May 16

Tricycle:

  • Scarlet Ohno turnips

Meadow Acre Gardens:

  • Easter Egg radishes
  • Spring mix

Agriberry:

  • Rhubarb (Calvert Farming--Rising Sun, MD)

Sion House:

  • Cherry tomatoes

Albert's Fresh Produce:

  • Organic grapefruit (Doc's Organics--CA)

 

From The Kitchen Paper food blog October 2015

 

Rhubarb Grapefruit Custard Pie

 

Makes 1 pie

 

Ingredients:

1 pie crust

3/4 cup sugar

1 Tbsp finely grated grapefruit zest

1/4 cup all-purpose flour

1/4 tsp salt

3 large eggs

4 Tbsp melted butter

1 cup strained ruby/pink grapefruit juice

1 cup heavy cream

1 1/2 cups sliced rhubarb, 1″ pieces

 

Directions:

Assemble all ingredients ahead of time, since you’ll want to pour the liquid into the pie crust while it is still hot!

Preheat the oven to 425 F. Roll out the pie dough and fit to your pan. Prick the dough with a fork, line with parchment and pie weights, and cook for 10 minutes. Remove the parchment and weights, cook for another 4-5- minutes, then remove from the oven.

While the crust is cooking, combine the grapefruit zest and the sugar. Using clean fingers, rub them together until fully incorporated and fragrant. Whisk in the flour and salt, then the eggs (one at a time).

Whisk in the melted butter, then the grapefruit juice, and then the heavy cream.

When the crust is done, put the rhubarb into the crust, and pour the custard mixture over it until it is quite full (it doesn’t puff up really at all, so don’t worry about overflowing).

Reduce the oven temperature to 325F and bake for 35-40 minutes, or until the edges are set and the center is wobbly but not liquidy.

Remove from the oven and allow to come to room temperature before serving, or refrigerating.

 

From Taste Magazine

 

Pearl Barley Salad with Pickled Turnip and Roasted Tomatoes

 

Serves 6

Ingredients:

Cherry tomatoes halved

1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle

1 bunch baby turnips (see notes), trimmed

350ml white wine vinegar

1/2 cup (110g) white sugar

1-star anise

1/2 teaspoon brown mustard seeds

3 cardamom pods, crushed

1 cup (200g) pearl barley

4 spring onions, thinly sliced

1 1/2 cups (120g) flaked almonds, toasted

 

Directions:

Preheat the oven to 140C (~284 F).  Line a baking tray with baking paper.

Place tomatoes on the tray, season and drizzle with oil. Roast for 45 minutes or until softened and blistered.

Using a mandoline, thinly slice turnips into 1mm-thick rounds. Combine vinegar, sugar, star anise, mustard seeds, cardamom, 1 tsp salt and 1/2 cup (125ml) water in a saucepan. Stir over medium-low heat until sugar and salt dissolve. Add turnip and bring to a simmer (do not boil).

Remove pan from the heat and set aside to cool for 30 minutes, then chill until cooled completely. Drain the turnip, reserving 1 tbs pickling liquid.

Combine oil and reserved pickling liquid, then season and set aside.

Cook the pearl barley according to packet instructions. Drain and set aside.

To assemble the salad, spread half the barley over a platter, add half the pickled turnip, tomato, spring onion and toasted almonds. Season, then repeat with the remaining ingredients. Drizzle with dressing to serve.

May 9

 

Tricycle:

  • Carrots
  • Mixed herbs (lemon balm, oregano, thyme)
  • Collards

Agriberry:

  • Asparagus (Snead's Asparagus Farm--Fredericksburg, VA)

Manakintowne:

  • Flashy trout back lettuce

Albert's Organics:

  • Organic mango

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Spicy Cooked Carrot and Asparagus Salad with Paprika, Feta and Olives

 

Ingredients:

Carrots  - cut into bite sized chunks

Asparagus from your box - cut into bite sized chunks

1 garlic clove

Salt

2 teaspoons hot paprika or Charissa

1 tablespoon red wine vinegar or lemon juice

3 tablespoons olive oil

2 tablespoons chopped parsley

1/3 cup crumbled feta cheese

12 oil-cured black olives

 

Directions:

Boil the carrots in salted water until tender, but not too soft.  During the last minute of cooking time, add the asparagus. Drain and rinse with cold water.  You can slip the skins off the carrots if you want at this point.  Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil.  Toss the carrots with the vinaigrette, parsley and most of the cheese and olives.  Taste for salt, and add a bit more if needed.  Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.

 

From Bon Appetit May 2018; modified for collard greens; try using some of those fresh herbs for a burst of flavor!

