January 17

Albert's Organics:

  • Organic Rutabaga (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)

Manakintowne:

  • Lemongrass
  • French Sorrel

Sion House Farm:

  • Bok Choy

Agriberry:

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

 

From Mariquita Farm's recipe archives in Watsonville, CA

 

Apple Sorbet With Sorrel Recipe

 

Serves 4

 

Ingredients:

2 cups  apples

2 cups apple juice

2 cups french sorrel, firmly packed

 

Directions:

The apples should be peeled and diced into cubes.

Bring the apples and apple juice to a boil over high heat.

When it boils, turn the heat to medium and simmer for 25 to 30 minutes.

Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].

Process apple mixture and sorrel leaves in a blender at high speed, until smooth.

Freeze according to ice cream machine makers directions for Sorbet.

You can also place in casserole dish and freeze in freezer for 2 to 3 hours.

Serve.

 

From Epicurious September 2015

 

FALL FOLIAGE LEMONGRASS SOUP

 

Serves 6

Ingredients:

2 Tbs. peanut oil, divided

1 large onion, thinly sliced (1 1/2 cups)

3 Tbs. minced fresh lemongrass

3 cloves garlic, minced (1 Tbs.)

1 Tbs. minced fresh ginger

1 lb. rutabaga, peeled and cut into 1/2-inch pieces (3 cups)

3 Tbs. low-sodium soy sauce

3 cups Brussels sprouts, quartered (12 oz.) (Use up those Brussel sprouts from last week!)

1 large red bell pepper, cut into 1-inch strips (Try carrots for a seasonal crunch!)

1 cup cilantro leaves, chopped, plus a few sprigs for garnish

2 Tbs. lime juice

 

Directions:

Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and sauté 7 minutes, or until browned. Stir in lemongrass, garlic, and ginger, and sauté 2 minutes. Add rutabaga, soy sauce, and 5 cups water. 

Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender. Meanwhile, heat remaining 1 Tbs. oil in a skillet over medium-high heat. Sauté Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and sauté 3 minutes more, or until soft. Stir Brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro.

 

 

January 10

Tricycle:

  • Carrots

Local Food Hub:

  • Acorn squash (Singing Earth Farm--Accomack County)
  • Brussel sprouts (Goldman Farm--Charlotte County)

Manakintowne:

  • Fava greens
  • Sweet potatoes (Mica Hill Farm--Nottoway County)

Agriberry:

  • Granny Smith apples

 

 

From Bon Appetit; modified for Brussel sprouts

 

Shaved Brussel Sprouts and Chickpeas with Mustard Seeds and Yogurt

 

Serves 2 to 4

 

Ingredients:

1 tablespoons olive oil

1 shallots, thinly sliced

1 teaspoons mustard seeds

1 15-oz. can chickpeas, rinsed

Brussel sprouts, shaved

Kosher salt, freshly ground pepper

1/2 tablespoon white wine vinegar

1/4 teaspoon crused red pepper flakes

1/2 cup plain Greek yogurt

 

Directions:

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally until shallots soften and mustard seeds begin to pop about 3 minutes.

Add chickpeas, brussel sprouts, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes. Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.

Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with brussel sprouts and chickpeas.

 

 

From Simply Scratch food blog; modified for fava greens

 

Twice Baked Fava Greens and Parmesan Acorn Squash

 

Serves 4

 

Ingredients:

2 acorn squash (I picked ones on the small side) (Or try this recipe with the sweet potatoes. Yum!)

olive oil

3 tablespoons butter, divided

2 cups loosely packed fresh fava greens

1 clove garlic

2 tablespoons heavy cream

1/2 cup freshly Parmesan cheese crumbles, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 teaspoon smoked paprika

 

Directions:

Preheat your oven to 350 degrees and lightly oil a small roasting pan.

Cut the squash in half from root to tip. Use a spoon to scrape out the seeds. Place the squash halves, cut-side down into the greased pan. Roast on the middle rack of your oven for 50-60 minutes or until fork tender. Once roasted, allow to cool slightly until safe to handle.

While the squash is roasting, melt 1 tablespoon of butter in a 10-inch skillet over medium to medium-low heat. Squeeze the clove of garlic through a garlic press and into the pan. Stir and cook 1 minutes before adding the fava greens. Cook for a few minutes, stirring often until wilted. Set off to the side.

