. Now, I’ve cooked nearly all of them! That witch would be jealous!

Here’s what I’m making with all the greens in the Local Box this week:

Meal one: Apple Cider Braised Greens, Sweet Potato Hash, sliced avocado on the side. Go ahead and substitute the radish or turnip greens from your box for the swiss chard in that greens recipe. The greens taste wonderful, and the radishes or turnips will keep longer if you cut away the greens and store them separately.

Meal two: Broccoli, Ginger and Grapefruit Pork Stir-fry. If you think you don’t like grapefruit, you owe it to yourself to try it in a stir-fry with ginger. I have made this recipe several times, substituting slices of drained, extra-firm tofu in place of the pork, and it’s one of my favorite grapefruit vehicles. Don’t skip the fresh ginger– it makes the recipe sing!

Meal three: Tuna Pasta Salad with Dill, orange slices on the side. This is one of my favorite recipes from childhood, and it tastes wonderful if you substitute fresh dill for dried, and add 1/2 cup grated radishes to the recipe. I will garnish the salad with sliced green onions, too.

Local Box Meal Plan- January 9-13

Greenling Local Box, January 9-13

Oh boy! There are mustard greens and spinach coming in this week’s Local Box! I have been waiting for this combination of greens all winter to make Sarson Ka Saag, a wonderful and spicy Indian curry, served with roti or naan.

My family usually turns up their nose at mustard greens, but the heat and texture of these spicy greens is just perfect for Indian preparation. We will definitely be having that dish on Wednesday night when our Local Box arrives!

Here’s a list of the Local Box contents:

  • Mustard Greens – Lund Produce
  • Komatsuna/ Mizuna Bag – My Father’s Farm
  • Green OR Red OR Bibb Lettuce – Gundermann Acres
  • Green OR Savoy Cabbage OR Spinach – Gundermann Acres
  • Crimini Mushrooms – Kitchen Pride
  • Mint – My Father’s Farm
  • Green Onion OR Green Garlic OR White Turnips – Animal Farm or Fruitful Hill Farm
  • Tangerine – G&S Groves
  • Yellow Onion – Engel Farms
  • Butternut Squash – Gundermann Acres

Here’s what we’ll be eating the rest of the week:

Meal one: Sarson Ka Saag (Mustard Green Curry) with Naan and jasmine rice. This dish calls for Mustard Greens and Spinach, but you could definitely substitute the Mizuna/Komatsuna for the Spinach if you wish. Chopping the greens very fine, with a food processor if you have one, is key to the creamy consistency that makes this curry sing.

Meal two: We’re only getting 7 or 8 crimini mushrooms in the Local Box, so they’ll definitely need to be paired with something else to make a full dish. I’m going to try this Roasted Butternut Squash with Green Onions and Mushrooms, along with some local, organic link sausage as the main dish.

Meal three: This wilted lettuce salad is to die for, and I think its flavors would really compliment French Onion Grilled Cheese Sandwiches. If we don’t eat all the tangerines for snacks during the week, I’ll serve those on the side for dinner.

Meal four: Wok sauteed mizuna with minced chicken. If we get cabbage, I’ll grate the whole thing and cook it along with the mizuna in this recipe, making sure to double the liquid ingredients in the recipe so that there’s plenty of sauce.

Bonus: I can’t figure out a good way to use the mint in any of the dishes above, so I’ll probably use it to make mint ice cubes. Mint ice cubes are super easy, and a great incentive to drink more water during the day!

Local Box Contents, January 2-6

Greenling Local Box Contents

Local Box Meal Plan 12/26- 12/30


 

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.

Local Box Meal Plan 11/21-11/25

It’s Thanksgiving week!  My husband and I will be the only two eating our Thanksgiving meal this year, so I am using many Local Box items on our menu, and to re-purpose the leftovers afterwards.

Local Box Contents:

  • Pears – Lightsey Farm
  • Apples – Top of Texas
  • Broccoli Raab Bunch – My Father’s Farm
  • Radish Bunch – My Father’s Farm
  • Flat Leaf Parsley – Tecolote Farm
  • Tomatoes – Engel Farm
  • Limes – G&S Grove
  • Acorn Squash – Gundermann Acres
  • Kale OR Collard Greens – Gundermann Acres
  • Green Shallot OR Green Garlic Bunch – Fruitful Hill Farm

Here’s the plan:

Meal One: Spaghetti with Broccoli Rabe, Toasted Garlic, and Breadcrumbs

Meal Two: Turkey Tomato Panini, made with leftover turkey of course! Sliced apples will make an easy side, along with other leftovers.

Meal Three: Hearty Turkey Soup with Parsley Dumplings. This is  kind of a cross between chicken and dumplings and turkey soup. I will be using our turkey carcass to make this.

Local Box items on our Thanksgiving menu:

Local Box Meal Plan 10/24 – 10/28

Is it just me, or does it feel like we’re stuck in the longest summer on record? I I’m going to the Fall Harvest Festival benefiting Urban Roots on Thursday, and I wonder if it’s fate that a cold front is scheduled to blow in that very day. Maybe Central Texas will finally get a break from summer weather!