 

Torta Pasqualina

 

Serves 8

 

Ingredients:

Dough:

3½ cups all-purpose flour

2 Tbsp. sugar

1½ tsp. kosher salt

1½ cups (3 sticks) unsalted butter, cut into pieces, chilled in freezer

Filling and Assembly:

Collard greens, ribs and stems removed

3 Tbsp. extra-virgin olive oil

2 medium onions, finely chopped

10 large eggs

1½ cups whole-milk fresh ricotta, preferably box-drained, patted dry

4 oz. Parmesan, coarsely grated

1 large garlic clove, finely grated

2 tsp. finely grated lemon zest (Try using some of your lemon balm for a milder lemon flavor!)

¼ tsp. freshly grated nutmeg

2 tsp. kosher salt, plus more

1½ tsp. freshly ground black pepper, plus more

All-purpose flour (for surface)

2 tsp. sugar

 

Directions:

Dough: 

Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until largest pieces of butter are pea-size. Drizzle in ½ cup ice water and pulse until a few shaggy pieces of dough form.

Transfer dough (get all the dry bits) to a work surface. Drizzle 1 Tbsp. ice water over; knead to just barely bring dough together. Divide in half. Place a half on a piece of plastic wrap. Using plastic and your hands, form dough into a ¾"-thick disk and tightly wrap. Repeat with remaining dough. Chill at least 2 hours.

 

Do Ahead: 

The dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.

Filling and Assembly:

Working in batches, cook collard greens in a large pot of boiling water until bright green and slightly softened, about 2 to 4 minutes. Using tongs, transfer to an ice bath to stop the cooking. Swish to cool, then remove greens and squeeze out as much excess liquid as possible. Transfer greens to a cutting board and finely chop (you should have about 4 cups).

Heat oil in a large saucepan over medium. Cook onions, stirring occasionally, until very soft and golden but not browned, 8–10 minutes. Remove from heat and mix in greens. Let cool.

Using a fork, whisk 4 eggs in a large bowl to blend. Add ricotta, Parmesan, and Swiss chard mixture and mix to combine. Add garlic, lemon zest, nutmeg, 2 tsp. salt, and 1½ tsp. pepper. Taste and adjust seasoning, if needed.

Let dough sit at room temperature 5 minutes to soften. Roll out 1 disk of dough on a lightly floured surface to a 12" round about ⅛" thick. Transfer to a parchment-lined rimmed baking sheet. Roll out remaining disk of dough and carefully transfer to tart pan. Lift up edges and allow the dough to slump down into a pan. Press dough firmly into sides and bottom of the pan. Trim, leaving about a ½" overhang. Beat 1 egg in a small bowl to blend and brush edges of dough.

Scrape filling into pan, creating a mound in the center. Using an offset spatula evenly spread filling over the bottom, smoothing the surface.

May 2

Tricycle:

  • Purple Pac Choi

Albert's Organics:

  • Organic sweet potatoes (Watkins Farm--Oxford, NC)

Local Food Hub:

  • Fresh ginger (Planet Earth Diversified--Standardsville, VA)

Agriberry:

  • Strawberries

Manakintowne:

  • Tuscan kale

Flores Farm: 

  • Leeks

 

From our house-made menu; modified for purple pac choi

 

Peanut Soba Noodles with Rainbow Veggies

 

Serves 4 to 6

 

Ingredients:

8 oz soba noodles

Purple pac choi, sliced

1 red bell pepper, thinly sliced

2 medium carrots, cut into coins

3 medium cloves garlic, minced

1 thumb-sized piece of ginger, peeled and minced (Try using the fresh ginger--no need to peel!)

1/4 cup tamari-style soy sauce

3 TBSP sesame oil

2 TBSP brown sugar

1/8 TSP crushed red pepper flakes

1/2 TSP salt

1/2 medium cabbage, thinly slice

1 TBSP rice vinegar

1/2 cup salted peanuts

1/2 bunch cilantro, coarsely chopped

1/2 bunch scallions, thinly sliced

 

Directions:

In a small bowl, whisk together garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt. 

Remove ribbons of soba noodles and place pasta in 8 cups of rapidly boiling water. Stir to seperate. Cook for 2 to 5 minutes or until just tender. Rinse in cold water and drain. In a large bowl, submerge in cold water and seperate noodles with hands. Drain and rinse with cold water again. 

In a large bowl, add soba noodles, bok choy, pepper, carrots, cabbage, scallions, cilantro, and peanuts. Add ginger-garlic sauce to noodles and veggies and toss to coat. Enjoy!

 

 

From Saveur November 2015; modified for kale

 

Shredded Kale Salad with Roasted Sweet Potatoes and Cashews

Serves 6 to 8

Ingredients:

2 lb. sweet potatoes, peeled and cut crosswise into 1⁄2-inch-thick slices

1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil

1 tbsp. cumin seeds

1 tbsp. thyme leaves

2 cloves garlic

Kosher salt and freshly ground black pepper

2 tbsp. fresh lime juice

1 tsp. minced ginger

Kale, stems removed, leaves thinly shredded (6 cups)

2 oz. goat cheese, crumbled

1⁄4 cup roasted, unsalted cashews, roughly chopped

 

Directions:

Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.

Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1⁄4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.

To serve, place the greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.

