June 21

Tricycle:

  • Carrots

Lakeside's Tiny Acre:

  • Swiss chard
  • Suyo Long Cucumbers

Manakintowne:

  • Mustard root
  • Cippolini onions
  • Peaches (Owl Orchard--Powhatan County)

 

 

From Bon Appetit June 2017; modified for peaches

 

One-Hour Peach and Almond Galette

 

Serves 4

 

Ingredients:

 

½ cup almonds, preferably blanched

⅓ cup sugar, plus more for sprinkling

1 large egg

4 tablespoons unsalted butter, room temperature

½ teaspoon almond extract (optional)

½ teaspoon vanilla extract

Pinch of kosher salt

1 tablespoon all-purpose flour, plus more for surface

1 package frozen puff pastry, preferably all-butter, thawed

About 1¼ pounds peaches, halved, pitted, and quartered if large

 

Directions:

 

Place a rack in the middle of oven; preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.

 

Roll out pastry on a lightly floured surface just to smooth out any creases.

 

If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.

 

If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until the rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over the pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of the almond cream. Sprinkle lightly with sugar.

 

Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.

 

Do Ahead: 

 

Almond cream can be made 3 days ahead. Cover and chill.

 

 

From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for mustard root

 

Brunch Bowls with Chickpea Mustard Root Hash, Asparagus, Eggs, and Homemade Ketchup

 

Serves 4 to 5

 

Ingredients:

 

For Homemade Ketchup (Excess can be stored in jars and frozen):

 

1-28 oz can of whole tomatoes

1-5.5 oz can tomato paste

1 onion, diced

1/4 cup distilled white vinegar

1 TBSP honey

2 TSP sea salt

1/4 TSP ground cloves 

ground black pepper, to taste

 

For the Bowls:

 

2 TBSP extra virgin olive oil

Mustard roots, peeled and diced into small cubes (same size as chickpeas)

1 onion, chopped 

2 TSP dried dill

1 TSP sea salt

Ground black pepper, to taste

1/8 TSP cayenne pepper

2 cups cooked chickpeas

1 TBSP lemon juice

1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging) (Can substitute with raw suyo long cucumbers, peeled and thinly sliced OR lightly steamed OR sauteed chard, with ribs removed, if asparagus unavailable) 

 

For serving:

 

4 to 8 eggs (depending on hunger level/number of diners), cooked any way you like (I recommend poached! Yum!)

 

Directions:

 

Homemade Ketchup:

 

In a large pot, combine all ketchup ingredients. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until onions are tender. Add to a blender or food processor (or use an immersion blender off the heat) and puree until smooth. 

 

Bowls:

 

Preheat oven to 400 F. For the hash, in a large high-sided skillet, warm oil over medium heat. Add mustard root, onion, dill, salt, pepper, and cayenne; saute for 12 to 15 minutes, until mustard root and onions begin to brown. Add chickpeas and lemon juice; saute for 5 minutes longer. 

 

For the asparagus, add to a large rimmed baking sheet. Roast in preheated oven for 10 minutes. Alternatively, steam asparagus for 3 to 5 minutes. 

 

To Serve:

 

Cook eggs immediately before serving. To bowls, add hash, asparagus, and eggs; top with ketchup or serve on the side. Serve. 

June 14

 

Tricycle:

  • Green beans

Lakeside's Tiny Acre:

  • Red radishes

Manakintowne:

  • Arugula
  • Fresh garlic

Albert's Organics: 

  • Globe eggplant

Agriberry:

  • Red raspberries

 

 

From Eating Local: The Cookbook inspired by America's Farmers by Janet Fletcher; modified for green beans

 

Green Beans with Arugula, Walnuts, and Ricotta Salata

 

Serves 4

 

Ingredients:

 

3 TBSP extra virgin olive oil

1 1/2 TBSP fresh lemon juice

2 TBSP finely minced shallot

Kosher or sea salt and freshly ground black pepper

Green beans ends trimmed

3/4 pound walnut halves, toasted and coarsely chopped

Arugula, thick stems removed

1/4 pound ricotta Salata cheese (Can substitute for feta if ricotta is unavailable)

 

Directions:

 

In a small bowl, whisk together the olive oil, lemon juice, shallots, and salt and pepper to taste. 

 

Bring a large pot of salted water to a boil over high heat. Add the green beans and boil until they have lost their crispness but are still firm about 5 minutes. Drain in a sieve or colander and immediately run under cold running water until cool. Drain again and pat thoroughly dry. 

 

Put the green beans, walnuts, and arugula in a salad bowl. Add enough dressing to coat the greens lightly and toss; you may not need it all. With a cheese plane or vegetable peeler, shave the ricotta Salata over the salad and toss again. Taste and adjust the seasoning. Serve immediately. 

