Tag Archives: sweet potatoes

Local Box Meal Plan: Feb. 14-18

Hope everyone had a great Valentine’s Day! Here’s this week’s list, video, and menu.

Bibb Lettuce – Bella Verdi
Romaine Lettuce – Farm Patch
Green Garlic – Fruitful Farms
Collard Greens – Gunderman
Fennel – J&B Farm
Grapefruit or Navel Oranges – G&S Grove
Meyer Lemons – G& GroveS
Green Cabbage – Gunderman
Turnips – Gunderman
Sweet Potatoes – Naegelin

Collards and turnips with red onion and bacon – The original calls for 4 lbs of collards, and since we probably won’t get that many, make up the difference with diced turnips and their greens. Add chopped green garlic for extra flavor.

Scalloped cabbage casserole – An oldie but a goodie. This recipe tends to make cabbage-haters eat cabbage. Because it’s covered in cheese and breadcrumbs. Yum.

Lemon-thyme roasted chicken

I’m going to eat the citrus out-of-hand for snacks, and use the lettuces in this week’s salads.

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Local Box Meal Plan: Feb. 7-11

In spite of the great freeze last week, there’s a bunch of veggie (and citrus) goodness in this week’s Local Box.

Here’s the full list and menu plan:

Bibb Lettuce – Bella Verdi
Leaf Lettuce – Acadian
Microgreens – Bella Verdi
Collard Greens – Gunderman
Fennel – J&B Farm
Portabella Caps – Kitchen Pride
Multicolored Carrots – Animal Farm
Grapefruit – G&S Grove
Tangerines – Orange Blossom
Beets & Carrot Juicing Bag – My Father’s Farm
Sweet Potatoes – Naegelin

Grapefruit and fennel salad – This looks light and easy – a perfect side salad for some roasted pork. Add your microgreens for some delicate flavor.

Collards, carrots and lentils – This looks like a fast, weeknight vegan meal. You can use brown or beluga lentils in place of the French green lentils, but don’t try red lentils – they just turn to mush when cooked and are better used in preparations such as dal.

Pork tenderloin with portabella mushrooms and sweet potato pancakes – There’s a lot going on here, and I’m probably going to not worry about the hollandaise sauce and the spinach and peppers. But the rest of the recipe looks mighty tasty – probably a Sunday night meal.

I’m going to eat the tangerines out of hand (my toddler is crazy for them) and, because I don’t have a juicer, just roast up the carrots and beets in the juicing bag and use in salads.

Local Box Meal Plan: Jan 31-Feb 4

I’m loving the abundance of avocados we’ve gotten lately. What’s your favorite winter veggie?

Here’s the complete list for this week.

Beets/Fennel/Kohlrabi – Naegelin
Green Cabbage – Naegelin
Green Leaf Lettuce – Acadian
Sweet Potatoes – Gundermann
Swiss Chard – My Father’s Farm
Dinosaur Kale/Curly Kale – Texas Natural
Cilantro – Fruitful Farms
Green Onions – Naegelin
Avocados – G&S
Grapefruit or Navel Oranges – G&S

I am making:

Green monster smoothies – Lately I’ve been making these for breakfast using raw chard, kale, or spinach. I know a smoothie with raw greens may sound gross. And I won’t lie – they are not pretty. I put mine in an opaque cup. But I tell you, they taste really, really good and are good for you. My basic recipe calls for 2 cups raw greens, 1 cup frozen fruit, 1/2 a banana, 1 cup of unsweetened vanilla almond milk, and a handful of ice. Blend for a few minutes until everything is smooth. I might try throwing some citrus in this week instead of the frozen fruit. You can also experiment with different liquids, like regular milk or hemp milk. Don’t knock the green monster till you try it.

Curried sweet potato salad with cilantro – This recipe is a little fussy for my taste (I’m not carefully layering a salad that I’m just going to scoop onto a plate a minute later), but the elements are solid. I’ll probably sub olive oil for the mayo and use green onions instead of red.

Roasted beets, fennel, or kohlrabi – These guys all taste pretty different so I don’t want to give you complicated recipes using them when you can’t easily substitute for the one you get. Instead, I’m linking to different recipes for each one. I usually roast up a bunch of veggies like this on Sunday and use in salads during the week with our lettuce and cabbage. Oh, and if you haven’t had kohlrabi, it tastes a little like broccoli, but without the tiny florets that stick in your teeth. Yum.

Spicy shrimp with citrus avocado sauce – Use whatever citrus you get.

