From Tricycle Gardens
- Red Russian Kale
From Manakintowne Specialty Growers
- Shoots Mix
- Black Spanish Radish
ARTICHOKES WITH ROASTED GARLIC SAUCE
1 whole garlic head
2 medium artichokes
1/4 cup dry white wine
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1 1/2 teaspoon butter
1/8 teaspoon kosher salt
Chopped fresh parsley (optional)
Preheat oven to 400°.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.
Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/4 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.
RHUBARB UPSIDE- DOWN CAKE
FOR THE TOPPING
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
FOR THE CAKE
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream
Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.