 

 

 

From Bon Appetit June 2017

 

 

Grilled Fattoush with Halloumi and Eggplant

 

Serves 4

 

Ingredients:

 

Dressing:

 

5 tablespoons olive oil, plus more for grill

2 scallions

1 jalapeño

½ cup halved pitted Castelvetrano or other green olives

3 tablespoons salted, roasted pistachios

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

Kosher salt, freshly ground pepper

 

Assembly:

 

1 tablespoon dried thyme

1 tablespoon toasted sesame seeds

¼ teaspoon garlic powder

2 6-inch pitas

2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)

2 tablespoons olive oil, plus more for grill

Kosher salt

1 8-ounce package Halloumi cheese (Can substitute either mozzarella or gouda cheese, if halloumi unavailable)

2 large Persian cucumbers or 1 small English hothouse cucumber

1 pound tomatoes, halved, cut into wedges if large

½ cup torn mint leaves

¼ cup dill sprigs

 

Directions:

 

Dressing:

 

Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.

Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.

 

Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

 

Assembly:

Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.

Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.

Tear pitas and Halloumi into chunky pieces then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.

 

June 7

Tricycle:

  • Scarlett Queen Turnips

Manakintowne:

  • Baby summer squash
  • Sugarloaf chicory (Shalom Farm--Powhatan Co.)

Windy Hill:

  • Basil
  • Sweet Peppers (Carmen and Escamillo)

Agriberry:

  • Red raspberries

 

From Bangers and Mash food blog; August 2014

 

Grilled salad of courgette, chicory, basil and mozzarella

 

Ingredients:

For the char-grilled courgettes:

160g courgettes (summer squash)

light olive oil

 

Directions:

Cut the courgettes into lengthways slices about 1cm thick. Light a barbecue and allow the charcoals to turn white hot, then cool down a little. Alternatively, heat a griddle pan on the hob.

Toss the courgette slices in a light olive oil. Place them on the barbecue or griddle side by side. After two to three minutes they should be charred on one side. Flip them over and and char on the other side. Season with salt and pepper and serve.

 

Ingredients:

For the salad:

1 quantity char-grilled courgettes (above)

1 red onion, cut into wedges

1 chicory, cut into wedges (or use half a head of radicchio as in the original recipe)

2 tbsp light olive oil

120g mozzarella

extra virgin olive oil

generous pinches of za’atar

100g black olives, pitted

grated zest of half a lemon

handful of fresh basil leaves

 

Directions:

Toss the red onion and chicory in light olive oil and grill in the same way as the courgettes (above).

Arrange all the grilled vegetables in a large dish. Tear the mozzarella into bite-sized pieces and scatter over the vegetables.

Dress with a drizzle of extra virgin olive oil and a sprinkle of za’atar, and scatter with black olives, lemon zest and basil leaves.

Serve with lots of fresh bread. Any leftovers can be used up the next day as a topping for pasta or as a filling for a tasty frittata.

 

From Food 52 food blog

Quinoa-Stuffed Bell Peppers with Basil Sauce

Serves 4

Ingredients:

For the peppers:

1 cup uncooked quinoa

1 cup vegetable broth

2 teaspoons ground cumin

1 cup cooked garbanzo beans

1/2 cup dried currants

1 cup packed chopped baby spinach leaves

1/2 cup crumbled feta

1/4 cup olive oil, plus more for drizzling

Salt and pepper

4 bell peppers

 

For the sauce:

1 cup packed chopped basil leaves

1/2 cup Greek yogurt

3 tablespoons olive oil

1 tablespoon water

1 garlic clove, coarsely chopped

Salt and pepper to taste

 

 

Directions:

Preheat the oven to 400° F. Bring quinoa, broth, and cumin to a boil. Cover, lower heat, and cook for 15 minutes, or until the liquid is evaporated. Remove from heat and let sit briefly before dumping into a big bowl. 

To quinoa, add the garbanzos, currants, chopped spinach, feta, olive oil, and salt and pepper to taste. The currants will plump up a little with the heat of the quinoa — this is money. Prepare the peppers for stuffing. Lop off the stemmy top and run a knife around the inside to remove the ribs and seeds. If the peppers can’t stand on their own, carefully level the bottom, being sure not to poke a hole through to the cavernous inside. 

Stuff peppers with the quinoa mix and then drizzle the tops with olive oil (this well help it get a little golden brown crust on the topmost layer). Stick peppers upright in a baking dish (8- by 8-inch works well for this) and pour about 3/4 inch of water into the base around the peppers. Bake for about 1 hour (if things get too brown too fast, cover with foil and continue baking). 

While peppers are baking, throw all sauce ingredients into a food processor or blender and blend until smooth. The cooked stuffed peppers are totally attractive and you will be sad to demolish them, but demolish them you must if you are going to make the best use of this crazy addictive creamy pesto-ish magic. I like to grab a big ol’ knife and slice the pepper in half longways, from top to bottom, leaving the one pepper in two boat-shaped pieces, each filled with filling. Spoon sauce all over those things, and gobble.

