April 11

 

Rudy's Exotic Mushrooms:

  • Spring garlic (Flores Farm--Hague, VA)

Tricycle Gardens:

  • Bloomsdale spinach
  • Magenta French Crisp OR Winter Density lettuce

Manakintowne:

  • Broccoli spigarello

Albert's Organics:

  • Rainbow carrots

Agriberry:

  • Strawberries

 

 

From Mariquita Farm in Watsonville, CA care of Chef Jonathan (Eat Right at Home food blog)

 

Spigariello Skillet Pies

 

Ingredients:

2 1/4 CUP flour

olive oil

1 TBSP red wine vinegar

1 bunch scallions, sliced thinly

1 large bunch spigariello, chopped 

1 bunch dill, chopped

1 bunch mint, leaves only, chopped

leaves from 8 sprigs oregano, chopped

4 oz feta, crumbled

Parmesan

1 egg

grapeseed oil (or canola)

 

Directions:

Combine the flour with a teaspoon of salt and mix well. Add 3/4 c water, 1/4 c olive oil, and the vinegar to the flour/salt mixture and mix well. The dough should be a little sticky. Knead on a floured board until the dough is silky smooth, then allow it to chill in the fridge for about an hour (or overnight is fine).

Heat a few tablespoons of olive oil in a saucepan and add the scallions and cook just until soft, a couple of minutes, then add the spigariello and wilt the spigariello, maybe 5-8 minutes. Add the herbs for the last minute, then transfer everything to a colander and allow to cool. Squeeze the cooked greens and herbs so you extract most of the water. Combine those greens with feta, a few tablespoons of parmesan and an egg, mixing well. Season with salt and pepper and taste to make sure you like it.

Quarter the dough, and roll each piece out into a very thin disk, about 8 inches or so in diameter. Fill each round with a quarter of the greens filling and fold the dough over it into half moon shapes. Crimp the edges to seal.

In a very large skillet, heat some grapeseed oil until very hot, then add 1-2 pies (depending on the size of your skillet) and pan-fry them in the hot oil until deeply colored. Flip, and fry the other side until deeply brown. Do the other pies the same way and serve warm.

 

 

From Bon Appetit--April 2016

 

Fermented Hot Green Garlic

 

Makes 1 pint

 

Ingredients:

8 green garlic bulbs, white and pale-green parts only, thinly sliced

1 tablespoon plus 1 teaspoon kosher salt

½ teaspoon crushed red pepper flakes

 

Special Equipment:

A 1-pint jar; a sheet of cheesecloth

 

Directions:

Massage garlic with salt in a medium bowl until it releases some liquid. Add red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth. Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.

 

From Martha Stewart Living

 

Strawberry-Ginger Caipirosca

 

Serves 2

 

Ingredients:

10 fresh strawberries, hulled and quartered

30 fresh mint leaves

1/4 lime, cut into 4 pieces

1 teaspoon freshly grated ginger

2 tablespoons sugar

2 cups cracked ice

1/2 cup vodka

 

Directions:

Place berries, mint, lime, and ginger in a cocktail shaker. Sprinkle sugar over top; muddle mixture with a long spoon until almost pureed. Add ice and vodka; shake well. Divide between two glasses; serve.