Greenling – The Big Green Box of Local Produce

I’ve blogged about Greenling before (here and here).  It’s a local company that pretty much brings the farmer’s market to your doorstep with the home delivery of local produce.  We like Greenling because we can’t always make the 30 minute drive to and from the farmer’s market on the weekend.  Unfortunately in this area, most of the CSAs pick up at the farmer’s market, so we don’t do a CSA either. We get a Greenling Local Box about once a month.  Here’s a peek inside last week’s box:

Swiss Chard, Collard Greens, Dill, Carrots, Kohlrabi, Rutabagas, Oranges, Limes, Avocados, Broccoli

Thought it might be fun* to document how I used all the produce these last few days.

*Fun?  I clearly need to get out more…

I used a lime and avocado to make a Key Lime Pie smoothie (technically not key limes, I know), although I used coconut milk in place of the apple juice which made it more mellow and creamy.

I used the other avocado and the dill to make a Dill-icious* version of Vegan Green Goddess dressing (using this Vegan Green Goddess recipe as my starting point).  I’ll post my version soon.

*Puns are fun, right?  Right?  

I used half of the the swiss chard  in a greens and egg and combo – sautéed swiss chard topped with a fried egg and lots of pepper.

The other half of the swiss chard went into a green juice along with kale stalks, apple, lemon, ginger and celery.

The collard greens were used in a couple of ways.

I made collard wraps with collard greens, almond butter and banana.

I used the second half of the bunch in a saute with namu shoyu ( like soy sauce) and pumpkin seeds, a combo I was introduced to in The Kind Diet by Alicia Silverstone.

One of the oranges was eaten in school lunches by the kids.  The other orange was turned into an Orange Ginger vinaigrette to pour over a fantastic Spelt Salad with the Carrots and Kohlrabi. Recipe coming Thursday.

The broccoli was made into uber-gourmet steamed broccoli.  I know, I’m ambitious.  I honestly love simple ol’ steamed broccoli with lots of black pepper.

As for the rutebagas?  They are still sitting in the fridge.  Any advice?

I highly recommend Greenling if you are in Austin, San Antonio, Dallas or Ft. Worth.  Actually I recommend it no matter where you live, but they only deliver in those two areas.  If you do decide to try Greenling, feel free to use my referral code.  We’ll both get 10% off an order.  My code:MICHEA254.  I’ll give you my rutabagas if you use my code….  :)

8 thoughts on “Greenling – The Big Green Box of Local Produce

  1. When I don’t know what to do with my veggies, I make a soup! I have made a rutabaga and maple syrup soup. All you have to do is cooking the rutabaga with some onions, carrots, salt/pepper (and/or any other veggies/spices you desire) in a broth of your choice (veggie broth or chicken broth work). Once the veggies are well cooked, take some liquid out and process into a purée with an immersion blender (or regular blender). Add liquid until desired consistency is reached. Add maple syrup and nutmeg to taste. The maple syrup takes the bitterness out of the rutabaga and the nutmeg adds depth to the flavor of the soup. There you have a “creamy” soup with hardly no fat. You can also sauté your veggies in oil of your choice before adding to the broth.

    You can also make mashed potatoes with rutabaga and carrots. You cook the carrots and rutabaga along with the potatoes and proceed as with regular mashed potatoes. This was part of the regular meal rotation when I was a kid. It is delicious and brings back fond memories of my childhood every time I make it.

    I realize these are mostly “winter” recipes… It is back in the low 30s in PA this morning (it is hard after a week in the upper 60s)!

    Let me know how it turned out if you try one of these!

  2. We did a CSA a couple years ago, but I found myself really missing going to the farmers markets, and having better control of what we received (like things we don’t particularly like). I am very jealous of your haul this early in the season. I’m pretty sure all that is growing around here so far is weeds. And I have plenty of those already.
    My dad’s favorite veggie was rutabaga so we ate that a lot growing up. My mom usually mashed it (with tons of butter, I’m sure), but it was good. Now when I buy it I usually just roast it with a little oil and salt. It’s yummy. The things you made with your share are beautiful!

  3. Pingback: Spelt Salad with Kohlrabi, Apple and Parsley « The Lively Kitchen

  4. You inspired me to try out Greenling — I got a box last Thursday with rutabagas, too. We just did a simple mashed rutabaga recipe from Paula Deen (but omitted lots of the butter). I thought it was great – Jason thought it was only okay. Basically just boil peeled and cubed rutabagas for 45 minutes and mash with salt, pepper, and butter or the like (and according to Paula, a pinch of sugar).

    • Do you think you’ll try Greenling again? In a perfect world I’d take my $35 and go to the farmer’s market and pick out exactly the produce I know we’ll eat, but we don’t make it all the way to the farmer’s market more than once a month it seems. I love the Greenling comes to my door and doesn’t require a full season commitment like a CSA.

  5. Pingback: Dill-icious Green Goddess Dressing « The Lively Kitchen

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