May 31

Tricycle Gardens:

  • Chocolate Spearmint
  • Collards

Manakintowne:

  • Summer squash (Sunnyside Farm--Cumberland, VA)
  • Baby fennel

Windy Hill Farm:

  • Bunched beets

Agriberry:

  • Blueberries (Ivanhoe Blueberry Farm--Ivanhoe, NC)

 

From Bon Appetit February 2017

Cromlet with Wilted Greens and Fennel and Olive Salad

Serves 2

 

Ingredients:

Yogurt Sauce:

½ cup plain whole-milk yogurt

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

Kosher salt, freshly ground pepper

 

Fennel And Olive Salad:

½ small fennel bulb, very thinly sliced

⅓ cup torn pitted Castelvetrano olives

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon honey

Kosher salt, freshly ground pepper

 

Cromlet And Assembly:

¼ cup cashew, almond, or hazelnut milk or water

¼ cup chickpea flour

2 large eggs

Seasoning mix of choice* (optional)

Kosher salt, freshly ground pepper

3 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

½ teaspoon grated peeled ginger

1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn

1 lemon wedge

4 ounces maitake or oyster mushrooms, torn into large pieces

1–2 teaspoons tamari soy sauce

Sesame seeds (for serving)

 

 

Directions:

Yogurt Sauce:

Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Fennel and Olive Salad:

Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

 

Cromlet and Assembly:

Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and a seasoning mix of choice, if desired.

Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

Wipe out skillet and heat 1 Tbsp. oil in a skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until the other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

Serve cromlet in the skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

 

 

 

From Boulder Locavore food blog

Blueberry Mint Crumble in Jars

Serves 4 

Ingredients:

Ingredients for Filling:

3 1/2 cups fresh Blueberries, rinsed

Juice of 1/2 Lime

2 tablespoons Gluten-Free or Regular Flour+

3 Tablespoons Light Brown Sugar

1 tablespoons Granulated Sugar

3 tablespoons fresh finely chopped Mint leaves (Try out that wonderful chocolate spearmint!)

 

Ingredients for Topping:

½ cup Whole Rolled Oats, (not instant)+

½ cup Gluten-Free or Regular Flour+

½ cup Light Brown Sugar

6 tablespoons Unsalted Butter, melted

¼ teaspoon Kosher Salt

½ teaspoon ground Nutmeg (preferably freshly grated)

 

Supplies:

4 wide-mouth Half Pint Mason Jars

 

Directions:

Preheat oven to 325 degrees.

Spray the insides and rim of the jars and place them on a baking sheet.

In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.

In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.

Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in color.

May 24

 

Manakintowne:

  • Asparagus
  • Sparkler radishes

Agriberry:

  • Blueberries (Ivanhoe Blueberry Farm--Ivanhoe, NC)

Lakeside's Tiny Acre:

  • Swiss Chard

Windy Hill Farm:

  • Hakurei turnips
  • Cucumbers

 

 

From Bon Appetit May 2017

 

Charred Asparagus with Citrus Bagna Cauda

 

Serves 4

Ingredients:

2 tablespoons skin-on almonds

2 oil-packed anchovy fillets

4 garlic cloves, smashed

1 sprig oregano

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

2 tablespoons unsalted butter

3 tablespoons olive oil, divided

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

1½ pounds asparagus, trimmed

 

Directions:

Place a rack in upper third of oven and preheat to 350°. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.

Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.

Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.

Toss asparagus and bagna cauda together on a platter; top with almonds.

 

 

From Eating Local: The Cookbook Inspired by America's Farmers cookbook by Janet Fletcher

 

Warm Chard Ribs with Yogurt, Toasted Walnuts, and Dill

Serves 4

Ingredients:

3 cups Swiss chard ribs, in 1⁄2-inch pieces

1 tablespoon unsalted butter

1 large clove garlic, minced

Kosher or sea salt and freshly ground black pepper

1⁄2 cup plain whole-milk yogurt, preferably Greek style* (If you're feeling adventurous, substitute for the Cucumber Raita recipe below for dipping!) 

2 teaspoons minced fresh dill

1⁄3 cup coarsely chopped toasted walnuts

 

Directions:

Bring a large pot of salted water to a boil over high heat. Add the chard ribs and boil until tender, 5 to 8 minutes, depending on their thickness. Drain in a sieve or colander and immediately run under cold running water to stop the cooking. Drain again and pat dry.

Melt the butter in a skillet over moderate heat. Add the garlic and saute for about 1 minute to release its fragrance. Add the chard ribs, season with salt and pepper, and stir to coat with the butter. Cook, stirring, just until the chard is hot throughout.

 

From Bon Appetit June 2017

 

Cucumber Raita with Black Mustard and Cilantro

Makes 3 cups

Ingredients:

½ teaspoon cumin seeds

1 tablespoon sunflower or other neutral oil

1 teaspoon black or brown mustard seeds

3 Persian cucumbers

3 cups plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

⅓ cup finely chopped cilantro, plus sprigs for serving

Kosher salt

Kashmiri chili powder or paprika (for serving)

 

Directions:

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.

Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.

Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and ⅓ cup cilantro; season with salt.

To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.

May 17

Windy Hill Farm:

  • Eggplant
  • Sweet Potatoes
  • Butterhead lettuce

Agriberry:

  • Sugar snap peas (Snead's Farm--Fredericksburg)
  • Strawberries

Manakintowne:

  • Bunched beets (Sunnyside Farm--Cumberland, VA) 

 

 

 

From Serious Eats.com

 

Sweet Potato, Eggplant, and Spinach Madras Curry

 

Serves 2 to 4

 

Ingredients:

1 large sweet potato, peeled and cubed into 1-inch pieces

1 large eggplant, peeled and cubed into 1-inch pieces

1 pound of spinach

1 tablespoon cumin seeds

2 cloves garlic, chopped

1 tablespoon curry powder

1 teaspoon black mustard seeds

1 teaspoon sea salt

1/4 teaspoon turmeric powder

3 1/2 tablespoon canola oil

2 tablespoons cilantro, chopped

 

Directions:

Bring a pot of water to the boil. Toss in the spinach, and cook for 30 seconds. Drain in a colander, and press try with paper towels. Roughly chop the spinach.

