Tag Archives: corn

Local Box Meal Plan: May 10-14

This week, we are getting:

Green beans – J&B Farms
Sweet corn – J&B Farms
Collards – Tecolote
Summer squash – Acadian
Curly parsley – Ringger
Kohlrabi – Ringger
Carrots – Tecolote or Montecino
Beets – Montecino
Grilling onions – Acadian
Garlic – Tecolote

So I am making:

Kebabs with chicken, onions, and summer squash — Alternate chunks of chicken, onion, and squash on skewers. Brush with olive oil and grill 7-8 minutes, turning once, until chicken is done and veggies are tender. Sprinkle with chopped parsley. You can use curly parsley just as you would flat-leaf (Italian) parsley — flat-leave just has a bit more flavor.

Greens and beans soup — Use collards and beet greens here.

Kohlrabi puree — Or try one of these kohlrabi recipes.

Green beans with roasted corn and green onions

Borscht — I’ve never tried this before, but this recipe, involving a beef shank, looks delicious.

Pork and red chile stir-fry

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Nacho Pinwheels

In addition to the jalapeno popper dip, these nacho pinwheels are another tasty Super Bowl snack that uses lots of Local Box produce! They’re totally addicting and super easy, making them a great addition to your menu for this Sunday.

Finely minced red onion, jalapeno, or cilantro would also be great additions!

From Pillsbury.com

Ingredients:

  • 1 can crescent rolls
  • 4 oz. cream cheese, softened
  • 1-1/2 tsp. taco seasoning
  • 1/3 c. shredded Cheddar cheese
  • 1/4 c. fresh corn
  • 1/4 c. red or green bell pepper, minced
  • 2 green onions, minced
  • Salsa, for serving

Directions:

  • Preheat oven to 350 degrees.
  • Unroll the crescent roll dough and divide each rectangle in half (so you should have 4 smaller rectangles). Press the perforations together.
  • In small bowl, mix the cream cheese and taco seasoning mix together, then stir in the cheddar cheese, corn, peppers and green onions.
  • Spread 2 tablespoons of the cream cheese mixture over each rectangle to within 1/4 inch of edges.
  • Starting with one short side, roll up each rectangle and press the edge to seal. Cut each roll into 6 slices with a serrated knife, then place each roll cut side down on a cookie sheet
  • Bake ~15 minutes or until the edges are golden brown. Serve warm with salsa.

Local Box Meal Plan: Nov. 9-13

It’s the return of the corn! I didn’t think it would happen so late in the season, but I’m not complaining.

This week from Greenling, we’re getting corn from Home Sweet Farm, tangerines from Orange Blossom Farms, acorn squash from Massey Farm, gala apples from Top of Texas, red new potatoes from Naegelin, watermelon radishes from Ringer Farm, bok choy from Acadian Family Farm, grapefruit from G&S Groves, scallions from Lundgren Farm, yellow beans from Animal Farm, cilantro from My Father’s Farm, and (perhaps) mustard greens.

So I’m making:

Side Dishes:

Dinners:

  • Roasted acorn squash hollowed out and served with sesame chicken tenders in the middle
  • Southwest corn and potato soup (which would also use the leftover serranos)

I’ll eat the tangerines and grapefruit as they are throughout the week for breakfast and snacks.

Corn Pudding

[Printable Recipe]

With all of the rain and chilly weather we have had recently, I wanted to make corn chowder when I found out we were getting corn in our Greenling box. But by the time my box was delivered later in the week, temperatures were back in the 90s again. Greenling had included a recipe for corn pudding in the box though, and as I’m always looking for new Southern dishes, I thought I’d give it a try.

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Recipe from Greenling

Ingredients:

  • Pam spray
  • 1-1/2 tsp. olive oil
  • 1 small onion, chopped
  • 1 small bell pepper, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 c. corn kernels (I had 4 ears of corn.)
  • 1 c. milk (I used non-fat, it was fine.)
  • 1/4 c. cornmeal
  • 1 egg, plus 2 egg whites
  • 1-1/2 cups shredded Cheddar cheese
  • 2 Tbsp. chopped fresh parsley (I omitted this.)

