I tried making a turnip puree last week, and while the flavor was good, it seemed a bit like eating baby food. So I think I’ll stick with roasting them for now. Anyone have any great turnip recipes?
This week, we’re getting a huge head of Napa cabbage from Farm Patch; spinach from Naegelin; lettuce from Bluebonnet Hydroponics; meyer lemons from G&S Groves; turnips, cilantro and green shallots from Acadian; baby bok choy leaves from My Father’s Farm; and mushrooms from Kitchen Pride.
So I’m making:
This week, we’re getting: Corno di Toro sweet peppers, bell peppers, an assortment of herbs, cucumber, Meyer lemon, gala apples, Thai eggplant, lettuce, cherry tomatoes and either baby bok choy or sweet potatoes, depending on your delivery day.
So I’m making:
- Roasted turkey breast stuffed with lemon, garlic and herbs
- Grilled shrimp with Romesco sauce (a traditional Spanish sauce made with garlic, chiles, almonds, tomatoes and peppers)
Plenty of produce that’s perfect for fall!
Posted in 1. LOCAL BOX, cooking from local box
Tagged apple, Asian eggplant, baby bok choy, bell pepper, cherry tomato, cucumber, herbs, lettuce, Meyer lemon, sweet pepper, sweet potato
My favorite polenta trick – and this is big, the kind of thing I hope my as-yet nonexistent kids will one day tell their kids – is to pack leftover polenta into a plastic or glass container and smooth it over before refrigerating. This is the starting point for a brilliant leftover meal: Pan-fried polenta. Last night, the husband stopped off at Mandola’s on his way home from work and picked up some of their house-made, Sicilian-style fennel sausage. (It’s made from pork out of Bryan, so it’s another ultra-local product.) Then he pan-fried some of our leftover polenta – which, if you recall, was studded with Local Box butternut squash – in one pan, and sauteed some Local Box baby bok choy with garlic in another, browning the sausage in another pan at the same time. Dinner came together in minutes and was scrumptious – another warming meal for a surprisingly chilly Texas night!
What did you eat out of your Local Box last night?
This might sound crazy: I am so glad to see more Meyer lemons in this week’s Local Box! We’re totally hooked on maramalade, and I think it’s going to make great holiday gifts. It’s quite a lot of fun to make, too, and not hard at all. What else this week? More avocadoes are always welcome! This morning, my husband sliced some up with a green tomato that had ripened over an omelette for breakfast, and yesterday I ate half of one sliced up with greens and a vinaigrette for a simple lunch salad. I trimmed the kale right away so that it would better fit in my fridge. It will be so tasty roasted as “kale chips” – more on that later. I think I’ll roast up this week’s and last week’s beets tonight to use as sides all week long. And the baby bok choy? That was a surprise that’s got me thinking about stir-fry.
What have you got planned for your Local Box this week?