What’s in Your Box: Weekly Archives

This past Buyers’ Club which I am not sure if everyone knows is just a few weeks over the 1/2 year mark.  We are now coming into fresh-vine-ripened-explode-in-your-mouth tomato season which will be followed by blueberries, peaches, plums, and maybe even raspberries from a small farm on the Northshore.

This Saturday’s offering gave you a few unique options which included a mixed box of squash: zucchini, golden zucchini, yellow straight neck, and Pattypan. Pattypan squash is a summer squash that resembles a scalloped flying saucer and can come in a variety of colours but the most popular is white. The name Pattypan, derives from “a pan to bake a patty.” Pretty redundant-but this odd shaped squash is known in French cooking as ‘patisson’ which means ‘a cake baked in scalloped mold.’ This could be an easy segway into linguistics and about the history concerning the naming of things but this is a blog post and not a research paper about answering the question, “What the hell do I do with this?”

The Pattypan squash is best eaten when it is only 3 to 4 inches in diameter and  most often the flesh is scooped out and mixed with garlic or other seasonings. Once the flesh is mixed with seasoning the squash is re-stuffed and baked. Sometimes the squash is simply hollowed out used to hold other foodstuffs; decoration. In general, you will find the squash is used in much the same manner as other varieties: blanched, sliced, battered in a light egg wash and flour, then fried in hot iron skillet. If all that sounds like too much work then check out the recipe for this week (see below). Remember that the pattypan is a rich in magnesium, niacin, and one cup contains (plain, no butter or bacon fat included in these statistics) only 20 to 30 calories and absolutely no fat. So that just may be worth the effort and the perfect blank slate in which one can experiment in flavor.

Week 29 Recipe: Tasty Herbed Flying Saucers & other Identified Squash

Week 29 Map: Farms


This past Saturday you may have been pleasantly surprised to find radishes in your box. Here in the Southeast you may not see too many Spring or Summer radishes; as Spring quickly gives way to Summer you may start anticipate Creole tomatoes, okra, cucumbers, sweet corn, potatoes, and much more.

eatThe inspirations for the recipe for your box this week are simple and inspired by a classic Vietnamese sandwich which is very similar to a Po Boy. The Bahn Mi Pho the term has quit blended with the French meaning: “Salad Sandwich.” This salad sandwich is a product of French Colonialism in Indochina and uses the traditional ingredients of Pho, a gloriously simple and tasty traditional Vietnamese soup. It has pickled toppings such as carrots, cucumbers, radishes along with different choices of meat or tofu. It often includes something else decidedly French on the sandwiches: a spicy version of aloi as well as a thin layer of butter.

In some regions, Banh mi, can also mean bread. The bread, as we all know, is the most important part of the sandwich: it is the frame of the vehicle which is filled with other earthly delights awaiting inside bite after bite.

The Hollygrove Market & Farm has used what nature has decided what is best and in season to fill our bahn mi pho. The recipe includes a unusual sounding use for radishes, which happens to be quite tasty, was offered by Patrick Hamilton, a WWOOF (worldwide opportunities on organic farms), of L’Hoste Citrus in Braithwaite. Radishes are packed with asboric acid, folic acid, and potassium. Radishes also like most other root vegetables are also very filling because while being mostly carbohydrates they offer only 20 calories per bulb which leaves you with a low caloric intake but a satisfied feeling of being full.

We hope you enjoy this simple recipe as much as we did!

Week 26 Recipes: Hollygrove’s Salad Sandwich

Week 26 Produce: Weekly Farmer Map

The staff here at Hollygrove Market & Farm we pretty much live, eat, & breathe everything about food. Whether it is falling asleep reading seed catalogs, catching up on the Green News featured daily in the New York Times, or simply cooking, sampling, and cooking some more. We are always trying to reinvent old favorites and maybe come up with a few new ones (usually through a serendipitous accident)– all of which is based on at least four ingredients included in your weekly Buyers’ Club box.