Scrape the flesh of the squash into a large bowl. Add the butter and heavy cream and mash until smooth. Use a spatula to stir in 1/4 cup of the Parmesan, salt, pepper, paprika and cooked fava greens. Divide and fill each squash with the filling and sprinkle with remaining cheese. Slide back into the oven to bake for 25 to 30 minutes more until hot, cheese is melted and slightly browned.

January 3

Albert's Organic:

  • Parsnips
  • Fennel
  • Red kale
  • Spaghetti Squash
  • Portabella mushrooms
  • Cara Cara oranges

 

From Dishing up the Dirt food blog; modified for red kale

 

PARSNIP RED KALE & CHICKPEA CURRY

 

Serves 4 to 6

Ingredients:

2 Tablespoons coconut oil

1 yellow onion, diced

1 1/2 -2 1/2 Tablespoons of good quality curry powder (more or less depending on spice preference)

3 cloves of garlic, minced

1 Tablespoon fresh ginger, peeled and minced

1 small jalapeño, diced (remove seeds for less heat)

Diced parsnips

1 (28 oz) can diced tomatoes, with their juices

2-3 cups vegetable stock

1 bunch kale, tough stems removed and finely chopped

1 cup cooked chickpeas (if from the can rinsed and drained)

Salt and pepper to taste

Fresh lime juice for serving

Minced parsley for serving

 

Directions:

Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit. About 5 minutes.

Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.

Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.

 

From Pickled Plum food blog; modified for portabella mushrooms

 

Garlic Parmesan Spaghetti Squash with Mushrooms

 

Serves 4

Ingredients:

Spaghetti squash

2 tablespoons extra virgin olive oil

Portabella mushrooms, chopped bite size

2 cloves garlic finely chopped

1 tablespoons fresh thyme

1/4 cup Parmesan cheese grated

handful flat leaf parsley finely chopped

 salt and pepper to taste

 

Directions:

Preheat oven to 380Fº

In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.

Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.

Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.

Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.

Turn the heat off, top with parsley and season with salt and pepper. Serve.

December 27

Local Food Hub:

  • Black radishes (Van Dessel Farm--Accomack County
  • Red beets (Van Dessel Farm--Accomack County)

Albert's Organics:

  • Organic Blood oranges (Buck Brand--Porterville, CA)
  • Organic Delicata squash (John Tobias Farm--Hollister, CA)
  • Organic Lacinato kale (Cal Organic--Lamont, CA)
  • Black eyed peas (Sunny Creek Farm--Tryon, NC)

 

From Whole Foods Market recipe archives; modified for lacinato kale

 

BLACK-EYED PEA AND COLLARD GREENS SOUP

 

Serves 6

Ingredients:

Fresh black-eyed peas

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 cloves garlic, finely chopped

1/2 pound turkey bacon, chopped 

2 stalks celery, chopped

6 cups low-sodium chicken broth (Try vegan "chicken-flavored" bouillon base in place of both the chicken broth and turkey bacon as a vegan/vegetarian option to boost the flavor of this hearty soup!) 

Lacinato kale, tough stems and ribs removed, leaves thinly sliced

4 carrots, chopped

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

Hot sauce to taste

 

Directions:

Heat oil in a large pot over medium heat. Add onion, garlic, bacon and celery and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes. Add peas and broth and bring to a boil, skimming off any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes to an hour. Add lacinato kale and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and hot sauce and serve.

 

 

From Bon Appetit March 2014; modified for black radish

 

Shells with Radish, Beets, Ricotta, and Pistachios

 

Serves 4

Ingredients:

⅓ cup raw pistachios

1 teaspoon plus 5 Tbsp. olive oil; plus more for drizzling

Kosher salt and freshly ground black pepper

1 cup ricotta

2 pounds beets and black radish, scrubbed

1 large shallot, finely chopped

3 tablespoons Champagne vinegar

12 ounces shells or other short pasta

1 tablespoon finely chopped fresh chives

Flaky sea salt

 

Directions:

Preheat oven to 350°. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8–10 minutes. Let cool, then chop. Toss in a small bowl with 1 tsp. oil; season with kosher salt and pepper.

