Tag Archives: Meyer lemon

Local Box Meal Plan: Feb. 22-26

This week, we’re getting sweet potatoes; broccoli from Farm Patch; yellow onion and swiss chard or spinach from Naegelin; Meyer lemons from G&S Groves; salad pack with dill, cilantro, and mixed radishes from My Father’s Farm; crimini mushrooms from Kitchen Pride; and spring onions from Acadian.

So I’m making:

  • Broccoli and mushroom casserole with onion (without a cream of whatever soup! Blech!) with sweet potato biscuits (recipe to come in the Greenling box)
  • Gouda and spinach-stuffed pork chops (recipe to come in the Greenling box)
  • Lemon and chili fresh pasta (we ended up getting oranges, not lemons last time, so I’m anxious to try this)
  • Green salad with cilantro, radish and green onions

Local Box Meal Plan: Feb. 8-12

I tried making a turnip puree last week, and while the flavor was good, it seemed a bit like eating baby food. So I think I’ll stick with roasting them for now. Anyone have any great turnip recipes?

This week, we’re getting a huge head of Napa cabbage from Farm Patch; spinach from Naegelin; lettuce from Bluebonnet Hydroponics; meyer lemons from G&S Groves; turnips, cilantro and green shallots from Acadian; baby bok choy leaves from My Father’s Farm; and mushrooms from Kitchen Pride.

So I’m making:

Dinner:

Side dishes:

Mediterranean Sunchoke Salad

[Printable Recipe]

We got these strange looking tuber things in our Greenling box last week. I had no idea what they were, but after putting the call out on Twitter and sending a distress call to Greenling, I learned that they were sunchokes (aka Jerusalem artichokes).

I found a number of recipes for soups and purees, but I also found out that if the sunchokes are young, you can eat them raw. They don’t have much flavor themselves, so I thought doing a cold salad with lots of strong flavors would be great for these.

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I also found out that you don’t really need to peel sunchokes before eating them, which is a good thing because they have a ton of nooks and crannies.

Ingredients:

  • 1 lb. sunchokes, thinly sliced (no need to peel them)
  • 3 roasted peppers, chopped
  • 1/4 c. kalamata olives, chopped
  • 2 Tbsp. capers, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. olive oil
  • Juice of 1 lemon
  • Freshly ground pepper, to taste

Directions:

  • Combine the sunchokes, peppers, olives, capers and parsley in a bowl. Toss with the vinegar, olive oil, and lemon juice and add pepper to taste. Adjust seasonings as needed.

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Verdict:
I can’t imagine any case where these flavors wouldn’t be good together, but this was really perfect. The raw sunchokes give the salad a great crunch, and the brininess of the capers and olives adds some depth.

Sunchokes don’t hold up too well after they’re prepared, so this isn’t a salad that you can make too far in advance. Luckily, it comes together in a snap.

Local Box Meal Plan: Oct. 19-23

This week, we’re getting: Corno di Toro sweet peppers, bell peppers, an assortment of herbs, cucumber, Meyer lemon, gala apples, Thai eggplant, lettuce, cherry tomatoes and either baby bok choy or sweet potatoes, depending on your delivery day.

So I’m making:

Lunch:

Dinner:

  • Roasted turkey breast stuffed with lemon, garlic and herbs
  • Grilled shrimp with Romesco sauce (a traditional Spanish sauce made with garlic, chiles, almonds, tomatoes and peppers)

Side Dish:

Dessert:

Plenty of produce that’s perfect for fall!

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.

Desserts:

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. 14-18

I’m back! I’ve got loads to share about my trip, but in the meantime, I’ll tide you over with my plan for our Greenling Local Box this week.

This week, we’re getting pickling cucumbers, yellow squash and yellow onion from Naegelin, green Meyer lemons from G&S Groves, green peppers, portabello caps from Kitchen Pride, sweet corn, okra from Bradshaw Farm, herb/basil from Pure Luck, Bibb lettuce from Bella Verdi, tomatoes from McCall Creek Farm, and Texas pears from Lightsey.

I’m making:

Breakfast:

  • Omelette with sauteed green peppers and portabellos

Side dishes:

  • Grilled sweet corn with herb compound butter

Dinner:

Dessert:

Meyer lemons are sweeter than normal lemons, so they’re great to use in desserts. How are you using yours?

Karen’s Green Pasta Sauce

greensauceI met Karen Hett from Sun City at a Greenling cooking class held last fall at Green Gate Farms. As conversations among local foodies are wont to do, ours soon turned to the subject of greens: What to do with so many collards, kale, chard, and more? Karen emailed me this recipe, for which she credits lots of sources and plenty of tweaking, a few days later.  I modified it a bit according to the contents of my refrigerator last night, but the results were still tasty Рand outrageously nutritious. All told, I used up a bunch of Local Box spinach, one of collards, some green garlic, a handful of cilantro, and about a third of a Meyer lemon.

6 cups packed greens, including chard, basil, parsley, stems removed
1 small onion, chopped
3 garlic cloves, minced
red pepper flakes
salt to taste
1 cup grated Parmesan cheese (not canned)
1/2 small lemon, sliced thinly
2 tbsp olive oil
1 cup chicken broth, can be made from bouillon cube
chopped olives, green or black
pine nuts
one cup sliced chicken, if desired
1 lb cooked pasta, your choice. This works well with any tube pasta or linguine.

In food processor with the motor running, drop in garlic, onions, lemon; add greens a little at time.

Add 1/2 cup chicken broth and olive oil until a paste is formed.

Remove from food processor and place in sauce pan with grated Parmesan. Add
chicken slices if using. Stir until the cheese is melted, adding more broth if
necessary. Taste for seasonings, add salt and red pepper flakes.

Serve over hot pasta of your choice, sprinkling with chopped olives and pine nuts. Pass extra Parmesan.