Tag Archives: scallion

Local Box Meal Plan: Dec. 7-11

Now that I’m back, I can’t wait to start getting Greenling boxes again! I’ve supplemented with veggies from the Pearl Farmer’s Market, but there’s something to be said for local produce on your doorstep.

What I like about local, seasonal produce is how it seems like what you’re “supposed” to eat is what’s available. The first night of Hanukkah is on Friday, and this week we’re getting potatoes and onions (the key ingredients in latkes) and apples (for applesauce). Maybe it’s a coincidence, but I’d like to think otherwise.

This week, we’re getting red potatoes and yellow onions from Naegelin, sweet Italian peppers from Lundgren, apples from Top of Texas, beets and icicle radish from My Father’s Farm, cucumbers from Home Sweet Farm, Bibb lettuce from Bella Verdi, Louisiana scallions from Acadian Family Farm, rainbow baby carrots from Animal Farm, and Hachiya persimmons from Indian Hill.

For Hanukkah dinner on Friday, I’m making:

  • Brisket with baby carrots
  • Latkes with red potatoes and yellow onions (I’ve been sworn to secrecy so I can’t share my family’s recipe, but I’m sure googling will produce lots of recipes for you to try!)
  • Applesauce
  • Bibb lettuce salad with cucumbers, scallions and radishes

For the rest of the week, I’m making:

  • Arugula salad with roasted beets and goat cheese
  • Stuffed pepper casserole
  • Persimmon bread (if the persimmons aren’t ripe enough, I’ll store them in a paper bag on the counter for a few days. They need to be quite ripe for baking.)

If anyone saw Top Chef last week, Kevin made what looked like a very cool puree from the carrot tops, so I’m going to try my hand at something like that under a panseared fish. Don’t want to waste good produce!

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Bok Choy, Scallion and Anaheim Chili Omelette

[Printable Recipe]

My non-stick skillet died recently. You know, when the center isn’t so non-stick anymore? After getting a new one, I decided that an omelette was in order. I mean, what else do you need a non-stick pan for?

IMG_1583_edit

Ingredients:

  • 1/2 tsp. canola oil
  • 2 anaheim chilis, chopped
  • 3 scallions, chopped
  • 1/2 bunch large bok choy (remove the stems) or 2 bunches of baby bok choy, roughly chopped
  • 3 eggs, beaten
  • Dash of milk
  • 1 c. cheddar cheese
  • Salt and pepper, to taste

Directions:

  • Heat the oil in a skillet and add the chilis and scallions. After 30 seconds or so, add the bok choy and salt and pepper to taste. It cooks down much like spinach does, so after tossing it in the oil, put a lid on the skillet and let the bok choy wilt a bit, tossing everything periodically. Remove the bok choy mixture from the pan when it’s sufficiently wilted.
  • Whisk the eggs with a bit of milk (I always do this, just the way I was taught to make eggs!) and salt and pepper to taste.
  • Add the egg mixture to the hot pan and let it sit for a few minutes until it becomes a bit opaque, then add the bok choy mixture and the cheese to one half of the eggs. Let sit a few minutes more, then flip the empty half over and remove the omelette to a plate.

Verdict:
This was a welcome change from my typical spinach and mushroom omelette (though I bet mushrooms would be fantastic in this!). There was a nice bite from the chilis, too! Great way to start the morning.

Local Box Meal Plan: Nov. 9-13

It’s the return of the corn! I didn’t think it would happen so late in the season, but I’m not complaining.

This week from Greenling, we’re getting corn from Home Sweet Farm, tangerines from Orange Blossom Farms, acorn squash from Massey Farm, gala apples from Top of Texas, red new potatoes from Naegelin, watermelon radishes from Ringer Farm, bok choy from Acadian Family Farm, grapefruit from G&S Groves, scallions from Lundgren Farm, yellow beans from Animal Farm, cilantro from My Father’s Farm, and (perhaps) mustard greens.

So I’m making:

Side Dishes:

Dinners:

  • Roasted acorn squash hollowed out and served with sesame chicken tenders in the middle
  • Southwest corn and potato soup (which would also use the leftover serranos)

I’ll eat the tangerines and grapefruit as they are throughout the week for breakfast and snacks.