Black-eyed Pea | Eating Out of the Local Box

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Local Box Meal Plan: Sept. 7-11

By Woman With a Whisk on September 8, 2009 in Uncategorized

We’re actually going to be in Napa and Sonoma this weekend, so we won’t be getting a Local Box from Greenling this week. But I still have a few ideas for ways to use this week’s box contents, so I thought I would share them anyway.

This week, we’re getting cucumber melon and lettuce from Bluebonnet Hydroponics; eggplant and long beans from Animal Farm; canary melon, edamame and a variety of peppers from Tecalote; Texan pears and black-eyed peas from Lightsey Farms; basil or herbs from Pure Luck; shallots from Lundgren; and okra from Naegelin.

Here’s what I would have made:

Lunch:

Chicken salad with herbs and lettuce

Side Dish:

Quinoa salad with edamame and black-eyed peas
Sauteed okra with pancetta and shallots

Dessert:

Pear and melon skewers with honey-cinnamon yogurt dip

Dinner:

Minced pork with eggplant, peppers and long beans

I’m bummed we won’t be getting a box, but I can’t say that we won’t be eating and drinking well!

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Local Box 07.09.2008

By Texas Locavore on July 9, 2008 in Central Texas Local Box

And the bounty is great again this week… check out those white eggplants! Some plans for this week:

We’ll do a repeat of the excellent pizza we made this week. We topped it with: sliced eggplant that had been brushed with olive oil, salted, then broiled until it was golden; mozzarella; parmesan; and sautéed garlic and red-pepper flakes. (I won’t treat the white eggplants any different than purple ones.)
Blueberries, peaches, and cantaloupe will all make great snacks.
I’ll cook the zucchini, summer squash, tomatoes, onion, and basil into a ratatouille to pour over polenta for quick weeknight suppers.
For brunch guests on Saturday, I’ll make a pitcher of watermelonade and a batch of okra cornmeal fritters to accompany waffles. Both of these recipes were printed in last month’s Gourmet magazine (archives searchable at www.epicurious.com).
If any of the black-eyed peas survive my munching (They taste great raw!), I’ll steam them and serve as a side with bottled chili sauce.
Since I don’t have quite enough key limes for a pie, I think I’ll squeeze them and turn the juice into a summery cocktail. There are – of course – loads of recipes to pick from on the internet.
And that sweet potato? I’ll stash it under the counter until inspiration strikes! It’s clean and unblemished, so it’ll keep a while.