Local Box Meal Plan: Dec. 27-31

We’re not getting the video until tomorrow, so this meal plan is based off the list you received in your newsletters Friday. I’ll post the video here as soon as it’s ready.

UPDATE: Video added below.

Avocados – G&S
Arugula – Naegelin
Red Leaf Lettuce – Acadian
Red Beets – Naegelin
Sweet Potatoes – Various
Cabbage – My Father’s Farm
Onions – Naegelin
Mixed Superfood Greens – My Father’s Farm
Parsley – My Father’s Farm
Green Shallots – Green Gate

Some menu items for you to try:

Avocado green goddess dressing – Add a handful of parsley to this recipe, and use your green shallots in place of the green onions. This dressing would be great on a salad made with your red leaf lettuce and arugula.

Salmon with scalloped sweet potatoes – I’d use butter in place of margarine here, but otherwise this recipe looks pretty good as written.

Braised beets and cabbage – Would make a good side dish for roasted meat. Use your regular cabbage in place of the red called for here.

Pasta with sausage and greens – The recipe calls for collards, but use whatever hearty greens you get in your mixed bag.

I suspect we may have a lot of arugula and parsley to use up, so try this arugula-parsley pesto if that ends up being the case for you.

Local Box Meal Plan: Dec. 6-10

Sorry for the delay in posting this, everyone. Did y’all see the size of the persimmons coming this week? Yum! Here’s this week’s box contents and video:

Butternut squash – Gundermann
Persimmons – Oasis Gardens
Salad mix – My Father’s Farm
Assorted peppers – Lundgren
Oriental turnips – Acadian
Meyer lemons – G&S Groves
Collard greens – My Father’s Farm
Sweet potatoes – Gundermann
French breakfast radishes – Acadian

I will be making:

Lemon bars – The video mentioned making lemon bars with our Meyer lemons, and I suddenly couldn’t imagine doing anything else with them.

Persimmon squash pie – You can freeze extra squash puree to use in soups and other recipes later.

Honey-roasted root vegetables – I’ve made this several times, and I never get tired of it. Use a combo of radishes, sweet potatoes, and turnips here. (Yes, you can roast radishes. I posted about it here last week.) Leftovers of these would be a great addition to salads made with your salad mix.

Cajun chicken with collard greens – Use whatever sweet peppers you get if you don’t get a red pepper. I’d add more than one, too.

Local Box Meal Plan, Turkey Day Edition

This week, I’m giving you a bunch of recipes that will make fantastic Thanksgiving sides. Enjoy, and have a great holiday!

Fuji or Cameo Apples – Apple Country
Butternut or Pumpkin Squash- Gundermann Farms
Daikon Radishes – My Father’s Farm
Red Russion Kale – Acadian
Crimini Mushrooms – Kitchen Pride
Salad Mix – My Father’s Farm
Louisiana Shallots – Acadian
Sweet Potatoes – Naegelin
Arugula – Acadian

The list:

Kale and olive oil mashed potatoes – The recipe says to use fried shallots as garnish, but I’d just chop your shallots and add them to the step where you sautee the kale.

Roasted butternut squash and apple salad – I’m taking a few liberties with this recipe, but running with the general idea. Instead of endive, use your salad greens. And instead of slicing the apples into matchstick-sized strips (that sounds like a lot of work), I’ll just cut it into chunks. Serve the roasted squash and the rest of the ingredients over a bed of salad greens.

Sweet pickled daikon radishes

Warm mushroom salad with Parmesan and arugula – You can buy prepared demi-glace at Whole Foods. In lieu of that, my suggestion is to simmer 1/2 cup of beef broth until it reduces down to 1/4 cup. It’s not exactly the same, but it’ll thicken and provide more flavor than plain beef broth.

Vanilla mashed sweet potatoes – I know I already gave you a mashed potato recipe above, but this one is so different from the first that you can certainly serve both. Think of it as an alternative to sweet potato casserole.

Streuseled Sweet Potato Casserole

If you’re looking for an updated, healthier version of sweet potato casserole, look no further. I’m not a big fan of marshmallows, so when I came across this recipe, which uses a streusel topping in place of the marshmallows, I had to give it a go. The only real work here is peeling and chopping the sweet potatoes — after that, it’s not labor-intensive at all. I love the use of maple syrup to sweeten the potatoes, and the half-and-half adds creaminess. This was a hit at my work Thanksgiving potluck, and hopefully your family will also love it. It makes 18 servings, so you can definitely halve the recipe if you’re expecting a smaller gathering.

Streuseled Sweet Potato Casserole (from Cooking Light)

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°.

Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.