Tag Archives: cucumbers

Local Box Meal Plan: June 6-10

Peaches – Caskey Orchards 
Blueberries – Berry Best
Sorrel OR Fennel – Tecolote Farm 
Yellow Onion – Gundermann Acres 
French Carrots – Gundermann Acres
Large Cucumbers – Acadian Family Farm
Valley Girl Tomatoes – Fruitful Hill Farm
Golden Cherry Tomatoes – Acadian Family Farm OR Tecolote Farm
New Potatoes – Gundermann Acres
Red Beet Bunch – Acadian Family Farm

 

Peach blueberry muffins – I might try subbing whole wheat flour for half of the white.

Carrot, fennel, and potato soup – I’ll use a whole fennel bulb and a whole onion, instead of the halves the recipe calls for. Because I’m hardcore like that.

Heirloom tomato sandwich – Layer sliced Valley Girl tomatoes, buffalo mozzarella, and basil on ciabatta spread with hummus. Delightful.

Chilled beet salad – One of my favorites. Roast or boil peeled beets till tender. Toss with your favorite salad greens, some crumbled goat cheese, walnuts, and balsamic vinaigrette.

Farro, avocado, cucumber, and cherry tomato salad – Unlike the previous salad, this could serve as a meal. Add chicken if you need some meat. Farro is also called spelt, and barley makes a nice substitute.

If you get sorrel, here’s a good list of sorrel recipes.

– Stephanie

Advertisements

Local Box Meal Plan: May 30-June 3

I know lots of people around here complain about the sweltering summer heat, but for the most part, I kind of like it. I’m a native Texan, so I’m sure that has something to do with it, but beyond the heat summer means iced sweet tea, swimming pools, and Local Boxes filled with stuff like peaches, green beans, and tomatoes. It’s just hard to beat all of that.

Peaches – Caskey Orchards 
Leeks – Bar W
Zephyr & Gold Zucchini Squash – Texas Natural 
New Potatoes – Naegelin Farm 
White Onion – Gundermann Acres 
Carrots – Acadian Family Farm
Pickling Cucumbers – Acadian Family Farm
Green Beans – Acadian Family Farm OR Tecolote Farm
Green Tomatoes – Fruitful Hill Farm
Leaf or Romaine Lettuce – Acadian Family Farm

 

Spicy dill refrigerator pickles – This recipe has a handy calculator that’ll help you figure out how to adjust the recipe for the number of cucumbers you get.

Green bean, potato, and leek salad – We probably won’t get four leeks, so use white onions instead.

Summer squash casserole – I like the idea of this casserole, but will use butter instead of margarine and lower the amount by at least half. You rarely need an entire cup of butter in a non-bakery recipe.

Open-face bacon, lettuce, and fried green tomato sandwiches – Oh yes. Just….yes. Use whatever lettuce you get instead of the Bibb.

Skillet pork chop saute with peaches – I like the sweet and savory combo of flavors here. Plus, this recipe is pretty fast – last time I made it, it took about half an hour.

Local Box Meal Plan: Nov. 1-5

We’re going to start putting the Local Box videos here to accompany the meal plans. Hopefully it’ll help you to have the video in the same place as the meal plan in case you have a question about what an ingredient looks like.

We can’t embed Facebook videos here, but here’s the link to this week’s video. If you don’t feel like watching, here’s the list of ingredients:

Granny Smith or Cameo Apples – Apple Country (or turnips)
Summer Squash- Naegelin
Green Beans – Animal Farm
Baby Arugula – Montesino
Cucumbers – Acadian
Green Shallots – Acadian
Bell Peppers – Acadian
Okra – Bradshaw
Marrs Oranges – G&S Groves
Spanish Black Radish – My Father’s Farm

So, I’m making:

Korean radish salad – Use your green shallots in place of the scallions here. This recipe’s at the bottom of a page full of Spanish black radish recipes, many of which look tasty. I also want to try the remoulade and the radish, carrot, and fennel salad with pecorino cheese.

Ginger beer cocktail – Marrs oranges often have seeds, so use a strainer when you’re squeezing the juice out of them. Leave out the apple if you get turnips this week.

Okra and green beans – This recipe looks tasty, but I’m also intrigued by the “Turn this recipe into a puzzle!” link. It literally turns the recipe into a puzzle – specifically, a word search.

Veggie pizza – Sauteed diced squash, bell peppers, and any other veggies you want until they’re tender. Spread red or white sauce on a pre-made pizza crust, and top with veggies, arugula, (and meat, if you want) and cheese. Bake until the crust is browned and the cheese is bubbly.

Local Box Meal Plan: Oct. 18-22

I know that fall and cooler weather are imminent when cilantro shows up in our Local Box. Did you know it’s a cool-weather herb? Anyway, this week we’re getting:

Green Beans
Summer Squash – Acadian
Okra – Bradshaw Farms
Crimini Mushrooms – Kitchen Pride
Assorted Hot Peppers – Various
Broccoli Rabe – Simmons Family
Radishes – My Father’s Farm
Green Shallots – Acadian
Cucumbers – Animal Farm
Cilantro – My Father’s Farm
Sweet Potatoes – Naegelin

Hot pepper jelly – You can freeze a few weeks’ worth of peppers to make this. I cooked up several jars of this jelly last year and can vouch for its tastiness. Pour over a block of cream cheese and you have a fantastic football-watching dip.