Process ricotta and 1 Tbsp. oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.

Cook beets and radishes in a large pot of boiling salted water until just tender, 12–15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice ¼” thick. Toss in a large bowl with shallot, vinegar, and 4 Tbsp. oil; season with kosher salt and pepper.

Return beet/radish cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving ½ cup pasta cooking liquid.

Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally until beets and radishes are golden brown in spots, 8–10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.

Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.

December 20

Tricycle:

  • Hakurei turnips
  • Pac choi

Local Food Hub:

  • Green cabbage (Walnut Wind Farms--Pittsylvania County)
  • Kabocha squash (Singing Earth Farms--Augusta County)

Albert's Organics:

  • Organic Shiitake mushrooms (Mother Earth--Landenberg, PA)

 

From Full Belly Farm recipe archives; modified for turnips

 

Cabbage and Turnip Soup

 

Ingredients:

1/2 head of cabbage, chopped

1 rutabaga, cut into 1-inch pieces

1 cup uncooked orzo (or other) pasta

1 onion, finely chopped

1/2 bulb of garlic, minced

3 tablespoons of chopped fresh dill

Broth — either chicken or veggie

Directions:

Put all the ingredients into a soup pot or a slow cooker.  Cover with the broth and then cover the pot and cook it over a low heat until the vegetables are tender and the soup is thickened.

 

From Cooking with the New York Times; modified for pac choi and shiitake mushrooms

 

Sake-Steamed Kabocha Squash, Pac Choi, and Mushrooms With White Miso

 

Serves 6

Ingredients:

1  pound kabocha squash (about half a medium squash), seeds removed

Baby pac choi, coarsley chopped

Shiitake mushrooms, thinly sliced crosswise

3  tablespoons white miso

6  tablespoons sake

3  tablespoons canola oil or mild vegetable oil

6  small dried red chile peppers

 Kosher salt

1  teaspoon sesame oil, optional

 

Directions:

Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.

In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.

Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through. In the two minutes of cooking squash, add pac choi and mushrooms and mix to incorporate. 

Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.

December 13

 

Tricycle:

  • Carrots
  • Vates curly kale

Manakintowne:

  • Baby fennel
  • Butternut squash (Deer Run Farm--King William County)
  • Chestnuts (Rocky Creek Chestnut Farm--Buckingham County)

Local Food Hub:

  • Golden Delicious apples (Dickie Brothers Orchard--Nelson County)

 

To roast the chestnuts:

  • Preheat oven to 400 F
  • With a sharp knife, cut an "X" into the flat side of the chestnut to allow steam to escape
  • Place on a baking sheet in a single layer and sprinkle with water 
  • Roast them in the oven for 15 to 20 minutes or until they become tender and the shell easily comes off. Flip them occasionally while roasting. 
  • Remove from oven and let cool slightly or 2 to 3 minutes. Wrap them in paper towels and squeeze them until the skin is crushed. Leave them in the paper towel for another five minutes. 
  • Remove the shell and inner skin completely. If tough to peel, place back into oven and roast for 3 to 5 minutes.  

 

From Martha Stewart Living October 2004; modified for butternut squash

 

Butternut Squash-Chestnut Soup

 

Serves 10

 

Ingredients: 

4 tablespoons unsalted butter

2 medium onions, coarsely chopped

8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed

Butternut squash, roasted, cut into 1-inch cubes

6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes

Chestnuts, roasted and outer skins removed

Coarse salt and freshly ground pepper

Up to 2 tablespoons heavy cream (optional)

Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)

 

Directions:

Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, squash, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.

In batches, process mixture in a food processor until smooth (if the soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

 

From One Pan Wonders by Cook's Country/American's Test Kitchen 2017

 

Fideos with Chickpeas, Fennel, and Kale

 

Serves 4

 

Ingredients:

8 ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths

2 teaspoons plus 2 tablespoons extra-virgin olive oil

12 ounces kale, stemmed and cut into 1-inch pieces

1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced thin (Can mix up with carrots for a lil extra crunch!)

