Tag Archives: spring onion

Local Box Meal Plan: March 8-12

This week, we’re getting collards or spinach and an onion from Naegelin, shiitake or white button mushrooms from Kitchen Pride, grapefruit from G&S Groves, red leaf lettuce and arugula from Bluebonnet Hydroponics, spring onions from Acadian, cilantro and radish from My Father’s Farm, and either cabbage, carrots or beets (fingers crossed for beets!).

So I’m making:

We’ve been getting so much grapefruit lately and I’m running out of ideas (and I’ll go nuts if I have to eat any more for breakfast!). What have you been doing with grapefruit?


Cilantro Pesto

A few months ago, I read an article about how pesto was the ultimate 90s food, though it was so good and such a crowd-pleaser that it’s not going away anytime soon. I’m inclined to agree.


While basil won’t be in season for a few months, cilantro is a great way to enjoy pesto during the wintertime. It’s bright, vibrant green and fresh flavor makes it a great pick-me-up on a cold winter day. This pesto is also a bit lighter than basil pesto, so don’t feel bad about eating it by the spoonful. I enjoy eating it not only on pasta, but also on pizzas and as a dip for veggies. Anyone have any other ideas for it?

I do have a confession to make though: Greenling has included 1 bunch of cilantro in each delivery for the past few weeks, and because it takes a few bunches of cilantro to make a batch of pesto, it’s taken me a few weeks to make it. The cilantro stayed fresh and perky though because I stored it in my Prepara Herb Savor. I love that thing — I’ve ruined countless batches of herbs by storing it in the crisper and I’ve spilled cups of water in the fridge after keeping the herbs soaking in there. It’s essentially the same thing as the cup of water method, but in an airtight compartment that fits in the fridge door. I highly recommend it! (And no, they didn’t pay me to write this. But I would take another one if Prepara offered. My only complaint is that it’s a bit small.)

Adapted from Simply Recipes


  • 3 c. cilantro leaves, stems removed
  • 1/4 c. almonds, roughly chopped
  • 1/2 c. red onion, roughly chopped (I used the bottom of the red and white spring onions that Greenling also sent)
  • Juice of 1/2 lemon (though save the other half in case you taste the pesto and it needs more acid)
  • 1 tsp. salt (I ended up needing more, closer to 1-1/2 tsp.)
  • Pepper to taste
  • 1/4 c. olive oil


  • Pulse the cilantro, almonds, onion, lemon, salt and pepper in a food processor until combined.
  • Scrape down the sides, then with the food processor running, drizzle in the olive oil.
  • Taste and adjust seasonings as necessary.


Eat however you like. I spread it on a pita pocket and topped with goat cheese to make a quick “pizza” for lunch.

Local Box Meal Plan: Feb. 22-26

This week, we’re getting sweet potatoes; broccoli from Farm Patch; yellow onion and swiss chard or spinach from Naegelin; Meyer lemons from G&S Groves; salad pack with dill, cilantro, and mixed radishes from My Father’s Farm; crimini mushrooms from Kitchen Pride; and spring onions from Acadian.

So I’m making:

  • Broccoli and mushroom casserole with onion (without a cream of whatever soup! Blech!) with sweet potato biscuits (recipe to come in the Greenling box)
  • Gouda and spinach-stuffed pork chops (recipe to come in the Greenling box)
  • Lemon and chili fresh pasta (we ended up getting oranges, not lemons last time, so I’m anxious to try this)
  • Green salad with cilantro, radish and green onions

Local Box Meal Plan: Feb. 1-5

This week, we’re getting broccoli, swiss chard, and red spring onion from Acadian Family Farm; grapefruit from G&S Groves; radish and beets from My Father’s Farm; sweet potatoes from Naegelin; carrots from Martinez Farm; cilantro and arugula.

So I’m making:

For the Super Bowl:


  • Swiss chard with bacon
  • Arugula salad with chilled beets and goat cheese (one of my favorite combos!)