April 25

 

Albert's Fresh Produce:

  • Organic rutabagas (Coke Farm--San Juan Bautista, CA)

Manakintowne:

  • Chocolate mint
  • Green chard

Sion House Farm:

  • Romaine lettuce

Agriberry:

  • Asparagus (Snead's Asparagus Farm--Fredericksburg, VA)

Local Food Hub:

  • Granny Smith apples (Crown Orchard--Albermarle County, VA)

 

 

From RecipesPlus.com

 

CHEESY CHARD AND RUTABAGA BAKE

 

Serves 4

 

Ingredients:

Swiss chard leaves, chopped

1 large rutabaga, peeled and thinly sliced

2 tbsp extra virgin olive oil

4 large cloves garlic, thinly sliced

FOR THE CHEESE SAUCE:

2 tbsp unsalted butter

1 1/2 tbsp flour

1 1/4 cups milk

2/3 cup grated Parmesan cheese

1/2 cup grated Swiss cheese

Directions:

Preheat the oven to 400°F. Grease a 6-cup baking dish.

Cook the chard in boiling salted water for 3 mins, until just wilted. Drain well, squeezing to remove excess moisture.

For the cheese sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 mins. Remove from the heat and stir in the milk and cheeses. Return to the heat and stir on low until the sauce is smooth and thick. Season to taste. Stir in the chard and pour into the prepared dish.

Meanwhile, cook the rutabaga in boiling salted water for 4-5 mins, until just tender. Drain. Heat the olive oil and garlic in a large skillet over medium heat, until fragrant. Remove from the heat. Add the rutabaga, gently tossing. Arrange over the chard.

Bake for 20 mins, until golden.

 

 

From Chef Jamie Bissonnette of Boston restaurant Coppa; care of recipe archives from Oprah.com

 

Grilled Romaine Salad with Asparagus, Romesco and Farm Egg

 

Serves 2 to 4

 

Ingredients:

Salad:

1 head romaine lettuce

6 jumbo asparagus spears

2 eggs

1/4 cup chickweed, claytonia or baby pea greens (Or use last week's microgreens! Yum!)

2 Tbsp. marcona almonds, roasted and roughly chopped

1 Tbsp. pickled red onions (or 1 Tbsp. minced red onion)

Salt and pepper to taste

Olive oil as needed

3 Tbsp. Romesco (recipe below)

 

Romesco:

1 Spanish onion, sliced thinly

4 garlic cloves, crushed

1 red bell pepper, seeded and chopped

4 dried chilis (Cascabel, preferably), seeds intact (Can substitute for dried Anaheim, ancho or other mild dried chili pepper, if Cascabel not available)

5 plum tomatoes, chopped

3/4 cup Marcona almonds, toasted

1 1/2 cups olive oil

1/3 cup red wine vinegar

Pepper, to taste

 

Directions:

Make romesco:

 Cook onions in 1 cup olive oil until translucent. Add garlic and cook until tender. Add peppers, and cover with a lid, cooking until completely soft. Add tomatoes and stew for 45 minutes on low heat, covered with a lid. Add almonds, cook 10 minutes. Puree in blender, adding the rest of the olive oil, the vinegar and pepper to taste. (You can make the romesco ahead of time and keep it covered in the refrigerator until ready to use.) 

Cut the romaine in half lengthwise, and season with salt, pepper and a drizzle of olive oil. Grill the romaine until lightly charred, but still raw in the interior. 

Peel the asparagus from the tip to the base, saving the peels. Blanche the peels in salted boiling water until tender, and shock in an ice bath. Place peels in a blender with 4 ice cubes and a dash of salt and pepper, blending on high until smooth, then reserve. 

Season the asparagus stalks with salt, pepper and olive oil and grill until tender. 

Fry eggs sunny side up in olive oil and season with salt and pepper. 

Cut the core from the romaine, and slice the asparagus. Arrange on a plate with the red onions and almonds. Drizzle with 3 Tbsp. of romesco (reserve the rest for another use; it makes a great dip) over the vegetables and on the plate. Top with fried eggs. 

 

 

 

 

April 18th

Tricycle:

  • Vates curly kale
  • Spinach

Agriberry:

  • Asparagus (Snead's Farm--Fredericksburg, VA)
  • Gold rush apples (Hollabaugh's Orchard--Biglersville, PA)

Manakintowne:

  • Mixed microgreens (mustard, radish, arugula, mizuna, kohlrabi, tat soi)
  • Escarole

 

From Fully Belly Farm's recipe archives in Capay Valley, CA

 

Spicy Asparagus and Coconut Spinach

 

Ingredients:

 

1/2 cup chopped leek

1 large clove of garlic

1/4 teaspoon salt

2-3 tablespoon ghee, clarified butter, or sunflower oil

1/4 teaspoon yellow mustard seeds

1/4 teaspoon whole cumin seeds, or a little more

1/4 teaspoon red pepper flakes

1 cup finely sliced asparagus

7 oz spinach, well washed and chopped (Or substitute for kale for a heartier sautee!)

squeeze of lemon

1 1/2 tablespoons unsweetened coconut, lightly toasted

 

Directions:

Place the garlic on a cutting board, sprinkle with the salt, chop and mash it into a paste.

