Local Box December 22-24
Red Mustard Greens
*Due to the sometimes fickle nature of Texas farming, the Local Box is subject to change throughout the week. Thanks for understanding.
Happy Chanukah, Merry Christmas, and Happy Holidays from everyone here at Greenling to you and your family! This week’s Local Box meal plan post is all about the holiday menu (Christmas Eve, Christmas morning, and that big family dinner of course). I’ve put together a few dishes I hope bring back fond Christmas memories for your family and bring everyone ’round the kitchen table. Enjoy!
Christmas morning: Do you remember the feeling of sheer joy you got waking up Christmas morning as a kid? Harassing mom and dad till you dragged them out of bed. With all the tissue paper a’flying and wrapping paper a’ripping on Christmas morning, there’s gotta be some coffee for the adults and a quick and easy breakfast for the kids. Although you might have a Christmas morning breakfast tradition already, I suggest trying Scrambled Eggs with Mustard Greens on Toast, using the mustard greens from the Local Box and local eggs from Greenling, for something a little different. Or include it as a brunch appetizer, because Christmas day is just as much an eat-a-thon as Thanksgiving, right? Red mustard greens are pretty much just like green mustard greens, except they have a pretty red hue to them. You can mellow the flavor by blanching them in salted boiling water for a minute or two, draining, and then using. Or, sauté them without blanching first for a sharper, but still mellowed, flavor. Longer cooking leads to an increasingly mellow flavor.
Christmas dinner: Fall and winter harvests in Texas yield vegetables that can be the star of many a beautiful, so don’t fret if you haven’t started planning your Christmas feast. For our main feature, I am going to make Apple Cider Baked Chicken, using the apples from Top of Texas. Take a quick peek at that recipe and you”ll have no doubt it’s the right decision for your Christmas dinner, too. Don’t forget the sides, of course. Sides are my favorite. I try them all on my first plate then go back for favorites.
Never discredit the sides: Holiday side dishes hold the utmost importance in my eyes (okay, sorry, I’ll shut up about side dishes now!). I’ll use this week’s baby spinach and sorrel for a Quinoa Spinach Mac ‘n Cheese. This recipe calls for two bunches of spinach but sorrel will serve as an excellent substitute for a second bunch. With this week’s local broccoli, I’m going simple but understated this humbly-titled recipe “Seriously, The Best Broccoli of Your Life“. Verdicts out on the world title, but with fresh lemon and Parmesan, it’s pretty safe to say it will do the broccoli justice. If you scoff at that recipe because it just ain’t cheesey enough, I suggest you try this decadent Broccoli and Gruyère Gratin.
Christmas Lunch or Dinner Salad: The pink watermelon radishes and green avocados will make for quite a merry Watermelon Radish Salad with Avocado Viniagrette. You can go super-green and use this week’s Beka Santoh for the Romaine lettuce. Beka Santoh, a leafy green, has a very mild and delicate flavor and therefore it is often used in salads, sandwiches, and burgers. Don’t be scared off by it’s funky name. It’s packed full of vitamins and has a mild flavor.
A Christmas Eve Cake: With all those cookies Santa eats on Christmas Eve, let’s give him a cake he won’t forget. I’m going to leave the fat jolly fellow a slice of Kumquat Upside-Down Cake. It’s a fun and colorful cake perfect to share with friends and family on Christmas Eve, too (don’t let ‘Santa’ have all the fun). Kumquats are a popular Asian fruit and their name roughly translate to “gold orange” in China. And: because of their bright colored skin and unique shape, kumquats will make an excellent addition to the centerpiece at our holiday table on Christmas day.
That about wraps it up. But who am I kidding? I’ll definitely be eating more than this this week. Let me know what’s on your Christmas menu!