Tag Archives: green garlic

Green Garlic Sandwich Spread

I almost feel silly giving a recipe for this, and in fact, it’s not much of a recipe other than the list of ingredients. But truthfully, I’m not sure how many people look at vegetables and wonder what happens when you shove them under a stick blender.

The result of my curiosity was a pungent neon puree that is great for topping burgers, falafel, or tofu. Mix it with some sour cream or cream cheese for a dip, or thin it out more for a salad dressing. You just might want to keep some mints on hand.

Green Garlic spread

Green Garlic Sandwich Spread

1 bunch green garlic (or green onions), roots trimmed off
Olive oil
Lemon juice
Salt

Slice garlic or onions into large pieces. Using a blender, stick blender, or food processor, blitz garlic until chopped. Add olive oil and lemon juice, a little at a time, until you get the flavor and consistency you like. Once fully blended, salt to taste. Eat and don’t breathe on anyone.

Lasts about a week in the fridge.

Local Box Meal Plan: April 11-15

Are you excited about the mint plant you’re getting this week? It’ll do great planted in a flower bed or garden, but be warned that it can be invasive. A good solution is to plant it in a large pot.

Sugar Snap Peas – Animal Farm
Red Chard – Acadian Family Farm
Baby Summer Squash – Fruitful Farm
Spinach – Tecolote Farm
Heirloom Green Garlic – Green Gate Farms
Mint Plant – My Father’s Farm
Escarole – Tecolote Farm
Mango – G&S Groves
Kale – Texas Natural
Oranges – G&S Groves

Orange-mango chicken – Juice your oranges to make the tasty sauce for this chicken.

Ribollita – This soup is a favorite of mine, not only because it’s good but because it’s versatile. Use your kale and chard here, and toss in diced summer squash to replace the carrots. I’m leaving out the olives, but if you’re an olive lover I’m sure they’ll be great in this recipe.

Sauteed snap peas and green garlic – A simple side dish.

Sausage, escarole, and white bean ragout – Use a mix of escarole and spinach (the spinach balances out the escarole’s somewhat bitter flavor), and use veggie sausage for a vegetarian version.

– Stephanie

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

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: Dec. 20-24

Merry (almost) Christmas! Our box is a bit festive this week with the addition of some rainbow-hued radishes and carrots and some red and green peppers. Here’s the full list and video.

Red and Green Peppers – Juan Farms
Broccoli – My Father’s Farm
Red Leaf Lettuce – Acadian
Rainbow Carrots – Acadian
Fuji Apples – Apple Country
Tangerines – Orange Blossom
Butternut Squash – Gundermann
Cilantro – My Father’s Farm
Holiday Radishes – My Father’s Farm
Green Garlic or Shallots – Green Gate

I dug up some fancy-ish dishes you can proudly serve at any family gatherings you’re attending this week.

Apple-avocado salad with tangerine dressing – Add some sliced holiday radishes. If you still have your avocados from last week, this is a great way to use them; if not, just leave them out. I’m not sure why the author calls for mandarin oranges instead of tangerines to make the tangerine dressing, but instead of trying to figure out her logic I’d just use your tangerines instead. Finally, your red-leaf lettuce can stand in for the bagged salad mix.

Spiced carrot and butternut squash soup – Would make a great first course. This comes from a British newspaper, so use an online conversion site (this one’s my favorite) to convert the metric units to imperial ones. Use your smaller rainbow carrots in place of two large ones, and use chopped green garlic (the white parts) instead of garlic cloves. It’ll have a lighter, but still garlicky, taste.

Bell pepper and broccoli pasta sauce – Sounds like a festive mix of colors, with the green broccoli and bell peppers alongside the red peppers. The recipe calls for all red peppers, but your green ones will be great. You can also use chopped green garlic in place of the regular garlic called for here.