I will definitely be taking a break from making dinner on Thursday night, since there will be free organic & local food and drinks at the Festival, plus carnival games for the kiddos.

Tickets to the Fall Harvest Fest are $30, and all the proceeds benefit Urban Roots, a wonderful local charity that helps improve the lives of young people through sustainable agriculture in Central Texas. Since Greenling is a presenting sponsor at the event, we have 3 pairs of tickets to give away. If you’d like to go on Thursday night, leave a comment on this post, and I’ll contact you via email to get you the tickets. I’ll give tickets to the first three folks who comment, and anyone can purchase additional tickets through Urban Roots’ website or at the door on Thursday night. Kids under 12 years of age get free admission and do not need a ticket.

All the fun on Thursday means I’m aiming for quick and easy dinners the rest of the week. All of the meals in this week’s menu go from Local Box to table in under 45 minutes! Here’s what we’re working with:

  • Asian Pears- Lightsey Farm
  • Apples – Top of Texas
  • Asian Greens Mix – My Father’s Farm
  • Butternut Squash – My Father’s Farm
  • Watermelon – Gundermann Acres
  • Grapefruit – G&S Groves
  • Assorted Bell Pepper – My Father’s Farm
  • Chard, Kale OR Bibb Lettuce – Fruitful Hill OR Comanche Oaks
  • Green Beans – The Farm Patch

Meal One: While I cook a little brown rice, I’ll stir-fry the green beans and bell peppers with a little garlic and onion. Cut up watermelon will make a quick and healthy dessert.

Meal Two: The watermelons coming in the Local Box are HUGE. There will be enough fruit to serve watermelon as a side dish for two nights, and to make this chilled Watermelon Soup with the rest. The soup takes 15 minutes to put together, but needs time to chill, so I will make it in the morning and let it hang out in the fridge while I’m at work. The ginger in the watermelon soup will pair nicely with this Asian Greens Salad with Ginger Dressing, another 15-minute recipe.

Meal Three: This meal’s a wildcard since I don’t know whether we’re getting kale, chard or lettuce. I have pasta and a jar of spaghetti sauce as my secret pantry weapons! If we get kale or chard, I’ll chop it and boil it with the pasta for instant spaghetti and greens. If we get lettuce, I’ll serve spaghetti sans greens, and make a side salad instead. Either way, we’ll finish off the watermelon for dessert.

Meal Four: By the time that cold front blows in, I’ll be craving something warm at night. This quinoa with roasted butternut squash, pears, apples and pecans will be just the thing. Depending on how sweet the grapefruit is, we’ll have it plain as a side dish, or juice it for a nightcap of greyhounds.

Local Box Meal Plan 10/17 – 10/21

Fair warning: I’m getting fancy with this week’s Local Box menu.  I am attending two potlucks this weekend, and I’m showing off our local bounty with some special finger foods and small bites. This week’s produce lends itself especially well to hors d’oeuvres, but you could also stretch those appetizers into full meals by adding some easy side dishes.

Here’s what’s coming in the Local Box:

  • Asian Pears- Lightsey Farm
  • Apples – Top of Texas
  • Fuyu Persimmons – Lightsey Farm
  • Multi-colored Radish Bunch – My Father’s Farm
  • Summer Squash – My Father’s Farm
  • Bok Choy OR Chard – Fruitful Hill Farm OR Comanche Oaks
  • Italian Cucumber Melon – Tecolote Farm
  • Broccoli Crown – Engel Farm
  • Shallots OR Okra – Fruitful Hill Farm OR Bradshaw
  • Sweet Potatoes – Gundermann Acres

Menu 1: Grilled persimmon bruschetta combines creamy goat cheese with grilled wedges of sweet persimmons on French bread. For my potluck, I’ll grill the persimmons ahead of time, and plan to assemble the rest of the bruschetta at the party. A quick salad  of cucumber, broccoli and radish slices would round the bruschetta out into a full meal.

Menu 2: This apple rosemary brie pizza makes a quick and easy appetizer, especially if I use a store-bought pizza crust. Doubling the portions and adding a side of sauteed okra with garlic would stretch it into a dinner, too.

Menu 3: I am taking this cucumber, apple and pear salad to a gluten-free gathering this weekend. If I have enough produce to double the recipe, I will serve the salad again as a dinner with some grilled bratwurst. A note about the cucumbers from Tecolote: Italian cucumber melons are a very mild variety of cucumber that is shaped like a softball or a melon. You can peel and cube this cuke just as you would the English variety.

Menu 4: The bok choy from Fruitful Hill Farm in this week’s box are enormous. One whole head of bok choy could easily feed a family of four, as in this Stir-fried Bok Choy recipe.

Menu 5: I’ve always heard that radishes and squash grow well together in the garden, so why not try them together on my plate? Sauteed summer squash with radishes looks like a pretty easy way to prepare the veggies together. I bet grilled chicken or grilled sweet potatoes would make an excellent companion.