Pour the oil into a large skillet set over medium heat. Add the mustard seeds, and let cook for about 30 seconds. Then add the garlic and cumin and let them cook for 1 minute.

Dump in the sweet potato, stir well, and let cook for about 5 minutes. Then add the eggplant, spinach, salt, curry powder, and turmeric powder. Cook until the eggplant is tender, about 8 minutes or so.

Turn off the heat, and transfer mixture to a bowl. Garnish with cilantro and set aside for 15 minutes to let the flavors mingle. Best served at room temperature.

 

 

From Moveable Feast Season 2, Episode 5

 

Snap Pea and Strawberry Salad with Chèvre and Olive Vinaigrette

 

Serves 4 to 6 as main, 6 to 8 as side

 

Ingredients:

3/4 cup pitted and sliced cured black olives (about 4 oz.)

2 Tbs. seeded and chopped pickled Calabrian chiles in oil (Can substitute with pickled jalapeno if chiles unavailable)

6 Tbs. Champagne vinegar

3/4 cup extra-virgin olive oil

2 lb. sugar snap peas, trimmed

1 lb. strawberries, hulled and thinly sliced

1 cup fresh mint leaves, thinly sliced

2 oz. crumbled chèvre (about 1/2 cup)

1/4 cup toasted pine nuts

Edible flowers, preferably nasturtiums (large petals torn), for garnish

Flaky sea salt, such as Maldon

 

Directions:

Bring a large pot of salted water to a boil and set up a large ice water bath.

In a medium bowl, combine the olives, chiles, and vinegar. Slowly whisk in the oil until emulsified. Set aside.

Add the snap peas to the boiling water and cook until crisp-tender, about 3 minutes. Immediately transfer to the ice water bath until completely cooled, about 5 minutes. Drain and pat dry with a kitchen towel.

Arrange the snap peas on a large serving platter and top evenly with the strawberries. Drizzle with enough vinaigrette to coat, about 1cup, making sure to distribute the chiles and olives evenly over the salad. Sprinkle with the mint, chèvre, and pine nuts. Top with the edible flowers and season to taste with sea salt. Pass any leftover dressing at the table.

The salad may be refrigerated for an hour before serving.

 

May 10

Rudy's Exotic Mushrooms and Produce:

  • Garlic scapes (Whitener Farm--Suffolk, VA)

Manakintowne:

  • Lamb's quarter

Albert's Organics:

  • Artichoke (Coke Farm--California)

Tricycle Gardens:

  • Zucchini and Zephyr summer squash

Agriberry:

  • Strawberry
  • Rhubarb (Calvert's Farm--Cecil County, MD)

 

From Eating Local: The Cookbook Inspired by America's Farmers cookbook by Janet Fletcher; modified for lamb's quarter

 

Summer Squash Carpaccio with Lamb's Quarter, Pecorino, and Almonds

 

Serves 4

 

Ingredients:

1/4 cup sliced almonds, toasted

1 pound small zucchini

2 1/2 TBSP extra virgin olive oil

1 1/2 TBSP fresh lemon juice

1 small garlic clove (Substitute with garlic scapes for a fresh garlic taste!)

Kosher or sea salt and freshly ground black pepper

2 handfuls of lamb's quarter (about 3 oz)

Chunk of pecorino Toscano, ricotta Salata, or other medium-aged pecorino cheese, for shaving 

 

Directions:

Preheat the oven to 350 F. Toast the almonds on a baking sheet until golden brown and fragrant, 10 to 15 minutes. Let cool. 

Trim the ends of the zucchini. With a mandoline or other manual vegetable slicer, or a vegetable peeler, shave the zucchini thinly lengthwise. Discard the first and last slices of each squash, which are mostly skin. Put the zucchini ribbons in a large bowl. 

In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Add the dressing to the shaved zucchini and toss with your hands to coat it evenly. Taste and add more salt if necessary. Let stand for 5 minutes to allow the zucchini to soften. 

Add the lamb's quarter to the zucchini. With a cheese plane or vegetable peeler, shave about 3 oz of cheese, or as much as you like, into the bowl. Add several grinds of black pepper, then toss gently with your hands. Transfer the salad to a serving platter, leaving any watery juices behind. Top with the toasted almonds. Serve immediately. 

 

 

From the Boston Globe Magazine April 2013

 

Roman-Style Braised Artichokes

 

Serves 6 

 

Ingredients:

2 tablespoons fresh lemon juice, plus ¼ of a lemon

6 medium artichokes, about 8 ounces each

4 large garlic cloves, minced

½ cup chopped fresh mint

¼ cup chopped fresh parsley

½ cup extra-virgin olive oil

Salt and pepper

1 cup dry white wine

 

Directions:

Add the lemon juice to a large bowl of cool water and set aside. Working one at a time, trim each artichoke’s stem to about 1½ inches and, with a sharp chef’s knife, chop off the top third of the artichoke. Working around the base, bend back and snap off the leaves with your fingers until you reach the very pale, thin inner leaves. With a paring knife, trim off the dark green outer layer of the stem and base of the artichoke and rub all over with the cut lemon. Gently bend back the pale center leaves (leaving them attached) to reveal the inner prickly leaves and the hairy choke. With a paring knife and a grapefruit spoon (a teaspoon will work), cut and scrape away the inner leaves and the choke, taking care not to remove the heart. Immediately add the trimmed artichoke to the lemon water while working on the others and repeat with the remaining artichokes.

