June 15- June 21

This week's Box contains:

• 1 pint Blueberries
• Cherry Tomatoes
• Fresh Garlic Bulb
• 6 ears Sweet Corn
• Savoy Cabbage
• Baby Eggplants (3)
• Greenhouse cucumbers (3)

I also received a second pint of blueberries as a substitution for my cherries which I gave to another customer who was missing theirs while I was delivering last week.  In addition, I added onto my order a bag of sweet onions (6) and 3 half pints of blackberries.

Most of the berries will be used in smoothies, which my girls can't get enough of!  If we have any blueberries left to use, I'll either make my Blueberry Kuchen or throw them into our pancakes one morning.  My husband was thinking of using some of the blackberries for homemade ice cream.

Wednesday, June 15-  It's just us girls tonight and since piano lessons are earlier this evening, I am contemplating take out.  However, should I decide to cook in tonight, I am thinking waffles or pancakes (maybe even with some of our fresh blueberries!).

Thursday, June 16-  I'm going to try my hand at Unstuffed Cabbage as printed in a previous newsletter from a fellow Box recipient and blogger.

Unstuffed Cabbage

1 small onion, chopped

2 cloves garlic, minced

12 oz of any- ground turkey, chicken, or beef
5 cups coarsely shredded cabbage
2- 14.5 oz cans diced tomatoes

2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp chopped fresh dill, or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp ground black pepper

1. Coat large non-stick skillet with non-stick spray. Over medium-high heat, brown meat, breaking up with wooden spoon. Half way through browning, add onion and garlic continue browning meat.  Drain fat.  Add Cabbage; cover and cook 3 minutes, or until wilted.
2. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Good with rice.

• From Get Fresh! Eat Local NC  getfresheatlocalnc.blogspot.com

Friday, June 17-  I will use my baby eggplants to make Eggplant Parmesan.  Since I am sure these eggplants will not yield an abundance of fried eggplants and I have company for dinner tonight, I will also make up some spaghetti and Italian sausage for dinner.  We'll have a garden salad using some of own garden grown tomatoes and sliced bread.

Saturday, June 18-  My In-Laws are in town.  We will be going out to dinner tonight.  Maybe we'll hit Red Robin.

Sunday, June 19-  In honor of Father's Day, we will be having marinated steaks from the Meat House of Cary (one of my husbands favorites) served along with our corn on the cob from our Box.  I will also make up some oven roasted garlic potatoes.

Monday, June 20- Hamburgers and homemade Macaroni Salad will comprise this evening's meal.  I received a few Boxes ago a sample which can be used in ground beef among other uses.  I plan on incorporating the seasoning into the ground beef and form hamburger patties to grill.  I will also make up some homemade macaroni salad using my cherry tomatoes in the salad.

Tuesday, June 21-  Tonight is golf lessons which means eating in shifts for dinner.  I will throw something quick and simple together for the girls along with fruit. At the moment I am a little stumped for dinner for my husband and I .  Maybe I'll find inspiration from this week's newsletter!

May 25- May 31

I FINALLY made the slow cooker pork chops this week and they were pretty tasty.  Simple and easy which is always a big plus with me!

The Fish Tostados from last week were made with some modifications.  I sauteed the red onions and peppers.  I had some corn and black beans left over from another recipe and added them to the pepper saute.  After cooking the fish, I chunked it up and returned to the pan along with the 1/4 cup of ranch dressing to heat up the dressing.  I thought these were refreshing and a different spin on my standard fajita meal.

In addition to our Box, we ordered an add on of Old Log Cabin Mercantile's Sweet n' Spicy Pecans.  Our Produce Box this week contains:

• 1 pint blueberries
• Pointed Head Cabbage
• 1 bunch sweet Texas onions
• Sweet Potatoes
• 3-4 Tomatoes
• 4 small Yellow Squash  
• 1 English Cucumber

Wednesday, May 25-  With my husband at his golf outing and one child feeling under the weather, simplicity is key!  I will use the tomatoes from my Box to make up a BLT sandwich for me.   Cut up cucumbers and tomatoes will accompany grilled cheese sandwiches for my girls.

Thursday, May 26-  I will grill steak along with some of the summer squash I got in this week's Box.  I will also use some of the sweet potatoes from my Box to make  Red and Sweet Potato Salad
I will halving the salad recipe.