1 onion, chopped fine

Salt and pepper

1 (14.5 ounces) can diced tomatoes, drained and chopped fine, juice reserved

3 garlic cloves, minced

1 1/2 teaspoons smoked paprika

2 3/4 cups water

1 (15 ounces) can chickpeas, rinsed

1/2 cup dry white wine

 

Directions:

Toss pasta and 2 teaspoons oil in 12 inch broiler-safe skillet until pasta is evenly coated. Toast pasta over medium-high heat, stirring often, until browned and releases nutty aroma (pasta should be color of peanut butter), 6 to 10 minutes; transfer to bowl.

Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add kale, a handful at a time, sliced fennel, onion, and 1/4 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in tomatoes and cook until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds.

 

Stir in toasted pasta until thoroughly combined. Stir in water, chickpeas, wine, reserved tomato juice, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Increase heat to medium-high and simmer, stirring occasionally, until liquid is slightly thickened and pasta is just tender, 8 to 10 minutes. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler.

Transfer skillet to oven and broil until surface of pasta is dry with crisped, browned spots, 5 to 7 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 5 minutes, then sprinkle with fennel fronds and serve with garlic aïoli.

 

 

December 6

 

Tricycle:

  • Scarlet Queen turnips
  • Swiss Chard
  • Winter Density lettuce

Manakintowne:

  • Hayman sweet potatoes
  • Jimmy Nardello peppers

Agriberry:

  • Pink Lady apples

 

From Food and Wine December 2012

 

Farro Salad with Turnips and Greens

 

Serves 10

 

Ingredients:

2 pounds farro (4 1/2 cups) 

2 bay leaves 

Salt 

2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 

3 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped 

3/4 cup extra-virgin olive oil 

2 tablespoons chopped thyme 

Freshly ground pepper 

1/4 cup red wine vinegar 

1 cup chopped flat-leaf parsley

 

Directions:

 Preheat the oven to 375°. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.

 In a large pot, combine the farro with the bay leaves and 12 cups of water and bring to a boil. Simmer the farro over moderately low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves and transfer the farro to a large serving bowl.

   In the same roasting pan, toss the turnips with 1/2 cup of the olive oil and the thyme. Set the pan over 2 burners and cook over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.

Scrape the turnips and turnip greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.

 

 

From the recipe archives of HEB grocery store in Texas; modified for Jimmy Nardello peppers

 

Spicy Roasted Sweet Potato & Red Peppers

 

Serves 12 

 

Ingredients:

1 canola oil spray   

1/2 Lb sweet potatoes, peeled and cut into 2-inch chunks   

1/2 red onion, cut into 8 wedges, layers separated   

2 Tbsp extra virgin olive oil   

4 garlic, chopped   

Jimmy Nardello peppers, stems removed and cut into 1-inch pieces

1 Tsp ground cumin   

1/2 Tsp red cayenne pepper

 

Directions:

Heat oven to 450°F.

Line baking pan with foil and spray with canola oil; set aside.

Combine sweet potato cubes, onion, olive oil, garlic and peppers in prepared baking pan and toss to coat.

Toss the mixture with cumin and cayenne to season.

Add 1 cup water to pan.

Roast sweet potato mixture on center oven rack for 30 to 45 minutes, stirring every 10 minutes.

 

November 29

Tricycle:

  • Rhubarb

Local Food Hub:

  • Acorn squash (Critzer Family Farm--Nelson County, VA)

Manakintowne:

  • Lemongrass
  • Radishes (Bravo and Watermelon)

Windy Hill Farm:

  • Lacinato kale

Agriberry:

  • Gold Rush apples (Hollabaugh's Orchard--Biglerville, PA)

 

From LHGG's House Made Menu; modified for acorn squash and kale

 

Acorn Squash, Kale and Goat Cheese Hand Pies

 

Makes 8 to 10 pies

 

Ingredients:

For pie dough:

2 cups all-purpose flour

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (1 1/2 sticks), in small cubes

8 tablespoons ice water, plus more if needed

For filling:

Acorn squash, peeled, seeded, and cut into 1/2-inch cubes

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Kosher salt to taste

Red pepper flakes to taste

Olive oil

1 egg yolk beaten with 1 teaspoon warm water

6 ounces chèvre (fresh goat cheese), crumbled

1/2 bunch kale, stems removed and roughly chopped

 

Directions:

To make dough:

In the bowl of a food processor, stir together the flour and salt. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large zipper-top plastic bag. Refrigerate the dough for at least 30 minutes or as long as 1 day.

