Apples | Eating Out of the Local Box

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Apple Cinnamon Swirl Bread

By Megan on November 16, 2011 in Breakfast, Recipes, Side Dishes

Although the temperatures keep creeping up into the 80s, I’m finding it’s the perfect time to be getting back into the swing of baking bread. For whatever reason, one bread I always have success with is cinnamon swirl. Thanks to the apples we’ve been getting in our Local Box, I was inspired to add some fruit to this classic breakfast bread.

While bread does take some time, most of it is hands-off. When I worked outside the home full time, I found it worked perfectly to mix up the dough when I got home and let it rise while dinner cooked. After we ate it was time to punch down and shape the dough, and after the dishes and cleanup it was time to bake, ensuring a fresh loaf for breakfast and sandwiches the next day. And trust me, the little bit of trouble is worth it!

Apple Cinnamon Swirl Bread

2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons yeast
1 tablespoon honey
2 tablespoons grapeseed oil
1 1/3 cup whole milk
2 tablespoons butter, softened slightly
3/4 cup chopped apple (equals about 1 medium apple)
1/3 cup sugar
1 1/2 teaspoons cinnamon

Mix together flours, yeast, and salt in a large bowl, stand mixer, or food processor. Stir in the honey, oil, and milk, mixing until the dough comes together and forms a ball. If the dough is too sticky add a small amount of all-purpose flour; if too dry, add a small amount of milk.
Turn dough out onto a floured surface and knead for a couple of minutes, until the dough is smooth. Let rise in a covered bowl until doubled in bulk, about two hours.
Punch down dough and put onto floured surface. Roll out into a rectangle with its short side approximately 9 inches (to fit a loaf pan). If the dough resists rolling out, let it rest 10 minutes and continue.
Spread butter on dough. Scatter apple pieces across, similar to topping a pizza. Mix together sugar and cinnamon and sprinkle over the entire surface.
Roll up dough and pinch ends closed. Place in a greased loaf pan, and press down dough to fit into the pan, making sure to reach the corners. This will help ensure an even second rise and properly shaped loaf. Let rise approximately 1 hour.
Bake at 350 degrees for 45 minutes. Let cool completely before slicing. After the first day, store in the fridge.

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Local Box Meal Plan: Jan. 17-21

By Stephanie on January 18, 2011 in Uncategorized

I’ll post the video as soon as I have it. Anywho, I’m super excited about getting local fennel this week. It has a mild, licorice-y flavor that you’ll probably like even if you aren’t a fan of licorice (like me). Here’s the full list:

• Tangerines – Orange Blossom
• Fennel – Oak Hill Farms
• Red Beets – Naegelin
• Various Lettuce – Acadian
• Arugula – Acadian
• Red Swiss Chard – Acadian
• French Breakfast Radish – Acadian
• Apples – Apple Country
• Turnips – Naegelin
• Meyer Lemons – G&S

Shrimp and sausage cioppino – A cioppino (cho-PEE-no) is an Italian seafood stew. This is currently my favorite fennel recipe, and it uses the whole bulb to boot. I think I’m going to add arugula the next time I make it.

Butter-poached breakfast radishes – Looks like an
unusual way to prepare French breakfast radishes as a side dish. I’m not sure where one finds raspberry wine vinegar, but I am sure that a few dashes of something like apple cider vinegar will suffice.

Turnips with chard – A fast, easy side dish.

Lemon and garlic-roasted beets – Another side dish.

I think I’m going to mix the lettuce with sliced apples and tangerine sections for an easy side salad.

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Local Box Meal Plan: Jan. 10-14

By Stephanie on January 11, 2011 in Uncategorized

This week, I’m especially excited about the red Russian kale. If you’ve never had it before, be sure to give it a big sniff before you cook it – it has a wonderful, floral fragrance.

Tangerines – Orange Blossom
Green Onions – Naegelin
Red Beets
Various Lettuce – Acadian
Daikon Radish – My Father’s Farm
Bok Choy – Naegelin
Cauliflower – J&B
Apples – Apple Country
Red Russian Kale – Acadian
Butternut Squash or Avocados

[youtube=http://www.youtube.com/watch?v=zdTS3590KlQ]

I’m making:

Pork tenderloin stir-fry with tangerines and chili sauce

Herb-poached shrimp with cauliflower couscous and brown butter - This has a long ingredient list, but looks really yummy.

