I hope everyone’s been enjoying the cool weather we’ve had the last few days. I know the cool-weather veggies like lettuce and kale are!
Yellow Onion – Naegelin
Kohlrabi – Tecolote Farm
Curly Kale – Texas Natural
Bok Choy – Texas Daily Harvest
Red Beets – Acadian Family Farm
Spring Onions – Gundermann Acres
Red Radish – Massey
Limes – G&S Groves
Romaine Lettuce – Bar W
Red Leaf Lettuce – Acadian Family Farm
Bok choy stir-fry – It’s the fifth recipe on this page (which includes a ton of other bok choy recipes if you want more options). Use the spring onion tops as the green onions, and add sliced spring onions to the recipe when you add the bok choy.
Beet and kale penne pasta – I bet this is a gorgeous color when it’s finished.
Kohlrabi and radish salad – The recipe calls for daikon radish, but we’ve already learned that any radish tastes awesome roasted, so use the ones you get.
Chicken coconut soup with kale and curry – Love the fresh flavors in this soup.
Didn’t you love the strawberries last week? I feel like doing some baking this week, so I dug up a recipe for strawberry bread. Yum.
Slicing Tomatoes – Gundermann
Bibb Lettuce – Bluebonnet Hydroponic
Spring Onions – Gundermann
Green Kale – Gundermann
Strawberries – Gundermann
Navel Oranges OR Grapefruit – G&S Grove
Collard Greens – Gundermann
Kohlrabi OR Radish – My Father’s Farm
Multicolored Carrots – Animal Farm
Mushrooms – Kitchen Pride
Strawberry bread – Would be great toasted with some butter for breakfast.
Collard green slaw
Salads with Bibb lettuce, tomatoes, and roasted kohlrabi or radishes – Since I don’t know what we’re getting, I’m just planning to roast up either the kohlrabi or radishes and use in salads this week.
Smothered mushrooms and kale
I’m just going to eat the citrus as snacks this week.
Posted in --this weeks' box contents, 1. LOCAL BOX
Tagged carrots, collard greens, grapefruit, green onions, kale, kohlrabi, lettuce, mushrooms, oranges, radishes, strawberries, tomatoes
Due to a camera malfunction I don’t have a pic of this tasty recipe (insert sad face), but when I came across the above image on the fantastic Simply Recipes, I had to post it. I was actually planning on doing my own kohlrabi-with-faces pic, but then I found this one. It also gives me an excuse to point you towards the Simply Recipes kohlrabi page, which has several recipes featuring our favorite little alien-like veggie, in case you need ideas.
Anywho, back to the recipe. Kohlrabi tastes kind of like broccoli, and I usually just roast it up and serve as a side dish. However, with spring coming on, this is about the time of year when I start getting tired of heating up the kitchen with the oven and look for more ways to cook veggies like this on the stovetop. This recipe fits the bill, and uses up some of the lemons and carrots we’ve gotten to boot. I halved the amount from the original, but otherwise kept it the same. This makes a great side dish, and you could toss the leftovers in a salad later.
Kohlrabi with Honey Butter (adapted from cooks.com)
3-4 kohlrabis (about 1 lb.), peeled & diced
1 carrot, diced
1 cup chicken broth
1 tbsp chopped parsley
Zest from 1 lemon
Juice from one lemon
1 tbsp honey
Salt and pepper to taste
1 tbsp butter
In a medium saucepan, heat broth to a simmer. Add kohlrabi and carrots and cook, covered, for 6 to 8 minutes or until crisp-tender. Add parsley, lemon peel, lemon juice, honey, pepper and butter. Toss lightly and serve.
I’m loving the abundance of avocados we’ve gotten lately. What’s your favorite winter veggie?
Here’s the complete list for this week.
