Tag Archives: summer squash

Local Box Meal Plan: July 4-8

Hope everyone had a great holiday! I’ll be enjoying my melons simply cubed and raw, but here are some great recipes for the rest of our ingredients.

Yellow Peaches – Caskey Orchards
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Yukon Potatoes – Tecolote Farm
Eggplant (Assorted) – Fruitful Hill Farm & Animal Farm
Armenian Cucumber – Fruitful Hill Farm
Juliet Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Cantaloupe OR Sugar Baby Watermelon – Massey Farm

Sun-dried Juliet tomatoes – This is a super-interesting recipe for sun-dried tomatoes dried using the heat inside your car, accompanied by a few recipes to use your newly dried tomatoes. If you’re more of a traditionalist, just pop the sliced tomatoes in your oven on its lowest setting for a couple of hours.

Cucumber-tomato salad – Make a simple salad with peeled Armenian cukes, sliced black olives (if you like them), tomatoes, Italian dressing, and salt/pepper.

Orecchiette with caramelized fennel and summer veggies – Orecchiette means “little ears” in Italian and refers to the shape of the pasta. It can be difficult to find (and expensive when you do find it) so sub spiral or wagon wheel pasta if you’d like.

Herbed summer squash and potato torte – From one of my favorites, Smitten Kitchen.

Baked blueberry-peach oatmeal – This calls for canned peaches, but just use sliced fresh ones instead. I wouldn’t bother peeling them, but I don’t mind a little peach fuzz.

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Local Box Meal Plan: June 27-July 1

Sorry about getting this to you a day late!

White Peaches – Cooper Farms 
Blueberries – JB Organic 
Assorted Summer Squash – Gundermann Acres 
Purple Viking Potatoes – Tecolote Farm 
Carrots w/ tops – Gundermann Acres  
Red & Yellow Onion – Gundermann Acres 
Juliette Tomatoes – Hillside Farm 
Garlic Chives – Tecolote Farm 
Summer Peas – Just Peachy Farm 
Garlic – Rim Rock Farm

White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.

Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.

Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.

Easy crockpot pot roast– Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.

Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.

– Stephanie

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

Potatoes and Squash with (Vegan) Parsley Pesto

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So, for the next few weeks, I’ll be eating a vegan diet. There are a couple of reasons for this:

1. I like a challenge. I want to learn to cook without staples like meat, eggs, and cheese, and still eat a balanced diet.

2. Ever since I got the flu in February, I’ve been sick with something or other. Vegans always talk about how awesome they feel, so I want to see if this is actually true or if they’re just trying to convince people to not eat animals. I know from my brief stint as a vegetarian that I’ll probably never be able to give up barbecue permanently, but if eating vegan, say, 90% of the time makes me feel awesome, that’s what I’ll do.

I concocted this recipe today to kick off my vegan-ness. Even though I’m not officially starting till tomorrow, I needed to go ahead and make something that would reheat well, use a lot of Greenling ingredients, and would serve as a tasty lunch at work. I figured I could still make an awesome pesto without basil or cheese, and I was right (if I do say so myself). Plus, I got a nice surprise when I cut into the potatoes and they were purple!

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I served the potatoes and squash with some prepared garlic-and-herb baked tofu, which was ridiculously good. I think my next task will be to create some great baked tofu on my own. But, for now, I give you this quick recipe.

Potatoes and Squash with (Vegan) Parsley Pesto

Leaves from 1 bunch parsley (about 2 cups)
1/3 c. sliced almonds
2 cloves garlic
1/3 c. olive oil
Salt and pepper to taste
Juice from 1/2 an orange
1 lb new potatoes, cut into 1-inch pieces
1 lb summer squash, cut into 1-inch pieces
2 tbsp olive oil

For the pesto, combine the parsley, almonds, garlic, oil, salt, pepper, and orange juice in a food processor. Process until only slightly chunky, about 1 minute. Set aside.

Heat oil in a large skillet over medium-high heat. Add potatoes and cook for 7 minutes, stirring occasionally. Cover and cook for 4 minutes, until almost tender. A fork should slide into a piece of potato, but not easily. Add squash, cover, and cook for 5 more minutes, until squash and potatoes are tender. Add pesto and stir to combine. Serve warm.

– Stephanie

Local Box Meal Plan: April 25-29

Well, hello heirloom tomatoes. So nice to see you again! If you’ve been sweltering in the 90-degree days we’ve been having lately, at least take heart in the fact that the heat is helping local tomato crops.

