Category Archives: to plan

menus and meal planning, might also have recipes, but mostly meal planning

1/30/16 Box

  It looks pretty full.  But after I laid it all out:  it didn’t look like as much. Most of the box was taken up by a giant head of cauliflower. Like twice the size of my head giant. Bigger than the heads of Napa I was getting. But cauliflower, I can work with! 

 In fact, this was the only thing that stumped me this week. 

Kohlrabi. 

Never eaten it, never bought it, never cooked it. And I knew as soon as I saw it on the table, it was gonna show up in my box. After some research, I’ve decided to go German with it. I found a casserole recipe that will use up some ham I have in the freezer, too. Hopefully it will be good!

In the box:

  • Cauliflower
  • Green cauliflower
  • Broccoli
  • Cabbage
  • Arugula
  • Collard greens
  • Mustard greens
  • Carrots
  • Cilantro
  • Dill
  • Kohlrabi
  • Red leaf lettuce
  • Watermelon radishes
  • Oranges
  • Bok choy
  • Baby red potatoes

1/16/16 box

  
Some serious goodies this week in the box. With both beets and dill in the box, I think beet bread is on the menu. πŸ™‚ And a newcomer to the box: fennel. I’ll need to do some research.   

In the box:

  • Baby leeks
  • Kale
  • Beets
  • Spinach
  • Fennel
  • Cilantro
  • Dill
  • 2 heads lettuce
  • Watermelon radish
  • Oranges
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Pak choy

01/09/15 Box

  
The weather actually got cold this past week down here, with some really wild storms, so my farmer was apologetic about the lack of variety and gave me two extra bunches of carrots to make up for it – and didn’t give us one of those ginormous heads of Napa! Both wins for me. πŸ™‚

In the box:

  • Red cabbage
  • Pak choy
  • Bok choy
  • Arugula
  • Collard greens
  • Mustard greens
  • Kale
  • Spinach
  • 3 bunches of carrots
  • Beets
  • Turnips
  • Watermelon radish
  • Cucumbers (English and regular)
  • Cilantro
  • Baby leeks
  • Oranges
  • Handful of snap peas

 Ooooooooooooh, panorama pic. πŸ˜‰

Wasted food:

  • Beets
  • Oranges

I did pretty good with my last box, but I hate wasting beets, so I am roasting this week’s beets right now to purΓ©e. Then I might make beet bread or I might just freeze as cubes of purΓ©e for future use. My plan is to start using as much of my frozen goodies as I can, because I have a very full freezer. And it means I have a tiny grocery bill. Since I know I need to make a Trader Joe run next week (we’ll be out of pizza dough) and it is soooooooooo hard not to go overboard in that store, I want my grocery bill to be low this week. πŸ˜‰

So ideas that are floating around in my head for lunches or dinners:

  • Buddha bowls (will use the red cabbage, spinach, frozen brown rice, and I can use carrots instead of sweet potatoes)
  • Stir fry (pak choy, snap peas, carrots, leeks)
  • Beef stew (turnips!! carrots, parsnips)
  • Pickled cucumbers (what a weird concept! *grins*)
  • Braised mixed greens with bacon
  • Something Mediterranean so I can make tzatziki
  • My daughter already requested butternut squash Mac and cheese with broccoli (squash purΓ©e is already in the freezer)

We’ll see how the week goes!

Saturday, No Box!

The Farmer’s Market is closed today for the holidays, which is cool, but that means no box for next week. But the kids and I will be visiting family, leaving my husband home with the animals, so that’s not necessarily a bad thing. I have well stocked freezers, which will serve us well for the next few days – although I need to stock up on muffins again!

Let’s see whether I can get us to our departure time without going to the store. πŸ™‚

12/19/15 box

The last box of the year, all tucked in. This week, I did ask for no grapefruit. I can figure out how to use just about everything else, but I just can’t figure out how to make grapefruit taste good without resorting to cookies or cakes or candies. Which are all out, since I am trying to lose weight. πŸ™‚ I said of course I’ll take the oranges, though. Now that I know they’re oranges for sure, they won’t go to waste!

