What's in the box? October 7, 2015

What was in the box this week:

  • Watermelon radishes
  • Salad Turnips
  • Kale
  • Collard
  • Bok Choy
  • Cilantro
  • Romaine
  • Red Leaf Lettuce
  • Braising Mix

Meet A Member

This week I’m happy to introduce the Klimetz family and a peek at how they make use of what’s in their box. 

The Klimetzes are a family of four in Oxford, and they eat a mostly gluten-free diet. In addition to enjoying a full share from Native Son Farm, they also maintain a large backyard vegetable garden and a flock of 10 laying hens, so there is always an abundance of fresh food—and an urgent need to eat or put away all that food. 

I would find such abundance overwhelming, but mom Lauren is always up to the challenge.  Lauren doesn’t plan her meals in advance, rather she makes it up on the fly each night, and last week I asked her to keep track of their menu. I learn so much from her inventive cooking style, and I hope you do to.

Thanks for sharing, Lauren!

If you’d like to share your family’s weekly meal plan during the Fall CSA please email nativesonproduce {at} gmail {dot} com.

 

Tuesday Dinner 

Ginger beef over sautéed garlic chard

Wednesday Lunch

Lettuce, tomato, quarter avocado, chicken breast

Wednesday Dinner

Salmon over braising mix with garlic

Thursday Dinner

Creamy basil shrimp, roasted turnips and radishes (bacon fat), garlic sautéed bok choy.

Friday Dinner

Salad of lettuce, basil, tomatoes, shredded zucchini, artichoke hearts, swordfish steak

Saturday Lunch

Salad of lettuce, basil, tomatoes, shredded zucchini, chicken breast

Saturday Dinner

Hamburger patty, broiled okra (tossed in coconut oil and salt after broiling), roasted beets 

Sunday Lunch

Left over hamburger patty and swordfish, lettuce, basil, tomatoes, shredded zucchini, half avocado

Sunday Dinner

Paleo pancakes, eggs, sausage, sautéed chard, broccoli and okra in coconut aminos

Monday Lunch

Lettuce, basil, tomato, roasted beet, chicken breast.

Monday Dinner

Chicken breast, broiled lunchbox peppers and okra tossed in coconut oil and salt.

Lauren's Time-Saving Trick:

I couldn't think of what to do with all the basil in my garden. They are the size of small bushes and my freezer is full of pesto.  So if you pick a bunch of it and place in a small jar with water, you can just chop some to top your salad with and you don't have to run outside every meal time!

Lauren's Ginger Beef Stir Fry

Ingredients for the Stir Fry:

1 - 1.5 lb marinated sliced beef*

1 tablespoons arrowroot powder or corn starch

2 cloves garlic

sliced onion

1-inch piece of ginger shredded

broccoli florets

julienne zucchini

fresh pineapple

chard

 

Ingredients For the Beef Marinade: 

2 tablespoons rice vinegar

5 tablespoons coconut aminos or soy sauce

1 tablespoons honey

1 tablespoons fresh ginger

1 teaspoons cumin

 

Method:

Mix together marinade ingredients, mix in with beef and leave in fridge for a few hours or overnight.

Shake in a jar the cornstarch and 2 tablespoons water.

Cook stir fry, add in sauce, cook to thicken.

Serve over a bed of sautéed chard.

Lauren's Tip for Cooking Okra

This is the most delicious, quick and easy, not to mention addictive okra you ever ate: Set okra on baking tray, broil on high until it smells like it might be burning 7-15 minutes, shaking half way through to turn over. When cooked place in a bowl with coconut oil and salt and toss it around. Melts in your mouth like candy!

Lauren's Creamy Basil Shrimp

Ingredients:

6 tablespoons butter

shrimp

half a chopped onion

1 clove garlic sliced

1 cup coconut milk

two handfuls fresh basil

bok choy

 

Method:

Melt 4 tablespoons butter over medium high heat. When foam subsides, add shrimp or scallops, sprinkle with salt and pepper. Brown on both sides, no need to cook through. Remove to plate.

Melt remaining butter over medium heat. Salute onion and garlic with salt and pepper about 2 minutes or until softened.

Add coconut milk, raise heat a little, bubble a minute or so until reduced. When sauce is thick return shrimp or scallops to pan, cook another minute, add half the basil, cooking until shell fish is fully cooked. Serve with remaining basil over sautéed bok choy.

Lauren's Roasted Root Vegetables

Peeled turnips, cut all root vegetables into similar sized wedges. Placed in baking dish with bacon grease and baked at 400 degrees Fahrenheit until they smell good, about 40 minutes.  Sprinkled with salt and pepper to serve.

Lauren's Method for Cooking Fish

When I cook fish I heat coconut oil on medium high, sprinkle with salt and pepper and cook about 2 minutes on each side, depending on fish thickness.