Tag Archives: radishes

Local Box Meal Plan: June 20-24

Peaches – Caskey Orchards 
Blueberries – JB Organic
Assorted Summer Squash – Gundermann Acres and Texas Natural 
Basil – Pure Luck 
Fennel – Bar W 
Avocado – G&S Groves 
Tomatoes – ABJ Farm and My Father’s Farm 
Black Radish – My Father’s Farm   
Summer Peas – Just Peachy Farm OR Engel Farms
Indian Cucumber – My Father’s Farm   

Peach-blueberry pie – Let me know if you’re getting tired of peach/blueberry combo recipes. I just love the two together in the summer. You can use store-bought pie crust here if you don’t want to make your own.

Chicken penne with basil

Spanish-style stuffed bell peppers

Cucumber, carrot, and radish salad with creamy avocado dressing – You can peel the Indian cucumbers and eat them in the salad raw, as you would a regular cucumber. If you don’t have crème fraiche on hand (and who usually does?) just sub sour cream. Or even whole milk.

– Stephanie

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Local Box Meal Plan: May 23-27

Peaches AND blackberries in the same box? I think it’s safe to say that summer has really arrived!

Peaches – Lund Produce
Blackberries – Wheeler Farm
Fiesta Beets – Tecolote Farm
White Onion – Gundermann Acres
Mixed Carrots – Lund Produce
Flat Leaf Parsley – Tecolote Farm
Corn – Acadian Family Farm
Radish Bunch – My Father’s Farm
Red & Green Basil – My Father’s Farm
Romaine Lettuce – Bar W

 

Peach-blackberry compote with basil syrup – An awesome summer dessert.

Corn and carrot salad with golden raisins – This is going to be a great side dish for something grilled.

Ginger chicken Romaine wraps – Add some sliced basil to these.

Chilled beet and onion salad – Add some sliced radishes to this to add a little bite.

– Stephanie

Local Box Meal Plan: May 9-13

Have y’all seen Yummly yet? It’s a database that searches all (or at least most) recipes online. You can sort by a ton of factors, including ingredients, tastes (sweet, salty, etc.), food allergies, diets, and so on. It’s the best database of its kind that I’ve come across. Check it out if you get a chance – I came up with most of the recipes in today’s meal plan using that site.

Yellow Beans – Animal Farm
Kale – Green Collar
Carrots – Acadian Family Farm
Red Beets – Massey Farm
Purple Top Turnips – Gundermann Acres
Watermelon Radish- Tecolote Farm
Radicchio – Tecolote Farm
Red Leaf Lettuce – Acadian Family Farm
Spring Onions – Bar W Ranch & Farm
Garlic – Fruitful Hill Farm

 

Portuguese kale-carrot soup–This version calls for soy chorizo, but sub the real thing (the Spanish smoked kind) if you wish.

Sweet and sour beets

Radish and pine nut salad – An easy, but not boring, salad.

Grilled sausage with potatoes and beans – A great grill recipe. Use your yellow beans in place of the green ones.

Grilled radicchio – I posted something similar to this recipe last year, but it bears repeating as a reminder to you. This is one of the most awesome ways to prepare radicchio (and romaine and endive, for that matter). Don’t knock grilled lettuce till you try it.

– Stephanie

Local Box Meal Plan: May 2-6

I hope everyone’s been enjoying the cool weather we’ve had the last few days. I know the cool-weather veggies like lettuce and kale are!

Yellow Onion – Naegelin
Kohlrabi – Tecolote Farm
Curly Kale – Texas Natural
Bok Choy – Texas Daily Harvest
Red Beets – Acadian Family Farm
Spring Onions – Gundermann Acres
Red Radish – Massey
Limes – G&S Groves
Romaine Lettuce – Bar W
Red Leaf Lettuce – Acadian Family Farm

Bok choy stir-fry – It’s the fifth recipe on this page (which includes a ton of other bok choy recipes if you want more options). Use the spring onion tops as the green onions, and add sliced spring onions to the recipe when you add the bok choy.

Beet and kale penne pasta – I bet this is a gorgeous color when it’s finished.

Kohlrabi and radish salad – The recipe calls for daikon radish, but we’ve already learned that any radish tastes awesome roasted, so use the ones you get.

