Tag Archives: herb

Local Box Meal Plan: Nov. 16-20

Happy Thanksgiving! I realize that I’m a week early, but we’re having some friends over for an early Thanksgiving on Sunday. Because it’s not the actual Thanksgiving day, I’m taking some liberties and veering from my family’s traditional Turkey Day menu (and let’s face it, who wants to have the same meal twice in one week?).

This week, we’re getting sweet potatoes, red onion, and collards or mustard greens from Naegelin, Eureka persimmons from Indian Hill (Texas A&M has a good breakdown of persimmon varieties grown in Texas here), Cameo apples from Top of Texas, pie pumpkin, green beans from Animal Farm, hot and sweet peppers from Green Gate Farm, escarole and Louisiana shallot-scallions from Acadian Family Farm, Bibb lettuce from Bella Verdi and herb from Pure Luck.

So I’m making:


Main course:

  • Herb-roasted turkey
  • Chestnut-apple stuffing (made with a red onion) served inside a roasted pumpkin – this only works if we get a pumpkin, not fennel. Here’s hoping for a pumpkin for the super cool presentatation!
  • Roasted sweet potatoes tossed with herbs
  • Roasted green beans
  • Sauteed greens with garlic
  • Louisiana shallot-scallion dinner rolls (based on this sweet dinner rolls recipe)

And because we still have to eat dinner on Saturday:

I’m also retrying hot pepper jelly with this recipe, since it didn’t work so well last time.

Are you changing up some of your Thanksgiving staples this year, or keeping it traditional?


Local Box Meal Plan: Sept. 28-Oct. 2

This week, we’re getting okra from Bradshaw Farms, summer squash, onions and red potatoes from Naegelin, bell peppers from My Father’s Farm, elephant garlic, portabello mushrooms from Kitchen Pride, tomatoes from McCall Creek Farm, herb from Pure Luck, pears from Lightsey, lettuce from Bluebonnet Hydroponics and green Meyer lemons from G&S Groves.

So I’m making:

Side Dishes:

Condiments (no idea what else I would call this?):

  • Pickled okra — I had the best pickled okra at the Pearl Farmer’s Market this weekend and I was inspired to make my own.


I’ll use the lettuce and bell peppers to put on my wraps for lunch, and the garlic and onion while making dinner.

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:


  • 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


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