July 18

 

Tricycle:

  • Mixed cherry tomatoes (Sungold, red, purple)

Shalom Farms:

  • Red and yellow onions

Community Food Collaborative:

  • Carmen peppers

Blenheim Organic Gardens:

  • Tuscan kale

Manakintowne:

  • Gold beets

Agriberry:

  • Yellow peaches (Saunder's Brothers--Piney River, VA)

 

 

From Bon Appetit July 2015

 

Tomato-Peach Salad with Tofu Cream

 

Serves 8

 

Ingredients:

8 ounces silken tofu

4 tablespoons Sherry vinegar, divided

4 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

Kosher salt, freshly ground pepper

3 medium heirloom tomatoes, cut into 1" wedges

1 pint cherry tomatoes, halved

2 medium peaches, cut into 1/2" wedges

1/2 small red onion, thinly sliced

1/2 cup fresh corn kernels (from 1 medium ear)

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chervil, plus sprigs for serving (Can substitute with more tarragon or parsley if chervil unavailable)

3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips

 

Directions:

Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.

Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.

 

 

From Bon Appetit March 2016; modified for Carmen peppers

 

Beets with Pecorino, Pecans, and Carmen Peppers

 

Serves 4

 

Ingredients:

Beets (such as Chioggia, red, and/or golden), scrubbed

4 tablespoons olive oil, divided, plus more for drizzling

Kosher salt

4 sprigs thyme

¼ cup red wine vinegar

Carmen peppers

⅓ cup pecans

¼ small red onion, very thinly sliced

Hot chili sesame oil and grated Pecorino (for serving)

 

Directions:

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.

 

July 4

 

Tricycle:

  • Red slicer tomatoes

Blenheim Organics:

  • French fillet beans

Community Food Collaborative:

  • Jalapenos
  • Collard greens
  • Napa cabbage

Agriberry:

  • Red raspberries

 

From Bon Appetit July 2016; modified for Napa cabbage

 

Napa Cabbage Wedges with Buttermilk Dressing

 

Serves 4

Ingredients:

1 Napa cabbage, cut through root end into 6 wedges

2 tablespoons olive oil

Kosher salt

2 jalapeños

½ cup buttermilk

⅓ cup plain whole-fat Greek yogurt

¼ cup mayonnaise

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon thinly sliced chives, plus more for serving

Freshly ground black pepper

⅓ cup crumbled blue cheese

 

Directions:

Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.

Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.

Serve topped with dressing, blue cheese, and more chives.

 

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

 

From Tasty Kitchen food blog

 

Indian-Spiced Yellow Wax Beans with Black Quinoa

 

Serves 4

 

Ingredients:

1 cup Black Quinoa

½ pounds Yellow Wax Beans

2 Tablespoons Extra Virgin Olive Oil

1 whole Small Sweet Onion, Sliced

2 cloves Garlic, Minced

1 teaspoon Turmeric

½ teaspoons Cayenne

1 teaspoon Coarse Salt

½ teaspoons Freshly Ground Pepper

¼ cups Slivered Almonds, Toasted

2 whole Basil Leaves, Thinly Sliced (Try substituting with Collard Greens for a heartier and milder-flavored dish!)

 

Directions:

Cook the quinoa in enough water until they open up like little spirals. If you need to add more water, DO IT. Just kidding about the intensity.

Bring another pot of salted water to a boil and add the beans. Cook for 2 minutes, until crisp-tender. Drain and throw into an ice bath to stop the cooking.

Bring the oil to a medium-high heat in a skillet. Add the onions and saute until slightly softened 5 minutes. Add the garlic, turmeric, and cayenne. Bloom the spices another minute. Add the blanched beans, and toss to combine. Season with salt and pepper and cook about 1 more minute.

Serve beans over a helping of the black quinoa and garnish with almonds and slivered basil.

June 27

Tricycle:

  • Easter egg radishes
  • New potatoes

Tomten:

  • Summer squash
  • Suyo long cucumbers

Community Food Collaborative:

  • Sungold cherry tomatoes

Agriberry:

  • Red sweet cherries (Timber View Orchard--Winchester, VA)

 

From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for suyo long cucumbers

 

Dilled Potato and Cucumber Salad

Serves 2 

Ingredients:

3 Tablespoons distilled white vinegar

2 teaspoons coarse kosher salt

1 lb.  Suyo long cucumbers, peeled and very thinly sliced

a few branches plus 1 tablespoon chopped fresh dill

1.5 lbs. potatoes, unpeeled

additional kosher salt

1/2 cup very thinly sliced white or yellow onion

1/3 cup mayonnaise (store-bought or homemade)