 

To make filling:

Heat the oven to 425°F and arrange a rack in the middle. Place the acorn squash cubes on a large rimmed baking sheet. Sprinkle with the cumin, coriander, a large pinch of salt, and red pepper flakes to taste. Drizzle with a little olive oil. Toss to coat evenly, then spread in a single layer.

Roast until tender and caramelized, turning occasionally, about 20 minutes. Let cool completely before using.

 

To assemble:

Reduce the oven heat to 400°F. Line a large rimmed baking sheet with parchment paper.

Divide the chilled dough into 8 to 10 pieces. On a floured work surface, roll out each piece of dough into a circle about 1⁄8-inch thick. Place the circles on the baking sheet and refrigerate for about 10 minutes.

Brush a thin layer of the egg mixture across half of each circle. Divide the roasted squash among the dough circles, placing it in the middle of the circle. 

Top each with kale and sprinkle with some of the goat cheese, dividing it evenly. Fold the dough over the filling to make a half moon. Trim off any excess dough, making sure to leave enough of a margin to seal. Press the edges with a fork to seal. 

Transfer the hand pies to the prepared baking sheet, arranging them evenly. Place in the freezer for 5 minutes. Brush the tops with the remaining egg mixture, then—using the tines of the fork—poke vents in the top of each hand pie. 

Bake until puffed and golden brown, about 25 to 30 minutes. Let cool slightly before serving. 

 

 

From Scissors and Spice food blog

 

Savory Rhubarb Lentil Curry with Spinach and Red Peppers 

 

Serves 2 (entree) to 4 (side)

 

Ingredients:

1 large sweet potato (Easily substitute with acorn squash!) 

1 cup French lentils

3 cups of water

1 bay leaf

1 stalk (or 2) of rhubarb (diced into small pieces)

1/2 of 1 red bell pepper (diced into small pieces)

2 cups frozen spinach or 2 cups cooked spinach, chopped finely (Substitute with kale for a hearty, fresh taste!)

1 TB olive oil

1/2 TB of mustard seeds

pinch of red pepper flakes

1/4 tsp fennel seeds

1 TB minced ginger

1 TB cumin powder

1 TB brown sugar

salt to taste

 

 

Directions:

Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.

Cook sweet potato. My favorite method is baking: Wrap sweet potato in foil and bake at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft. Baking caramelizes the sugar and brings a nice deep flavor to the potato. You can also just peel and cube the sweet potato and steam it. 

While lentils are simmering, cut your vegetables.

In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.

Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked sweet potato and brown sugar and stir. Add salt to taste.

Serve alone or with rice/quinoa.

 

 

 

 

 

November 22

Tricycle:

  • Carrots
  • Tricycle Baby lettuce mix

Manakintowne:

  • Baby fennel
  • Radicchio 

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)

Agriberry:

  • Pink Lady apples

 

From Mariquita Farm in Watsonville, CA; modified for lettuce mix

 

RADICCHIO AND BABY LETTUCE SALAD WITH WARM FENNEL AND WALNUT DRESSING

 

Serves 6

 

Ingredients:

1 large garlic clove, minced (about 1 1/2 teaspoons)

1 tablespoon juice from 1 small lemon

2 tablespoons sherry or white wine vinegar

1/4 teaspoon salt

1/8 teaspoon ground black pepper 

1 tablespoon extra‑virgin olive oil, plus 1/3 cup

1 cup walnuts, chopped coarse

1 medium fennel bulb (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)

2–3 anchovy fillets, minced (about 1 tablespoon)

Baby lettuce mix, washed and dried

Radicchio, washed, dried, and torn into bite‑size pieces (about 2 1/2 cups, loosely packed)

1 small chunk (about 1 1/2 ounces) Parmesan cheese, shaved into thin strips with a vegetable peeler

 

Directions:

1. Whisk garlic, lemon juice, vinegar, salt and pepper in small bowl; gradually whisk in 1/3 cup olive oil until dressing is smooth and emulsified; set aside.

2. Heat walnuts in remaining 1 tablespoon oil in medium skillet (preferably nonstick) over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Add fennel and cook until it just begins to soften and turns a very light golden, about 3 minutes longer. Stir anchovy fillets into fennel mixture and cook until fragrant, about 30 seconds longer. Whisk dressing to re‑blend and, off heat, stir into fennel mixture to distribute evenly.

