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DFW Local Produce List, Sept 15-19, 2014

The following local goodness is available for order from Greenling the week of Sept. 15-19. Quick tip – while you’re shopping, use the local filter for a quick glance at local items as you browse!

  • Basil, My Father’s Farm
  • Lettuce, Bibb- Young’s Hydroponics
  • Herbs: Basil, Chives, Dill, Lemongrass, Rosemary, Oregano, Sage and Thyme- Generation Farms
  • German Red Garlic – Wolf Creek Farm
  • Elephant Garlic – Mexas Farms
  • Yukon Gold Potatoes – Wolf Creek Farm
  • Purple Hull Peas – Wicks Locally Grown, Lightsey Farm
  • Rapini greens– My Fathers Farm (Only available in the Local Box!)
  • Sunflower sprouts – My Father’s Farm (Only available in the Local Box!)
  • Mint– My Fathers Farm
  • Asian pears – Lightsey Farm
  • White Onion – Katy Farm
  • Russet Potatoes – Acadian Family Farm
  • White Potatoes – Acadian Family Farm
  • French Carrot bunches with tops – Acadian Family Farm
  • 1015 Onions – Acadian Family Farm
  • Watermelon (8-10#) – Acadian Family Farm
  • Acorn squash – Yellow Prairie Farm, Fruitful Hill Farm
  • Cherry Tomatoes – Yellow Prairie Farm
  • Summer Squash – Yellow Prairie Farm, Homegrown Farms
  • Green Beans – Yellow Prairie Farm
  • Corn- Yellow prairie Farm
  • Yukon Gold Potatoes – Yellow prairie Farm
  • Red Potatoes – Yellow Prairie Farm, Fruitful Hill Farm
  • Chayote Squash – Yellow Prairie Farm
  • Jalapeños – Fruitful Hill Farm
  • Delicata Squash – Fruitful Hill Farm
  • Fresh Black-eyed peas – Homegrown Farms
  • Radish Sprouts – Earth Healthy
  • Eggplant – Gundermann Acres
  • Mixed bell peppers – Gundermann Acres
  • Pickling cucumber – Gundermann Acres
  • Okra – Gundermann Acres
  • Mushroom, Crimini- Kitchen Pride
  • Mushroom, Shiitake- Texas Organic Mushrooms
  • Mushroom, Port caps- Kitchen Pride
  • Grapefruit – G & S Groves
  • Persian Limes – G & S Groves
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I Gotta Feeling… Black-Eyed Peas are in the Local Box!

1611_PeasBlackEye

What legume trekked ‘round the world before becoming a staple of Southern cuisine? I do declare, the humble black-eyed pea! The black-eyed pea was domesticated in West Africa, journeyed throughout Asia, and made its first appearance in the (would-be) United States back in the 17th century.

Now it’s so ingrained in Southern culture that many Southerners adhere to the legend that eating a bowl full of black-eyed peas on New Year’s Day will bring prosperity. And in some Jewish groups, these peas are valued for symbolizing fertility and included in Rosh Hashana meals. The little legume packs heaps of calcium, folate, and fiber, and it’s good for crop rotation too- adding nitrogen to the soil. The black-eyed-peas featured in next week’s Local Box come from The Homegrown Farm in Waco. 

Try them in a classic Hoppin’ John or Texas Caviar recipe. Or if you’d prefer to whip up something unique, go for Chicken and Black-Eyed Pea Tacos, Indian Spiced Black-Eyed Peas, or Tex-Mex Black-Eyed Pea Casserole.

If you don’t want to use your black-eyed peas right away, they’ll last in the fridge for a couple of days or you can freeze them (after blanching for two minutes) for up to a year.

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DFW Local Box: It’s Sublime

What a lime up this week! From beautiful red torpedo onions to sweet cantaloupe, our farmer heros are still bringing you the best despite the summer heat.

Week33--DFW-500

Snack attack: I’m a certified snacker so I try to always have healthful options around for my snack-diction. I am going to use this weeks peaches and okra as jumping off points for my snacks. Check out this great list of 28 Deliciously Healthy Peach Recipes to inspire your snacks this week! For the okra try Spicy Okra Chips or Pickled Okra.

Meal one: At the peak of summer here in Texas cool salads always sounds good. I will use this weeks cantaloupe, limes, cucumber and red torpedo onions for a Cucumber and Cantaloupe Salad. Red torpedo onions are a very old crop from Italy that are very sweet and tangy with no harsh hotness. I think their flavor will compliment this salad so I am replacing these onions with the green onion the recipe calls for. With the russet potatoes try this Rainbow Potato recipe, it’s a fun idea.

