Tag Archives: limes

Local Box Meal Plan: May 2-6

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.

– Stephanie

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Local Box Meal Plan: Nov. 15-19

Can you believe Thanksgiving is next week? I’ll come up with some T-giving-appropriate recipes using Local Box ingredients in this and next week’s posts.

Here’s our full list, with the video following it:

Fuji or Cameo Apples – Apple Country
Butternut Squash- Gundermann Farms
Persimmons – Acadian
Sweet Peppers – Lundgren
Cilantro – Acadian
Limes – G&S
Sweet Corn – J&B
Oriental Turnips – Acadian
Yellow Onions – Naegelin
Beets – My Father’s Farm

I will be making:

Apple-persimmon cake – This would be a great Thanksgiving dessert. It’s vegan, too!

Tsimmes with beets, turnips, and beef – Tsimmes isn’t plural for anything, in case you were wondering – it’s a traditional Ashkenazi Jewish stew. I’ll use fewer carrots and more turnips here (or maybe even all turnips and no carrots, but I’m not sure it would still be a tsimmes at that point). You won’t use all of your beets in this recipe, so roast and peel the rest to use in salads during the week.

Butternut squash with ginger and cilantro – Would be a great Thanksgiving side dish. I love the addition of a little crystallized ginger, which you can usually find in the baking aisle.

Chipotle turkey cutlets with charred corn salsa – Ok, this may be better as a post-Thanksgiving way to use up leftover turkey, but you can just use chicken instead if you want.

Local Box Meal Plan: Oct. 25-29

A few exotic items coming this week, such as mizuna, sunchokes and French breakfast radishes – yum! Here’s the full list:

Arugula – Acdian
Mizuna – My Father’s Farm
Bibb lettuce – Bella Verde
French breakfast radishes – Acadian
Okra – Bradshaw
Summer squash – TX Naturals
Sunchokes – Animal Farm
Eggplant – Acadian
Cameo or Granny Smith apples – Apple Country
Meyer lemons and Persian limes – G&S Grove
Yellow onions – Naegelin
Sweet potatoes, green beans, or red potatoes – Naegelin

I will be making:

Wok-sauteed mizuna and chicken – Make a few substitutions here to use what you’re getting in your box. Specifically, add arugula to the mizuna (I doubt we’re going to get a full pound of either, so have them join forces with their peppery goodness). Also, use summer squash instead of the carrots – it’ll cook in slightly less time, but no matter. If you’ve never had mizuna before, you’re in for a treat. It’s much like arugula in flavor, but the leaves are a little more hardy, like mustard greens.

Vegetable stew with sunchokes – Again, we’ll need to make some substitutions. If you don’t get red potatoes, use your sweet potatoes or trimmed green beans (that may sound odd, but I promise it’ll taste good – we’re making this an all-purpose veggie stew). Use more zucchini in place of the carrots. Depending on the amount of sunchokes we get, you may be able to substitute the extra for celery. You can also toss in some eggplant if you want.

Caramel apples! – It IS Halloween week, right? If you don’t want to go to the trouble of making your own caramel, just use one of those packaged mixes at the grocery store. I won’t tell.

Eggplant burgers – I’m linking to a recipe here if you need a guide, but I imagine you can go a million different ways with eggplant burgers. I have some friends who made them Italian-style, with mozzarella and some red sauce on toasted buns. I’m thinking of using mustard, cheese, sliced radishes, and Bibb lettuce. Yum.

Callaloo (creamy spinach and okra) – I’m excited about this recipe because 1) it involves coconut milk, and 2) I’m betting that pureeing everything together will negate the okra sliminess we’re always looking to avoid. Good times.

Local Box Meal Plan: Oct. 4-8

This week, we’re getting:

Basil – Yard Garden
Assorted hot peppers
Okra – Bradshaw
Eggplant – Animal Farm
Bibb lettuce
Cucumbers – Acadian
Red delicious apples – Apple Country
Limes – G&S Groves
Red potatoes – Naegelin
Yellow onions – Naegelin
Butternut squash – Massey

So, I will be making:

Curried okra-eggplant stew with basil and coconut milk – So, this recipe isn’t written in the usual recipe form, but holy crap it looks good, so just read the blog post to get all the ingredients in. This uses several Local Box ingredients and looks like it’ll come together quickly.


