So, last weekend we ventured out to buy some real food. You know, the whole “close to the earth” thing. From real people who actually grow the stuff. And we had a ball.

We ventured out to Bastrop Cattle Company to buy some grass-fed beef. Sand Holler Farm was there too with a basket of seasonal vegetables. So we scored both beef and veggies and had a wonderful time talking to the other customers as well as the ranch owners about their products.

But the most fun was coming home with a bag of seasonal vegetables and building recipes around them, sort of the reverse of conventional meal planning. In last week’s basket were:
• A generous bunch of sweet potato greens
• 20 Okra
• 3 Leeks
• A generous bunch of long beans
• 2 Eggplant

We also bought some steaks, soup bones and a dozen fresh eggs.

So, what to do with the veggies? It became an adventure, and really pushed me outside of my usual repertoire. So here’s what I did:

Sweet potato greens: I’d never had these before, but these dark green beauties looked great, and the farmer said cook them like you would spinach. I used this recipe, and they were incredible (not to mention the pan-fried thin-cut grass fed ribeyes we had with them). If I would have been thinking, I would have tossed a leek in with the greens, but they were terrific as is.

Neelys Sauteed Spinach : Patrick and Gina Neely : Food Network

Total Time: 20 min Prep: 10 min Cook: 10 min Yield: 4 to 6 servings Level: Easy Total Time: 20 min Prep: 10 min Cook: 10 min Yield: 4 to 6 servings Level: Easy Ingredients 3 slices bacon, roughly chopped 3 garlic cloves, sliced 2 bunches spinach, well washed and

Speaking of leeks, I pulled together a leek and mushroom risotto which I then packaged up as lunches for The Tinker and I this week (risotto warms up beautifully). It’s a vegan recipe, so I just used regular butter and fresh grated parmesan. I sneaked some tastes – wonderful!

Mushroom and Leek Risotto (Vegan + GF) | Minimalist Baker Recipes

You. This. Creamy. Cheesy. Sexiness, in a bowl. Sweatpants, on. Lights, dimmed. Ya dig? Risotto is serious, Italian comfort food. Have you ever tried it? Although it’s insanely creamy, there’s no cream involved as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture.

That left two leeks, which are going to be grilled and braised tonight courtesy of Alton Brown’s recipe – can’t wait to try them, especially next to the grass-fed sirloin.And speaking of tonight’s dinner, those long beans are going to be prepared exactly like the sweet potato greens, sautéed with bacon and garlic. Just can’t go wrong with that combo, and the balsamic on both the beans and the leeks should marry the meal together nicely. Long beans will grow in the Texas heat, while regular green beans won’t – although she told me she’s planting green beans this weekend. I think I’ll toss some in one of my raised beds as well (really Food Network? Couldn’t spring for an image?)

Grilled Braised Leeks : Alton Brown : Food Network

Total Time: 35 min Prep: 15 min Cook: 20 min Yield: 4 servings Level: Easy Total Time: 35 min Prep: 15 min Cook: 20 min Yield: 4 servings Level: Easy Ingredients 4 large leeks, dark green sections removed 2 tablespoons bacon drippings Heavy pinch kosher salt 1 tablespoon balsamic vinegar Crumbled bacon and goat cheese, as an accompaniment, optional Directions Watch how to make this recipe.

The eggplant got incorporated into a Mexican eggplant casserole that I built and tossed in the freezer for warming some night this week. Again, tasting during the process shows promise, I’ll have to let you know how it comes out (photo not representative of the casserole).

Mexican Eggplant Aubergine) Casserole Recipe – Food.com

Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. Ive made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. Its also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro.

Finally the okra. The Tinker is a native Texan, and Texans love their fried okra. I made a simple recipe that turned out great, although next time I think a little hot sauce in with the eggs will liven things up a bit. We only used half the okra; the other half I flash froze (sliced, put them in a single later on a baking sheet in the freezer for an hour, then vacuum bagged) for later use (I’m thinking gumbo this fall…)

Fried Okra Recipe

A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.

It really was fun getting essentially a mystery bag of ingredients, and coming up with ways to use them. And interestingly, because I knew the person who raised them, I was bound and determined not to let them go to waste.

We’re skipping this week as I have to travel, but next weekend we’ll get another basket of seasonal bounty and beef. Can’t wait to see what we come up with!