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Start 2013 With This ‘Dill’icious Local Box!

By Sarah on December 31, 2012 in Central Texas Local Box, Greenling Central Texas

Happy New Years! We’ve made it! It’s almost 2013 and the holidays are finally coming to an end. While I enjoy most holiday festivities, it will be mighty fine to be back in my kitchen, making my own meals. This Local Box will be the perfect starter to the new year, with beets, bok choy, greens and more!

Meal One: Happy New Years! It is southern tradition to eat black eyed peas and greens on the first of the year for good luck – the peas symbolize silver coins and the greens (often collards) symbolize your favorite green paper, money. While I am not much of a superstitious person, I don’t see why I wouldn’t make this Hoppin’ John Soup. Made from a broth flavored with ham hock and filled with peas, collards, and root veggies, this soup is the perfect fix for the wintry wet weather.

Meal Two: Salad is a favorite of mine, and not just because apparently they can be healthy (they also can be very unhealthy!). I like salad because like tacos, you can put anything in a salad. This one, with beets, sweet potato, and avocado, is a gorgeous display of color and is a little different than your typical salad. If you enjoy cheese, I think this salad would be delightful with a little blue cheese!

Meal Three: This noodle bowl recipe calls for baby bok choy, but your adult versions will do just great! I merely slice the leaves into ribbons, which make the veggie a little easier to eat. I will toss in the rest of my carrots, cut into matchsticks, to add some good crunch. If you want to use the leaves in all their large glory, I imagine you could use them as a wrapper for a variation on lettuce wraps.

Meal Four or a Snack: Sunchokes, also known as Jerusalem Artichokes, are a starchy vegetable that can easily be substituted for potatoes in many recipes. So it is no-brainer to make one of my favorite potato treats and make it with sunchokes; sunchoke latkes! The apples and brie sound great, but I am more of a sour cream gal myself when it comes to these fried treats. I’ll make this dill dip to accompany my fritters and any other veggies I still have!

Bonus: I’ll be eating my tangerines every morning straight from the palm. But for some reason if I forget, or if I happen to get baking right away, I’ll be making this tangerine sheet cake. I’ll just need to find someone to share it with.

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It’s Been One Kale of a Year!

By Caitlyn on December 28, 2012 in DFW News, Greenling DFW

Greenling’s first year in Dallas-Fort Worth is coming to an end, and boy have you made it “grape!” Through rain, drought, and even snow, our farmer heroes have persevered and grown thousands of pounds of food for everyone to enjoy. It’s been an honor to bring it to your doorsteps all year long!

Just for fun, we did a little veggie math so that you can see what a tremendous impact you are making on the local food system. Without further ado, “lettuce” wrap-up 2012:

93 different local farms and food producers provided the local goodness we delivered this year
16,598 Local Boxes were delivered- that’s about 153,530 pounds of local produce on North Texas tables this year
If we were to stack the green bins those Local Boxes were delivered in, they would be 30 times taller than Reunion Tower.
4,173 meals were made ridiculously easy and with all local and organic ingredients from our Recipe Kits and Grab & Go items
When you chose Greenling recipe kits over idling the car at the drive through, you prevented 2,533 pounds of carbon dioxide emissions. (Not to mention the other kind of toxic emissions that fast food can cause)
5,997 local avocados were delivered to you this year
We estimate that because all of our local growers use sustainable methods, they collectively kept 304,735 pounds of pesticides OFF of our soil and food this year
Hundreds of thousands of ladybugs were fed through organic pest control methods
Since you ‘lettuce’ deliver your groceries in our fuel-efficient & sustainably routed trucks, over 17,000 gallons of gas were saved on trips to the store
We mustard countless food puns at Greenling headquarters this year (only the best ones make it public, you know)

It was a great year and we know 2013 will be even better for local food in North Texas. Thanks from the bottom of our artichoke hearts for all of your support!

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A straight “lime” is the quickest path from Local Box to table!

By Caitlyn on December 27, 2012 in DFW Local Box, Greenling DFW

This week’s Local Box is like a late gift from Santa. (Only to be found on your doorstep, which would actually save him a lot of trouble.) It has everything you’ll need for a quick and easy local salad.

Meal one: as a child, I was a pretty classic “picky eater.” My cousin Bruce turned me on to broccoli when I was about six. His selling point? “Look, it’s like eating a tiny tree.” I haven’t looked back since. This delicious vegetable has plenty of exciting uses, and I’m dead set on finding as many as I can manage. I dug up this fabulous recipe for roasted broccoli and kale salad.

Meal two: I’m so excited about the Black Spanish Radishes this week. I had to do quite a bit of research to get some ideas to really make them pop – and it was well worth it. My favorite collection of recipes was the first that I came upon. Take a gander at these recipes for a little inspiration. I’ve certainly got my eye on the sweet and sour radish sauce.

