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Farm Box Day

9 Jun

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Here’s what came in my Tanaka Farms CSA Box this week: Maui sweet onions/ carrots/red and golden beets/zucchini/ gourmet globe squash/sun drop summer squash/celery/oregano/ cilantro/ basil/ red sweet peppers/Oro Blanco grapefruit/Brussels sprouts/new garlic/ Valencia oranges/

We made four delicious meals for our Farm Box Families:

Ground Turkey, Sweet Potato, and Black Bean Chile

Grilled Chicken Thighs with Citrus (Orange & Grapefruit) Oregano Glaze WITH Wild Rice, Celery, Brussels Sprouts, Beets & Sundried Tomatoes

Vegetable Enchiladas with Cotijo Cheese, Handmade Tomatillo & Jalapeno Salsa

Grilled Summer Vegetables with Whole Wheat Spaghetti, Basil Pesto Sauce and Fresh Mozzerella Cheese

Hope you made some yummy dishes with your farm box this week!

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Farm Box Day

31 May

Southwest QuinoaHere’s what we did with : Maui sweet onions/ carrots/ Romaneso cauliflower/ zucchini/ sun drop summer squash/ gourmet globe summer squash/ celery/green cabbage/ oregano/ cilantro/ bok choy/ spinach/ red & yellow sweet peppers/ lacinto kale/cucumber/red grapefruit:

Mole Roasted Chicken with Southwestern Quiona and Lentil Pilaf

Lemongrass Scallion Turkey Meatballs with Asian Stir Fry, Cabbage Cups and Red Pepper Chile Grapefruit Sauce

Mexican Chicken and Vegetable Soup with Avocado

Penne Pasta Puttenesca with Spinach & Romanesco Calilflower

Farm Box Day

3 Apr

cilantro 1We got a little whiff of spring this week with an abundance of green: emerald cilantro, vivid carrot tops, bright mustard greens and striking chard. I used almost every single root top, from turnip to beet, excluding the carrots. Although I’ve tried carrot top pesto and salsa verde, I just don’t care for the bitter, grassy flavor of them.

True to the seasonal shifts, our Fujis and navels were looking a bit tired, better to cook with than eat out of hand. It seems that even the crops are looking forward to spring. Here’s what I made for family dinners this week:

Bacon Braised Chicken with Apples & Kale & Mashed Potatoes: A take on a pork dish I published previously, this was super succulent with boneless chicken thighs, served over some russets I had left over from a previous box.

Tofu Stir Fry with Brown Rice & Pickled Turnip: This is a favorite that changes with every farm box, but the basics always stay the same: brown super-firm tofu until it is crispy, throw in lots of fresh ginger, stir fry vegetables in order of density, and season with my yummy stir fry sauce, which I’ll post later.

Beans & Greens Soup with Parmesan Broth: Every green in the box went into this soup, plus a Parmesan rind and a quirky blend of organic dried beans.

Whole Wheat Baked Penne with Goat Cheese, Herbed Bread Crumbs and Veggies: Just like it sounds, creamy, crunchy, nutty and delish.

Farm Box Day

10 Dec

farm box day dec 6 2012

We made a full shift into winter this week with an array of brassicas, from the geometric marvel, Romanesco cauliflower to emerald green broccoli, creamy white turnips and tight, crisp heads of cabbage. The rainbow chard was as vivid as stained glass, almost too beautiful to eat. Fuji apples were welcome as a snack and in a crunchy slaw, and Satsumas were juicy and candy sweet. Yellow wax beans, baby Maui onions, baby kohlrabi and our favorite farm box carrots completed the bounty.

It takes imagination to put winter vegetables to task, and I was happy to have my friends Stephanie and Tanya over for a farm box cooking party. We pooled our shares together and came up with quite a few dishes that will keep our families looking forward to more winter crops:

 Crispy Sweet Potato Cakes with Green Cabbage-Fuji Apple Slaw and Citrus Creme Fraiche

Whole Wheat Fusilli with Roasted Broccoli, Romanesco Cauliflower, Butternut Squash and Pistachio Red Pepper Pesto

Herb Roasted Chicken with Cauliflower-Kohlrabi Puree with Brown Butter and Onion Rainbow Chard Saute

Wild Rice, Red Lentil and Vegetable Soup with Slow Cooked Turkey Broth

Beef Stew with Red Wine and Root Vegetables and Winter Coleslaw with Lemon Fennel Seed Dressing

Farm Box Day

29 Nov

I’m two weeks late in posting our pre-Thanksgiving farm box contents, which included rainbow chard, zucchini, tomatoes, Fuji apples, Japanese white radish, cucumbers, basil, Russet potatoes, red leaf lettuce, cilantro, carrots, broccoli and poblano chiles. I cooked up a storm, as I had four families to deliver to, and had very little time to take photos, but I will post these delicious recipes:

Grilled Greek Drumsticks with Grilled Meyer Lemons, Red Quinoa and Greek Salad with Kalamata Feta Meyer Lemon Dressing

Basil Turkey Meatballs with Hidden Veggie Tomato Sauce and Buttermilk Mashed Potatoes

Whole Wheat Rotini with Chicken Sausage, Charred Tomatoes, Zucchini and Basil

Mexican Tortilla Soup with Veggies and Black Beans

Farm Box Day

30 Oct

You could see the transition of seasons in this week’s delivery: Tomatoes (that were heavenly), zucchini (still firm, crisp and sweet), sunburst squash, cucumber, green beans and cherry tomatoes gave way to romaine lettuce, rainbow chard, white Japanese radish, Fuji apples. I made four meals supplemented by a trip to the farmer’s market, where I picked up organic butternut squash, sugar pie pumpkin, Eureka lemons, sage, rosemary and thyme. Here’s what is in my fridge, ready to eat this week:

Tilapia with Roasted Tomatoes, Zucchini and Basil & Farm Box Garden Salad with Lemon Mustard Dressing

Moroccan Spiced Vegetable Stew with Saffron Almond Israeli Couscous

Herb Roasted Chicken with Roasted Lemon Green Beans

Sweet Italian Chicken Sausage, Rainbow Chard, and White Bean Soup with Rosemary

Farm Box Day

12 Oct

Today’s farm box told a story of the Mediterranean, with lots of summer squash, basil, breathtaking tomatoes, rainbow chard, gorgeous long French radishes, and vivid green beans. There was a lovely selection of fruit: honey crisp apples, Valencia oranges, plums and Oro Blanco grapefruit. When I saw all of that end of summer bounty, I went straight to Italy and France, then took a small detour to Asia. I rack up quite a few frequent flyer points in the comfort of my own kitchen.

My goal? Get all of my cooking done today while it’s all vibrantly farm fresh, then kick my heels up over the weekend. It was easy to do with the inspiration of the Mediterranean flavors, now I can’t wait to dig in to these dishes:

Chicken Provencal with Tomatoes, Green Beans, Roasted Lemons and Olives

Citrus Cilantro Quinoa Salad with Grilled Strip Steak and Asian Flavors/Asian Pickled Cucumbers and French Radishes

Summer Minestrone Soup

Farm Box Veggie Lasagna with Fresh Herb Ricotta

I’ll be posting a few recipes and photos after I come back from my relaxing weekend, so please come check them out!