Heat the oil or butter in a large skillet over medium heat.  Add the cumin and mustard seeds, cover with a lid and let them toast.  Remove the lid, stir in the red pepper flakes and let cook for a minute.  Stir in the leeks and sauté until soft.  Add the asparagus and cook roughly another minute, then stir in the garlic paste and all of the spinach.  Keep stirring until the spinach starts collapsing a bit and brightens up – barely any time at all – perhaps a minute.  Finish with a bit of fresh lemon juice and the coconut.

 

From Bon Appetit January 2014

 

Toasted Spelt Soup with Escarole and White Beans

 

Serves 8

 

Ingredients:

1 medium onion, coarsely chopped

1 small fennel bulb, cored, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil, plus more for serving

3 oz. pancetta, cut into ¼” pieces (Simply leave out for a vegetarian/vegan option!)

1 cup spelt (Can substitute with farro or wheatberries if spelt unavailable.)

2 cloves garlic chopped

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

¾ teaspoon crushed red pepper flakes

12 cups low-sodium chicken broth

½ head escarole, leaves torn into bite-size pieces

1 15-oz. can cannellini beans, rinsed

Shaved Parmesan (for serving) (Try topping with toasted walnuts for a vegan option!)

 

Directions:

Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in a bowl with onion.

Heat 2 Tbsp. oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes.

Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened about 1 minute.

Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed through, about 4 minutes.

Serve soup drizzled with oil and topped with Parmesan.

 

Do ahead:

Soup can be made 2 days ahead. Cover and chill.

April 11

 

Albert's Fresh Produce:

  • Organic Black radish (Lakeside Organics--Watsonville, CA)
  • Organic Purple cabbage (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Leeks (Van Dessel Farm--Accomack County)

Tricycle:

  • Mesclun mix (Baby leaves of kale, mustards, and lettuces)

Manakintowne:

  • Anise hyssop

Agriberry:

  • Pink lady apples

 

From Coastal Living food magazine January 1998

 

Anise-Hyssop Apple Tart

 

Serves 6

 

Ingredients:

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed 

6 apples

1/4 cup unsalted butter, divided 1/4 cup sugar 

2 tablespoons apple brandy (Can substitute with either apple juice OR vanilla extract, if brandy unavailable)

1 tablespoon chopped fresh anise-hyssop or fresh mint 2 tablespoons sugar 

Garnish: edible flowers or cut-up assorted fresh fruits

Directions:

Unfold pastry on a lightly floured surface and roll each sheet into an 11-inch square. Cut 3 (6-inch) circles from each sheet.

Peel, core, and thinly slice 5 apples.

Melt 3 tablespoons butter in a large skillet; stir in 1/4 cup sugar, brandy, and sliced apples. Cover and cook over medium-high heat, stirring occasionally, 10 minutes or until tender and golden brown. Cool slightly.

Process apple mixture and anise-hyssop in a food processor until smooth, stopping to scrape down sides; cool completely.

Peel remaining apple; cut into 24 thin wedges.

Melt remaining 1 tablespoon butter with 2 tablespoons sugar in skillet, add thin apple wedges, and cook over medium-high heat 5 to 7 minutes or until tender; cool.

Press a 4-inch ring mold in center of each puff pastry circle. Spoon 2 tablespoons of anise-hyssop mixture in the center of each circle, and arrange apple slices on top. Place tarts on parchment paper-lined baking sheet, and bake 15 minutes or until pastry is golden brown. Serve warm or at room temperature. Garnish, if desired.

 

From The Oregonian May 2016

 

Orange-Cumin Cabbage, Carrot and Radish Salad

 

Serves 8

Ingredients:

For the vinaigrette:

Finely grated zest of 1 orange

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

2 tablespoons honey

1 tablespoon granulated sugar

1/3 cup white wine vinegar

1/3 cup extra-virgin olive oil

Kosher salt

 

For the salad:

1 very small head red cabbage (about 1 pound), quartered, cored and sliced very thinly

2 large carrots, peeled and grated

6 to 8 red radishes, sliced thin

1/2 cup lightly packed chopped fresh cilantro (Try mixing half cilantro and half anise hyssop for a little flavor of mint!)

 

Directions:

To make the vinaigrette: Combine orange zest, cumin, coriander, cayenne, honey, sugar, vinegar, and oil with 3/4 teaspoon kosher salt and whisk until emulsified. Adjust seasoning to taste if needed with additional salt and or cayenne pepper; set aside.

To make salad: Combine cabbage, carrots, radishes, and cilantro in a large mixing bowl and toss to combine. Drizzle with dressing and toss to coat cabbage mixture evenly. Serve or refrigerate for up to 48 hours.

