February 17

Manakintowne Specialty Growers

  • Salad Greens

Agriberry

  • Asian Pears

Albert's organics

  • Fennel
  • Blood oranges
  • parsnips
  • golden beets
  • rutabaga

ROOT VEGETABLE SOUP

from NYTCooking.com

INGREDIENTS
6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
½ teaspoon black pepper, more as needed
 Juice of 1/2 lemon, more for serving
 Extra-virgin olive oil
 Flaky sea salt
 Crushed Aleppo, Urfa or other chile flakes, optional
 Grated Parmesan or pecorino, optional

PREPARATION

  1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

GOLDEN BEET, BLOOD ORANGE AND FENNEL SALAD

adapted from WilliamsSonoma.com

Ingredients:

  • 2 small or 1 large golden beets, about 1/2 lb. total  
  • 2 tsp. olive oil 
  • 2 blood oranges 
  • 1 fennel bulb 
  • 2 Tbs.olive oil 
  • 1 tsp. red wine vinegar 
  • 1 tsp. balsamic vinegar 
  • 1/2 tsp. salt 
  • 1/4 tsp. freshly ground pepper 
  • salad greens 
  • 1/2 cup grated pecorino cheese  
  • 1/4 cup slivered almonds, toasted  

Directions:
Preheat an oven to 400°F. 

Peel beets with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

Cut a thick slice off the top and bottom of each orange. Stand the orange upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the orange over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Strain the oranges, reserving 2 tsp. of the juice. 

Cut off the stems and feathery leaves from the fennel bulb. Discard the outer layer of the bulb if it is tough. Quarter the bulb lengthwise and cut away any tough base portions. Cut the fennel into slices about 1/4 inch thick. Add to the bowl. 

Add the beets to the bowl along with the reserved orange juice, the olive oil, red wine vinegar, balsamic vinegar, salt and pepper. Stir to coat. 

Start with desired amount of salad greens on each individual plate. Top with the beet mixture, dividing it evenly, and spoon some of the juices from the bowl over the salad. Sprinkle with the cheese and toasted almonds, dividing evenly. Serve immediately. Serves 4 to 6.