 

In a small bowl, mix the garlic, mint, 3 tablespoons of the parsley, 2 tablespoons of the oil, and ½ teaspoon salt. Working one at a time, remove an artichoke from the lemon water, fill the cavity with about 1½ teaspoons of the garlic-mint mixture, and place stem-up in a deep pan (with a cover) just wide enough to hold all the artichokes upright; repeat with the remaining artichokes. Rub any remaining garlic-mint mixture on the exposed bases of the artichokes. Add the remaining 6 tablespoons oil, wine, and ⅔cup of water to the pan, set the pan over medium-high heat, and bring the liquid to a strong simmer. Cover, adjust the heat to medium-low, and simmer until the artichokes are tender when poked with a paring knife, 20 to 30 minutes.

 

Using tongs, transfer the artichokes to a deep serving platter and set aside. Return the pan to high heat and boil the liquid until it is reduced to about ⅔cup, about 9 minutes. Taste the sauce and adjust the seasoning with salt, if necessary, and pepper to taste, and pour it around the artichokes. Serve warm or at room temperature, sprinkling with the remaining parsley just before serving.

 

 

From Martha Stewart Living

 

Rhubarb Iced Tea

 

Serves 8

 

Ingredients:

 

8 stalks rhubarb, cut into 3-inch lengths

8 cups water

1/3 cup sugar, or to taste

Fresh mint sprigs, for garnish

 

Directions:

 

In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.

May 3

 

Rudy's Exotic Mushrooms & Produce:

  • Flowering chives (Flores Farm--Hague, VA)

Agriberry:

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

Tricycle Gardens:

  • Hakurei turnips
  • Rainbow radishes

Manakintowne:

  • Pea shoots

 

From Clean Food: A Seasonal Guide to Eating Close to the Source cookbook by Terry Walters; modified for turnips

 

Sprouted Quinoa with Strawberries and Lime

 

Serves 8

 

Ingredients:

1 cup quinoa

1/2 cup diced turnips

2 avocados, peeled, pitted, and diced

4 apricots (fresh or dried), diced

3 tomatillos, husked and diced (Can substitute tomatoes if tomatillos are unavailable)

1 cup quartered strawberries

1 yellow bell pepper, diced

Rainbow radishes, diced

 

Dressing:

1/4 cup extra virgin olive oil

3 TBSP lime juice

Zest and juice of 1 orange

1 jalapeno, seeded and minced

2 TBSP chopped fresh cilantro

2 TBSP fresh mint

Sea salt

 

Directions:

Sprouting Quinoa:

Rinse quinoa thoroughly and place in a bowl with enough water to cover. Allow quinoa to absorb water, about 4 hours. Place quinoa in a fine-mesh strainer, rinse and place the strainer, rinse and place the strainer on a plate on the counter. Rinse 2 times during the day. Quinoa will sprout within 24 hours. 

Preparing Salad:

In a large bowl, combine sprouted quinoa, jicama, avocado, apricots, tomatillos, strawberries, yellow pepper, and radishes. In a separate bowl, whisk together all dressing ingredients. Pour over salad, toss to combine and refrigerate. Serve cold. 

 

From Bon Appetit April 2017

 

Ricotta Dumplings with Asparagus and Green Garlic

 

Serves 4 to 6

 

Ingredients:

Dumplings:

2 cups whole-milk ricotta

1 cup finely grated Grana Padano, plus more (for serving)

1 large egg, room temperature

1 egg yolk, room temperature

2¼ teaspoons kosher salt, plus more

¼ cup all-purpose flour, plus more

 

Asparagus And Assembly:

8 ounces asparagus, trimmed, cut into 1-inch pieces

2 cups chicken stock or low-sodium chicken broth

1 green garlic stalk, pale green and white parts, thinly sliced crosswise (Can substitute with 1 to 2 cloves of dried garlic)

3 tablespoons unsalted butter, cut into pieces

2 tablespoons chopped chives

2 teaspoons fresh lemon juice

Kosher salt, freshly ground pepper

Olive oil (for drizzling)

 

Directions:

Check the wetness of the ricotta before preparing dumplings. If the ricotta is sold in an individual drained basket, then all you need to do is pat dry and adjust the quantity to 1½ cups. For ricotta that’s not drained, you’ll need to press it to drain any excess liquid. Line a colander with cheesecloth and set inside a large bowl (to catch the liquid draining from the ricotta). Spoon ricotta onto cheesecloth and put a paper towel on top. Weigh ricotta down using cans or other heavy pantry items; chill for at least 4 hours and up to 24. The ricotta should be dry and crumbly. Measure out 1½ cups.

Pulse ricotta, Grana Padano, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer the dumpling batter to a medium bowl.