 

April 4

Local Food Hub:

  • Butternut Squash (Singing Earth Farm--Augusta County)
  • Gold potatoes (Valley Farming--Augusta County)

Sion House:

  • Bok choy

Agriberry:

  • Fuji apples

Manakintowne:

  • Arugula
  • Mixed shoots ()

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Butternut Squash Salad with Farro and Pepitas

 

Ingredients:

1 butternut squash or other winter squash

5-6 tablespoons olive oil, divided

salt and freshly ground black pepper

1 cup semi-pearled farro or wheatberries or barley

1/3 cup toasted pepitas (Can easily substitute with pumpkin seeds, almonds, or walnuts)

3 ounces salty cheese (ricotta salata, feta or chevre)

1 tablespoon sherry vinegar

1 tablespoon water

1/2 teaspoon table salt

1/2 teaspoon granulated sugar

1 small red onion, coarsely chopped

 

Directions:

Preheat the oven to 375.  Peel squash, then halve lengthwise and scoop out the seeds.  Cut the squash into 3/4 " chunks.  Put the chunks on a baking sheet lined with parchment paper and toss with 2 tablespoons of the olive oil.  Spread out the squash in a single layer.  Roast 30-40 minutes, until tender.  Set aside to cool a bit.

In the meantime, cook the farro.  Warm a large pot of water on the stove.  When the water is simmering, add the farro and cook until tender (about 30 minutes).  Drain and cool slightly.

While the squash is roasting and the farro is simmering, in a small bowl, whisk together the sherry vinegar, water, 1/2 teaspoon salt and granulated sugar until the sugar and salt dissolve.  Stir in the onion.  Set this mixture in the fridge until needed.  

In a large bowl, mix together the butternut squash, farro, the onion and vinegar mixture, the crumbled cheese and the pepitas.  Toss with 3 tablespoons olive oil, and use the fourth only if needed.  Adjust salt and add pepper to taste.  This salad will keep in the fridge for up to a week.  

 

From Blue Apron's recipe archives

 

Cod Coconut Curry

 

Serves 2

 

Ingredients:

5  Baby Yukon Gold Potatoes

1 lb  Baby Bok Choy

1 bunch  Cilantro

2 cloves  Garlic

1  1-Inch Piece Ginger

2  Bird's Eye Chilies

1  Kaffir Lime Leaf

1 tsp  Curry Powder

1  14-Ounce Can Light Coconut Milk

2  Cod Fillets (Try with the butternut squash for a vegan/vegetarian option!)

 

Directions:

Heat a small pot of salted water to boiling on high. Wash and dry the potatoes, bok choy, and cilantro. Cut the potatoes into bite-sized pieces. Cut the bok choy in half lengthwise. Roughly chop the cilantro. Peel and mince the garlic and ginger. If you want your curry spicy, cut the birdseye chilis in half. (Wash your hands afterward.)

When the water comes to a boil, add the potatoes. Boil 6 to 8 minutes, or until tender when pierced with a fork. Drain and set aside.

While the potatoes boil, in a large pan, heat some olive oil on medium until hot. Add the garlic, ginger, birdseye chilis, and kaffir lime leaf. Cook 1 minute, stirring. Stir in the curry powder and cook about 30 seconds.

Stir in the coconut milk, using a whisk or spoon to scrape up any curry powder on the bottom of the pan. Allow the coconut milk to come to a simmer, then add the fish. Cook 3 to 5 minutes per side, or until cooked through. Gently transfer the cooked fish to a plate.

Add the drained potatoes and bok choy, and cook about 3 minutes or until the bok choy wilt, stirring to coat everything in the curry.

Place a piece of fish on each of 2 dishes. Serve each with half the bok choy and potato curry. Use the kaffir lime leaf and birdseye chilis for garnish, if you like. Top each dish with the cilantro. Enjoy!

March 28

Local Food Hub:

  • Shallots (Field's Edge Farm--Floyd County)

Albert's Fresh Produce:

  • Organic parsnips

Tricycle:

  • Collard greens

Manakintowne:

  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)
  • Loose leaf lettuce mix (Butter, Salanova)

Agriberry:

  • Gold rush apples (Hollabaugh's Orchard--Biglersville, PA)

 

 

 

 

From Bon Appetit October 2013

 

Collard and Pecan Pesto

 

Serves 8

 

Ingredients:

½ small bunch collard greens, center ribs and stems removed

Kosher salt

½ cup olive oil

¼ cup toasted pecans

2 tablespoons apple cider vinegar

½ teaspoon honey

¼ teaspoon crushed red pepper flakes

Freshly ground black pepper

 

Directions:

Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, oil, pecans, vinegar, honey, and red pepper flakes in a food processor until coarse purée forms; season with salt and pepper.

 

 

 

 

From PBS Food's Kitchen Vignettes (Try with the Collards and Pecan pesto for a seasonal crunch!)

