March 8

Tricycle Gardens:

  • Siberian kale

Manakintowne:

  • Petite spring mix (mache, pea shoots, chervil, sorrel, baby fava, baby arugula, nasturtium)
  • Dried Piment d'espelette peppers

Cavalier Produce:

  • Organic Blood Moro oranges

Local Food Hub:

  • Butternut squash
  • Golden beets

 

From Eating Local: The Cookbook inspired by America's Farmers (ADD PETITE SPRING MIX TO SALAD TO BULK UP YOUR SALAD FOR DINNER AND ADD EXTRA FLAVOR!)

 

Golden Beets and Blood Orange Salad

 

Serves 4

 

Ingredients:

4 medium golden beets

Vinaigrette:

3 TBSP olive oil

1 TBSP Champagne vinegar or white wine vinegar

Kosher or sea salt and freshly ground black pepper

2 large or 3 small blood oranges

1/4 small red onion, very thinly sliced or shaved on a vegetable slicer

1 heaping TBSP thinly sliced fresh mint

 

Directions:

Preheat oven to 375 F. Put the beets in a baking dish, and add water to a depth of a 1/4 inch. Cover tightly and bake until a knife pierces the beet easily, 45 to 55 minutes. When cool enough to handle, peel the beets and slice into rounds. 

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, and salt and pepper to taste. 

Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom, following the contour of the fruit and removing all the white pith. Slice the orange thinly crosswise. Repeat with the remaining orange(s). 

To assemble the salad, alternate beet slices and orange slices on platter. Scatter the onion evenly over it all. Whisk the dressing and spoon it over salad. Sprinkle with the mint and serve immediately.  

From Eating Local: The Cookbook inspired by America's Farmers; modified for Siberian Kale

 

Spicy Red Lentil Soup with Siberian Kale and Butternut Squash

 

Serves 8

Ingredients:

2 TBSP canola oil

1 medium yellow onion, minced

4 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

1 TSP ground turmeric

1 TSP cumin seed, toasted and finely ground

1 dried piment d'esplette pepper, broken in half

2 cups Indian red lentils, rinsed

1 bay leaf

1-quart chicken or vegetable broth (if canned, use equal parts broth and water

1-quart water

Kosher or sea salt and freshly ground pepper

2 cups peeled butternut squash, in 1/2-inch dice

Siberian Kale, ribs removed and cut crosswise into 1/2-inch wide ribbons

 

Directions:

Heat the canola oil in a large pot over moderate heat. Add the onion, garlic, ginger, turmeric, cumin, and pepper and saute until the onion is soft about 10 minutes. Add the lentils, bay leaf, broth, and water and bring to a simmer skimming any surface foam. Cover and adjust the heat to maintain a gentle simmer. Cook until the lentils are soft, about 30 minutes. 

Season the lentils with salt and pepper. Stir in the squash. Cover and simmer until the squash is almost tender but still slightly firm, about 8 minutes. Stir in the kale, recover, and remove the soup from the heat. Let stand until kale softens and the squash is fully cooked 5 to 10 minutes. 

Remove the bay leaf and pepper. Taste and adjust the seasoning. Divide the soup among warmed bowls. Serve immediately.