November 8

 

Tricycle:

  • Vates curly kale
  • Pac Choi
  • Green bell peppers

Manakintowne:

  • Sunchokes
  • Hakurei turnips 

Agriberry:

  • Stayman apples (Hollabaugh's Orchard--Biglerville, PA)

 

From Bon Appetit December 2013

 

Jerusalem Artichokes with Salsa Verde

 

Ingredients:

Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

4 anchovy fillets packed in oil, drained, finely chopped

2 garlic cloves, finely grated

½ cup chopped fresh flat-leaf parsley

2 tablespoons drained capers, chopped

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper flakes

 

Directions:

Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

 

 

From Oh My Veggies food blog August 2015; modified for kale

 

One-Pot Peanut Sesame Noodles & Veggies
 

Ingredients:

8 ounces linguine, uncooked

3 1/2 cups water

Bok choy, sliced

1 Bell pepper, thinly sliced

2 medium carrots, cut into coins (about 1 cup)

1 small yellow onion, halved and thinly sliced

3 medium cloves garlic, minced (about 1 tablespoon)

1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)

1/4 cup Tamari-style soy sauce*

3 tablespoons sesame oil

2 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (add more if you like more heat)

1/2 teaspoon kosher salt

Kale, roughly chopped 

1 tablespoon rice vinegar

 

Optional toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds

 

Directions:

To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.

As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.

Remove from heat and add the kale and vinegar, tossing until kale wilts, about 30 seconds.

Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.