Tag Archives: cabbage

Local Box Meal Plan: March 14-18

Happy Last Average Frost Day in Central Texas! We continue our march toward spring with more slicing tomatoes this week, along with some tasty cool weather produce.

Slicing Tomatoes – Gundermann
Lettuce Heads – Fruitful Farm
Spinach – Naegelin Farm
Mustard Greens – Gundermann
Shallot Scallions – Lund Produce
Navel Oranges OR Grapefruit – G&S Grove
Bok Choy OR Green Cabbage OR Collard Greens – Naegelin Farm
Green Garlic – Texas Daily Harvest
Multicolored Carrots OR Beets – Animal Farm

Stuffed tomatoes – These are filled with a cheesy spinach mixture. I’ll add chopped shallot scallions or green garlic for more flavor.

Mustard greens with honey orange vinaigrette – Use grapefruit instead of oranges if you get them, and add sliced green garlic or shallot scallions.

Chicken lettuce wraps – If you’re looking for something to do with your lettuce besides make salad. You can leave out the carrots if you don’t get them, but I think it would be tasty to add some chopped collards, cabbage, or bok choy to the mix, whichever you get.

If you get beets, this honey-balsamic beet recipe looks awesome.

– Stephanie

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Local Box Meal Plan: Feb. 28-March 1

We’re getting a cute basil potted plant this week, but make sure to not plant it outside yet because basil hates cold and will blacken and die unprotected in these cold night temps we’ve been having. Just put it in a pot indoors till it warms up a little outside. Anyway, here’s this week’s list, video, and meal plan. What are you making with your Local Box ingredients? Post your ideas in the comments.

Slicing Tomatoes – Gundermann
Mixed Lettuce Heads – Bluebonnet Hydroponic
Green Onions – Green Gate Farm
Kale – Gundermann
Spinach OR Chard – Naegelin Farm OR Uncertain Farms
Navel Oranges – G&S Grove
Basil Potted Plant – My Father’s Farm
Green Cabbage – Gundermann
Turnips – Gundermann

Burgers with chopped green onions and seasonings mixed in the meat, with lettuce and tomatoes

Kale chips – Sounds bizarre, but these are actually really good. Just be sure not to overbake, because blackened kale = inedible kale.

Pan-seared scallops with ginger-orange spinach – Holy yum. This recipe calls for both vodka and vermouth as part of the scallop marinade, but if you don’t have one or the other, I bet a dry white wine would be a great substitute. Also, if you get chard instead of spinach it’s fine to use it here. You may want to cook it for a few minutes longer than specified, or just know that it’s going to be a little chewier than spinach would be.

Roast pork with cabbage, apples, and turnips – I’m thinking there’s a way to adapt this for the crockpot if you want to do it on a weeknight. I never just throw meat into the crock, because I always get better results if I brown it first. So I would brown it in a hot skillet on all sides, then add it to the crock with the rest of the ingredients and cook for 8-10 hours on low. Oh, and cook the bacon and crumble it before you add it to the pot. Another benefit of the crockpot is that it won’t heat up your kitchen, which is nice as the weather warms up.

Stephanie

Local Box Meal Plan: Feb. 14-18

Hope everyone had a great Valentine’s Day! Here’s this week’s list, video, and menu.

Bibb Lettuce – Bella Verdi
Romaine Lettuce – Farm Patch
Green Garlic – Fruitful Farms
Collard Greens – Gunderman
Fennel – J&B Farm
Grapefruit or Navel Oranges – G&S Grove
Meyer Lemons – G& GroveS
Green Cabbage – Gunderman
Turnips – Gunderman
Sweet Potatoes – Naegelin

Collards and turnips with red onion and bacon – The original calls for 4 lbs of collards, and since we probably won’t get that many, make up the difference with diced turnips and their greens. Add chopped green garlic for extra flavor.

Scalloped cabbage casserole – An oldie but a goodie. This recipe tends to make cabbage-haters eat cabbage. Because it’s covered in cheese and breadcrumbs. Yum.

Lemon-thyme roasted chicken

I’m going to eat the citrus out-of-hand for snacks, and use the lettuces in this week’s salads.

Local Box Meal Plan: Jan 31-Feb 4

I’m loving the abundance of avocados we’ve gotten lately. What’s your favorite winter veggie?

Here’s the complete list for this week.

Beets/Fennel/Kohlrabi – Naegelin
Green Cabbage – Naegelin
Green Leaf Lettuce – Acadian
Sweet Potatoes – Gundermann
Swiss Chard – My Father’s Farm
Dinosaur Kale/Curly Kale – Texas Natural
Cilantro – Fruitful Farms
Green Onions – Naegelin
Avocados – G&S
Grapefruit or Navel Oranges – G&S

I am making:

Green monster smoothies – Lately I’ve been making these for breakfast using raw chard, kale, or spinach. I know a smoothie with raw greens may sound gross. And I won’t lie – they are not pretty. I put mine in an opaque cup. But I tell you, they taste really, really good and are good for you. My basic recipe calls for 2 cups raw greens, 1 cup frozen fruit, 1/2 a banana, 1 cup of unsweetened vanilla almond milk, and a handful of ice. Blend for a few minutes until everything is smooth. I might try throwing some citrus in this week instead of the frozen fruit. You can also experiment with different liquids, like regular milk or hemp milk. Don’t knock the green monster till you try it.