Meal three: considering Bok Choy’s Asian origins, I’ve been set on discovering traditional applications to really showcase its flavor and texture. Undoubtedly, the best part of the Local Box is challenging myself from a taste and technique perspective. It’s an opportunity to learn a lot of new things, and this recipe showcases the bok choy and udon noodles which are super exciting (and easy to make at home!).

Meal four: a classic staple of nibbling season, I myself am quite smitten with stuffed mushrooms of any kind, particularly those enhanced with bacon. I love that these are sauteed in a pan in lieu of the oven roasted variety I usually make. These are great starters, but I find that a little bite like this is a perfect supplement to a really beautiful salad. And with the lettuce mix from My Father’s Farm in this week’s Local Box, it’s a no-brainer.

Lettuce know what you’re whipping up in the comments!

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Central Texas Food Friendly Events

By Sarah on December 27, 2012 in Central Texas Events, Greenling Central Texas

One of the best parts about living in Austin, Texas is the winter weather. While others might be bundling up, we are just beginning to stretch our limbs. Enjoy the sunny skies at neighborhood farmers’ markets or strolling along the San Antonio River bank for the last lights of the season. Before we know it, it’ll be back to that other season we have – I just call it hot.

[AUSTIN] Mueller Farmer’s Market

-Sundays, 10 a.m. – 2 p.m.
- Free
-The Browning Hangar, 4550 Mueller Blvd, 78723

The Mueller Farmers’ Market is open every Sunday at Mueller‘s historic Browning Hangar off Airport Boulevard from 10-2, rain or shine. Over 40 Texas vendors sell local seasonal produce, meats, cheeses, baked goods and specialty foods with more vendors being added every week. Mueller Farmers’ Market also hosts live local music, family friendly activities and chef demonstrations every week.

Visit their homepage.

[AUSTIN] Commitment Day 5k

- Tuesday, January 1st, 10 a.m.
- $34
-Palmer Events Center

Commitment Day is a national movement committed to getting people moving beginning the first of the year. The 5k is not promoted as a race but as a movement instead, encouraging everyone to come out New Year’s day to join a community ready to move. The course runs down scenic streets in Austin, starting and beginning at the Palmer’s Events Center.

[AUSTIN] SFC Citizen Gardener Class

- Saturday, Jan 12th, 9 a.m. – 1 p.m.
- $30 for 3 classes
-Austin Baha’i Center, 2215 E.M. Franklin Avenue

This class will teach you how to turn your bare ground or Bermuda Grass lawn into raised and in-ground garden beds that are small enough to manage, but big enough to provide real food. This hands-on course covers Central Texas specific topics and addresses the challenges and benefits to growing in our climate. Learn about composting, rainwater harvesting, mulching components, bio-intensive gardening, bed-building and more in a series of 3 classes. After completing the classes students complete 10 hours of volunteer work in any one of our partner gardens in order to gain the designation as Citizen Gardener. Course Fee is $30 for two hands-on classes and one evening discussion.

[SAN ANTONIO] Museum Reach River of Lights

- Through January 1st
- Free
-Museum Reach

The Museum Reach River of Lights will brighten up your holidays. This amazing array of festive colors will illuminate the San Antonio River with hundreds of underwater lights and thousands of LED lights along the banks of the Museum Reach from Lexington to Pearl. San Antonio River Authority and CPS-Energy invite your whole family to take a stroll along the Museum Reach and enjoy this dazzling display of holiday lights from December 1 through January 1.

Find out more!

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Enjoy the Last Local Box of the Year!

By Sarah on December 27, 2012 in Central Texas Local Box, Greenling Central Texas

Hope every one had a merry holiday! I know mine was full of food and family and more food. I love holiday eating, but I am also pretty happy when it is over. This week’s Local Box is the perfect way to get back on the right track, with plenty of leafy greens and cruciferous (cabbage family) veggies. You’ll feel young and green for the new year!

Meal One: My first meal back from holiday will be this seriously green salad from 101 cookbooks. Fresh mixed greens, blanched broccoli and tasty avocado will be the perfect fix to all the rich foods and desserts that usually occupy a holiday table.

Meal Two: I love cold noodle salads, and while usually perfect for summer, in Texas, summer weather can happen anytime. This Peanut Sesame Noodle recipe looks like the perfect place to show off my cucumbers and I’ll add in thinly slice cabbage for some more crunch.

Meal Three: I’ll use my collards in this Caldo Verde Soup, and will sub out the potatoes and add in my turnips. I don’t believe I really ever cooked Portuguese food before and this soup, considered by many to be their national dish, seems to be the perfect spot to start.

Meal Four: Eggs are a beautiful thing, they can completely transform a dish. And while they look to play a big part in this pasta dish, the real star is green garlic. Green garlic can be used at various parts of its growth and can look a little like scallions. Put your nose close enough though and you’ll know it is all garlic!

Bonus: This Celery Grapefruit Juice looks like a delicious breakfast or lunch, and perfect after all the holiday heavy eating.