 

Parsnip Gnocchi with Arugula Walnut Pesto 

 

Serves 3 to 4

 

Ingredients:

For the gnocchi:

1 pound of Russet potatoes (or an equally dry variety), about 3 medium-sized potatoes

1 pound parsnip, about 2 large parsnips

2 egg yolks

2/3 cup all-purpose flour (more, as needed, and for rolling)

1/4 tsp salt

2 Tbsp butter

1 tsp olive oil

 

For the pesto:

2 cups tightly packed arugula

1/2 cup olive oil

1/2 cup chopped walnuts

1/2 cup freshly-grated parmesan

Juice of one large lemon (about 3 Tbsp)

Zest of one lemon (about 1 Tbsp)

1 clove chipped garlic

Salt and pepper, to taste

 

Directions:

Prick the potatoes with a fork and rub about 1 tsp of olive oil all over the whole parsnips. Roast the potatoes and parsnips on a baking sheet in a 400F oven for approximately one hour or until very tender when pierced with a fork.

Allow to cool slightly and as soon as you can handle them, remove the skins from the hot potatoes and parsnips. Press the potatoes through a potato ricer if you have one, or grate them over the large holes of a box grater. Puree the parsnips using a stand or immersion blender, until smooth. (Or simply mash them with a fork as a did in the video). If the parsnips are large, the hearts may be tough, if this is the case, simply remove and discard them and work with the tender flesh only. Place the grated potato and parsnip on a clean board. Whisk the egg yolks and pour over the parsnip and potato mash. Using a flour sifter or fine-mesh sieve, sprinkle on about 1/4 cup of the flour and begin to incorporate the flour very loosely, using a pastry blender or a wooden spatula. Avoid overworking or kneading the dough. Cutting in the flour prevents the gluten in the flour from developing and yields a more tender gnocchi. Keep adding flour and incorporating it until the dough becomes less sticky. You can begin folding the dough gently onto itself to incorporate the last amounts of flour. Add more flour as needed, to obtain a dough that holds together well and is not overly sticky, but is not stiff and dry either. Roll the dough into a log, cover with a cloth, and let it rest for 15 minutes while you prepare the pesto.

Place all the pesto ingredients except the oil in a food processor and pulse until finely chopped. Add the olive oil and pulse just until incorporated, or until your pesto reaches the consistency you prefer. (Some people like a smooth pesto but I like to see flecks of green and I try to avoid a puree). Taste and add salt, pepper, and more lemon juice as needed.

Take the gnocchi log and slice it into about 6 even pieces. Roll each piece into a long snake about 1/2 inch in diameter. Cut the gnocchi pieces so they are about 1-inch long. Dust with flour and avoid piling them together so they don’t clump.

Bring a large pot of salted water to a boil. Delicately drop the gnocchi into the boiling water, in about 3 or 4 separate batches. They will drop to the bottom and after about a minute, they will float to the surface. Let them float for about 30 seconds and then remove with a strainer or slotted spoon and transfer into a heated pan with the 2 Tbsp of butter. Allow the gnocchi to turn golden brown and at the last minute, add a generous dollop of pesto, making sure not to leave the pesto in the hot pan for more than a few seconds otherwise it will begin to turn a brownish green. Serve hot, with a bit of extra grated parmesan.

 

From Bon Appetit January 2013

 

Charred Lemon-Shallot Chutney

 

Makes 1 3/4 cup

 

Ingredients:

1 large lemon, cut into 1/4-inch rounds

4 medium shallots, cut into 1/2-inch slices

2 tablespoons sugar

3/4 cup extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

1/3 cup aged balsamic vinegar

2 tablespoons chopped fresh chives

2 teaspoons Dijon mustard

 

Directions:

Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.

Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.

Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. 

DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.

March 21

Local Food Hub:

  • Carrots (Van Dessel Farm--Accomack County) 
  • Gold beets (Van Dessel Farm--Accomack County)

Manakintowne:

  • Mixed petit greens ( Mustards, sorrel, nasturtium, corn, buckwheat, chervil, mache and more!)
  • Mixed herb bunch (parsley and cilantro)

Agriberry:

  • Pink lady apples

Albert's Fresh Produce:

  • Organic sweet potatoes (A.V. Thomas Produce--Livingston, CA)

 

 

From recipe archives from Full Belly Farm in Capay Valley, CA; modified for sweet potatoes and parsley

 

Carrot and Beet Flautas

 

Serves 4 to 6

 

Ingredients:

For the Flautas:

Carrots, washed and dried 

1 sweet potato, washed, dried, peeled, and cut into strips

Olive oil

Salt and pepper

2 tsp ground cumin

½ tsp ground cayenne

1 Tbsp butter, room temperature

¼ cup sour cream

⅓ cup chicken stock

12 tortillas, flour or corn

Oil for frying

Lime (optional)

Toothpicks for securing

 

For the Salsa Verde:

