March 2

From Tomten Farm

  • Spinach
  • Frissee
  • Hakurei Turnips

From the Local Food Hub

  • Red Potatoes
  • Pink Lady Apples

From Manakintowne Specialty Growers

  • salad Mix
  • mint

FRISÉE AND APPLE SALAD WITH DRIED CHERRIES AND APPLES

from BonAppetit.com

Ingredients
SERVINGS: 4
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts

Preparation

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
 

BOILED POTATOES WITH MINT

From Cooking.NYTimes.com

INGREDIENTS
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
 A 5-finger pinch of whole mint leaves, preferably black mint (see note)
½ lemon
 Coarsely ground black pepper

PREPARATION
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.