Tag Archives: jalapenos

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: Sept. 13-17

This week, we’re getting:

Grape tomatoes – Pedernales Valley
Fresh pinto beans – Just Peachy
Baby squash – Animal Farm
Mixed lettuce – Bluebonnet
Basil – Urban Roots
Jalapenos – Acadian
Eggplant – Acadian
Mixed radishes with tops – My Father’s Farm
Bell peppers – Acadian
Herb – Pure Luck
Sweet potatoes – Naegelin

So I’m making:

Radish top soup – Someone posted this on our Facebook page this week — looks like a tasty way to use the whole radish. The soup base looks pretty neutral, so you can probably throw in whatever herb you end up with from Pure Luck.

Pinto bean, jack cheese, and jalapeno quesadillas – This calls for pickled peppers, but your fresh ones will be fine. You’ll probably need to use less, though, because fresh peppers are hotter than pickled ones.

Roasted baby squash – Toss in your basil or whatever herb you get.

Ratatouille – I’m adding some diced smoked sausage to this to up the protein content and make it a meal. Add it with the garlic and onion in the first step so it has time to brown before you add the rest of the ingredients. Chop up your grape tomatoes here instead of the large/diced ones the recipes calls for.

Chef Dave’s Seared Ham Steak Salad with Bibb Lettuce, Warm Sweet Potato-Bourbon Dressing and Candied Pecans – Ok, I’ll admit that this salad looks like a lot of work. Especially considering it’s a salad. But aren’t you fascinated by the idea of a sweet potato-bourbon dressing? And you can use your regular lettuce instead of the Bibb the recipe calls for. If you don’t want to go to the trouble of making the whole thing, you could just make the sweet potato dressing and use it on salads for the week.

Summer Vegetable Saute

With the dog days of summer comes a ton of okra. I’ll admit that it’s not my favorite vegetable because of the slimy substance inside the pods, but if cooked properly, you can get rid of much, if not all, of the sliminess. I love fried and pickled okra, but sometimes you need something that takes less time and, in the case of fried okra, is more healthy than that.

This saute uses lots of fresh summer veggies, enhanced by lime juice and cilantro. The trick to ridding the okra of sliminess is to cook it long enough so that it browns and gets a bit of crunch. The acidity of lime juice also helps.

Use any combo of summer veggies here; just make sure the pieces are cut to approximately the same size so that everything cooks evenly.

Summer Vegetable Saute

3 tbsp olive oil
1 lb okra, cut into 1/2-in slices
2 summer squash (I used 8-ball), seeded and cubed
Corn from 2 ears (about 1 1/2 cups)
1-2 hot peppers (I used jalapenos), chopped
2 cloves garlic, chopped
1 tsp salt
1/3 cup lime juice
1/2 cup cilantro, chopped

Heat olive oil over medium-high heat. Add okra and saute about 8 minutes, until it starts to brown. Add remaining vegetables, lime juice, and salt and cook another 10-12 minutes, stirring often, until veggies are tender. Stir in cilantro.

Fresh Peach-Mango Salsa

Fruit salsas scream summer. I love the combo of sweet peaches and mangoes with spicy peppers, and it goes well with more than just tortilla chips. Try this salsa on grilled chicken or pork, or as a dip for mild vegetables like squash. I like salsa spicy enough to make my nose run, so if that’s a little too hot for you, remove the seeds from the jalapenos before you add them, or just cut down on the amount of peppers you use.

One more thing — I didn’t peel the peaches for this recipe, although you are certainly welcome to. It’s kind of a pain, but if you want to go the extra mile, check out my peach-peeling instructions at the bottom of this post. I don’t mind a little peach fuzz, and once everything’s mixed up you don’t even notice it. If I was cooking the peaches I’d peel them, but for this recipe it’s not necessary.

Fresh Peach-Mango Salsa

1.5 lbs peaches, pitted and chopped
2 mangoes, peeled and chopped
2 jalapenos, chopped
1 red onion, chopped
1 red bell pepper, chopped
1/2 cup cilantro, chopped
3 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper

Combine all ingredients in a large bowl and mix well. Chill at least an hour before eating. You can eat it right away, but chilling for a little bit lets the flavors combine nicely.

How to Peel Peaches (or any stone fruit, or tomatoes, for that matter)

Bring a pot of water to boil. Meanwhile, use a sharp knife to cut an X on the bottom of each peach. Fill a large bowl with ice water. When the water reaches a boil, drop the peaches in and let them boil for 45 seconds. Remove with a slotted spoon and immediately drop into the ice water. Wait a few minutes until you can handle them, then peel. The skin will start to pull away at the X you cut, and it’ll slide right off.