Chicken coconut soup with kale and curry – Love the fresh flavors in this soup.

– Stephanie

Local Box Meal Plan: April 18-22

Here are some easy recipes that you  can serve at any holiday meals you might host this weekend.

Easter Egg Radish – Animal Farm
Red Beet Bunch – Acadian Family Farm
Kale – Texas Natural
Mushrooms – Kitchen Pride
Scapes – Green Gate Farms
Garlic – Fruitful Hill Farm
Mustard Greens OR Escarole – Tecolote Farm
Spring Mix – My Father’s Farm
Strawberries – Naegelin
Red Leaf Lettuce – Naegelin

Garlic scape and almond pesto – This would be good over fish, or pork, even.

Strawberry and beet tartare – This sounds so interesting! I’m thinking it makes a good spread for water crackers.

Radish tart – A good vegetarian brunch dish.

Fettucine with mustard greens and mushrooms – Escarole will work here if that’s what you get. This recipe makes a lot, so you’ll probably have to halve it because you won’t get enough mushrooms for the whole recipe.

Kale with caramelized onions and garlic – I like the addition of onions to the traditional sauteed kale.

As the lettuce we’re getting is a pretty tender kind (as opposed to tougher varieties like romaine), I’m just going to use it in salads. I’m working on digging up some other ways to use lettuce, but most of the more tender varieties just won’t stand up to cooking.

Local Box Meal Plan: April 4-8

We’re getting lovely Easter egg radishes this week! Not only are they mildly flavored, the aptly-named radishes come in shades of red, pink, purple, and white. Here’s your entire list, video, and meal plan.

Pea Shoots – Acadian Family Farm
Green or Red Leaf Lettuce – Acadian Family Farm
Strawberries – Oak Hill Farm
Green Chard – Naegelin
Spring Onions – Gundermann Acres
Multicolored Beets – Animal Farm
Heirloom Garlic – Lund Produce
Romaine Lettuce – Tecolote
Easter Egg Radish – Animal Farm
Turnip Greens – Revolution Gardens

 

Braised radishes and spring onions – The original calls for icicle radishes, but just thickly slice the ones you get and cook until tender. Toss in some sliced spring onion bulbs to add flavor to this simple side dish.

Salads with roasted beets, pea shoots, romaine lettuce, toasted walnuts, and this strawberry vinaigrette – Just use regular balsamic vinaigrette if you can resist how tasty this dressing looks.

Fresh strawberry bread – I’m thinking I’m going to toast thick slices of this baby for breakfast. Yum.

Turnip greens and chard with green garlic – This recipe calls for prosciutto, which may be my favorite of the salted, cured meats. Leave it out if you’re anti-pork.

– Stephanie

Local Box Meal Plan: March 21-25

This week’s box includes a rare batch of dandelion greens. They have a slightly bitter flavor, sort of like chicory, and are quite nutritionally dense. I’m including several ways to prepare them below.

Slicing Tomatoes – Gundermann
Shallots – Acadian Family Farm
Cilantro – Naegelin OR My Father’s Farm
Dandelion Greens – Gundermann
Carrots – Orange Blossom
Kale – Texas Natural
Spinach – Naegelin
Navel Oranges – G&S Grove
Red Radish – West Austin Roots
Avocados – G&S Grove

Sauteed dandelion greens – This is a simple, Italian-style way to prep the greens. If you want more options, this link has several recipes featuring dandelion greens, from the simple to the more exotic (squid and greens, anyone?).

Guacamole – It’s the dip of the gods, I tell you. I usually just eyeball it and mash up some avocado with jalapenos, chopped tomatoes, cilantro, onions, garlic, lime juice, salt, and pepper, but I’m linking to a good, basic recipe if you need more guidance. Since we’re getting shallots this week, I’ll use those instead of regular onions.

Carrot-radish salad – This recipe makes a ton, so you’ll have to cut down the recipe appropriately. Also, it calls for a lime vinaigrette, but use the juice from one of your navel oranges instead.

Winter pasta – Use a combo of spinach or kale. This recipe comes together quickly with the help of a food processor. If you don’t have one, just puree everything in the blender.

– Stephanie