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One Kale of a Year!

By Sarah on January 3, 2013 in Central Texas News, Greenling Central Texas, My Greenling, News and Announcements, Slider

Eight years! Can you believe that’s how long we’ve been delivering local and organic goodness to Central Texas? Thanks to your support and the hard work of our farmer heroes, 2012 was our best year yet!

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:

165 different local farms and food producers provided the local goodness we delivered this year
22,897 Local Boxes were delivered- that’s 200,000+ poundsof local produce on Central Texas tables this year
If we were to stack the green bins those Local Boxes were delivered in, they would be 70 times taller than the Texas State Capitol Building
31,843 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 19,335 pounds of carbon dioxide emissions. (Not to mention the other kind of toxic emissions that fast food can cause)
11,015 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 Central Texas. Thanks from the bottom of our artichoke hearts for all of your support!

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Local Turkeys are Flying!

By Kathryn on November 19, 2012 in News and Announcements, Slider

We’re in the home stretch for Thanksgiving, with just a few local, pastured birds available. The cut-off for delivery of these turkeys has passed. However, a limited number of these locally-raised birds are still available for pick-up! And to help them fly the coop before Thanksgiving, we have marked them 10% off.

To order your bird for pick-up:

Log-in or create your account at Greenling.com.
Place the turkey of your choice in your basket and check-out. You can see the local turkeys that are still available here. You’ll know you’ve finished placing your order once you see the confirmation screen that says “Great! You’re done.”
Call us at 512-440-8449 so that we can schedule a time for you to pick up your turkey.

Pick-ups are between 9 AM and 5 PM on Tuesday, November 20th or Wednesday, November 21st. If you don’t call us to arrange a time for pick-up, the turkey will be delivered on your regular delivery day after the Thanksgiving holiday.

Thanks for making local and organic food the centerpiece of your holiday table. And as always, lettuce know if you have any questions by calling 512-440-8449. We’ll have customer service staff available to help until 9 PM each night leading up to Turkey Day.

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Pumpkin Persimmon Walnut Bread

By Megan on October 24, 2012 in Recipes, Slider

It’s hard to know what to do with persimmons if you’re unfamiliar, especially if you don’t have the brain-bursting soft variety. But these little hard ones, the fuyu persimmons, are darn sweet as well. In fact, they’re a good stand-in for apples, if you happen to like baking with apples. I find they are easiest to prepare for baking by slicing off the top, quartering, and then peeling each quarter with a paring knife before dicing.

Some like to put icing on tea breads, but to me that’s just taking things a little too far. Most tea (or “quick”) breads are already quite sweet, and I prefer to let the natural ingredients shine rather than pure sweetness. Walnuts are an excellent alternative, as the crunchy-yet-creamy nut is a nice contrast to the pumpkin and persimmon. I added nuts to both the batter and the top, resulting in a bread that is studded with hearty flavor, but you can just put the nuts on top or omit them altogether. Pepitas, pumpkin seeds, are a nice alternative if you don’t like nuts but still want some crunch.

I’m addicted to self-rising flour lately, but if you don’t have it, you can swap in regular flour, and be sure to add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt to your dry ingredients.

Pumpkin Persimmon Walnut Bread

1 1/2 cups self-rising flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin purée
1/4 cup neutral oil, such as grapeseed
2/3 cup sugar
2 large eggs
1 cup diced fuyu persimmons (about 3-4)
1 cup walnuts (about 3.5 ounces)

Preheat oven to 350°F and prepare a loaf pan. I like to use baking paper laid across in two perpendicular strips, as it doesn’t require extra oil and makes cleanup easy.

In a small bowl, mix together flour and spices. In a larger bowl, beat together pumpkin, oil, sugar, and eggs. Add flour mixture, a little at a time, until just mixed. Stir in persimmons.

Chop the walnuts and reserve about 1/4. Fold 3/4 of the walnuts into the batter.

Pour batter in the prepared pan and scatter the remaining walnut pieces on top.

Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

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Oven Roasted Heirloom Cherry Tomatoes

By Christy on September 21, 2012 in Appetizers & Snacks, Gluten-free, Recipes, Side Dishes, Slider, Vegan

Oh, look at these beauties!! I have never been a huge tomato fan. I love tomato sauce but the mealy store bought tomatoes ruined me for the fresh version. I do like the sweet mini cherry tomatoes. And when I saw that Greenling carried mini heirloom tomatoes, I knew I had to oven roast them to save for snacking and special dishes to come. If you have a favorite herb like oregano, basil, or rosemary, feel free to add them. I actually forgot to add some whole garlic cloves to the mix which make an awesome addition to the oven roasted flavor. But I like to add the seasonings later on so my base oven roasted version are versatile and can be used in a variety of recipes. Remember to also use the olive oil used to store the tomatoes as it becomes infused with the delicious flavors. Bonus!

1 Pint Heirloom Cherry Tomatoes

1/3 Cup Olive Oil (plus more for storage)

1/2 Teaspoon Sea Salt

Preheat oven to 250°. Cut tomatoes in half. Toss with olive oil and spread on baking sheet lined with parchment paper in a single layer. Sprinkle with salt. Bake for 20-25 minutes. Turn oven off and leave baking sheet in oven until in cools, for 30 minutes to 1 hour. Place tomatoes and juices in container and add enough olive oil to almost cover. Store covered in refrigerator.

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Butternut Cheddar Frittata

By Megan on September 13, 2012 in Breakfast, Main Dishes, Recipes, Slider

Frittata is an easy way to not only whip up dinner (or breakfast), but to use up any random vegetables you have lurking in your fridge. Just replace the butternut squash in this recipe with peppers, zucchini, tomatoes, greens, or anything, and you’ll have a delicious meal on hand.

If you don’t have an oven-safe skillet, you can also cook frittata in a pie plate or muffin tin. Just increase the cooking time to allow for the eggs to be cooked through.

Butternut Cheddar Frittata

Serves 6

2 cups diced butternut squash
1/2 tablespoon olive oil
Salt and freshly cracked pepper, to taste
8 eggs
1/2 cup milk
1 1/2 teaspoons herbes de Provence
1 tablespoon butter
3/4 cup shredded sharp or smoked cheddar cheese

Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper, and spread onto a rimmed baking sheet. (Note: You can use the same skillet you plan on cooking the frittata in, if you like.) Roast about 25 minutes or until squash is tender and lightly browned, stirring halfway through cooking time. Remove from oven and set aside, and preheat oven to broil.

Whisk together eggs, milk, and herbes de Provence.

Heat a cast-iron or other oven-safe skillet over medium-high heat, and add the butter. Swirl the pan to coat it as the butter melts. Once the butter has melted, add the butternut squash to the skillet, then pour in the egg mixture. Cook on the stove approximately 5 minutes or just until starting to set on top.

Scatter cheese over the top and move skillet to the oven. Cook for approximately 5 more minutes, until cheese is melted and top is set and lightly browned.