Veggie Box and Meal Kit- June 5

Veggie Box

Braising mix from Perryhill Produce

Astro Arugula from Perryhill Produce

Carrots from Stone Wall Farm

Summer squash from Tomten Farm

New Potatoes

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Meal Kit- Taco Night!

Turkey or tempeh tacos with homemade quacamole and refried beans

Refried Beans

Adapted from this recipe.


2 1/2 cups of dry pinto beans (about 1 lb or 450gm)

3 quarts of water

1/2 cup chopped onion (optional)

2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)

1/4 cup water

Salt to taste

Cheddar cheese (optional)


1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water.

Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See safety tips on using pressure cookers.)

Strain the beans from the cooking water.

3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.


Adapted from this recipe.


 2 avocados

 1/2 lemon, juiced

 2 tablespoons chopped onion

 1/2 teaspoon salt

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Taco filling

Adapted from this recipe.


2 tablespoons olive oil

1 small yellow onion, chopped (1 cup)

1 pound ground turkey or crumbled tempeh

1 package Southwest Taco Seasoning 

1 cup water


Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add turkey or tempeh and cook, breaking up protein with the side of a spoon, just until everything is cooked through, 3 to 4 minutes.

Stir in spice packet. Add water and simmer, stirring occasionally, until liquid becomes thick and clings to protein.

Warm tortillas in cast iron skillet, or over open gas flame. Add protein. Serve with chopped cilantro, refried beans and guacamole.