Tag Archives: pattypan squash

Local Box Meal Plan: Oct. 3-7

Fall is finally here — apples have started to make an appearance in our Local Boxes. I’m so excited.

This week, we’re getting Gala apples; pears from Lightsey Farms; persimmon; Bibb lettuce from Bella Verdi; cucumbers, Thai eggplant and dragon tongue beans from Animal Farm, yellow onions, red potatoes and either patty pan squash or zucchini from Naegelin; basil from Montesino, grape tomatoes, peppers from Tecalote, and radish.

So I’m making:


  • Chicken salad with apples and pecans
  • Bibb lettuce salad with cucumber, tomatoes and radish


Side Dishes:

  • Steamed dragon tongue beans tossed with sauteed garlic and basil
  • Herb-roasted potatoes



I’ve been hearing folks say they’re not sure how else to use persimmons. You can use them in salads, in baking, or as a topping for a savory meat dish. Do you have any persimmon recipes you love?


Barbecue Side Dishes

We had some friends over for a barbecue this weekend, and these 2 salads rounded out the meal. Both can be outside for extended periods of time (the potato salad isn’t mayo-based), so it’s perfect for your 4th of July barbecue this weekend.

Potato Salad with Dijon, Red Onion, and Herbs
I love potato salad, but the ones that are mayo-based are always so heavy. This one packs so much flavor from the dijon and white wine vinegar, so the heavy dressing isn’t necessary.

I used the lemon basil from our Greenling box this weekend, but I’ve also used flat-leaf parsley when I’ve made this before.

Adapted from NY Times


  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. lemon juice
  • 2 tsp. dijon mustard
  • 2 finely minced garlic cloves
  • Pinch of salt
  • 2/3 c. extra-virgin olive oil
  • 4 large red potatoes
  • 1/3. c. finely minced red onion
  • 4 Tbsp. chopped flat-leaf parsley or basil
  • 4 oz. goat cheese, crumbled


  • Remove the potatoes’ skin, if you like (I don’t). Cut the potatoes into small chunks. Boil for 10-12 minutes. Set aside.
  • Whisk together the white wine vinegar, lemon juice, garlic, and salt. Gradually add the extra-virgin olive oil. Set aside.
  • Blend the flat-leaf parsley and red onion. Set aside.
  • Thirty minutes before serving, pour the dressing over the potatoes and add the red onion/parsley mixture. Let the flavors marinate together, then top with goat cheese right before serving.

The salad is light, but very flavorful. The white wine vinegar and dijon give it a nice bite, and the goat cheese gives it a creamy mouthfeel. The parsley really brightens up the whole dish.

Macaroni Salad
This recipe is a remnant of my childhood when one of my favorite meals was pasta with italian dressing. Same concept, plus veggies.


  • 1 lb. cooked short pasta
  • ~1/2 c. Italian dressing
  • Variety of veggies. I used a cucumber, a patty pan squash, a summer squash, and a pint of Juliette tomatoes, all of which came from our Greenling box this week. You could grill or roast them if you like, but raw is fine also.


  • Combine all of the ingredients in a bowl and toss to coat. Serve at room-temperature.

A completely different direction from the potato salad, this is a much simpler dish that really highlights the freshness of the veggies. It’s so quick to prepare and can be made a few hours in advance if you’re strapped for time.

Slow Cooker Goat “Bourguignon”

A few weeks ago, I picked up some goat meat on a whim at the Pearl Brewery farmer’s market in San Antonio. I had been reading a lot about it, but found it in local grocery stores. I’m so glad I tried it; I am now a total convert and preach the marvels of goat to anyone who will listen.

It was frozen (for food safety reasons, most of the meat sold at the farmer’s market is frozen), so using the slow-cooker was a great solution. If it wasn’t frozen, I would have browned the goat in some bacon fat before putting in the slow-cooker. This by no means is a traditional “bourguignon,” but it uses many of the same flavors. I kind of just dumped whatever reminded me of traditional boeuf bourguignon in the slow-cooker.

This is the kind of dish into which you can add whatever comes in your Local Box that week. Last time I made this with green garlic and red spring onions; this time I had a ton of carrots and used the pattypan squash. If you have mushrooms, those would be fabulous too. I’ve included the basic recipe, but the intent is that you improvise with whatever’s in season/on hand.