Braised kale with pancetta – Keepin’ it simple. The kale shines here.

Roasted butternut squash with sauteed beets and beet greens – You can leave out the squash if you get avocados instead.

Apple-avocado salad with tangerine dressing – This would be good without the avocados if you get squash instead.

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Local Box Meal Plan: Jan. 3-7

By Stephanie on January 4, 2011 in Uncategorized

Happy New Year! We’re starting the year off right with the first cauliflower of the season. Here’s the full list and video:

Citrus – G&S Grove
Green Onions – Naegelin
Oriental Turnips – Acadian
Mustard Greens – Naegelin
Daikon Radish – My Father’s Farm
Purple Mizuna – My Father’s Farm
Cauliflower – J&B
Apples – Apple Country
Cilantro – Acadian
Mixed Mushrooms – Kitchen Pride
Dill – My Father’s Farm
Mixed Carrots – Animal Farm

[youtube=http://www.youtube.com/watch?v=J8gpJq3CQwo]

I will be making:

Turkey and mizuna salad – With a few modifications, of course. Sub cauliflower for broccoli, and use thinly sliced daikon radish in place of the cucumber (be sure to cut them very thin – they can be pretty spicy). The dressing looks delicious, but if you don’t feel like making it just use whatever you have. If you haven’t had mizuna, you’re in for a treat – it has a mild, peppery flavor, much like arugula.

Daikon and carrot pickles – Pickling is a traditional preparation for daikon radishes. The colored carrots we’re getting will look pretty here, too. If you’re feeling adventurous, these daikon radish cakes look tasty and use some unusual ingredients, like white rice flour.

Traditional turnips and mustard greens – I was in New Orleans last week and had some turnip greens cooked this way at Mother’s Restaurant. It’ll always be my favorite way to eat them.

Pork medallions with mushroom-dill sauce – The sauce is reminiscent of beef stroganoff.

Apple-grapefruit salsa – I love this spicy-sweet combo. Would also work well with oranges if you get those instead of grapefruits.

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Local Box Meal Plan: Dec. 20-24

By Stephanie on December 21, 2010 in Uncategorized

Merry (almost) Christmas! Our box is a bit festive this week with the addition of some rainbow-hued radishes and carrots and some red and green peppers. Here’s the full list and video.

Red and Green Peppers – Juan Farms
Broccoli – My Father’s Farm
Red Leaf Lettuce – Acadian
Rainbow Carrots – Acadian
Fuji Apples – Apple Country
Tangerines – Orange Blossom
Butternut Squash – Gundermann
Cilantro – My Father’s Farm
Holiday Radishes – My Father’s Farm
Green Garlic or Shallots – Green Gate

[youtube=http://www.youtube.com/watch?v=wKiX07EJVVQ]

I dug up some fancy-ish dishes you can proudly serve at any family gatherings you’re attending this week.

Apple-avocado salad with tangerine dressing – Add some sliced holiday radishes. If you still have your avocados from last week, this is a great way to use them; if not, just leave them out. I’m not sure why the author calls for mandarin oranges instead of tangerines to make the tangerine dressing, but instead of trying to figure out her logic I’d just use your tangerines instead. Finally, your red-leaf lettuce can stand in for the bagged salad mix.

Spiced carrot and butternut squash soup – Would make a great first course. This comes from a British newspaper, so use an online conversion site (this one’s my favorite) to convert the metric units to imperial ones. Use your smaller rainbow carrots in place of two large ones, and use chopped green garlic (the white parts) instead of garlic cloves. It’ll have a lighter, but still garlicky, taste.

Bell pepper and broccoli pasta sauce – Sounds like a festive mix of colors, with the green broccoli and bell peppers alongside the red peppers. The recipe calls for all red peppers, but your green ones will be great. You can also use chopped green garlic in place of the regular garlic called for here.