Dust a parchment-lined rimmed baking sheet generously with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against the side of a bowl at a 45° angle to smooth batter. Using your finger tip, push the batter off the spoon and let drop onto a baking sheet (this may take a few tries). The dumpling will slightly curve at each end. Dust tops with more flour. (You should have about 65 dumplings.)

 

Asparagus and Assembly:

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.

Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.

Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to the surface).

Transfer dumplings to pan; add butter and green garlic. Cook, tossing often until sauce has thickened and garlic has slightly softened about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.

 

Do Ahead:

Dumplings can be formed 1 month ahead. Freeze on a baking sheet, then transfer to the resealable plastic bag once frozen. Cook from frozen about 6 minutes.

 

 

 

April 26

Local Food Hub:

  • Horseradish (Van Dessel Farm--Accomack County)

Tricycle Gardens:

  • Salad Mix

Agriberry:

  • Strawberries

Rudy's Exotic Mushrooms:

  • Red spring onions (Flores Farm--Hague, VA)

Manakintowne:

  • Broccoli de Cicco
  • Escarole

 

From Bon Appetit February 2014

 

Escarole Salad with Horseradish and Capers

 

Serves 4

Ingredients:

¼ small red onion, thinly sliced 

2 tablespoons crème fraîche

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

6 cups torn escarole hearts (from about 2 heads)

2 tablespoons rinsed capers

Kosher salt and freshly ground black pepper

¼ cup shaved peeled horseradish

 

Directions:

Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.

Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.

Top salad with horseradish and season with more pepper.

DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.

 

From Clean Food: A Seasonal Guide to Eating Close to the Source cookbook by Terry Walters; modified for Broccoli de Cicco

 

Sweet and Sour Stir-Fry

 

Serves 6

 

Ingredients:

1/2 pound udon or soba noodles 

Broccoli de Cicco

3 carrots, diced

1 TBSP grapeseed oil

3 garlic cloves, minced

1 TBSP grated fresh ginger (Substitute OR add fresh horseradish for a little extra kick!)

1 cup snow peas, ends trimmed and strings removed

1 cup pineapple chunks

2 TBSP brown rice vinegar

2 TBSP mirin (Can substitute with rice vinegar or dry sherry vinegar)

2 TBSP Bragg Liquid Aminos

2 TBSP toasted sesame oil

1/4 cup toasted sesame oil

 

Directions:

Cook noodles according to directions on package. Drain in a colander and rinse thoroughly under cold water. Place colander on a plate and refrigerate. 

Bring 2 to 3 cups of water to boil. Place prepared carrots and broccoli de Cicco in a bowl, cover with boiling water and let sit for 2 minutes. Drain, rinse with cold water and set aside. 

Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic, and ginger and cook 1 minute. If anything starts to stick, add 1 TBSP water. Add broccoli, carrots, and snow peas, stir and cook 2 to 3 minutes. Add pineapple, 1 TBSP vinegar, 1 TBSP mirin, 1 TBSP liquid amino and cook 1 minute longer. Remove vegetables from wok and set aside. 

 

Pour the remaining tablespoon of vinegar, mirin, and liquid amino into the empty wok. Fold in chilled noodles until evenly coated and heated through. Drizzle with 1 TBSP sesame oil. Transfer noodles to a serving dish. Toss vegetables briefly in the hot wok to reheat, drizzle, with remaining tablespoon toasted sesame oil and spoon vegetables over noodles. Top with sesame seeds and serve. 

 

 

April 19

 

Cavalier Produce:

  • Asparagus (Yarden Farm--Emporia, VA)

Sion House:

  • Bok choy
  • Living basil

Manakintowne Growers:

  • Micro arugula
  • Blue oyster mushrooms (Urban Choice--RVA)
  • Strawberries (Agriberry--Hanover County, VA)

 

 

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for oyster mushrooms

 

Sesame Noodles with Baby Bok Choy and Oyster Mushrooms

Serves 4

 

Ingredients:

1 pound baby bok choy

1/3 cup peanut oil

Kosher or sea salt

1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)

2 TBSP fish sauce (Can substitute with hoisin sauce for vegetarian/vegan option)

2 TBSP Chinese chile oil, or to taste

1 cup thinly sliced green onions (white and green parts only)

1 cup coarsely chopped fresh cilantro

1/2 cup coarsely chopped dry-roasted peanuts

1 TBSP toasted sesame oil 

Oyster mushrooms, thinly sliced lengthwise

 

Directions:

Separate the baby bok choy leaves, with ribs intact, from the central core. Discard the core. With a pairing knife, separate the leaves from their ribs. (You can leave the smallest inner leaves with ribs whole.) Tear large leaves in half lengthwise. Cut the ribs crosswise into 1-inch pieces. Pat the leaves and ribs dry. 

Bring a large pot of salted water to a boil over high heat.

Heat the peanut oil in a large skillet over moderate heat. Add the bok choy and sliced oyster mushrooms, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes. 

Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together fish sauce (or hoisin sauce) and the chile oil. 

Drain the noodles in a sieve or colander and return them to the hot pot. Add the bok choy, mushrooms, green onions, cilantro, peanuts, sesame oil, and fish sauce-chile oil mixture. Toss well with tongs and serve immediately. 