A few weeks ago, some of the staff at Hollygrove Market had a chance to check out (finally) Cochon’s Butcher. Butcher has a awesome selection of cured meats as well as an impressive selection of sandwiches both of which you may not find anywhere else in the city proper. We purchased a few items: head cheese & a 1lb of andouille sausage. If you love classic New Orleanian foodstuffs as much as we do, then it should come as no surprise that the Baby Shiitakes added to a classic pot of  Chicken & Andouille Jambalaya enhances both flavor and texture– earthy smoky undertones. We strongly encourage you to try the recipe because believe me I can eat the classic New Orleans Chicken & Andouille Jambalaya every week until the day I die.

Also if you had chance to stop by the market on Saturday, the Master Gardeners we at it again! Even braved the rain! Soon a Spring planting will rocking out front–all of which will have an educational purpose.  Thanks to all the volunteers who came, conquered, and rocked out this past rainy Saturday!

Recipe: Smoky Jambalaya

Week 22 Map:

Hollygrove Farms

This past Saturday if you happened to stop by the Market chances are you had a chance to sample something very different: a red bean & rice cake. The red bean & rice cake was a serendipitous accident that Ashley Locklear had while trying to perfect the original intention: a chilled red bean & rice salad. After preparing the beans and chopping all the other ingredients for the recipe the realization came when checking on the rice — too moist, too sticky, and in a city who is proud their rice cooking abilities this is a giant blunder. Instead of scrapping the whole recipe and the ingredients (what a waste!), the idea came to shape them into patties and serve with a Remoulade sauce. Necessity is truly the mother of invention or really a lack of money to recreate the whole thing and being wasteful.

So you can download the original recipe below which is for the red beans and rice salad, it includes at least 4 ingredients that were in your Buyers’ Club box. Just remember if your popcorn rice is little sticky after cooking save yourself some time and shape the concoction into patties and lightly coat a hot iron skillet with a few drops of oil then throw those little patties in until they create their own little crisp crust.

Recipe for Week 17:


Map: Local Farmers and Their Produce for 2.7.09

In honor of Mardi Gras, we have decided to put coconuts in many of the boxes this week! As our volunteer, Kryss, and I bagged the popcorn rice on Friday afternoon, I couldn’t help but think of the breakfast I’d be making on Sunday morning using the following:

  • Campbell Farms popcorn rice (in your box again this week!)
  • coconut milk
  • shaved coconut pieces
  • a pinch of raw sugar
  • a tiny bit of ginger

Though the rice is wonderful in savory dishes, I think it would compliment the coconut very well.

Check out Ashley Locklear’s curry recipe below!

Map: Local Farmers and Their Produce for 1.31.09

Recipes: Root Vegetable Curry & Turnip Cough Linctus

Maybe you’ve noticed that your rice smells, well,  a little different this week? That’s because this week your box contained Campbell Farms‘ delicious popcorn rice, which, true to name, smells like freshly popped popcorn! A few months back I made one of their recipes, that of popcorn rice pudding, which was incredibly tasty. Like many of you, I can’t stand the idea of putting whole eggs in my food (trying to keep my weight down!) and I have found that Campbell Farms’ recipes are just as good with egg whites, as they are with whole eggs. If dessert isn’t your thing, try the fried rice recipe below.  I recently made this recipe and added in some chopped portabella mushrooms, diced tomato, and Thai chili sauce. The nutty flavor of the rice really adds something special to a traditional, simple recipe.

Map: Local Farmers and Their Produce for 1.24.09

Recipe:  Campbell Farms’ Fried Popcorn Rice

Despite the uncomfortable cold temperatures, you may have noticed the staff of Hollygrove Market & Farm grilling cabbage rolls and root vegetables outside of the store during distribution. Ashley Locklear’s cabbage rolls might give you inspiration to use your cabbage, which has frequently shown up in produce boxes lately, in a new way. Check out her recipe below, and a “Guide to Your Greens” Ashley put together for Buyers’ Club members.

A special thanks goes to all of our great volunteers we had this Saturday, we had a great time getting to know all of you while bagging arugula and other yummy greens.  If you’d like to get to know other Buyers’ Club members and get involved in a community revitalization project, please email me at Alicia@HollygroveMarket.org and I’ll let you know how to get involved!

Map: Local Farmers and Their Produce for 1.17.09

Recipe: Guide to Your Greens and Vegetarian Cabbage Rolls

Next Page »