Red and Sweet Potato Salad

• 2 pounds red potatoes, cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut in 1-inch chunks
• 1/4 cup red wine vinegar
• 1 tablespoon spicy brown mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup 2% milk
• 2 celery ribs, chopped
• 1 small red onion, chopped
• 1/3 cup minced fresh parsley

Directions

1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

Nutritional Analysis: 2/3 cup equals 136 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 360 mg sodium, 24 g carbohydrate, 3 g fiber, 2 g protein. 

Friday, May 27- My older daughter has an end of year pizza party to attend.  While she is enjoying pizza and friends, the rest of the family will have dinner out nearby.

Saturday, May 28-  Hamburgers and Hotdogs!  We are starting off the Summer season with a cookout!

Sunday, May 29- I saw this recipe in my BHG magazine.  I will use the cabbage from my Box to make up the slaw.

Thai Chicken Tacos

• 1 lime, halved
• 1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
• 1/4 cup chopped fresh cilantro
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1Tbsp. fish sauce
• 2 tsp. reduced-sodium soy sauce
• 1/2 to 1 tsp. crushed red pepper
• 1/2 to 1 tsp. hot chili sauce (such as Sriracha)
• 2 Tbsp. vegetable oil
• 12 corn tortillas, heated
• 1 recipe Cabbage Slaw

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.

nutrition facts

• Calories454 Total Fat (g)11 Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)66, Sodium (mg)596, Carbohydrate (g)55, Total Sugar (g)4, Fiber (g)9, Protein (g)34, Vitamin C (DV%)54, Calcium (DV%)17,  Iron (DV%)18

Monday, May 30-  We may be going to the Zoo today.  If this is the case I am thinking we might do take out.

Tuesday, May 31-  I am thinking some kind of fish.....I'll need to think this one over some more.

Menu July 28-August 3

It's Wednesday and that means Produce Box delivery day!

This weeks box includes 4 Ears of Corn, 6 Peaches, a head of Cabbage, Jalapeno Peppers, 2 Bell peppers, 10 Roma Tomoatoes and as our Surprise Farm Item- a personal Watermelon.

Wednesday- Tonight we are grilling. It's Hotdogs, Grilled Corn on the Cob and Grilled Peaches. For the peaches- slice the peaches and place on heavy duty tin foil sprayed with PAM, mix brown sugar & cinnamon together, sprinkle over peach slices, using approx. 1-2 tsp of vanilla extract pour over peach slices, dot with butter. Seal foil and place on grill for about 7-10 minutes or warmed through. For a richer dessert serve with some whipped cream or vanilla ice cream.

Thursday-Since my husband will not be home for dinner, I think it will be a simple meal like breakfast for dinner or maybe grilled cheese sandwiches.

Friday- I will make Homemade Coleslaw to accompany the Steak Fajitas (we just can't get enough-LOVE these!) and Grilled Pepper & Onions. I am sure my husband will want to add some of the jalapeno to our dinner tonight.
I will be planning my weekly stop at either DJ's Berry Patch or Western Wake Farmer's Market to pick up some additional produce items that I'll need for tonight and the next couple of meals. I encourage you to explore your local farm stands and markets. Fresh tasting produce and supporting local farmers are 2 very good reasons to venture out this weekend!

Coleslaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt

Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.

Saturday-The kids will have Macaroni and Cheese with watermelon while my husband & I celebrate my birthday.

Sunday- I will use the Roma Tomatoes from my Produce Box to make Tomato Sauce. I used this recipe a few weeks back with some minor alterations with rave reviews from my husband.
I altered the sauce recipe by using all the tomatoes in the puree (since my family does not like chunky sauces), 2 tsp dried oregano, 2 tsp dried rosemary, and 2 tsp of basil. I omitted the celery. After 2 hours of simmering, I added 2 tsp of ground pepper and 1 tsp salt. I will use the sauce in my Lasagna, cooked in my Pampered Chef Deep Covered Baker in the microwave.

Monday- I will be making Grilled Teriyaki Tuna Wraps, we have made these many times before and love the refreshing meal this makes. Perfect for Summer grilling! I have substituted the arugula leaves with baby spinach.

Tuesday- I am searching for an interesting main course recipe to use up some of these jalapenos. I'll let you know what I find.