Cucumber-lime spritzers

Roasted red potatoes and butternut squash – Use your yellow onion instead of the red onion called for here. Throw a couple of seasoned chicken breasts in the same roasting pan as the veggies, and you’ve got dinner.

Crab salad with lime dressing – Add jumbo lump crabmeat to chopped Bibb lettuce, cucumbers, and any other veggies you like. Whisk together the juice of a couple of limes, olive oil, salt, and pepper, and drizzle over the salad.

As for the red delicious apples, I find them to be really mushy when cooked, so we usually just eat them out-of-hand. However, if you want to make something with them, this apple crisp recipe looks quick and easy, and the soft texture of the apples will be balanced out by the other ingredients.

Local Box Meal Plan: Sept. 20-24

This week, we’re getting:

Butternut squash – Massey
Onions – Naegelin
Potatoes – Naegelin
Black-eyed peas – Naegelin
Sorrel or lettuce
Lentil sprouts – Groovy Greens
Okra – Bradshaw
Sweet Italian peppers – Lundgren
Limes – G&S Groves
Rosemary – Pure Luck
Indian cucumber – My Father’s Farm

So I’m making:

Lentil sprout spread – Looks like a good dip.

Potato squash casserole – This has sausage to make a hearty one-pot meal.

Okra and black-eyed pea saute – Use some of last week’s hot peppers here if you still have some, or just use the sweet peppers we’re getting this week if you want a milder dish.

Indian cucumber soup with mint – This recipe calls for regular cukes, not the Indian one we’re getting, but I’m going to try using the Indian one here because they taste pretty similar.

Rosemary roast pork loin – Make this on the weekend and you’ll have plenty of leftovers for sandwiches and whatnot throughout the week.

If you get lettuce, try this sweet pepper salad with lime dressing (use your lettuce in place of the arugula). If you get sorrel, this tabbouleh with sorrel and lime looks tasty. Add chopped sweet peppers to up the veggie content.

Local Box Meal Plan: Aug. 23-27

This week, we are getting:

Green Bell Peppers – My Father’s Farm
Butternut Squash – Massey
Limes or Lemons – G&S
Basil or Chives – Various
Italian Cucumbers – Tecolote
Eggplant – Animal Farm
Gala Apples – Bat Creek
Arugula or Lettuce – Bluebonnet
Okra – Tecolote
Sprouts or Peas

So I’m making:

Creamy butternut squash and apple soup

Eggplant-pepper tomato sauce – Will serve over grilled chicken and pasta. Use chives here if you don’t get basil – it’ll taste fine.

Okra sauteed with peas and lemon or lime juice – I did this tonight with black-eyed peas and it was great. Either lemon or lime juice would work here.

Citrus-grilled shrimp over greens – I like this recipe because you can make a lot of substitutions depending on what you get. Add sprouts if you get them, and use lemon juice instead of lime juice if that’s what you have. Basil or chives would work, too. The cucumbers would be good here, and any extras you have can go in lunch salads for the week.

Local Box Meal Plan: Aug. 9-13

This week, we are getting:

Okra – Tecolote
Bibb Lettuce- Bluebonnet
Cucumbers – Acadian
Limes – G&S Groves
Texas Peppers – Various
Peaches – Caskey
Chives – Tecolote
Blueberries – Berry Best

So, I am making:

Stuffed squash blossoms – Stuff with goat cheese, dip in egg and cornmeal, and pan fry until browned. Outstanding. I’ll post an actual recipe this weekend (my box comes on Friday).

Blueberry-peach smoothies – Will make a great breakfast.

Okra succotash – Top with chopped chives.

Curried barley and shrimp salad

Leftover cucumber, peppers, and lettuce will go into salads for the week.