Spring Lettuce Mix – Tecolote Farm
Chard – Bradshaw Farm
Brussels Sprouts OR Green Beans – Hillside Farm OR Naegelin Farm
Summer Squash – Acadian Family Farm
New Potatoes – Green Gate Farms
Flat Leaf Parsley – Tecolote Farm
Heirloom Tomatoes – Bluebonnet Hydroponic
Mango – G&S Groves
Crisp Green Leaf Lettuce – Lund Produce Company

Tangy herbed lettuce soup – I told you last week I’d find you a lettuce soup recipe! This one even uses up some of the potatoes you’ll get this week. Use the green leaf lettuce you get for this recipe, and stick with using the spring mix in salads. Also, use parsley instead of basil (unless you happen to have basil on hand, in which case I’d use both).

Tomato-squash skillet – I usually don’t cook heirloom tomatoes because they have such an amazing raw flavor, but if you’re tired of salads and don’t feel like eating them raw this week, try this recipe. I might add a few chickpeas to round out the protein here and make it a vegan main course, or mix in some diced, cooked chicken if you eat meat.

Chard-mango smoothie – What? Chard in a smoothie? I know! Sounds weird, but I’m a fan of spinach in smoothies and this isn’t far off. Just give it a shot if you’re skeptical – I think you’ll be surprised at how non-chardy it tastes. I would add about a cup of a liquid to this recipe, maybe some almond milk or orange juice. 

For the brussels sprouts and green beans, I’m thinking a nice turn on the grill would work for both – I’m loving grilled veggies these days. Grease a grill wok and add the veggies tossed in some olive oil and your favorite seasonings (I’ve been using lemon pepper lately). Grill over medium-high heat until tender, around 10 minutes, stirring often to keep the ones on the bottom from burning. Make sure to trim the green beans or halve the brussels sprouts before cooking. If you don’t have a grill wok, just put the veggies on a big piece of aluminum foil on the grill, or use your broiler instead.

– Stephanie

Local Box Meal Plan: April 11-15

Are you excited about the mint plant you’re getting this week? It’ll do great planted in a flower bed or garden, but be warned that it can be invasive. A good solution is to plant it in a large pot.

Sugar Snap Peas – Animal Farm
Red Chard – Acadian Family Farm
Baby Summer Squash – Fruitful Farm
Spinach – Tecolote Farm
Heirloom Green Garlic – Green Gate Farms
Mint Plant – My Father’s Farm
Escarole – Tecolote Farm
Mango – G&S Groves
Kale – Texas Natural
Oranges – G&S Groves

Orange-mango chicken – Juice your oranges to make the tasty sauce for this chicken.

Ribollita – This soup is a favorite of mine, not only because it’s good but because it’s versatile. Use your kale and chard here, and toss in diced summer squash to replace the carrots. I’m leaving out the olives, but if you’re an olive lover I’m sure they’ll be great in this recipe.

Sauteed snap peas and green garlic – A simple side dish.

Sausage, escarole, and white bean ragout – Use a mix of escarole and spinach (the spinach balances out the escarole’s somewhat bitter flavor), and use veggie sausage for a vegetarian version.

– Stephanie

Local Box Meal Plan: Nov. 8-12

Lots of variety this week – looks like a good mix of summer, fall, and winter produce. We’re getting:

Granny Smith or Cameo Apples – Apple Country
Summer Squash- Texas Natural
Green Beans – Animal
Cucumbers – Acadian
Green Shallots – Acadian
Green Cabbage – Naegelin
Swiss Chard – Acadian
Grapefruit – G&S Groves
Basil – Urban Roots
Cilantro – My Father’s Farm
Sweet Potatoes – Naegelin

Here’s this week’s video if you need a visual:

I will be making:

Asian sweet potato chowder – Can you say YUM? Sweet potatoes, cilantro, green shallots (subbed for the green onions), and coconut milk form a creamy soup. If you don’t want to mess with fresh ginger, just use the jarred, minced ginger found in the Asian food aisle. Use vegetable broth instead of chicken broth here, and this is vegan.

Apple-cabbage slaw – Serve with pork chops.

Tortellini soup – Use trimmed fresh green beans instead of frozen, add chopped Swiss chard, and use fresh basil instead of dried. You’ll probably need to add some extra broth or water to account for the extra veggies, and simmer at least 15 minutes until the green beans are tender. Also, I think this would be good without the ground beef, or with sauteed chicken instead.

Couscous and cucumber salad – Serve with broiled chicken. You can easily leave out the parsley if you don’t have it – the basil will provide enough flavor on its own.

Broiled grapefruit – This tasty breakfast recipe uses brown sugar and butter to create a sweet, crunchy topping much like the top of creme brulee – perfect on a cool morning.