Attempting to live a more sustainable lifestyle.

Farmer’s Market and Surprise Box June 15, 2011

Filed under: Box,Vegetable — theboxexperiment @ 8:16 pm
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We went to the farmer’s market again last Saturday. As we get further into summer there are more stands and more shoppers at the farmers market. There are big sellers (one stop produce shops with the longest lines), your small sellers (just a few items and no line), meat, cheese (run by an Amish family), bakeries, plants, and a lettuce speciality stand. I always want to buy things from everyone…and want to buy much more than we actually need. This past Sunday I kept myself in check and only grabbed 2 zucchini (forgetting we had 1 zucchini at home) and 2 lovely tomatoes for a very reasonable $4.92. I had to pull myself away from the strawberries and from the asparagus we had both at home already but fresh strawberries taste so much better and the asparagus at the farmers market was nice and thick (perfect for grilling) unlike the stringy asparagus we had from Teeter (which when cooked did not taste very good).

Tuesday we came home to a surprise box! I went onto WGG a while ago and like I told everyone, canceled several weeks of boxes, unbeknownst to us- we caught up and got a box.In the box: butter lettuce, green beans, eggplant, 2 more zucchini (we recently made Zucchini and Rice using 2 of them), a green bell pepper, bananas, peaches, nectarines, blueberries, and blackberries. I need to admit I ADORE peaches, nectarines, and plums so I was quite excited. I also love blueberries and blackberries so this box was very welcome. If it had apples, oranges, bananas, and mangos I’m not sure what we would’ve done. We definitely need a time out from those.

Apologies for the lack of recipes- we haven’t made much new stuff recently just revisited some old favorites. Monday we made the Zucchini w/Rice and tonight we reheated the leftovers. I was going to use it as the filling of stuffed red bell peppers but the peppers we not stuffable ( too skinny and would not have sat flat). So I halved the bells, drizzled them w/ evoo, salt and peppered and baked them at 350* for 15 mins then 400* for 5 mins until they were tender. The combination was fantastic!

Tomorrow we’ll be doing a new creamy pasta and eggplant dish that I will definitely post for you!


Bok Choy Chicken Stir Fry April 3, 2011

Filed under: Poutlry,Vegetable — theboxexperiment @ 8:46 pm
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We had 2 baby bok choy’s from last weeks box and decided to throw them in to a stir fry tonight. It was awesome, but the one mistake we made was in not testing the flavor of the sauce before throwing everything together. We used a spicy schezuan (store-bought) sauce and then added in a Serrano pepper…the serrano was definitely not need. Our final dish turned out so spicy, luckily we really like spicy food. We used the schezuan sauce but you can definitely use any other stir fry sauce you know of or like.


  • 1 chicken breast
  • 2 baby bok choy
  • 1 c. diced carrots
  • 1/2 yellow onion
  • 1 c. cooked rice
  • 1 tbls peanut oil
  • 1/3 c. of stir fry sauce


  • Add oil to wok or skillet, heat up till sizzling.
  • Cut the chicken into bite sized pieces and add to the oil. (We cut it into slices and then once cooked cut it into smaller pieces.)
  • Once the chicken is cooked, remove from pan and set aside.
  • Add the bok choy (we use all of it except for the bottoms) and the diced carrots. (We added some water in now).
  • Cook until tender.
  • Add the chicken, onions, and stir fry sauce.
  • Saute together to combine flavors.
  • Serve over hot rice.
  • Enjoy

Balsamic Roasted Carrots March 6, 2011

Filed under: Vegetable — theboxexperiment @ 6:31 pm
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These make a nice side, if and only if you enjoy balsamic. JEM really dislikes balsamic but as a good sport he tried them…and still didn’t like them. I used 1 of the monster carrots from this weeks box and it made more than enough for two people, so I’m stuck eating double the carrot but definitely enjoying them.


  • 1 monster carrot (or several normal sized ones)
  • 2 tbls balsamic vinegar
  • EVOO: 2 tbls + enough to coat the carrots pre-roasting, divided
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • salt to taste


  1. Pre-heat oven to 425*.
  2. Peel and slice the carrot into 2 inch sticks.
  3. Drizzle EVOO over the carrots.
  4. Sea salt to taste.
  5. Roast in oven for about 20 mins.
  6. While the carrots are roasting: combine balsamic vinegar, olive oil, Dijon and garlic. Whisk together in a small bowl.
  7. When carrots are done, remove from oven and pour vinaigrette over carrots, make sure to coat evenly.
  8. Enjoy.


Slow Cooker Beef Stew February 5, 2011

Filed under: Dinner,Meat,Vegetable — theboxexperiment @ 2:47 pm
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Sometimes you want to make an awesome meal with as little work as possible, that’s when you turn to the slow cooker!! JEM and I received one for our wedding, but we haven’t used it for much (2 berry cobblers and a stew). I have these super fond memories of having beef stew as a kid. It was one of my favorite meals when camping. I think the best part was the dumplings…bread soaked with gravy = AWESOME. I suspect this could easily be given a vegetarian twist–replace the meat with root veggies, eggplant, meat-substitute or lentils, something of similar weight and protein content, and replace the chicken stock with vegetable stock.

It’s a gross, damp, cold day here. Neither JEM or are I feeling great. We had furniture delivered so we’ve got a lot on our plates already. That means, if you haven’t already guessed, it’s slow cooker beef stew day!!!


  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1/2 cup quartered cherry tomatoes
  • 3 celery stalks, chopped


  • 1 1/2 c. bisquick
  • 1/2 c. skim milk
  • 1/2 tsp thyme (optional)
  • 1/4 tsp sage (optional)
  • 1/4 tsp rosemary (optional)


  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the rest of the ingredients.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Dumplings (on top of the Stew)

  1. (about 40 mins till serving)Mix the bisquick, milk, and herbs until just moistened.
  2. Drop by the spoonful on top of the stew.
  3. Cover and cook on high for 25-35 mins, until a toothpick comes out clean.
  4. Serve