From ReNew Richmond
- Long Standing Bloomsdale Spinach
From Albert's Organics
- Rainbow Carrots
- Black Eyed Peas
From Rockin' T Farms
- Brussels Sprouts
- Honeycrisp Apples
HOPPIN' JOHN WITH COLLARDS
from the NYTimes.com
For good fortune in 2016! You may want to adapt the recipe due to smaller amounts of peas and collards.
- 2 pounds black-eyed peas, soaked overnight if possible
- 2 pounds smoked ham hock, meaty ham bone or slab bacon
- 2 teaspoons kosher salt
- 1 large onion, peeled and stuck with 2 cloves
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon allspice
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper
- 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
- 1 bunch scallions, cleaned and chopped, for garnish
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
SHAVED BRUSSELS SPROUT SALAD
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot (about 1/2 medium shallot)
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2 peeled hard-boiled eggs (see Game Plan note)
1 1/2 pounds Brussels sprouts, discolored or tough outer leaves removed
1/4 cup olive oil
1/3 cup toasted pine nuts
1 tablespoon finely grated Parmesan cheese, grated on the small holes of a box grater
- Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside.
- Grate the eggs on the large holes of a box grater; set aside.
- Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
- While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
- Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
- Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.