3. Toss greens and warm dressing mixture to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of shaved Parmesan and serve immediately.

 

From Bon Appetit; modified for Pink Lady apple

 

Yukon Gold Potatoes and Fuji Apple Gratins

 

Serves 6

Ingredients:

1 tablespoon unsalted butter plus more for dishes, room temperature

2 large shallots, minced

2 1/3 cups heavy cream

2 large sprigs thyme

1 bay leaf

1 1/2 cups coarsely grated peeled Yukon Gold potatoes (about 9 1/2 ounces)

Kosher salt and freshly ground black pepper

1 medium Pink Lady apple, peeled, cored, finely diced (about 1 1/4 cups)

Chopped fresh chives

 

Directions:

Preheat oven to 375°. Lightly butter soufflé dishes*; place on a rimmed baking sheet. Melt remaining 1 Tbsp. butter in a medium heavy saucepan over medium-low heat. Add shallots and sauté until beginning to soften about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium and simmer for 3 minutes. Stir in potatoes and simmer until partially cooked and the mixture is thick and creamy about 4 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper.

Sprinkle apples over the bottoms of prepared dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil and bake until potato mixture and apples are tender (tops will not be brown), about 30 minutes. Let stand for 10 minutes. Uncover, sprinkle with chives and serve.

*= Can easily convert to one single large casserole dish if you do not have souffle dishes

November 15

Tricycle:

  • Bloomsdale spinach

Albert's Organics:

  • Rutabagas (Organically Grown Co-OP--Oregon)

Manakintowne:

  • Yard long beans
  • Carnival squash (Deer Run Farm--King William County)
  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)

Agriberry:

  • Granny Smith apples (Hollabaugh's Orchard--Biglerville, PA)

From Full Belly Farm's recipe archives in Capay Valley, CA; Modified for carnival squash

 

Winter Stew of Braised Rutabagas with Carrots, Squash and Parsley

 

Ingredients:

1 tablespoon butter

1 tablespoon sunflower seed oil

1 onion, cut into 1-inch dice

Generous 1-pound rutabaga, thickly peeled and quartered

Carnival Squash, cut into wedges

2 hefty carrots, scrubbed, cut into 1 1/2-inch lengths, and wider ends quartered lengthwise

Pinch of dried thyme, or 1 thyme sprig

2 bay leaves

sea salt

1 cup water or vegetable or chicken stock

2 to 3 teaspoons mustard

freshly ground pepper

Chopped parsley

 

Directions:

Heat the butter and oil in a wide sauté pan with a lid over medium heat. Add the onion, rutabagas, squash, carrots, thyme and bay leaves, turn to coat, and season with 1 teaspoon salt.  Cook over medium heat for 10 minutes, turning occasionally.  Add the water, cover, turn the heat to medium-low, and cook for 20 minutes.  Check to see how tender the vegetables are and how much liquid is left.  When the vegetables are nearly tender, stir in the mustard and then continue cooking without the lid to reduce the cooking liquid.

 

From Genius Kitchen food blog; modified for crimini mushrooms and carnival squash

 

LONG BEANS STIR-FRIED WITH CARNIVAL SQUASH AND MUSHROOMS

 

Ingredients:

Crimini mushrooms, thinly sliced

1⁄2 lb chinese long beans

Carnival squash, cut into 2 inch pieces

2 tablespoons peanut oil

2 tablespoons shallots, finely chopped

2 tablespoons garlic, coarsely chopped

2 tablespoons gingerroot, peeled & finely chopped

2 tablespoons oyster sauce (Substitute for hoisin sauce for vegan/vegetarian option)

2 tablespoons rice wine or 2 tablespoons dry sherry

2 tablespoons light soy sauce

2 teaspoons salt

1⁄2 cup chicken stock (Substitute with veggie broth for vegan/vegetarian option)

 

Directions:

If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces

Heat a wok or large skillet until it's very hot, then add the oil.

Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.

Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).

Serve immediately.

