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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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Eat Away Melon-choly with This Weeks Local Box!

Q: Why do watermelons have fancy weddings? A: Because they cantaloupe. Enjoy a juicy cantaloupe this week straight from Reeves Farm Farm to you, packed with extra TLC. 

Week29--DFW-500

Meal one: Looking for a nutritious meal in under 30 minutes? Frittatas. Use this weeks leeks and summer squash for a breakfast, lunch or dinner Leek, Zucchini & Cheese Frittata. A  PurslanePeach and Onion Salad would round out the frittata for a perfect brunch!

Meal two: Potato skins can be more than just an appetizer at a sports bar. Try Loaded Red Potato Skins with your red potatoes. Potato skins are easily customizable to suit your whole crowd too. Check out some other potato skin-spirations! I will also make a Middle Eastern Cucumber, Tomato Salad for a low calorie veggie side packed with healthful parsley.

Meal three: I am going to go savory with the cantaloupe and make Blackened Catfish with Cantaloupe Salsa. This fish and salsa will pair well with Purple Hull Peas with Cilantro Lime Dressing recipe from Greenling blogger Amee.

 

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99 Problems, but a Peach Ain’t One!

If you’ve been a frequent flyer of the Local Box the past few weeks, you’ve been lucky to experience a local peach or two from Larken Farms. Ken and Laura Jo Halverson, the heroes at Larken Farms, have been growing peaches and other stone fruit on their Waxahachie farm for years. With more than 25 varieties of peaches and nearly 7,000 trees in their orchards, they’re experts at producing peaches without chemical fertilizers and pesticides. We choose Larken Farms peaches over other local growers because of the Halverson’s commitment to sustainable practices. And remember peach season can be mighty fickle, so get ‘em while you can! We think if you miss out on these juicy, sweet local gems, it would just would be the pits! 

Week28-DFW-500

Meal one: Rapini greens are packed with nutrients so don’t let those go to waste! I will prepare Sauteed RapiniFingerling Potatoes with Dipping Aioli and Sauteed Corn and Sweet Onion for a veggie-centric dinner.

Meal two: With this weeks okra I am going to make a Classic Southern Okra and Tomato recipe. To sop up the great stewed sauce I am going to make toast with an avocado spread.

Meal three: Let’s pair this weeks peaches and cucumber for a Peach and Cucumber Salad. This salad would pair perfectly with skirt steak! If that suits your fancy try Dry-Rubbed Skirt Steak with Peach Cucumber Salad.

 

 

 

 

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