2 TBSP chopped parsley

 

Directions:

The day before, make the cucumber pickles and cook the potatoes.  For the pickles:  pour the vinegar and salt into a gallon sized ziplock bag and swish around to combine.  Add the cucumbers and dill branches.  Turn several times to coat with the salt mixture.  Refrigerate overnight.  Cook your potatoes by boiling them whole in a large pot of salted water for about 30 minutes.  Drain and cool completely in the fridge overnight.  The next day, drain the cucumber mixture in a colander and discard the brine and dill.  Cut your potatoes crosswise into 1/2 inch thick slices and place them in a large bowl.  Sprinkle generously with salt and pepper.  Add the drained cucumbers, onion, 3 tablespoons dill, and the parsley.  Toss to blend.  Stir in the mayonnaise and season with additional salt and pepper if needed.

 

From Babble.com; modified for cherry tomatoes

 

Tomato Bruschetta with Sweet Cherries

 

Ingredients:

1/2 loaf good, crusty bread

Cherry tomatoes, quartered

1 cup bing cherries, quartered

1/4 cup parsley, minced

2 cloves garlic, smashed and minced, plus one whole clove for bread

2 tablespoons yellow onion, minced

2 tablespoons olive oil plus more for bread

1 tablespoon balsamic vinegar

1/2 teaspoon salt plus more to taste

1/2 teaspoon fresh ground white pepper

 

Directions:

In a small skillet, heat the oil over medium-high heat. Add the garlic and onion and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly. 

Add the cherry tomatoes, sweet cherries, balsamic and parsley to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time. 

Cut the baguette into diagonal slices to allow for the most surface area possible. Heat 2 TBSP of olive oil in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 2 TBSP olive oil and the other half of the bread. 

To serve, give the tomato and cherry mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

 

June 20

Tricycle:

  • Candy onions

Community Food Collaborative:

  • Salanova lettuce mix
  • Basil

Shalom Farms:

  • Broccoli
  • Paste tomatoes

Blue Eden Farm:

  • Blueberries

 

From Food Network Magazine; modified for fresh paste tomatoes

 

Pasta With Roasted Broccoli and Almond-Tomato Sauce

 

Serves 4

 

Ingredients:

Kosher salt

1/2 cup blanched almonds

1 cup lightly packed fresh basil

Paste tomatoes

1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces 

Freshly ground pepper

12 ounces bucatini or spaghetti

2 cloves garlic

1/2 cup extra-virgin olive oil

 

Directions:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

Put the tomatoes in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce. 

 

 

From Bon Appetit July 2016

 

Blueberry-Chia Ice Pops

 

Serves 6

Ingredients:

1 cup Blueberry–Chia Seed Jam

¾ cup coconut water

1 tablespoon fresh lime juice

Pinch of kosher salt

½ cup fresh (or frozen, thawed) blueberries

Ingredients for Blueberry-Chia Seed Jam:

3 cups fresh (or frozen, thawed) blueberries

2 teaspoons finely grated lemon zest

¼ cup fresh lemon juice

3 tablespoons (or more) pure maple syrup

¼ cup chia seeds

 

Directions for Blueberry-Chia Seed Jam (Makes 1 1/2 cups):

Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half, 5–10 minutes.

Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use. Keeps for 2 weeks refrigerated; 2 months frozen. 

 

Directions:

Purée jam, coconut water, lime juice, and salt in a blender until smooth. Add blueberries and pulse just to break up some of the berries. Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.

Run under hot water for several seconds to unmold. Keeps for 1 week frozen.

June 13

 

Tricycle:

  • Green beans

Sion House Farm:

  • Cherry tomatoes

Shalom Farm:

  • Green cabbage
  • Cucumbers
  • Green bell pepper

Agriberry:

  • Strawberries

 

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

 

Grilled Tuna Nicoise with Anchovy Vinaigrette

 

Serves 8

 

Ingredients:

 

Anchovy Vinaigrette:

1 cup extra virgin olive oil

⅓ cup red wine vinegar, plus more if needed

12 anchovy fillets, minced to a paste

2 large cloves garlic, finely minced

2 tablespoons capers, preferably salt packed, rinsed and finely minced

1½ tablespoons chopped fresh tarragon

1½ tablespoons fish sauce

Kosher or sea salt

 

Salad:

8 small or 4 medium beets

1½ pounds waxy potatoes such as fingerlings, unpeeled

1 pound slender green beans such as haricots verts, ends trimmed

4 large eggs

1¾ to 2 pounds ahi tuna steaks, about ¾ inch thick

Extra virgin olive oil

1½ teaspoons fennel seed, crushed in a mortar or

spice grinder

1 heart of butter lettuce, separated into leaves (reserve outer leaves for another use)

Cherry tomatoes, quartered

1 pound cucumbers, peeled and cut into small chunks

16 radishes, trimmed

¾cup unpitted Niçoise olives (Can use kalamata olives if Nicoise unavailable.)

