Tag Archives: figs

Local Box Meal Plan: July 11-15

Nectarines – Cooper Farm
Blueberries – Berry Best
Basil – Liedeker Farm
Potatoes – Acadian Family Farm
Assorted Peppers – Comanche Creek
Purslane – My Father’s Farm
Juliet Tomatoes – Hillside Farm
Eggplant – Fruitful Hill Farm
Figs – Texas Natural / Cooper Farm

Nectarine-basil lemonade – A refreshing summer drink.

Fresh fig and blueberry clafoutis – A clafoutis is a a custardy French dessert, and a perfect way to showcase figs and blueberries at their peak.

Eggplant, tomato, and pepper casserole – This recipe includes yummy sausage, adding a bit of heartiness. Use fresh pureed tomatoes instead of canned.

Grilled zucchini salad with purslane and tomato – Purslane has a pleasant lemony flavor. I find it works best raw as an accent in salads such as this.

– Stephanie

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Fig-Almond Cookies

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So, the almond part of these cookies came about by accident. I knocked a bottle of vanilla off of the counter and was left wondering if I should just omit the extra flavoring, or find a substitute. I spotted a bottle of almond extract in the pantry and figured I’d give it a go. Happily, it worked! If I’d thought about it at the time, I would have stirred in some sliced almonds too, but I did not, so we’ll save that addition for another day.

I don’t do a ton of baking, but when I was getting started with these cookies Ryan asked if he could help, and I was reminded how fun it is for kids to help out in the kitchen. Sure, the process usually goes slower and you usually end up with flour in your hair, but hey, it’s all in a day’s work. Some things he was able to do:

  • Unwrap butter and put it in the mixing bowl
  • Pour sugar and flour into the bowl
  • Pour the cracked egg into the bowl
  • Turn on the mixer
  • Count out how many eggs, cups of flour, sugar, etc. we needed

The hard part for kids (at least, for mine) is waiting for the cookies to bake. Luckily these guys only take 10 minutes. They come out soft and delicious, just how a cookie should be.

Fig-Almond Cookies (adapted from Seasonal Chef)

1 cup chopped fresh figs
1/3 cup water
1 cup room-temperature butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon almond extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375. Bring water and figs to a simmer in a small saucepan. Cook, stirring frequently, until thickened (about 5 minutes). Set aside to cool.

Beat butter with sugars until light and fluffy. Beat in egg and almond extract. Blend well. Sift together flour, baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by rounded tablespoons onto lightly greased cookie sheets.

Bake for 10 to 12 minutes, until lightly browned. Wait a few minutes, then remove cookies and cool on wire racks.

– Stephanie

Local Box Meal Plan: Aug. 2-6

You know how I know fall is almost here? Because this week, we’re getting okra and pears! Here’s to cooler days and nights. The complete list of this week’s produce is as follows:

Okra – Tecolote
Bibb Lettuce- Bluebonnet
Purple Hull Peas – Just Peachy Farm
Figs – Comanche
Basil – Acadian
Texas Peppers – Various
Peaches – Caskey
Eggplant – Tecolote
Pears or Blueberries – My Father’s Farm

So, I am making:

Garlic pickled okra – I made this recipe last year and it was great. Either halve the recipe, or save up a couple of weeks worth to make the whole thing. With it being late summer, we’re going to start getting a lot of okra soon, so you’ll have plenty to pickle.

Basil eggplant stir fry – Use your regular basil instead of the Thai basil the recipe calls for.

Peach-blueberry galette – A galette is a free-form tart, which makes it a lot less fussy than a normal tart. If you get pears instead of blueberries, just peel and dice them to use instead.

Shrimp and pea salad – Simmer your peas for 10 minutes until tender, and use in place of the frozen peas here. Also, up the veggie content of this salad by adding some of your peppers, chopped. I like the idea of using ranch dressing instead of the usual mayo in a salad like this.

Figs with goat cheese and honey – The title pretty much says it all. I made this last week as an easy dessert and it was a hit. Quarter figs, crumble over some plain goat cheese and drizzle with honey. Delicious.

Local Box Meal Plan: July 19-23

This week, we are getting:

Fresh pinto beans – Just Peachy
Lentil sprouts – Groovy Greens
Figs – Oasis Gardens
Blueberries – Berry Best Farm
Bibb lettuce – Bella Verde
Peppers – Comanche Farm
Key limes – G&S Groves
Squash – Massey
Personal watermelon – Massey
Cucumbers – Acadian
Eggplant – Tecolote

I am making:

Watermelon – Blueberry Salad with Feta – The original doesn’t use blueberries, but I think they’d be fantastic here, especially with the key lime juice.

Prosciutto-wrapped figs – Recipe to come in the handout in your Local Box.

Pesto vegetable tart – To roast peppers, put them under the broiler for about 15 minutes, turning halfway through, until the skins are blackened. Put them in a ziplock bag and let them sit for 10 minutes. When you remove them, the skins will peel right off, and they’ll be easy to de-seed. I’m going to roast all of the peppers and use some here and the rest on sandwiches and salads.

Turkey-cream cheese sandwiches – Spread two slices of hearty bread, like ciabatta, with garden vegetable cream cheese. Top one sliced with turkey, sliced cucumbers, lettuce, sprouts, and some of those peppers you roasted for the above recipe. You could even press it in a panini press or in a cast iron skillet for a warm sandwich.

Basic pinto beans – These have a wonderfully creamy taste and texture, so I want to let their flavor shine by not doing much to them. Simmer about 10 minutes in chicken (or vegetable) broth and season with salt and pepper.