May 3

 

Rudy's Exotic Mushrooms & Produce:

  • Flowering chives (Flores Farm--Hague, VA)

Agriberry:

  • Strawberries
  • Asparagus (Snead's Farm--Fredericksburg, VA)

Tricycle Gardens:

  • Hakurei turnips
  • Rainbow radishes

Manakintowne:

  • Pea shoots

 

From Clean Food: A Seasonal Guide to Eating Close to the Source cookbook by Terry Walters; modified for turnips

 

Sprouted Quinoa with Strawberries and Lime

 

Serves 8

 

Ingredients:

1 cup quinoa

1/2 cup diced turnips

2 avocados, peeled, pitted, and diced

4 apricots (fresh or dried), diced

3 tomatillos, husked and diced (Can substitute tomatoes if tomatillos are unavailable)

1 cup quartered strawberries

1 yellow bell pepper, diced

Rainbow radishes, diced

 

Dressing:

1/4 cup extra virgin olive oil

3 TBSP lime juice

Zest and juice of 1 orange

1 jalapeno, seeded and minced

2 TBSP chopped fresh cilantro

2 TBSP fresh mint

Sea salt

 

Directions:

Sprouting Quinoa:

Rinse quinoa thoroughly and place in a bowl with enough water to cover. Allow quinoa to absorb water, about 4 hours. Place quinoa in a fine-mesh strainer, rinse and place the strainer, rinse and place the strainer on a plate on the counter. Rinse 2 times during the day. Quinoa will sprout within 24 hours. 

Preparing Salad:

In a large bowl, combine sprouted quinoa, jicama, avocado, apricots, tomatillos, strawberries, yellow pepper, and radishes. In a separate bowl, whisk together all dressing ingredients. Pour over salad, toss to combine and refrigerate. Serve cold. 

 

From Bon Appetit April 2017

 

Ricotta Dumplings with Asparagus and Green Garlic

 

Serves 4 to 6

 

Ingredients:

Dumplings:

2 cups whole-milk ricotta

1 cup finely grated Grana Padano, plus more (for serving)

1 large egg, room temperature

1 egg yolk, room temperature

2¼ teaspoons kosher salt, plus more

¼ cup all-purpose flour, plus more

 

Asparagus And Assembly:

8 ounces asparagus, trimmed, cut into 1-inch pieces

2 cups chicken stock or low-sodium chicken broth

1 green garlic stalk, pale green and white parts, thinly sliced crosswise (Can substitute with 1 to 2 cloves of dried garlic)

3 tablespoons unsalted butter, cut into pieces

2 tablespoons chopped chives

2 teaspoons fresh lemon juice

Kosher salt, freshly ground pepper

Olive oil (for drizzling)

 

Directions:

Check the wetness of the ricotta before preparing dumplings. If the ricotta is sold in an individual drained basket, then all you need to do is pat dry and adjust the quantity to 1½ cups. For ricotta that’s not drained, you’ll need to press it to drain any excess liquid. Line a colander with cheesecloth and set inside a large bowl (to catch the liquid draining from the ricotta). Spoon ricotta onto cheesecloth and put a paper towel on top. Weigh ricotta down using cans or other heavy pantry items; chill for at least 4 hours and up to 24. The ricotta should be dry and crumbly. Measure out 1½ cups.

Pulse ricotta, Grana Padano, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer the dumpling batter to a medium bowl.

Dust a parchment-lined rimmed baking sheet generously with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against the side of a bowl at a 45° angle to smooth batter. Using your finger tip, push the batter off the spoon and let drop onto a baking sheet (this may take a few tries). The dumpling will slightly curve at each end. Dust tops with more flour. (You should have about 65 dumplings.)

 

Asparagus and Assembly:

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.

Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.

Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to the surface).

Transfer dumplings to pan; add butter and green garlic. Cook, tossing often until sauce has thickened and garlic has slightly softened about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.

 

Do Ahead:

Dumplings can be formed 1 month ahead. Freeze on a baking sheet, then transfer to the resealable plastic bag once frozen. Cook from frozen about 6 minutes.