Broccoli rabe with sausage

Cucumber-radish raita – Serve with grilled or baked chicken.

Chicken pot pie – This is a good way to use a motley crue of veggies. I’d throw in your green shallots, sweet potatoes, green beans, summer squash, and mushrooms. A store-bought pie crust makes this come together quickly. (You can also use okra if you want, but they’re going to be a little slimy when prepared like this.)

Okra patties – Similar to fried okra, but less of a pain to prepare. In my opinion, anyway.

Local Box Meal Plan: Oct. 11-15

This week, we’re getting:

Bell peppers – Lundgren
Mixed baby greens – My Father’s Farm
Herb – Pure Luck
Apples – Apple Country
Cucumbers – Acadian
Okra – Acadian
Summer squash – Naegelin
Braising greens goody bag (collards, chard, and the like) – My Father’s Farm
Green shallots – Acadian

I’ll be making:

Side salads with mixed greens, cucumbers, and bell peppers, with this green shallot vinaigrette (the recipe calls for green onions, but the two are pretty interchangeable)

Mom’s summer squash – Not my mom, Elise’s (from Simply Recipes) mom. This recipe will use one of your bell peppers and an onion from the stash you got last week.

LBJ Ranch pickled okra – It’s about that time of year when I start putting up okra for the winter. This recipe looks like the one I used last year, which I couldn’t seem to dig up. You can skip the hot peppers if you wish; I never taste them (but I also have a very high tolerance for spiciness, so trust your instincts on this one). Also, if you don’t want to actually can the pickles by processing them in boiling water, just put the jars in the fridge. These need to sit for at least six weeks before you eat them.

Chicken with rosemary, apples, and onions – This recipe uses a slow cooker. If you don’t have one, add two more cups of broth, cover, and cook over low heat on the stovetop for a couple of hours, until the chicken falls off of the bone. (I spotted rosemary in the Local Box video, which is why I’m featuring it here. If you get another herb and need ideas on how to use it, leave a comment and I’ll come up with something for you.)

Quick-braised greens with bacon – The original recipe calls for just collards, but your mixed goody bag of braising greens will work just fine. You can leave out the onion if you’re out of them; the bacon adds a ton of flavor on its own. Use center-cut bacon for a slightly lower-fat version.

Local Box Meal Plan: Oct. 4-8

This week, we’re getting:

Basil – Yard Garden
Assorted hot peppers
Okra – Bradshaw
Eggplant – Animal Farm
Bibb lettuce
Cucumbers – Acadian
Red delicious apples – Apple Country
Limes – G&S Groves
Red potatoes – Naegelin
Yellow onions – Naegelin
Butternut squash – Massey

So, I will be making:

Curried okra-eggplant stew with basil and coconut milk – So, this recipe isn’t written in the usual recipe form, but holy crap it looks good, so just read the blog post to get all the ingredients in. This uses several Local Box ingredients and looks like it’ll come together quickly.


Cucumber-lime spritzers

Roasted red potatoes and butternut squash – Use your yellow onion instead of the red onion called for here. Throw a couple of seasoned chicken breasts in the same roasting pan as the veggies, and you’ve got dinner.

Crab salad with lime dressing – Add jumbo lump crabmeat to chopped Bibb lettuce, cucumbers, and any other veggies you like. Whisk together the juice of a couple of limes, olive oil, salt, and pepper, and drizzle over the salad.

As for the red delicious apples, I find them to be really mushy when cooked, so we usually just eat them out-of-hand. However, if you want to make something with them, this apple crisp recipe looks quick and easy, and the soft texture of the apples will be balanced out by the other ingredients.

Local Box Meal Plan: Aug. 30-Sept. 3

This week, we are getting:

Red Potatoes – Naegelin
Yellow Onions – Naegelin
Lady Cream Peas – Just Peachy Farm
Grape Tomatoes – Pedernales Valley
Basil – Various
Summer Squash – Texas Natural
White Patty Pan – My Father’s Farm
Gala Apples – Bat Creek
Cucumbers – My Father’s Farm
Arugula or Sorrel- Bluebonnet or Tecolote

So I am making:

Bruschetta with tomatoes, cucumbers, and basil – FUN FACT! Bruschetta is pronounced “broo-sket-ah” not “broo-shett-a.” The “ch” sound in Italian is like a “k” in English.

Baked stuffed pattypan squash – Second recipe on the page.

Red potato-arugula salad – If you get sorrel instead of arugula, check out this link for a bunch of good recipes.

Gemelli with yellow squash, peas, and basil – Your lady cream peas will be a fine substitute for the green peas this recipe calls for.

Pork chops with onions and apples