Tag Archives: red potatoes

Local Box Meal Plan: Oct. 25-29

A few exotic items coming this week, such as mizuna, sunchokes and French breakfast radishes – yum! Here’s the full list:

Arugula – Acdian
Mizuna – My Father’s Farm
Bibb lettuce – Bella Verde
French breakfast radishes – Acadian
Okra – Bradshaw
Summer squash – TX Naturals
Sunchokes – Animal Farm
Eggplant – Acadian
Cameo or Granny Smith apples – Apple Country
Meyer lemons and Persian limes – G&S Grove
Yellow onions – Naegelin
Sweet potatoes, green beans, or red potatoes – Naegelin

I will be making:

Wok-sauteed mizuna and chicken – Make a few substitutions here to use what you’re getting in your box. Specifically, add arugula to the mizuna (I doubt we’re going to get a full pound of either, so have them join forces with their peppery goodness). Also, use summer squash instead of the carrots – it’ll cook in slightly less time, but no matter. If you’ve never had mizuna before, you’re in for a treat. It’s much like arugula in flavor, but the leaves are a little more hardy, like mustard greens.

Vegetable stew with sunchokes – Again, we’ll need to make some substitutions. If you don’t get red potatoes, use your sweet potatoes or trimmed green beans (that may sound odd, but I promise it’ll taste good – we’re making this an all-purpose veggie stew). Use more zucchini in place of the carrots. Depending on the amount of sunchokes we get, you may be able to substitute the extra for celery. You can also toss in some eggplant if you want.

Caramel apples! – It IS Halloween week, right? If you don’t want to go to the trouble of making your own caramel, just use one of those packaged mixes at the grocery store. I won’t tell.

Eggplant burgers – I’m linking to a recipe here if you need a guide, but I imagine you can go a million different ways with eggplant burgers. I have some friends who made them Italian-style, with mozzarella and some red sauce on toasted buns. I’m thinking of using mustard, cheese, sliced radishes, and Bibb lettuce. Yum.

Callaloo (creamy spinach and okra) – I’m excited about this recipe because 1) it involves coconut milk, and 2) I’m betting that pureeing everything together will negate the okra sliminess we’re always looking to avoid. Good times.

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Local Box Meal Plan: Oct. 4-8

This week, we’re getting:

Basil – Yard Garden
Assorted hot peppers
Okra – Bradshaw
Eggplant – Animal Farm
Bibb lettuce
Cucumbers – Acadian
Red delicious apples – Apple Country
Limes – G&S Groves
Red potatoes – Naegelin
Yellow onions – Naegelin
Butternut squash – Massey

So, I will be making:

Curried okra-eggplant stew with basil and coconut milk – So, this recipe isn’t written in the usual recipe form, but holy crap it looks good, so just read the blog post to get all the ingredients in. This uses several Local Box ingredients and looks like it’ll come together quickly.


Cucumber-lime spritzers

Roasted red potatoes and butternut squash – Use your yellow onion instead of the red onion called for here. Throw a couple of seasoned chicken breasts in the same roasting pan as the veggies, and you’ve got dinner.

Crab salad with lime dressing – Add jumbo lump crabmeat to chopped Bibb lettuce, cucumbers, and any other veggies you like. Whisk together the juice of a couple of limes, olive oil, salt, and pepper, and drizzle over the salad.

As for the red delicious apples, I find them to be really mushy when cooked, so we usually just eat them out-of-hand. However, if you want to make something with them, this apple crisp recipe looks quick and easy, and the soft texture of the apples will be balanced out by the other ingredients.