Category Archives: menus from local box

Local Box Meal Plan: Aug. 31-Sept. 4

I’m a little late with the meal planning post today — sorry!

In our Greenling boxes this week, we’re getting summer squash, yellow onion and red potatoes from Naegelin, basil and lettuce from Bluebonnet Hydroponics, crimini mushrooms from Kitchen Pride, microgreens from Bella Verdi, red long beans from Animal Farm, jalapenos and serranos from Lundgren, okra from Bradshaw or Arnold Farms, and black-eyed or purple hull peas and Texas pears from Lightsey Farms.

So I’m making:

Condiments:

Dinners:

Side Dish:

Dessert:

I’ve never seen Chinese long beans before, let alone cooked with them. How are you using them?

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Local Box Meal Plan: August 24-28

In our box this week, we’re getting blueberries from Berry Best, canary melon from Tecalote, basil from Montesino, herbs from Tecalote, limes from G&S Groves, lettuce from Bluebonnet Hydroponics, squash blossoms from Montesino, bell peppers from Tecalote or My Father’s Farm, eggplant from Tecalote, summer squash from Naegelin, baby leeks from Animal Farm, and garlic from Montesino.

We’re traveling to a wedding this weekend, so I’m trying to use up as many of the perishable items quickly.

For the morning before we travel, I’ll make a hearty fritatta with baby leeks, squash blossoms and herbs. I’ll also make grilled veggie sandwiches (made with grilled eggplant, summer squash, and bell peppers) spread with basil pesto to take on the plane.

When we get back, I’ll use the canary melon and limes to make agua fresca (probably add some ginger to cut through the sweetness) and a blueberry clafoutis.

In my neverending quest to cook lettuce, I found this recipe for lettuce soup. Seems a bit strange, but looks easy and tasty. Seems pretty healthy also!

Local Box Meal Plan: August 17-21

It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.

This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.

So I’m making:

Breakfast:

  • Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)

Side dishes:

And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!

Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.