Meal two: Have you ever had Roasted Garlic? It is divine. I first discovered my love for roasted garlic at a little Texas hamburger joint called Alamo Springs neat Hunt, TX. They are known around the country for their insanely good burgers but their roasted garlic is my favorite! Use this weeks elephant garlic to try for yourself. It is great served on crostinis with goat cheese or tomato slices. Since we can’t survive on garlic alone I will also make Chicken and Kale Casserole. Use your rapini and amaranth greens along with sunflower greens in place of kale.

 

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DFW Local Box: Figetta ’bout it!

Figetta ’bout  going to the in grocery store for figs, our farmer heros at Gundermann Acres are picking their figs at the exact peak of ripeness and bringing them to Greenling the same day. Thanks to their impeccable timing, you will be receiving ripe fruit that is ready to eat right away.

Figs are very high in fiber, potassium, vitamin B6, and manganese. However you choose to enjoy them, we think you’ll figgin’ love this swell summer fruit.

Week32--DFW-500

Meal one: The figs are ready to eat right away so I am going to use those sweet bites and the 1015 onions for a Fresh Fig, Caramelized Onion and Goat Cheese Pizza. With my pizza I will make a Mediterranean Purslane and Summer Squash Salad. Sprinkle microgreens to finish it off!

Meal two: I would have never thought to use bell peppers as nachos but this is brilliant. Use your sweet mixed peppers for Pepper Chicken Nachos. With the peaches I will do a simple salad to go on the side. Sliced peaches over whatever greens are  in the fridge with a homemade salad dressing.

Meal three: Okra in Texas usually means one thing…fried okra. Delicious as it may be there are endless options out there! Summery Okra & Quinoa Pilaf  is great for this weeks heaping helping of okra and cherry tomatoes. Or try Indian Style Okra with Potatoes. Great vegetarian sides or filling enough to stand as a main course.

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DFW Local Box: Mouth Watering Melons!

When do you go at red and stop at green? When you are eating watermelon! Enjoy this weeks monster watermelons straight from Highway19 Produce and packed with extra TLC.

Week31--DFW-500

Meal one: Whether it be soft tacos, crunchy tacos or tostadas, I make some variation of tacos once a week. They are just so dang versatile and don’t require too much brain power after a long day. This week I will use the bell peppers and summer squash for Veggie Tacos. To munch on with my tacos I will make a Peach Salsa.

Meal two: My mouth is water(melon)ing over this Orzo Salad with Chicken, Watermelon and Feta. Refreshing, filling and such a fun way to use watermelon. With the salad I am going to make Garlic and Basil Cherry Tomatoes. Cherry tomatoes are so full of sun ripened flavor they don’t need much to shine. This recipe calls for fresh basil but if you don’t have any lying around use your spearmint!

Meal three: My favorite preparation for Hon tsai tai is usually a stir-fry. This recipe for Stir Fried Potatoes with Hon Tsai Tai is a new one to me but looks delicious.

Dessert: Grapefruit Sorbet to finish it all off! Williams-Sonoma even suggests serving it in glasses topped with prosecco. Get out of town. 

 

 

 

 

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Pepper Your Week with the Local Box!

I’ve heard that the name “pepper” was given by Christopher Columbus when he brought the bell pepper plant back to Europe. Has anyone else heard that? Regardless of where the name originated bell peppers are low in calorie and super high in Vitamin C. They are great raw or cooked and can be incorporated into almost any cooking style!

Week30--DFW-500

Meal one: Sometimes everybody just needs some good ole fried okra. If you don’t have a family recipe stored away try this Perfect Fried Okra recipe. After munching on fried okra I am going to make Quinoa Stuffed Bell Peppers.

Meal two: Still have those leeks lying around from last weeks Local Box? Pair this weeks yukon gold potatoes and last weeks leeks for a Creamy Potato Leek Soup. Too hot for soup? Nah. In some cultures they prefer eating warm foods during the summer months to make you sweat, therefore cooling you off. Or you can just enjoy this soup inside while cranking the AC :). Counter the warm soup with a cooling and very simple Peach and Grapefruit Salad.

Meal three: With the German red garlic, summer squash, and spinach amaranth greens mix I am going to make Creamy Chickpea, Spinach, and Zucchini Curry. Then, let’s cut the cantaloupe in half, scoop out all the seeds and fill it with yogurt and top with nuts for a little crunch.

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