Tag Archives: pears

Local Box Meal Plan: Aug. 2-6

You know how I know fall is almost here? Because this week, we’re getting okra and pears! Here’s to cooler days and nights. The complete list of this week’s produce is as follows:

Okra – Tecolote
Bibb Lettuce- Bluebonnet
Purple Hull Peas – Just Peachy Farm
Figs – Comanche
Basil – Acadian
Texas Peppers – Various
Peaches – Caskey
Eggplant – Tecolote
Pears or Blueberries – My Father’s Farm

So, I am making:

Garlic pickled okra – I made this recipe last year and it was great. Either halve the recipe, or save up a couple of weeks worth to make the whole thing. With it being late summer, we’re going to start getting a lot of okra soon, so you’ll have plenty to pickle.

Basil eggplant stir fry – Use your regular basil instead of the Thai basil the recipe calls for.

Peach-blueberry galette – A galette is a free-form tart, which makes it a lot less fussy than a normal tart. If you get pears instead of blueberries, just peel and dice them to use instead.

Shrimp and pea salad – Simmer your peas for 10 minutes until tender, and use in place of the frozen peas here. Also, up the veggie content of this salad by adding some of your peppers, chopped. I like the idea of using ranch dressing instead of the usual mayo in a salad like this.

Figs with goat cheese and honey – The title pretty much says it all. I made this last week as an easy dessert and it was a hit. Quarter figs, crumble over some plain goat cheese and drizzle with honey. Delicious.

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Cranberry-Pear Crisp

I made this recipe a while ago, but while digging through my photos, I realized that I hadn’t yet shared it with you!

Cranberries and pears are a great combination for a fall/winter dessert. The longer pears ripen, the sweeter they become, so they play nicely with the tangy cranberries. And using cranberries makes the whole dish turn pink, which of course I love.

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I used a bag of cranberries and 4 pears for this crisp. I made it the same way I made my other crisps, but since I had so much fruit, I doubled the topping. Despite the fact that the pears were quite sweet, I knew that the cranberries would be a bit too tart without adding a bit of sugar, so I tossed the fruit in 1/2 c. brown sugar before sprinkling the topping over it.

Local Box Meal Plan: Oct. 12-16

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:

Sides:

Dessert:

  • Fried wontons with caramel-apple filling and chocolate-persimmon/pear filling

Dinner:

I found that dragon tongue beans taste much like wax beans, so I’m excited to use them in a twist on bean salad.

Pear Galette

[Printable Recipe]

Galettes are the perfect solution for a quick and easy dessert. Pop them in the oven while you’re eating dinner, and they’re ready by the time you finish. They’re also quite versatile — they can be sweet or savory and are a great way to use seasonal fruits and veggies. Pears are in season here in Texas, and we’ve been getting them in our Greenling box for a few weeks now.

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Though most galette recipes use pie dough, I prefer using puff pastry for galettes because it puffs up around the fruit during baking and turns a nice shade of golden brown, giving it a beautiful presentation.

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Ingredients:

  • 2 large pears, sliced thinly
  • 1 Tbsp. amaretto liqueur
  • 3 Tbsp. brown sugar, plus more for sprinkling
  • Pinch of salt
  • 1 sheet of puff pastry (thawed if frozen)
  • 1 egg, beaten with 1 tsp. water
  • 1 Tbsp. butter, cut into quarters

Directions:

  • Preheat the oven to 400 degrees.
  • In a bowl, toss the pear slices with the amaretto, sugar and salt. Let the pears macerate for 15 minutes.
  • Roll the puff pastry out to 1/4″ thick. Set on a cookie sheet.
  • Remove the pears from the bowl with a slotted spoon and drain the excess liquid. Set the pears in the middle of the puff pastry. It doesn’t need to be neat; galettes are supposed to look “rustic.”
  • Fold the edges of the puff pastry up around the pears. I trim the corners of the puff pastry so that it folds nicely.
  • Brush the top of the puff pastry with egg wash.
  • Sprinkle the pears with a bit more brown sugar and top the pears with the quartered butter.
  • Bake for 20-25 minutes until the pears are soft and the puff pastry is golden brown.

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Verdict:
Since the amaretto is drained off, you get just a hint of the almond flavor, which is so nice with the pears. My favorite way to eat this is warm with a scoop of vanilla ice cream!

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:

Lunch:

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

Appetizer:

Side Dishes:

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

Dinners:

Dessert:

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?

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. 21-25

It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.

This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.

So I’m making:

Appetizers:

  • Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
  • Eggplant and squash caponata on bruschetta
  • Green salad with pears, blue cheese and candied pecans

Dinner:

I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!