Meal Plan 11/3-11/9

Hey, it’s cold outside! I’ll be cooking some spicy food to keep warm during this cold front. A lot of the foods in this week’s local box work well with peppers, ginger, and other hot seasonings, and I’m excited to try some new recipes. Besides keeping warm, I figure it’s good to squeeze in as much spiciness as possible before the onslaught of traditional holiday comfort food.

My parents come to town on Saturday to see my husband’s saxophone quartet recital, but we’ll have some free time that day for sightseeing.  I’m planning to take them to either Sunset Valley or the Downtown Farmer’s Market.  Does anyone have suggestions for which market would be better for guests? I’ll buy some meat at whichever market we visit to cook for dinner on Monday night.

Here’s what we’re getting in the Local Box:

Granny Smith or Cameo Apples – Apple Country OR Turnips
Summer Squash- Naegelin
Green Beans – Animal
Baby Arugula – Montesino
Cucumbers – Acadian
Green Shallots – Acadian
Bell Peppers – Acadian
Okra – Bradshaw
Marrs Oranges – G&S Groves
Spanish Black Radish – My Father’s Farm

Here’s what I’m making. The cucumber melon salad for Friday knocks out the cucumber, melon, radish and arugula. I think that might be a personal best for local box ingredient usage!!

Wednesday: Texas Chili (minus the cornbread on top), roasted okra
Thursday: Summer squash tacos
Friday: Cucumber Melon Salad, Leftover chili and/or tacos
Saturday: Going to husband’s recital, then celebrating with dinner out!
Sunday: Marinated orange tofu with stir-fried green beans & shallots & rice noodles
Monday: Meat from the farmers’ market, mashed turnips OR homemade applesauce with lots of fresh ginger and grated cinnamon
Tuesday:  Leftovers! probably with fresh squeezed orange juice!

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