  • 1 bunch of carrots, peeled and chopped into medium-sized chunks
  • 1 large onion or a few spring onions (either red or yellow, though I used red) chopped
  • 3 bay leaves
  • 1 tsp. fresh thyme, chopped
  • 1/2 bottle red wine (I used a French burgundy.)
  • 1-14 oz. can low-sodium beef stock
  • 1-6 oz. can tomato paste
  • 1 lb. goat stew meat
  • 1/2 tsp. salt and a few grinds of pepper


  • Put the chopped vegetables and the herbs in the bottom of the slow-cooker, then add the tomato paste and liquids and stir well.
  • Add the goat so that all of the pieces are covered in the liquid, then add the salt and pepper.
  • Cover and cook on high for 3 hours, then on low for 2 hours (alternatively, low for 8 hours — 9 if it’s frozen — would be okay also).

This was PHENOMENAL. I’ve made boeuf bourguignon in the slow-cooker before using a similar recipe, but the goat was much more moist and flavorful. The goat was more flavorful than beef, but not game-y at all. I served this with garlic mashed potatoes (saute ~3 cloves of garlic in butter, then add milk or buttermilk to the skillet to heat through, then add to the boiled potatoes and whisk everything in a stand mixer until smooth), so it was nice to have so much sauce with it, but if you want a thicker gravy, stir about 1 tsp. cornstarch into the beef stock before adding to the slow-cooker.

Local Box Meal Plan for June 8-12

We’re moving on Saturday, and we’ve been packing up my kitchen little by little. I’ve been trying to keep as many things out as possible, but it’s hard to convince my husband that I’ll need the tagine or the immersion blender in the next few days. As such, I’ve been keeping our meals as simple as possible, not only because there isn’t much to cook with, but also because with all the packing we’ve been doing, I’m exhausted!

So I’m keeping the meal plan really straightforward. Greenling is sending us sorrel from Tecalote, blueberries from Cary’s Berry Best, cucumber from Buena Tierra or My Father’s Farm, green beans from Animal Farm, patty pan squash from Naegelin, mango from G&S groves, basil from My Father’s Farm, peaches from Caskey, sweet corn from Acadian, and French carrots from Tecalote.

Check out what I’m making — rather, “preparing:”

Sunday Brunch (that’s if my nonstick pan makes it out of a box):

  • Sorrel omelette (you can use sorrel in place of spinach in many recipes, and my favorite omelettes have spinach, mushrooms, and lots of good cheese)


  • Green salad with sorrel, basil (I love putting herbs in my salads!), carrots, cucumbers, sweet corn and patty pan squash


Snacks (I’ve enticed those helping us move with pizza and beer, but just in case they want something a bit healthier):

  • Blueberries
  • Mango
  • Peaches

Are you making anything fun with your sorrel this week?

Local Box Meal Plan for June 2-6

Just got word of this week’s Local Box contents! We’ve got green tomatoes (Ringger Farm), sweet corn (Acadian), italian cucumber (Buena Tierra), green beans (Animal Farm), patty pan squash (Naegelin), carrots (Tecolote), mangoes (G&S Groves), peaches (Caskey), beets (Tecolote), and blackberries (Naegelin). So this week, I’m making:

Snacks (sometimes it’s best just to eat these as is!):

  • Mangoes
  • Peaches


  • Carrot-ginger soup (I’m one of those people who’s freezing no matter how hot it is outside.)




As a Yank, I’m pretty excited about the green tomatoes! How do you make green tomatoes? Got any family recipes to share?

Report from Fearless Forager, week of 08.25.2008

Here’s what she’s got planned for our Local Boxes this week:

  • edamame
  • cucumber
  • cantaloupe
  • zucchini
  • pattypan squash
  • mixed variety okra
  • red, yellow, green & orange bell peppers
  • eggplant
  • red burgundy onions
  • chile peppers
  • red potatoes
  • “Caspian Pink” heirloom tomato
  • lettuce

Pot Pie – New, and Improved!

We tried a pot pie a while back and didn’t love it. But last week, we decided to give it another go with a recipe in the current issue of Gourmet.  YUM!  It was a good bit more work than the other, and we made a few substitutions. Our filling included Local Box pattypan squash, yellow squash, garlic chives, okra, and tomatoes.  The best part was the flavorful, texture-rich cornmeal crust. We ate the whole thing in only a couple of days!