 

 

 

 

 

 

 

November 8

 

Tricycle:

  • Vates curly kale
  • Pac Choi
  • Green bell peppers

Manakintowne:

  • Sunchokes
  • Hakurei turnips 

Agriberry:

  • Stayman apples (Hollabaugh's Orchard--Biglerville, PA)

 

From Bon Appetit December 2013

 

Jerusalem Artichokes with Salsa Verde

 

Ingredients:

Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

4 anchovy fillets packed in oil, drained, finely chopped

2 garlic cloves, finely grated

½ cup chopped fresh flat-leaf parsley

2 tablespoons drained capers, chopped

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper flakes

 

Directions:

Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

 

 

From Oh My Veggies food blog August 2015; modified for kale

 

One-Pot Peanut Sesame Noodles & Veggies
 

Ingredients:

8 ounces linguine, uncooked

3 1/2 cups water

Bok choy, sliced

1 Bell pepper, thinly sliced

2 medium carrots, cut into coins (about 1 cup)

1 small yellow onion, halved and thinly sliced

3 medium cloves garlic, minced (about 1 tablespoon)

1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)

1/4 cup Tamari-style soy sauce*

3 tablespoons sesame oil

2 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (add more if you like more heat)

1/2 teaspoon kosher salt

Kale, roughly chopped 

1 tablespoon rice vinegar

 

Optional toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds

 

Directions:

To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.

As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.

Remove from heat and add the kale and vinegar, tossing until kale wilts, about 30 seconds.

Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.

 

October 31

Tricycle:

  • Mustard greens
  • Asian eggplant

Local Food Hub:

  • White sweet potatoes (Walnut Winds Farm--Pittsylvania County)
  • Acorn squash (Malcom's Market Garden--Augusta County)

Manakintowne:

  • Watermelon radishes

Agriberry:

  • Red raspberries

From Fully Belly Farm's recipe archive (Capay Valley, CA); modified for mustard greens

 

Eggplant – Ginger Tartines with Radishes and Mustard Greens 

 

Ingredients:

For the eggplant spread:

3 1/2 lbs. whole eggplants

1/4 cup tahini

2 tablespoons pomegranate molasses or other fruity syrup

4 scallions or 1 small onion, trimmed and thinly sliced

2 tablespoons chopped cilantro or mint

1 to 2 tablespoons coarsely chopped fresh ginger

1/2 teaspoon ground sumac (Can substitute lemon zest if sumac unavailable)

1 lemon

sea salt

For the tartine:

4 thick slices country bread

olive oil

fresh lemon juice

8 or so radishes, trimmed and very thinly sliced

Mustard greens stems removed and coarsely chopped

fine sea salt

fresh black pepper

 

Directions:

Preheat your oven to 400°.  Line a baking sheet with parchment paper.  Prick your eggplant in several places with the tip of a knife.  Bake them for 40 - 60 minutes, depending on size. Allow them to cool to room temperature.

Slit the eggplants and scrape the flesh into a bowl and mash with a fork.  Stir in the tahini and pomegranate molasses, the scallions or onion, the cilantro, mint, ginger, and sumac.  Grate the zest of the lemon into the bowl, stir and then squeeze the juice from about half the lemon.  Add a little salt, a bit of olive oil, and taste.  Add more lemon juice and/or salt if needed.  At this point, the spread can be refrigerated for up to 3 days if you are not using it right away.  Toast your bread and spread a thick layer of eggplant spread over the toast.  Top with the greens and radishes, and sprinkle with a little salt.  

 

From Joyful Healthy Eats food blog November 2013; modified for acorn squash

 

SWEET POTATO & ACORN SQUASH HASH WITH HONEY CINNAMON BUTTER

 

Ingredients:

3 cups of acorn squash, small dices

3 cups of sweet potatoes, small dices

2 Tablespoons of olive oil

salt & pepper to taste

 

Honey Cinnamon Butter:

2½ tablespoons of butter, softened

1 tablespoon of honey

1 teaspoon of cinnamon

 

Directions:

Preheat oven to 400º.

Put the butternut squash and sweet potato in a large bowl. Toss with olive oil and season with salt and pepper.

Spread the uncooked hash out on a baking sheet.

Put in the oven and roast for 30 minutes.

After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.

Remove from oven and let sit.

In the meantime, mix softened butter with honey and cinnamon.

Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash and serve!