 

From Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Cooking by Heidi Swanson

 

Farro with Green Onions Sauce, Toasted Walnuts, and Asparagus

Serves 4 to 6

 

Ingredients:

2 cups farro, picked over and rinsed

5 cups vegetable stock or water

1 TBSP extra-virgin olive oil or clarified butter

12 green onions, coarsely chopped

1/2 TSP fine-grain sea salt, plus more as needed

1 bunch asparagus spears (about 1 LB), trimmed and cut on a sharp diagonal into 1-inch pieces

Grated zest of 1 lemon

1 cup toasted walnuts, coarsely chopped

Creme fraiche or sour cream, for garnish (optional)

Freshly grated Parmesan cheese, for garnish

Thinly sliced green onions, for garnish

 

Directions:

Combine the farro and stock in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. 

Meanwhile. heat the olive oil in a skillet over medium-high heat, then add the chopped green onions and saute for 5 minutes, or until the onions start to soften. Stir in a couple pinches of salt. If you have a hand blender, transfer to a small bowl and lightly puree them, but don't go overboard. Alternatively, puree them in a food processor. After a pulse or two, they will start to get nice and creamy, but you want to maintain some nice big chunks of green in there as well. 

When the farro is nearly cooked, stir in the asparagus. Let the pot simmer for another couple of minutes, until the asparagus is a vibrant bright green. Some stock will still be visible in the pot. That is fine; the farro will continue to absorb the liquid once removed from the heat. Stir in the lemon zest, walnuts, and the 1/2 TSP salt. Add more salt to taste if needed. 

Ladle into bowls and garnish with a dollop of creme fraiche (or sour cream), a dusting of Parmesan cheese, and a hearty spoonful of green onions. 

 

 

 

April 11

 

Rudy's Exotic Mushrooms:

  • Spring garlic (Flores Farm--Hague, VA)

Tricycle Gardens:

  • Bloomsdale spinach
  • Magenta French Crisp OR Winter Density lettuce

Manakintowne:

  • Broccoli spigarello

Albert's Organics:

  • Rainbow carrots

Agriberry:

  • Strawberries

 

 

From Mariquita Farm in Watsonville, CA care of Chef Jonathan (Eat Right at Home food blog)

 

Spigariello Skillet Pies

 

Ingredients:

2 1/4 CUP flour

olive oil

1 TBSP red wine vinegar

1 bunch scallions, sliced thinly

1 large bunch spigariello, chopped 

1 bunch dill, chopped

1 bunch mint, leaves only, chopped

leaves from 8 sprigs oregano, chopped

4 oz feta, crumbled

Parmesan

1 egg

grapeseed oil (or canola)

 

Directions:

Combine the flour with a teaspoon of salt and mix well. Add 3/4 c water, 1/4 c olive oil, and the vinegar to the flour/salt mixture and mix well. The dough should be a little sticky. Knead on a floured board until the dough is silky smooth, then allow it to chill in the fridge for about an hour (or overnight is fine).

Heat a few tablespoons of olive oil in a saucepan and add the scallions and cook just until soft, a couple of minutes, then add the spigariello and wilt the spigariello, maybe 5-8 minutes. Add the herbs for the last minute, then transfer everything to a colander and allow to cool. Squeeze the cooked greens and herbs so you extract most of the water. Combine those greens with feta, a few tablespoons of parmesan and an egg, mixing well. Season with salt and pepper and taste to make sure you like it.

Quarter the dough, and roll each piece out into a very thin disk, about 8 inches or so in diameter. Fill each round with a quarter of the greens filling and fold the dough over it into half moon shapes. Crimp the edges to seal.

In a very large skillet, heat some grapeseed oil until very hot, then add 1-2 pies (depending on the size of your skillet) and pan-fry them in the hot oil until deeply colored. Flip, and fry the other side until deeply brown. Do the other pies the same way and serve warm.

 

 

From Bon Appetit--April 2016

 

Fermented Hot Green Garlic

 

Makes 1 pint

 

Ingredients:

8 green garlic bulbs, white and pale-green parts only, thinly sliced

1 tablespoon plus 1 teaspoon kosher salt

½ teaspoon crushed red pepper flakes

 

Special Equipment:

A 1-pint jar; a sheet of cheesecloth

 

Directions:

Massage garlic with salt in a medium bowl until it releases some liquid. Add red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth. Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.

 

From Martha Stewart Living

 

Strawberry-Ginger Caipirosca

 

Serves 2

 

Ingredients:

10 fresh strawberries, hulled and quartered

30 fresh mint leaves

1/4 lime, cut into 4 pieces

1 teaspoon freshly grated ginger

2 tablespoons sugar

2 cups cracked ice

1/2 cup vodka

 

Directions:

Place berries, mint, lime, and ginger in a cocktail shaker. Sprinkle sugar over top; muddle mixture with a long spoon until almost pureed. Add ice and vodka; shake well. Divide between two glasses; serve.

