Tag Archives: strawberries

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.

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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 7-11

Didn’t you love the strawberries last week? I feel like doing some baking this week, so I dug up a recipe for strawberry bread. Yum.

Slicing Tomatoes – Gundermann
Bibb Lettuce – Bluebonnet Hydroponic
Spring Onions – Gundermann
Green Kale – Gundermann
Strawberries – Gundermann
Navel Oranges OR Grapefruit – G&S Grove
Collard Greens – Gundermann
Kohlrabi OR Radish – My Father’s Farm
Multicolored Carrots – Animal Farm
Mushrooms – Kitchen Pride

Strawberry bread – Would be great toasted with some butter for breakfast.

Collard green slaw

Salads with Bibb lettuce, tomatoes, and roasted kohlrabi or radishes – Since I don’t know what we’re getting, I’m just planning to roast up either the kohlrabi or radishes and use in salads this week.

Smothered mushrooms and kale

I’m just going to eat the citrus as snacks this week.

Local Box Meal Plan: Feb. 21-25

I am so, so excited about getting strawberries this week. What a rare local treat! Here’s the full list, video, and menu plan.

Strawberries – Gunderman Farm
Avocado – G&S Grove
Spinach – Orange Blossom
Planting Onions* – Orange Blossom
Collard Greens – Gunderman Farm
Fennel – J&B Farm
Mushrooms – Kitchen Pride
Bok Choy – Gunderman Farm
Grapefruits – G&S Grove
Meyer Lemons – G&S Grove
Multicolored Carrots – Animal Farm

Strawberry and spinach salad – I like to savor the first strawberries of the season in all their fresh, raw glory, and they have a natural affinity for spinach. Mix sliced strawberries with roughly chopped spinach, thinly sliced carrots (their sweetness goes well with the strawberries), pecans, goat cheese, and a balsamic vinaigrette. I like to make the vinaigrette with balsamic vinegar, olive oil, and a bit of honey.

Fennel salad with lemon – This month’s Cooking Light magazine has an entire section of Meyer lemon recipes – pick one up if you get the chance. This salad would be a great side dish for grilled or broiled fish.

Broiled grapefruit – Makes a lovely breakfast.

Chicken, Mushroom and Bok Choy Soup – The original calls for shiitake mushrooms, but just use what you get. And sub several of the planting onions for the green onions.

Raw collard wraps with avocado – I’ve stumbled across several different recipes for wraps that use raw collard leaves instead of lettuce or tortillas. It’s kind of genius if you think about it. The collards are a lot sturdier than lettuce, and healthier than a tortilla. Rather than point to one recipe or another, I’m just going to make this a California-style wrap, with diced avocado, grilled chicken, crumbled bacon, and shredded cheddar cheese. Use whatever veggie/protein combo you like.

*A note about planting onions: if you want to use these in your garden, just bury the white part and an inch or so of the green part of each onion in rich, organic soil, and go forth. I practice square foot gardening and will be planting 16 of these in one square foot (you’d be surprised how close together you can put many plants). If you’re interested in this method, I recommend checking out the book if you can get your hands on a copy. It’s not the best-written thing, but it’s detailed and has a lot of information. Another good, more general source of gardening info (but for Central Texas specifically) is The Natural Gardener’s information page. I especially like their month-by-month checklists.

-Stephanie

Local Box Meal Plan: May 3-7

This week, we are getting:

Curly endive — Tecolote OR Fennel — Ringger
Summer squash — Acadian
Leeks — Animal Farm (I chuckled) or Montecino
Orange and grapefruit — G&S Groves
Carrots — My Father’s Farm or Naegelin
Red leaf lettuce — Bradshaw
Red radishes — My Father’s Farm
Dill — My Father’s Farm
Strawberries — Naegelin
Chard — Acadian

So, I am making:

If you get fennel, try roasting it. The recipe is simple, with olive oil, salt, pepper, and parmesan cheese, but tastes fabulous.

Local Box Meal Plan: April 20-23

I can tell we are deep into the seasonal transition when we get wintry fruit like oranges in the same box as tender spring vegetables like English peas. Good times. This week, our boxes will have:

So I’m making:

Caramelized beets with baby chard salad — This could be a good way to use up some of last week’s garlic, too.

Strawberry-mint soda — This will be a strawberry-mint mojito if you add rum. I know what I’m drinking Friday night.

Barley stew with peas, leeks, and fennel — The original recipe calls for farro, but that can be difficult to find, so I’m just subbing pearled barley, which cooks up similar to farro.

Beef daub Provencal — My absolute favorite beef stew recipe. The chilly mornings we’ve been having make me want to put a good stew in the crockpot before I leave for work. I’m going to add the mushrooms we’re getting this week to up the veggie content.

Winter orange salad — I’m using the mixed greens we’re getting in lieu of the romaine and red leaf lettuce in the original recipe.

Local Box Meal Plan: April 13-16

Some of you lucky folks will get fennel this week! The entire box will consist of:

So I am making:

Carrot-dill soup (with chopped spring onion tops as garnish)

Fennel, radish, and grapefruit salad — This recipe calls for paper-thin slices of fennel, which you’d usually get with a mandoline. If you don’t have one (like me) just thinly slice by hand or use the slicer blade on your food processor.

Mongolian beef

Grilled romaine lettuce — this is a great side dish with any grilled meat. I know it sounds odd, but try it and I think you’ll love it.

Strawberry bread