Beets/Fennel/Kohlrabi – Naegelin
Green Cabbage – Naegelin
Green Leaf Lettuce – Acadian
Sweet Potatoes – Gundermann
Swiss Chard – My Father’s Farm
Dinosaur Kale/Curly Kale – Texas Natural
Cilantro – Fruitful Farms
Green Onions – Naegelin
Avocados – G&S
Grapefruit or Navel Oranges – G&S
I am making:
Green monster smoothies – Lately I’ve been making these for breakfast using raw chard, kale, or spinach. I know a smoothie with raw greens may sound gross. And I won’t lie – they are not pretty. I put mine in an opaque cup. But I tell you, they taste really, really good and are good for you. My basic recipe calls for 2 cups raw greens, 1 cup frozen fruit, 1/2 a banana, 1 cup of unsweetened vanilla almond milk, and a handful of ice. Blend for a few minutes until everything is smooth. I might try throwing some citrus in this week instead of the frozen fruit. You can also experiment with different liquids, like regular milk or hemp milk. Don’t knock the green monster till you try it.
Curried sweet potato salad with cilantro – This recipe is a little fussy for my taste (I’m not carefully layering a salad that I’m just going to scoop onto a plate a minute later), but the elements are solid. I’ll probably sub olive oil for the mayo and use green onions instead of red.
Roasted beets, fennel, or kohlrabi – These guys all taste pretty different so I don’t want to give you complicated recipes using them when you can’t easily substitute for the one you get. Instead, I’m linking to different recipes for each one. I usually roast up a bunch of veggies like this on Sunday and use in salads during the week with our lettuce and cabbage. Oh, and if you haven’t had kohlrabi, it tastes a little like broccoli, but without the tiny florets that stick in your teeth. Yum.
Spicy shrimp with citrus avocado sauce – Use whatever citrus you get.
Posted in --this weeks' box contents, 1. LOCAL BOX
Tagged avocados, beets, cabbage, chard, cilantro, fennel, grapefruit, green onions, kale, kohlrabi, lettuce, oranges, sweet potatoes
This week, we are getting:
Green beans – J&B Farms
Sweet corn – J&B Farms
Collards – Tecolote
Summer squash – Acadian
Curly parsley – Ringger
Kohlrabi – Ringger
Carrots – Tecolote or Montecino
Beets – Montecino
Grilling onions – Acadian
Garlic – Tecolote
So I am making:
Kebabs with chicken, onions, and summer squash — Alternate chunks of chicken, onion, and squash on skewers. Brush with olive oil and grill 7-8 minutes, turning once, until chicken is done and veggies are tender. Sprinkle with chopped parsley. You can use curly parsley just as you would flat-leaf (Italian) parsley — flat-leave just has a bit more flavor.
Greens and beans soup — Use collards and beet greens here.
Kohlrabi puree — Or try one of these kohlrabi recipes.
Green beans with roasted corn and green onions
Borscht — I’ve never tried this before, but this recipe, involving a beef shank, looks delicious.
Pork and red chile stir-fry
Posted in 1. LOCAL BOX, cooking from local box
Tagged beets, carrots, collard greens, corn, garlic, green beans, kohlrabi, onions, parsley, summer squash
Mmmm… a beautiful selection of bases (beets, zucchini, kohlrabi) and aromatics (oranges, onions, radishes) to choose from as we nourish our tax-sapped selves this week! I’m looking forward to a salad of roasted beets and orange wedges – and perhaps some radish slices, too. What have you got planned for this week’s Local Box?
My husband cooks, so I shouldn’t complain. He cooks well, in fact – and the French pea soup he made for dinner last night using Local Box lettuce was no exception.
But I must confess, I was biting my tongue. We are so loaded with vegetables from Greenling right now that I have to pack our crisper drawers to get them to close. The kohlrabi, the green garlic, and the green onions have been booted to regular shelves, since they seem to stay crisp, even out of the drawers. But my dearest went to the grocery store for this recipe. He bought frozen peas, leeks, and fresh mint. Could we really not have substituted green onions for the leeks? Cilantro for the mint?
The soup turned out great, but I think I’ll test my theory. I love the French potage style of soup, so I want to try one with what we already have on hand. Lettuce, cilantro, green onions… what else? Maybe a garnish of microgreens? I’ll let you know how it turns out.
Don’t get me wrong, though. I’m *definitely* not complaining.
What have you eaten from your Local Box so far this week?