- Magenta lettuce
- Napa cabbage
Virginia Vegetable Company:
- Jerusalem Artichokes (Sunchokes)
- Magness pears
From Cooking with the New York Times
Sunchoke Bisque With Hazelnut Oil
1 small onion
6 small red potatoes
Jerusalem artichokes, unpeeled
1 celery rib
2 tablespoons sunflower-seed oil or olive oil
2 garlic cloves, minced
6 cups vegetable stock
1 ½ teaspoons sea salt, plus more to taste
Freshly ground black pepper
2 bay leaves
Milk or cream, for thinning
½ cup croutons, crisped in the oven
Roasted hazelnut or pumpkin-seed oil
Chop the vegetables into 1/2-inch chunks. Heat the sunflower-seed oil in a soup pot, add the vegetables and sauté over high heat, stirring, until lightly browned, about 10 minutes, adding the garlic during the last few minutes. Pour in the stock. Add 1 1/2 teaspoons salt and the bay leaves. Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.
Cool briefly, fish out the bay leaves, then purée the soup until perfectly smooth. Return the soup to the stove and add enough milk or cream to thin it to the desired consistency. Taste for salt and season with pepper. Serve with a few croutons in each bowl and the hazelnut oil drizzled over the top.
From Martha Stewart Living
Stuffed Napa Cabbage Braised in Tomato Sauce
1 cup uncooked barley
2 heads Napa cabbage
1 large shallot, finely chopped
1 medium carrot, cut into 1/4-inch dice
1 rib celery, cut into 1/4-inch dice (substitute with fennel for an interesting taste and crunch!)
1 green, red, or yellow bell pepper, cut into 1/4-inch dice
1 tomato, seeded, cut into 1/4-inch dice
1/2 cup raisins
1 pound lean ground turkey (substitute with tofu, tempeh OR sunchokes, thinly sliced for a vegetarian option)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper
Pinch of ground nutmeg
Pinch of ground cloves
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, chopped into 1/2-inch dice
3 cloves garlic, minced
1 fourteen-ounce can tomato sauce
2 teaspoons light-brown sugar
2 sprigs fresh flat-leaf parsley, plus 2 tablespoons chopped
2 sprigs fresh oregano, plus 2 tablespoons chopped
Heat oven to 350 degrees. Bring a pan of water to a boil. Stir in barley; reduce to simmer. Cook until tender, 20 to 30 minutes. Drain in a colander or fine sieve, and rinse with cold water. Cover, and set aside.
Fill saucepan with water; boil. Remove cabbage's large outer leaves.You'll need 24 large leaves. Add half to boiling water; simmer until tender, about 4 minutes. Drain in a colander; cool. Repeat with remaining leaves; set aside.
In a large bowl, combine shallot, carrot, celery, pepper, tomato, raisins, turkey, cumin, coriander, cayenne, nutmeg, cloves, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup reserved barley. Using hands, mix. Chill until ready to assemble.
Heat 1 tablespoon olive oil in a highsided saute pan on medium heat.Add onion and garlic; cook until soft, about 3 minutes. Add tomato sauce, brown sugar, parsley sprigs, and oregano sprigs. Stir to combine; bring to a boil. Reduce to gentle simmer; cover. Cook while assembling cabbage. Once cooked, the sauce can be pureed if desired.
Lay 2 cabbage leaves side by side, slightly overlapping, on a work surface. (If leaves are large, use one.) Place a heaping 1/3 cup turkey mixture on the stem end. Roll into a tight cylinder, folding in ends. Repeat with remaining leaves and mixture. Uncover sauce; place cabbage rolls in a baking pan. Spoon sauce over tops; cover. Bake 1 hour.
Meanwhile, toss reserved barley and remaining teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; set aside.
After 1 hour, remove rolls from oven. Serve over room-temperature barley mixture, topped with sauce and chopped herbs.