Vegetarian Baked Egg Rolls with Duck Sauce

[Printable Recipe]

In our house, salads are very much an afterthought. If I actually want people to eat them, I serve them as a first course, and we rarely eat multi-course meals. When we had friends over last weekend for dinner, Cory suggested that in lieu of salad, perhaps I could incorporate veggies elsewhere. “Like egg rolls?” he asked. I kind of rolled my eyes at first (only he would suggest replacing salad with fried food), but given that I found what looked like a fantastic recipe for baked egg rolls, I thought I would give it a try.

I made the filling in the morning and let it cool completely, then assembled the egg rolls in the afternoon. Since they only took a few minutes to bake up and are really best when eaten immediately, I baked them up right before dinner. If you’re waiting a while (more than a half hour or so) between assembling the egg rolls and serving them, cover the assembled egg rolls with a damp kitchen towel and keep them in the fridge (the wonton wrappers will dry out fairly quickly).

Adapted from Imperrfections

For the egg rolls:

  • 1/2 Napa cabbage, shredded (I used the food processor for both the cabbage and the carrots.)
  • 3 large carrots, shredded
  • 8 large crimini mushrooms, minced (I used both the caps and stems.)
  • 3 green onions, chopped (green and white parts)
  • 1 tsp. canola oil, plus a bit more for brushing on top of the egg rolls
  • 3 garlic cloves, minced
  • 1/2 tsp. grated fresh ginger
  • 1/3 c. soy sauce
  • 1 tsp. sesame oil
  • 1 package (16) wonton wrappers

For the duck sauce:

  • 1/2 c. water
  • 1/3 c. sugar
  • 1/2 c. mango jam
  • 1-1/2 tsp. cornstarch
  • 1 Tbsp. white vinegar
  • 1/2 tsp. salt


  • Combine the cabbage, carrots, mushrooms and green onions in a bowl.
  • Heat the canola oil in a pan and saute the garlic and ginger in the hot oil. Add the vegetable mixture, soy sauce and sesame oil and saute for ~4 minutes until the moisture in the veggies is cooked out.
  • Remove the veggies from the pan and let cool.
  • Combine the ingredients for the duck sauce in a small saucepan and simmer for 5-10 minutes until it’s thickened and smooth. Remove from the heat and set aside to cool (you want this to be at room temperature when it’s served, not hot).
  • When the veggie mixture has cooled, assemble the egg rolls and set them aside on a baking sheet lined with a silicon mat:

Put about 1 Tbsp. of the veggie mixture in the bottom corner of the square wonton wrapper.

Roll up the wonton wrapper, pinching it tightly as it’s rolled, until the wrapper is in the shape of a triangle.

Fold the right and left sides of the triangle in so that it looks like an envelope.

Wet the edges, then roll up the wonton wrapper the rest of the way. The outer edge of the triangle should be face-down. Continue rolling the rest of the egg rolls until you’ve exhausted your supply of either wonton wrappers or filling (for me, the wonton wrappers went first).

  • Brush the tops of the egg rolls with canola oil, then bake at 425 degrees for 12 minutes. (Mine weren’t quite brown enough after 12 minutes, so I broiled them for an additional 2 minutes.)
  • Serve immediately with the cooled duck sauce.

I’ll be honest — I never expected these to be as crunchy as traditional fried egg rolls, but was I wrong! We all really liked the combination of textures. The criminis (beautiful ones from Greenling!) added a heartier flavor and consistency to the filling, and the saltiness of the soy sauce and sweetness of the carrot played off each other nicely. Traditionally made with apricot, the duck sauce made with the mango jam was a nice change. It had the same sour-sweet flavor as the stuff that comes in plastic packets, but tasted so much fresher and brighter.

Local Box Lookout, week of 04.20.2009

Here’s what to expect in this week’s Local Box:

  • Swiss chard
  • cabbage
  • herbs
  • mushrooms
  • spring onion
  • garlic scapes
  • carrots
  • zucchini
  • turnips
  • berries

Local Box Lookout, week of 04.06.2009

Here’s what to expect from next week’s Local Box. Remember you can still order up a Local Box until Saturday – and possibly later, depending on your zip code. Check out Greenling.com for details.

  • lettuce
  • herbs
  • tomato
  • French carrots
  • strawberries
  • spinach
  • Swiss chard
  • spring onions
  • radishes
  • arugula