2 garlic cloves

1 bunch of parsley, washed and dried

¼ cup cilantro, picked and washed

2 Tbsp mint, picked and chopped

1 lime, zested and juiced

½ cup olive oil

chili powder

¼ cup crumbled Cotija cheese (Can substitute ricotta salata or feta if cotija unavailable)

 

Directions:

Preheat oven to 400ºF 

Toss carrots and sweet potato with olive oil, salt, pepper, cumin, and cayenne. Roast in preheated oven for 15–20 minutes until caramelized and tender. Place roasted veggies in a food processor and pulse until smooth. Add the butter, sour cream and chicken stock and blend until smooth. Season with salt and pepper. Heat about an inch of oil in a heavy-bottomed skillet. “Soften” tortillas by holding them over a flame and searing on both sides, or simply by microwaving. Fill with 2–3 tablespoons of the carrot purée. Roll tightly and secure with a toothpick. Fry the flautas in heated oil until crispy on both sides and drain on a paper-towel-lined plate. 

In a mortar and pestle or food processor, mash garlic to a paste, add in parsley, mashing again until roughly chopped. Add the cilantro and mint, and mash greens until fine. Add lime zest and lime juice, streaming in olive oil, then stir to combine. Season with chili powder, salt, and pepper. Just before serving, stir most of the crumbled cheese into the salsa. 

Arrange the flautas on a serving dish with a drizzle of the salsa verde, a sprinkle of the remaining Cotija cheese, and perhaps a few slices of lime.  The salsa verde is to serve on the side, for people to dip their flautas.

 

 

From Bon Appetit March 2017

 

Beet and Ricotta Hummus

 

Makes about 2 1/4 cups

 

Ingredients:

1 baseball-sized beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

 

Directions:

Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.

March 14

 

Local Food Hub:

  • Fresh turmeric (Planet Earth Diversified--Standardsville, VA)
  • Gold potatoes (Valley Farming--Augusta County, VA)

Tricycle: 

  • Vates curly kale

Manakintowne:

  • Mixed microgreens (radish, mustard, mizuna, kohlrabi, shungiku, tat soi, arugula, basil)
  • Spinach

Agriberry:

  • Fuji apples

From Bon Appetit February 2015

 

Turmeric-Tahini Dressing

Makes 3/4 cup

Ingredients:

¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

 

Directions:

Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.

DO AHEAD: Dressing can be made 4 days ahead. Cover and chill.

 

From Bon Appetit November 2017

 

Fried Brown Rice with Kale and Turmeric

 

Serves 2

 

Ingredients:

4 scallions

2 tablespoons virgin coconut oil, divided

1 cup cooled cooked brown rice

1 small bunch Tuscan kale, ribs and stems removed, leaves torn

Kosher salt

2 garlic cloves, thinly sliced

1 tablespoon finely chopped peeled ginger

1 teaspoon ground turmeric

3 large eggs

1 tablespoon fresh lime juice

Lime wedges (for serving)

 

Directions:

Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted about 3 minutes. Season with salt and transfer to a plate.

Heat remaining 1 Tbsp. oil in the same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.

Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

 

 

From Genius Kitchen food blog

 

IRISH VEGETARIAN COLCANNON

 

Serves 6 to 8

 

Ingredients:

2 lbs Yukon gold potatoes, peeled and quartered

1 tablespoon butter or 1 tablespoon margarine

1 teaspoon butter or 1 teaspoon margarine

2 onions

2 cloves garlic, mashed (not really Irish) (optional)

4 cups washed shredded savoy cabbage (Try substituting for spinach for a sweet burst of flavor (a little less cooking time :))

2 1⁄2 cups water

3 -4 cups green kale, washed, stalks removed and shredded

salt & pepper

 

Directions:

Boil the potatoes until tender (20-30 minutes).

Remove potatoes from water and save 1 cup of the liquid.

Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.

While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.

Add savoy cabbage and 1/2 cup water.

Cover and cook until the cabbage is tender.

Heat oven to 350F degrees.

In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.

Mix everything together, Season well.

Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

March 7

Local Food Hub:

  • Fresh ginger (Planet Earth Diversified--Standardsville, VA)

Albert's Fresh Produce:

  • Murcott mandarins (Buck Brand Citrus--Porterville, CA)
  • Delicata squash (Rico Farms--Portland, Oregon)

Sion House:

  • Bok choy 

Manakintowne:

  • French sorrel
  • Hoja Santa

 

 

 

From Bon Appetit November 2017

 

Ginger Scallion Ramen Noodles

 

Serves 4

 

Ingredients:

 

1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

1 small shallot, finely chopped

4 garlic cloves, finely chopped

1 large bunch of scallions, very thinly sliced (about 2 cups), divided

½ cup grapeseed or other neutral oil

2 tablespoons low-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 teaspoon freshly ground black pepper

1 teaspoon toasted sesame oil

½ teaspoon sugar

Kosher salt

4 5-ounce packages wavy ramen noodles, preferably fresh

Toasted sesame seeds and chili oil (for serving)

 

Directions:

Stir ginger, shallots, garlic, and two-thirds of scallions in a large bowl.