Curried sweet potato salad with cilantro – This recipe is a little fussy for my taste (I’m not carefully layering a salad that I’m just going to scoop onto a plate a minute later), but the elements are solid. I’ll probably sub olive oil for the mayo and use green onions instead of red.

Roasted beets, fennel, or kohlrabi – These guys all taste pretty different so I don’t want to give you complicated recipes using them when you can’t easily substitute for the one you get. Instead, I’m linking to different recipes for each one. I usually roast up a bunch of veggies like this on Sunday and use in salads during the week with our lettuce and cabbage. Oh, and if you haven’t had kohlrabi, it tastes a little like broccoli, but without the tiny florets that stick in your teeth. Yum.

Spicy shrimp with citrus avocado sauce – Use whatever citrus you get.

Local Box Meal Plan: Jan. 24-28

Video coming later, folks. For now, I’m super excited to see the return of Napa cabbage. Not only is it tasty, but it reminds me of last year’s Frankencabbage. Now, there’s no guarantee that this week’s bounty will be the behemoth size of Frankencabbage, but we can hope! Anywho, here’s the full list.

Tangerines – Orange Blossom
Mustard Greens – Naegelin
Broccoli – Texas Daily Harvest
Various Lettuce – Acadian
Baby Arugula – My Father’s Farm
Red or Green Kale – Naegelin
Napa Cabbage – TDH
White Mushrooms – Acadian
Yellow Onions – Naegelin
Grapefruit or Navel Oranges – G&S

I’ll be making:

Cabbage-mushroom pie – I probably won’t both making my own crust, and just pick up one from the store.

Stir-fried kale with broccoli – I’m going to use orange or tangerine juice instead of lemon juice.

Orange, walnut, and Gorgonzola salad with citrus vinaigrette – Any of the citrus you get here will work well in the dressing.

Roast pork chops with bacon and wilted greens

– Stephanie

Local Box Meal Plan: Dec. 27-31

We’re not getting the video until tomorrow, so this meal plan is based off the list you received in your newsletters Friday. I’ll post the video here as soon as it’s ready.

UPDATE: Video added below.

Avocados – G&S
Arugula – Naegelin
Red Leaf Lettuce – Acadian
Red Beets – Naegelin
Sweet Potatoes – Various
Cabbage – My Father’s Farm
Onions – Naegelin
Mixed Superfood Greens – My Father’s Farm
Parsley – My Father’s Farm
Green Shallots – Green Gate

Some menu items for you to try:

Avocado green goddess dressing – Add a handful of parsley to this recipe, and use your green shallots in place of the green onions. This dressing would be great on a salad made with your red leaf lettuce and arugula.

Salmon with scalloped sweet potatoes – I’d use butter in place of margarine here, but otherwise this recipe looks pretty good as written.

Braised beets and cabbage – Would make a good side dish for roasted meat. Use your regular cabbage in place of the red called for here.

Pasta with sausage and greens – The recipe calls for collards, but use whatever hearty greens you get in your mixed bag.

I suspect we may have a lot of arugula and parsley to use up, so try this arugula-parsley pesto if that ends up being the case for you.

Local Box Meal Plan: Dec. 13-17

We get local avocados this week – a rare treat! Here’s the full list and video:

Assorted Peppers – Lundgren
Avocados – G&S Groves
Green Leaf Lettuce – Acadian
Dinosaur Kale – Naegelin
Fuji Apples – Apple Country
Red Beet Bunch – Naegelin
Green Cabbage – Naegelin
Dill – My Father’s Farm
Yellow Onions – Various
Portobello Caps – Kitchen Pride

I’ll be making:

Avocado relish with caramelized onions – Adjust the ingredient amounts to fit what you get.

Beet, barley, mushroom, and kale soup – Ok, so this recipe, despite its title, doesn’t mention kale or mushrooms. In fact, the whole thing is kind of poorly written. But I like the spirit of it, so I’m using it as a template. Just finely chop the bunch of kale we get, dice the mushrooms, and add them when you add the beets. If you aren’t feeling vegan, this ginger beef and kale stir-fry is another good way to use up your kale.

Harvest supper salad with smoked turkey and apples – This calls for two heads of lettuce and two cups of cabbage, but you’ll be fine with just one head of lettuce (we probably won’t get two) and more cabbage. I love the combo of turkey, apples, blue cheese, and almonds here.