Tag Archives: plums

Local Box Meal Plan: July 12-16

The first delicious figs of the season are here this week, from Orange Blossom Farms, along with:

Parsley – Tecolote
Garlic chives – Tecolote
Canteloupe – Orange Blossom Farm
Plums – Orange Blossom Farm
Speckled lima beans – Just Peachy Farm
Banana peppers – Rimrock Farm
Butternut squash – Massey
Cherry tomatoes – Acadian
Curly mustard – Texas Naturals

This is sort of a motley crew of produce, which is why a few of these recipes only use one local box ingredient (but the rest of the ingredients in the recipes are cheap and easy to get). I’ll be making:

Sauteed lima beans and cherry tomatoes – Boil lima beans 10 minutes or until tender, then drain. While they’re cooking, slice cherry tomatoes in half. Heat a little olive oil in a skillet, and add a handful of chopped chives. Cook about a minute or so, until fragrant. Add beans and tomatoes and sautee a few minutes until the tomatoes start to soften and brown. Remove from heat and sprinkle with chopped parsley.

Fig and blue cheese-stuffed pork tenderloin – Much easier than it sounds. This recipe only has four ingredients (besides salt, pepper, and cooking spray) and cooks in 20 minutes. If you don’t have a mallet to pound out the pork, use a rolling pin instead. You can also skip all the fuss of rolling up and tying the pork by just folding one half over the other once you’ve spread the stuffing. Use 1 cup of fresh figs in place of the dried.

White bean soup with ham and mustard greens

Canteloupe-plum salad – Toss cut-up plums and canteloupe with a bottled poppyseed dressing for an easy fruit salad. Some chopped mint would be a great addition.

Pork and butternut squash stir-fry – The original says to use Chinese black vinegar, but you can sub balsamic if you don’t feel like making a trip to your nearest Asian grocer.

I’m going to use sliced banana peppers in sandwiches and salads for this week’s lunches, but these stuffed banana peppers look tasty.


Local Box Meal Plan: June 28-July 2

First watermelons of the seasons are here, from ABJ Farms! Along with:

Carrots – My Father’s Farm
Swiss chard – Texas Naturals
Indian cucumbers – My Father’s Farm
Basil – My Father’s Farm
Mangoes or plums – G&S Groves or Purple Goose Farm, respectively
Garlic – Ringger Farm
Blueberries – Dr. Blueberry
Butterbeans – Just Peach Farm
Grape tomatoes – Acadian

So, I am making the following, many of which would be perfect for a July 4 cookout:

Watermelon – mango salad – I’m just eating any leftover watermelon by itself. It really is the perfect summer snack.

Blueberry-basil-lime salsa – This would be perfect on grilled chicken. You’ll probably have to halve the recipe to accommodate the amount of blueberries we get.

Carrot and cucumber salad

Sauteed chard with garlic

Hearty beans with beef – Use your fresh beans instead of the canned ones the recipes call for.

I’m probably just going to use the grape tomatoes in salads, but this recipe for sauteed grape tomatoes is great, too.

Local Box Meal Plan: May 31-June 4

We get a new fruit this week: plums from My Father’s Farm! In addition to:

  • Blackberries from Naegelin or Oak Hill Farms
  • Beets from Ringger
  • Mangoes from G&S Groves
  • Green beans from Acadian
  • Miniature plums from My Father’s Farm
  • Basil from Ringger
  • Cherry tomatoes from Naegelin
  • Green bell peppers from My Father’s Farm
  • Red spring onions from My Father’s Farm
  • Squash (looks like acorn, possibly) from Acadian

So, I am making:

Beet-feta tart

Chicken-and-Brie Sandwiches with Roasted Cherry Tomatoes — I’m adding sliced basil to this and omitting the mayo, because you know how I loathe it.

Five-Spice Pork Chops with Grilled Plums

Garlic Pepper Chicken with Mango Green Bean Salad — I’m going to add thinly sliced red spring onion to the garlic and pepper in the first step.

Southwestern stuffed acorn squash — Try adding veggie “meat” crumbles instead of the sausage for a vegetarian dish, and sub green bell pepper for the red.

Lime Yogurt Cake with Blackberry Sauce

Lime Yogurt Cake with Blackberry Sauce