 Doesn’t it look so yummy all laid out like that??? πŸ™‚

In the box:

  • 5lb. satsumas (not in the box, but bought at the same time, so they count) – these will end up being for snacking on. In fact, two are disappearing while I type this. 
  • Baby leeks – so cute, I didn’t recognize them
  • Rainbow chard – newbie to the box 
  • Red cabbage – I think we’re gonna have some Buddha Bowls (but not smoothies!)
  • Spinach
  • Kale
  • Red leaf lettuce
  • Green leaf lettuce
  • 5 ears of corn
  • A bunch of beets
  • A GINORMOUS HEAD OF NAPA CABBAGE (seriously, I think it weighs as much as one of my dogs)
  • 3 eggplant (long time, no see!)
  • 4 big sweet potatoes
  • 5 turnips (I suspect beef stew is going to be on the menu soon)
  • 8 oranges
  • A bowlful of baby red potatoes (some of these are smaller than grapes!)
  • A big bowl of snap peas

  

Here’s an idea I found on Pinterest that I’m going to try out: disposal cleaner cubes. Hopefully, they will be helpful as they did use up about 4 of those mystery citrus from our last box. 

What did we waste from the last box (2 weeks ago)?

  • 4 citrus fruits
  • 1/3 head of Napa cabbage
  • 2 grapefruit

Pretty darn good, if I do say so myself. I’m shooting for better for this week (or two, our Farmer’s Market will be closed next weekend for the holiday), but I need to get to menu planning if I’m going to empty that box!

Sunday: Orange waffles, pickle making, and Buddha Bowls

Today is “get it processed” day! Anything that needs to be chopped for the freezer (bell peppers, I’m looking at you) or for quick pickling happens today. 

But first, always start with a hearty breakfast. This morning, while cooking with my 13 year, I got to explain how baking powder works and why you keep wet and dry ingredients separate until the last possible moment. I’m thinking her waffles and muffins will come out even better in the future. 

She started with our regular waffle mix (which she prepped a while ago for just such an occasion), but I managed to stop her from using oil this time (as the recipe calls for) and substitute applesauce. I explained that that substitution, along with our family’s move to almond milk, made each waffle 100 calories lighter, which meant we could each have two. πŸ™‚

Then to use up some stuff from the box, and add to the nutritional content, I made a quick orange sauce (juice of 2 oranges, powdered sugar until it’s sweet enough and syrupy enough – 1/2 cup in this case). I also chopped up a satsuma. My son loved the sauce, and would like me to make more. Like, right now. πŸ˜‰ 
Waffles (each) – 146 calories, 27.2g carbs, 1.6g fat, 5.1g protein

Sauce – 104 calories, 26g carbs, 0g fat, 1g protein

Total

  • 408 calories
  • 83g carbs
  • 3g fat
  • 11g protein

  
That’s a lot of produce. 

And it’s some of the produce that got me most excited. MORE RADISHES??? Woohoo! Seems strange, especially since there wasn’t a single radish slice on yesterday’s salad. 

Yeah, that’s because I hate radishes. 

But, I wasn’t being sarcastic when I cheered to get them in my box. I have recently discovered quick pickled radishes. So delicious, with none of the funkiness. They’re quick pickled, so no waiting for weeks before you can crack them open or time consuming water bath canning procedure. But also, no storing for months in the pantry. These are strictly refrigerator pickles, good only for a week or two, but they don’t tend to last that long! πŸ™‚  

I made two different batches today. The bowl full of orange and white sticks is for Do Chua, Vietnamese pickled daikon and carrot – the required pickle for making banh mi sandwiches. And these rest of the produce (radishes, carrots, garlic, jalapeΓ±o, baby banana peppers, and lime) is for Taco Pickles. I also have some cauliflower that boiled in the vinegar pickling liquid, that goes in, too. All that good gets nice and pickled together, gets a little sweet and a little spicy, and tastes amazing with any Latin dish you throw at it. πŸ™‚ 
Don’t they look purty? πŸ™‚ 

  
Speaking of purty.  πŸ˜‰

This is a Spicy Buddha Bowl. A super yummy Spicy Buddha Bowl. Which incidentally used up the end of the spinach, a quarter head of red cabbage, and a couple of sweet potatoes from the box. We are currently working our way through a bottle of what must be the spiciest siracha I’ve ever tasted.  Which is why the kids thought this was too spicy. My daughter mentioned something about breathing fire, but I paid her no mind.  I was too busy enjoying my Buddha Bowl. 

Total: 509 calories, 80g. carbs, 17g. fat (hello, tahini!), 14g. protein

Used from the box today:

  • Satsuma
  • 2 oranges
  • Half bunch cilantro
  • Quarter head cauliflower
  • 9 radishes (all of them!)
  • 5 baby banana peppers
  • 1 daikon (left a little for beer drinking)
  • Red cabbage (froze the other 3/4 of the head. Why??? You’ll see!)
  • 2 sweet potatoes

Pretty good for one day! Tomorrow, goodbye greens! In a tasty way. πŸ˜‰