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

 

 

 

From Naturally Ella food blog

 

Delicata Squash Tacos with Black Beans

 

Makes 4 to 6 tacos

 

Ingredients:

Squash:

1 small delicata squash

1 tablespoon olive oil

1 tablespoon adobo seasoning (Can easily substitute with taco seasoning if adobo unavailable)

 

Black Beans:

1 cup black beans with liquid

1 tablespoon lemon juice

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon salt

 

Everything Else:

4 to 6 tortillas, warmed 

1 ounce crumbled goat cheese (Try substituting with either Ricotta Salta or Cojita for a creamier texture!)

minced cilantro

minced red onion

lime juice- for serving

 

Directions:

Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half-moon slices. Place in a bowl, drizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of the liquid is gone. Turn off heat and let sit until ready to assemble tacos.

Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.

 

From recipe archives of Los Angeles radio station KCRW 89.9

 

Fresh Hoja Santa Table Salsa 

 

Makes 2 cups

 

Ingredients:

 

1 hoja santa leaf (about 6-inches), stem removed

1 large (3-inches) white onion

1 or 2 fresh green jalapeño or serrano chiles

3 Mexican limes (a.k.a. Key limes), juiced (Regular limes will works just as well!)

1 large, ripe Hass avocado 

1/2 cup coarsely chopped cilantro 

1 tsp agave syrup (Can easily substitute with maple syrup, honey, or granulated sugar)

1/2 tsp sea or kosher salt

 

Directions:

Coarsely chop the hoja santa leaf and put in a blender or processor.

Peel and cut the onion into large chunks. Stem one chile and coarsely chop (include seeds). Add onion and chile to blender. Pour in the lime juice and blend about 15 seconds. Scrape down container sides.

Cut the avocado open, remove pit and spoon the flesh into the blender. Add the cilantro, agave syrup and salt. Purée until foamy, about 30 seconds.

Taste, and adjust seasoning. Add more finely chopped chile if desired. Serve immediately at room temperature.

February 28

Local Food Hub:

  • Sweet potatoes (Walnut Wind Farms--Pittsylvania County)
  • Horseradish (Van Dessel Farm--Accomack County)

Albert's Organics:

  • Organic leeks (Cal-Organic--Lamont, CA)
  • Organic watermelon radish (Lakeside Organics--Watsonville, CA)

Agriberry:

  • Gold rush apples

Manakintowne:

  • Dried Piment d'espelette pepper

 

 

From Simply Recipes food blog; keeps for 3 to 4 weeks

 

Homemade Prepared Horseradish

 

Ingredients:

 

An 8-10-inch long piece of horseradish root

2 Tbsp water

1 Tbsp white vinegar

Pinch salt

 

Directions:

Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm's length away, and work in a well-ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Carrot, Apple and Horseradish Salad

 

Ingredients:

 

3 large carrots, coarsely grated (2 cups) (Try substituting with roasted sweet potatoes in olive oil, salt, pepper, coriander, and cumin OR watermelon radish for a beautiful color and crunch. Yum!)

1 large tart apple, peeled, coarsely grated

1/2 cup sour cream or plain yogurt

2 to 3 tablespoons grated, peeled, fresh horseradish or drained prepared horseradish

2 tablespoons chopped parsley

2 tablespoons snipped chives

1 teaspoon fresh lemon juice

1 teaspoon sugar

 

Directions:

Stir all ingredients together well.  Refrigerate for at least one hour before serving.  Season with salt and black pepper.

 

 

From Vodka & Biscuits food blog Sept. 2017

 

SWEET POTATOES WITH BUTTERY LEEKS & GORGONZOLA

 

Ingredients:

2 large sweet potatoes

1 leek

2 tablespoons butter or ghee

Gorgonzola cheese crumbles as needed

Salt and pepper as needed

Olive oil as needed

 

Directions:

Preheat oven to 350 degrees.

First, bake the sweet potatoes. Poke a few holes in the potatoes using a fork. Rub with olive oil and sprinkle with salt (especially if you plan on eating the skins). Wrap with foil and bake for 50 minutes to 1 hour or until fork tender.

When the potatoes are finished baking, prep the leeks. Cut and discard the green leafy stems (or freeze them for stock). Cut and discard the stem, then cut the leeks lengthwise in half, then cut in half once more to create long 3" pieces.

Heat the butter and a splash of olive oil in a small saute pan over medium-high heat. Add the leeks, sprinkle with salt and pepper to taste, and saute for 4-5 minutes until soft and the ends are starting to turn brown. Remove from the heat.

Cut the sweet potatoes in half and lightly season the insides with salt and pepper to taste. Top with the leeks and Gorgonzola cheese crumbles (or whatever cheese you desire. Swiss cheese is delicious and so is feta).

Increase the oven to broil. Broil the potatoes for 2-3 minutes until the cheese has melted. Delicious!