Local Food Hub:
- Black radishes (Van Dessel Farm--Accomack County
- Red beets (Van Dessel Farm--Accomack County)
- Organic Blood oranges (Buck Brand--Porterville, CA)
- Organic Delicata squash (John Tobias Farm--Hollister, CA)
- Organic Lacinato kale (Cal Organic--Lamont, CA)
- Black eyed peas (Sunny Creek Farm--Tryon, NC)
From Whole Foods Market recipe archives; modified for lacinato kale
BLACK-EYED PEA AND COLLARD GREENS SOUP
Fresh black-eyed peas
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 pound turkey bacon, chopped
2 stalks celery, chopped
6 cups low-sodium chicken broth (Try vegan "chicken-flavored" bouillon base in place of both the chicken broth and turkey bacon as a vegan/vegetarian option to boost the flavor of this hearty soup!)
Lacinato kale, tough stems and ribs removed, leaves thinly sliced
4 carrots, chopped
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Hot sauce to taste
Heat oil in a large pot over medium heat. Add onion, garlic, bacon and celery and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes. Add peas and broth and bring to a boil, skimming off any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes to an hour. Add lacinato kale and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and hot sauce and serve.
From Bon Appetit March 2014; modified for black radish
Shells with Radish, Beets, Ricotta, and Pistachios
⅓ cup raw pistachios
1 teaspoon plus 5 Tbsp. olive oil; plus more for drizzling
Kosher salt and freshly ground black pepper
1 cup ricotta
2 pounds beets and black radish, scrubbed
1 large shallot, finely chopped
3 tablespoons Champagne vinegar
12 ounces shells or other short pasta
1 tablespoon finely chopped fresh chives
Flaky sea salt
Preheat oven to 350°. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8–10 minutes. Let cool, then chop. Toss in a small bowl with 1 tsp. oil; season with kosher salt and pepper.
Process ricotta and 1 Tbsp. oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.
Cook beets and radishes in a large pot of boiling salted water until just tender, 12–15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice ¼” thick. Toss in a large bowl with shallot, vinegar, and 4 Tbsp. oil; season with kosher salt and pepper.
Return beet/radish cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving ½ cup pasta cooking liquid.
Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally until beets and radishes are golden brown in spots, 8–10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.
Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.