I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!
This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.
So I’m making:
Posted in 1. LOCAL BOX, cooking from local box
Tagged apple, arugula, Asian eggplant, beet, butternut squash, green tomato, herbs, lettuce, orange, serrano, turnip, watercress, yellow beans
I know beets didn’t come in our boxes last week (and haven’t for a while), but I always hear of people looking for good recipes for beets, so I thought I’d share this one.
I was lucky enough to get to the farmer’s market when we were at my parents’ beachhouse. It’s still pretty cool up there, so they have lots of veggies that we got in our Greenling box earlier in the year, like beets and spring onions. I have trouble figuring out what to do with beets during the summer, as they’re great roasted but it’s way to hot for that now. Instead, grilling them in indirect heat gives the same flavors you get from roasting. If you want to slice them and stick them on the grill directly, that would be great too (albeit a much different flavor).
- 1 bunch beets (I used chioggia, or candy-cane striped, beets for this. They’re a bit smaller and milder than red beets.)
- 1 Tbsp. brown sugar
- 1/4 tsp. salt
- Pam spray
- Preheat the grill to ~350 degrees (medium heat).
- Wash and peel the skin off of the beets, then cut them into quarters. This dish doesn’t use the greens, so reserve them for something else.
- Spray a piece of foil with Pam, then put the quartered beets, sugar, and salt in the foil.
- Fold it up in a package and place on the grill in indirect heat.
- Grill for ~30 minutes until the beets can be pierced easily with a fork (though not mushy!) and there is a syrup at the bottom of the foil package. Serve immediately, or let cool and eat at room temperature.
You know how beets can taste a bit earthy? There’s really no earthiness in these beets. Instead, they’re subtly salty and not-so-subtly sweet; I ate mine while scooping up the sweet syrup from the bottom of the foil packet.
Based on my experience with these, I’m going to start experimenting with beets in other sweet incarnations. Anyone have any ideas? I’m thinking a cobbler. Sorbet or ice cream may be a bit much.
Posted in 2. RECIPES
Just got word of this week’s Local Box contents! We’ve got green tomatoes (Ringger Farm), sweet corn (Acadian), italian cucumber (Buena Tierra), green beans (Animal Farm), patty pan squash (Naegelin), carrots (Tecolote), mangoes (G&S Groves), peaches (Caskey), beets (Tecolote), and blackberries (Naegelin). So this week, I’m making:
Snacks (sometimes it’s best just to eat these as is!):
- Carrot-ginger soup (I’m one of those people who’s freezing no matter how hot it is outside.)
As a Yank, I’m pretty excited about the green tomatoes! How do you make green tomatoes? Got any family recipes to share?
Hi all! Woman With a Whisk here. I’ve been a huge supporter of Greenling and their Local Boxes for a few months now, and I’ve been blogging how I’ve cooked out of my Local Boxes since then. Hopefully, I can share some interesting ways to use the produce that comes to us each week, and I expect to learn new things from you also!
Each week, I’ve been making a meal plan to figure out how best to use the Local Box contents. I find that without planning, it’s hard to use some of the more esoteric items before they spoil. Besides, I get a huge kick trying to use as many local ingredients/Local Box produce as possible in one meal. Don’t we all?
So without further ado, this week’s meal plan. In the current Local Box: blackberries, golden zucchini, green beans, dandelion greens, carrots, red spring onion, mangoes, beets, and red potatoes. Where I’m using recipes, I’ll link to them. Otherwise, the recipes are either in my head (waiting to be blogged!) or are common enough that you may have your own.
This week, I’m planning on making:
- Blackberry pancakes (though this verrine would make a wonderful dessert for a special occasion or dinner party)
- Zucchini cakes
- Sauteed green beans tossed with soy sauce and sesame oil
- Roasted red potatoes with rosemary
- Dandelion greens salad with roasted beets, goat cheese, and balsamic vinaigrette (I’ll roast the beets and potatoes in the same pan the night before, then peel and cut up the beets when they’re cool for lunch the following day)
- Slow-cooker goat stew (made just like a basic beef stew) with carrots and red onions
- Ginger chicken stir-fry with mango chutney and red onion tops
If my husband would go anywhere near it (he hates mussels), I would make mussels with dandelion greens and linguini for dinner. Mmmmm. This recipe uses beer instead of white wine, which is an interesting twist on the usual.
Edited on 5/19: The Local Box video for this week is on Facebook here (you don’t need to be a Facebook member to check it out!). Turns out that we’re not getting red potatoes, but we are getting broccoli and swiss chard or red leaf lettuce. I’ll still roast the broccoli with the beets, and maybe wilt the swiss chard or use the lettuce to make lettuce wraps (since I’d also like to make dumplings this week!). Have fun!
Tagged beet, berry, broccoli, carrot, green bean, greens, mango, meal planning, red onion, Swiss chard, zucchini
We found the most beautiful big, round, ruby-red beets in our Local Box last week. For dinner one evening, we roasted them, mixed with chopped Local Box onion and orange wedges, then tossed with a vinaigrette made from olive oil and fresh-squeezed orange juice. We added small handfuls of feta and almonds for protein, toasted some bread cubes, and called it dinner.
How did you eat your Local Box beets this week?
Mmmm… a beautiful selection of bases (beets, zucchini, kohlrabi) and aromatics (oranges, onions, radishes) to choose from as we nourish our tax-sapped selves this week! I’m looking forward to a salad of roasted beets and orange wedges – and perhaps some radish slices, too. What have you got planned for this week’s Local Box?
Here’s what to expect in next week’s Local Box. Haven’t ordered one yet? There’s still time. You can still order next week’s Local Box through Saturday and later, depending on your zip code. Click here to check it out!
- Chioggia beets
- green shallots
- Swiss chard
- crimini mushrooms
Tagged beet, cabbage, cilantro, crimini mushroom, green shallot, herbs, kale, orange, spinach, strawberry, Swiss chard