April 4

Tricycle Gardens:

  • Siberian kale

Albert's Organics:

  • Organic Watermelon radish (Coke Farm--California)

Digger Jays:

  • Ramps

Local Food Hub:

  • Gold potatoes (Valley Farming--Accomack County)

Manakintowne: 

  • Fava greens

Agriberry:

  • Honey Crisp apples (Adams County Nursery--Aspers, PA)

 

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for fava greens

 

Fava Greens Salad with Queso Fresco, Sesame Seeds, and Tortilla Chips

 

Serves 4

 

Ingredients:

Canola oil, for deep-frying

2 corn tortillas, about 6 inches in diameter

Kosher or sea salt

2 TBSP sesame seeds 

1/2 pound fava greens

1/4 pound queso fresco (about 3/4 cup)

1 lime, halved

 

Dressing:

3 TBSP extra virgin olive oil

1 TBSP fresh lemon juice

1 TSP fish sauce 

1 small clove garlic, minced to a paste

Kosher or sea salt

 

Directions:

To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, fish sauce, and salt to taste.  

Pour the canola oil into a small, heavy saucepan to a depth of 2 inches and heat to 375 F. While the oil heats, cut the tortillas in half, then stack the 4 halves. With the straight side facing you, cut them vertically into 1/2 inch wide strips. Discard the end pieces, which will be too short. 

Working in small batches, add the tortilla strips to the hot oil and deep-fry until they darken in color, about 1 minute, adjusting the heat as needed to maintain the temperature as close to 375 F as possible. Lift them out with a wire-mesh skimmer onto a double thickness of paper towels to drain. Sprinkle with salt while still hot. 

Put the sesame seeds in a small, dry skillet and toast over moderate heat, shaking the skillet frequently, until the seeds are golden brown, about 4 minutes. Let cool. 

Put the spinach in a large salad bowl. Add the toasted sesame seeds and queso fresco and toss to mix. Add just enough dressing to coat the spinach lightly; you may not need it all. Toss well and taste. The salad will probably need a squeeze of lime juice. Add the fried tortilla strips, toss gently, and serve immediately. 

 

From Deep Run Roots cookbook by Vivian Howard; modified for Siberian kale; top with Ramp kimchi (optional)

 

Twice Baked Kale Potatoes

 

Serves 4

 

Ingredients:

2 large potatoes, washed

1 TSP extra virgin olive oil

1 1/2 TSP salt, divided

1 cup Creamed Kale (see recipe below)

10 turn of the pepper mill OR 1/4 TSP black pepper

2 TBSP creme fraiche or sour cream

2 TBSP butter

1 TSP vegetable oil

1/4 cup Ramps kimchi (optional)

 

Ingredients for Creamed Kale:

2 TBSP butter

2 TBSP all-purpose flour

2 cups kale, boiled down

1 cup reserved liquid from boiled kale

1/4 cup heavy cream

 

Directions for Twice-Baked Potatoes:

Preheat the oven to 400 F. Rub the outside of the potatoes with the olive oil and season them with 1 TSP salt. Roast the potatoes on a baking sheet on the middle rack of your oven for 1 hour. Let the potatoes cool just till you're able to handle them. Their flesh will pass much easier through the ricer if it's warm. 

Split the potatoes in half horizontally and cut the rounded tip off the bottom of each half, so the potatoes will stand up. You could split them in half through their equator, but you'll turn more heads if you do it my way. Scoop out all but the 1/4 inch of potato that clings to the skin and pass the flesh through a potato ricer or food mill. If you don't have one of these, you could improvise by mashing the potato with a fork, but do not by any means put that potato flesh in the food processor. You'll make glue. 

Stir together the riced potato flesh, warm Creamed Collards, the remaining 1/2 TSP salt, the black pepper, and the creme fraiche. Mix well. Stuff the potato skins with the filling and make sure it's flush with the top of the skin. You're going to sear the tops of these in a pan, so the filling cannot finish in a mound. At this point you could refridgerate the stuffed potatoes for up to 2 days before searing and heating them through. If you do that, however, please bring them to room temperature beforehand or let them spend 5 more minutes in the oven than the recipe recommends. 

To serve, preheat the oven to 400 F. Melt the butter and oil over medium heat in a 12-inch cast-iron pan or skillet. Once the butter is foaming, brown the large, flat stuffed end of the potatoes first for about 4 minutes. Turn one over and check its color. You want it brown and crispy. If you've got that, flip the remaining potatoes over and slide the pan into your oven. Cook for 8 minutes more. Sprinkle the potatoes with Ramp Kimchi (optional) and serve warm. 

 

Directions for Creamed Kale:

 

In a 10-inch skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Pour in the reserved liquid and whisk until it comes up to a boil and thickens. 

 

Stir in the kale and the cream and heat through. Set aside. 

 

From Bon Appetit April 2017

 

Ramp Kimchi 

 

Ingredients:

1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated

1 teaspoon kosher salt

½ teaspoon sugar

2 teaspoons gochugaru (coarse Korean hot pepper powder) or 1 teaspoon mild chile flakes (such as New Mexico)

½ teaspoon fish sauce

½ teaspoon grated peeled ginger

 

Directions:

Cut ramp bulbs in half (quarter if large). Slice greens into 1" pieces. Give ramp bulbs and greens, salt, and sugar a good toss in a medium bowl. Let sit until greens are slightly softened and begin to release a little liquid, about 1 hour. Mix gochugaru, fish sauce, and ginger into kimchi.