In spite of the great freeze last week, there’s a bunch of veggie (and citrus) goodness in this week’s Local Box.
Here’s the full list and menu plan:
Bibb Lettuce – Bella Verdi
Leaf Lettuce – Acadian
Microgreens – Bella Verdi
Collard Greens – Gunderman
Fennel – J&B Farm
Portabella Caps – Kitchen Pride
Multicolored Carrots – Animal Farm
Grapefruit – G&S Grove
Tangerines – Orange Blossom
Beets & Carrot Juicing Bag – My Father’s Farm
Sweet Potatoes – Naegelin
Grapefruit and fennel salad – This looks light and easy – a perfect side salad for some roasted pork. Add your microgreens for some delicate flavor.
Collards, carrots and lentils – This looks like a fast, weeknight vegan meal. You can use brown or beluga lentils in place of the French green lentils, but don’t try red lentils – they just turn to mush when cooked and are better used in preparations such as dal.
Pork tenderloin with portabella mushrooms and sweet potato pancakes – There’s a lot going on here, and I’m probably going to not worry about the hollandaise sauce and the spinach and peppers. But the rest of the recipe looks mighty tasty – probably a Sunday night meal.
I’m going to eat the tangerines out of hand (my toddler is crazy for them) and, because I don’t have a juicer, just roast up the carrots and beets in the juicing bag and use in salads.
Posted in --this weeks' box contents, 1. LOCAL BOX, 2. RECIPES
Tagged beets, carrots, collard greens, fennel, grapefruit, lettuce, microgreens, mushrooms, sweet potatoes, tangerines
Given the devastating freeze that afflicted South Texas last week, I wasn’t hopeful that our Greenling Local Box would contain too many goodies. Luckily for us, I was mistaken! Though I expect that some of these items may change due to unpredictable quantities, I still wanted to make a plan for the things we would get.
We’re supposed to get bok choy and radishes from My Father’s Farm, apples from Top of Texas, tangerines from Orange Blossom, collard greens from Naegelin, Louisiana spring shallots and green leaf lettuce from Acadian, broccoli microgreens from Bella Verdi, and purple turnips from Lundgren.
So I’m making:
Finally, some squash! I’m so excited. Even though it doesn’t feel like fall yet, I can tell cooler weather is coming.
This week, we’re getting sweet grape tomatoes from Pedernales Valley; red onion, butternut squash, and globe eggplant from Naegelin; microgreens and Bibb lettuce from Bella Verdi; either persimmon or pears; okra from either Bradshaw Creek Farm or Walnut Creek Farm; dragon tongue beans; and apples.
So I’m making:
- Fried wontons with caramel-apple filling and chocolate-persimmon/pear filling
I found that dragon tongue beans taste much like wax beans, so I’m excited to use them in a twist on bean salad.
Posted in 1. LOCAL BOX, cooking from local box
Tagged apple, Bibb lettuce, butternut squash, dragon tongue beans, eggplant, grape tomatoes, microgreens, okra, pears, persimmon, red onion
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?
Here’s the forecast for next week’s Local Box:
- green lettuce
- green garlic
- collard greens
- purple kohlrabi
- Swiss chard
- spring leeks
Remember, you can still order next week’s Local Box through today (and possibly later, depending on your zip code). Enter your zip code at www.greenling.com to get started!
For dinner one night last week, we took inspiration from an idea in Nigel Slater’s Real Food. (Slater, however, credits this recipe to Nigella Lawson.) We mixed some softened butter with chopped parsley and garlic, then piled that atop the scales of our Local Box portobello mushrooms. These went under the broiler until oozing juice. We soaked up the juice on sliced local ciabatta, the smeared with dijon mustard. We topped the mushroom with beet microgreens, spritzed with lemon and seasoned with salt. And thus a luscious dinner from our Local Box was born.
How have you eaten your Local Box portobellos?