Directions:

  • Preheat the oven to 375 degrees. Lightly grease a casserole dish with Pam spray, then set aside.
  • Heat the olive oil over medium-high, then saute the onion, garlic and bell pepper, adding salt and pepper to taste.
  • After about 2 minutes, add the corn kernels and continue to saute.
  • In another skillet, heat the milk over medium heat. When the milk is barely simmering, stir in the cornmeal and whisk about 2-3 minutes until thickened. Remove from the heat, then add salt and pepper to taste.
  • Whisk the eggs and egg whites together, then slowly whisk them into the cornmeal mixture (I tempered them so as not to end up with scrambled eggs.)
  • Stir the eggs-cornmeal mixture into the onion-corn mixture, then add 1 c. of the cheese and stir together.
  • Pour into the casserole dish and top with the remaining 1/2 c. cheese. Bake for 40 minutes or until the casserole is firm and the cheese is bubbly.

I served this with cornflake chicken, a recipe from Cory’s mom. Pound boneless chicken breasts until even and thin, dredge in ranch dressing (I use low-fat, and I sometimes do half ranch and half buttermilk), then dredge in cornflake crumbs and bake at 375 degrees for 22 minutes.

Verdict:
Such a simple and quick side dish that really highlights the sweet flavor of the corn. Make sure you bake this in an 8×8″ dish, not a 9×13″ baking dish (as I did!).

Corn with Basil Compound Butter

[Printable Recipe]

It’s still raining, which ruined my plans to grill dinner last night. Grilling corn is so easy and imparts a nice charred flavor. I chose to use the second-best option: the broiler. It’s basically a grill, just inverted so the heat comes from the bottom instead of the top. Oh, and that fire business.

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Ingredients:

  • 4 ears of corn, still in the husks but trimmed of excess leaves and silk coming out of the top of the husk
  • 2 Tbsp. butter, softened (If you forget to soften your butter ahead of time, you can microwave it on 30% power in 15 second increments. Just be sure it doesn’t melt on you.)
  • 1 Tbsp. chopped herbs (I used basil, since that’s what came in our Greenling box. But chives, green garlic, or parsley might be nice too.)
  • Few pinches of salt and grinds of pepper

Directions:

  • Place the trimmed corn on a broiler pan or a rack on top of a baking sheet. Broil for 15-18 minutes, flipping the corn halfway through baking.
  • While the corn is broiling, combine the butter, herbs and salt and pepper in a small bowl and set aside.
  • When the corn is finished (I test to make sure it’s done by peeling the husk and tasting a kernel), remove the husks and silk and spread with the herbed butter while still warm.

Verdict:
Herb compound butter is so easy to make and a great way to give a flavor boost not only to corn, but to biscuits, fish, chops, anything where you would use a finishing butter, really. The ingredients are endless, too. Adding red pepper flakes or minced garlic will give it a nice kick, while adding cumin or chili powder will impart a smoky flavor. Get as creative as you like!

Local Box Meal Plan: Sept. 21-25

It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.

This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.

So I’m making:

Appetizers:

  • Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
  • Eggplant and squash caponata on bruschetta
  • Green salad with pears, blue cheese and candied pecans

Dinner:

I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!

Local Box Meal Plan: Sept. 14-18

I’m back! I’ve got loads to share about my trip, but in the meantime, I’ll tide you over with my plan for our Greenling Local Box this week.

This week, we’re getting pickling cucumbers, yellow squash and yellow onion from Naegelin, green Meyer lemons from G&S Groves, green peppers, portabello caps from Kitchen Pride, sweet corn, okra from Bradshaw Farm, herb/basil from Pure Luck, Bibb lettuce from Bella Verdi, tomatoes from McCall Creek Farm, and Texas pears from Lightsey.

I’m making:

Breakfast:

  • Omelette with sauteed green peppers and portabellos

Side dishes:

  • Grilled sweet corn with herb compound butter

Dinner:

Dessert:

Meyer lemons are sweeter than normal lemons, so they’re great to use in desserts. How are you using yours?