 

Directions:

 

To make the anchovy vinaigrette, in a small bowl, whisk together the olive oil, vinegar, anchovies, garlic, capers, tarragon, and fish sauce. Season to taste with salt. 

Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a large baking dish, and add water to a depth of ¼ inch. Cover and bake until a knife pierces them easily, 45 minutes or longer, depending on their size. When cool enough to handle, peel the beets and cut into wedges. 

Put the potatoes in a large pot and add salted water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a simmer and cook until tender when pierced, 15 to 20 minutes. Drain. When cool enough to handle, peel the potatoes and slice thickly. 

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 eggs in a small saucepan with water to cover by 1 inch. Bring to a boil over high heat, then immediately cover and remove from the heat. Let stand for 6 minutes exactly. Drain and quickly run under cold running water until cool, then peel. 

Prepare a moderate charcoal fire or preheat a gas grill to medium (375°F). Coat the tuna with olive oil, then season with salt and the fennel. Grill directly over the coals or gas flame, turning once until the tuna is just cooked through, 4 to 5 minutes per side. Let cool to room temperature. 

At serving time, line a large platter-or 2 platters if necessary with the lettuce. By hand, break the tuna up into smaller pieces. Put it in a bowl and toss with enough of the vinaigrette to moisten it generously. Taste and adjust with more salt or vinegar as needed. Put the tuna in the center of the platter(s). Separately dress the beets, potatoes, green beans, tomatoes, and cucumbers with enough of the vinaigrette to coat them; taste and adjust with more salt or vinegar as needed. (You can use the same bowl each time.) Arrange the vegetables around the tuna in separate mounds. Cut the eggs in half lengthwise. Sprinkle the eggs and radishes with a little salt and arrange them around the vegetables, tucking them where you can. Scatter the olives over all. Serve immediately, passing any extra vinaigrette. 

 

 

From Full Belly Farm's recipe archives in Capay Valley, CA; modified for green bell peppers

 

Bell Peppers Stuffed With Grilled Chicken Breast, Black Beans, and Smoked Mozzarella

 

Serves 2 to 5 

 

Ingredients:

 

Chilled Slaw:

1/2 cup thinly sliced cabbage

2 tablespoons pumpkin seeds

1 tablespoon finely diced cilantro

1 tablespoon finely diced chives

1 tablespoon Greek yogurt

1 teaspoon honey

1 tablespoon olive oil

juice of 1 lime

sea salt and pepper

 

Stuffed Peppers:

 

4 to 5 bell peppers

1 grilled chicken breast, shredded and tossed with cumin, olive oil, sea salt and pepper (Try Twin Oak's Vegetarian Chorizo for a tasty vegetarian/vegan option!)

1/2 cup black beans

3/4 cup grated smoked mozzarella

1 teaspoon paprika

1 teaspoon olive oil

sea salt

pepper

 

Directions:

Blacken four or five bell peppers over an open flame – either a gas stove or a hot grill. Remove them from the flame and wrap in a paper bag for about five minutes.

Combine all slaw ingredients and then chill.

Remove the peppers from the paper bag and gently peel the blackened skin off of each pepper.  With a sharp knife, slice each pepper vertically down one side (not through).  Gently remove the seeds and inner ribs.

Preheat oven to 400°. Combine the rest of the stuffed pepper ingredients in a large bowl

Gently stuff the peppers with the chicken mixture.  Bake for 15 minutes and an additional 2 or 3 minutes under the broiler until golden.

Remove the peppers from the oven and serve with the chilled slaw.

June 6

Community Food Collaborative:

  • Gold/red beets
  • Red sails butter lettuce
  • Mixed summer squash (zephyr, yellow straightneck, zucchini)

Sion House:

  • Cherokee purple tomatoes

Tomten:

  • Baby fennel

Blue Eden Farm:

  • Blueberries

 

 

From Bon Appetit August 2014

 

Summer Squash Slaw with Feta and Toasted Buckwheat

Serves 4

 

Ingredients:

¼ cup buckwheat groats

Summer squash, julienned on a mandoline or with a knife

2 scallions, thinly sliced

¼ cup coarsely chopped fresh mint

1 teaspoon coarsely chopped fresh marjoram or oregano

3 tablespoons olive oil

Kosher salt, freshly ground pepper

1 tablespoon fresh lemon juice

4 ounces feta, thinly sliced

 

Directions:

Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.

Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.

 

 

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

 

Chilled Beet and Buttermilk Soup

 

Ingredients:

4 to 5 medium beets (4 cups chopped cooked)

1 cup unsweetened apple juice

2 cups buttermilk

1 tablespoon minced fresh dill

1/4 cup minced scallions or chives

 

Directions:

Simmer the beets in water for about 40 minutes, until they easily pierce with a knife. Drain them and rinse them with cold water. When they have cooled, squeeze them with your hands and their skins will slide off easily. Cut off the stem and chop. In a blender or food processor, combine beets, apple juice and buttermilk and puree until smooth. Transfer to a bowl and stir in the dill and scallions. Refrigerate for at least 2 hours. Add salt to taste.

May 30

From Bon Appetit

 

Farfalle with Wilted Frisee and Burst Tomatoes

 

Serves 4 to 6

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 1/2 ounce cherry tomatoes

2 large garlic cloves, minced

1 teaspoon grated lemon peel

1/4 teaspoon dried crushed red pepper

Frisée, coarsely chopped

12 ounces farfalle (bow-tie pasta)

4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces

1/2 cup freshly grated Parmesan cheese

 

Directions:

Heat oil in a heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.

Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Add pasta to skillet with the tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.

 

 

From Fine Cooking Issue 117; modified for fava beans and english peas

 

Potato Salad with Garlic Scapes, Spring Peas, and Scallions

 

Serves 6 to 8

Ingredients:

3 lb. small to medium yellow potatoes, such as Yukon Gold, scrubbed

Kosher salt

1/4 lb. garlic scapes, pods and tips removed

Fava beans and English peas, removed from pods

1/2 cup mayonnaise

1/4 cup extra-virgin olive oil

1 large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice

Freshly ground black pepper

2 Tbs. plain rice vinegar

1/2 cup thinly sliced scallions

1/3 cup chopped fresh flat-leaf parsley

1/3 cup chopped fresh mint

 

Directions:

Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high heat, then lower the heat to medium, and simmer vigorously until the scapes are just tender, about 5 minutes after the water boils. With tongs, transfer the scapes to a cutting board and cut into 1/2-inch pieces.

Continue to simmer the potatoes until just tender when pierced with a fork, about 15 minutes more. Add the peas/beans and simmer until tender, 3 to 4 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board. Rinse the peas under cold water to stop the cooking, and let drain. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.

May 23

Sion House:

  • Basil
  • Heirloom tomatoes

Frank Community Farm:

  • Red Russian kale
  • Mesclun mix

Agriberry's

  • Strawberries
  • Asparagus (Calvert Farming--Rising Sun, MD)

 

From Bon Appetit July 2011; modified for heirloom tomatoes

 

Summer Tomato Bouillabaisse with Basil Rouille

 

Serves 6

 

Ingredients:

4 garlic cloves, divided

1/2 cup (packed) fresh basil leaves

1/4 cup mayonnaise

5 tablespoons extra-virgin olive oil, divided

2 anchovy fillets packed in oil, drained

1 tablespoon fresh lemon juice

Heirloom tomatoes, coarsely chopped

1 small fennel bulb, trimmed, halved, thinly sliced 

Kosher salt and freshly ground black pepper

1/4 cup dry white wine

1 8-ounce bottle clam juice

3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed (Easy to make vegetarian/vegan--just add veggies like broccoli, cauliflower, zucchini, delicata squash, turnips--any spring/summer veggie that will hold up to being boiled!)

2 tablespoons chopped fresh flat-leaf parsley

Crusty bread, sliced (for serving)

 

Directions:

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

 

 

From Rachael Ray's Everyday December 2011; modified for spicy arugula mix

 

Wilted Greens and Asparagus Salad

 

Serves 8

 

Ingredients:

1/4 cup extra-virgin olive oil

1/2 cup pine nuts

1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces

Salt and pepper

Mesclun mix

1 tablespoon chopped pepperoncini

2 cloves garlic, finely chopped

3 tablespoons balsamic vinegar

1/4 cup chopped fresh parsley (Try using some of that fresh basil too!)

 

Directions:

In a medium nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate.

In the same skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes; season with salt and pepper. Transfer to a large bowl and toss with the mesclun mix and pepperoncini.

In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.

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.