May 31

Tricycle Gardens:

  • Chocolate Spearmint
  • Collards

Manakintowne:

  • Summer squash (Sunnyside Farm--Cumberland, VA)
  • Baby fennel

Windy Hill Farm:

  • Bunched beets

Agriberry:

  • Blueberries (Ivanhoe Blueberry Farm--Ivanhoe, NC)

 

From Bon Appetit February 2017

Cromlet with Wilted Greens and Fennel and Olive Salad

Serves 2

 

Ingredients:

Yogurt Sauce:

½ cup plain whole-milk yogurt

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

Kosher salt, freshly ground pepper

 

Fennel And Olive Salad:

½ small fennel bulb, very thinly sliced

⅓ cup torn pitted Castelvetrano olives

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon honey

Kosher salt, freshly ground pepper

 

Cromlet And Assembly:

¼ cup cashew, almond, or hazelnut milk or water

¼ cup chickpea flour

2 large eggs

Seasoning mix of choice* (optional)

Kosher salt, freshly ground pepper

3 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

½ teaspoon grated peeled ginger

1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn

1 lemon wedge

4 ounces maitake or oyster mushrooms, torn into large pieces

1–2 teaspoons tamari soy sauce

Sesame seeds (for serving)

 

 

Directions:

Yogurt Sauce:

Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Fennel and Olive Salad:

Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

 

Cromlet and Assembly:

Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and a seasoning mix of choice, if desired.

Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

Wipe out skillet and heat 1 Tbsp. oil in a skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until the other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

Serve cromlet in the skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

 

 

 

From Boulder Locavore food blog

Blueberry Mint Crumble in Jars

Serves 4 

Ingredients:

Ingredients for Filling:

3 1/2 cups fresh Blueberries, rinsed

Juice of 1/2 Lime

2 tablespoons Gluten-Free or Regular Flour+

3 Tablespoons Light Brown Sugar

1 tablespoons Granulated Sugar

3 tablespoons fresh finely chopped Mint leaves (Try out that wonderful chocolate spearmint!)

 

Ingredients for Topping:

½ cup Whole Rolled Oats, (not instant)+

½ cup Gluten-Free or Regular Flour+

½ cup Light Brown Sugar

6 tablespoons Unsalted Butter, melted

¼ teaspoon Kosher Salt

½ teaspoon ground Nutmeg (preferably freshly grated)

 

Supplies:

4 wide-mouth Half Pint Mason Jars

 

Directions:

Preheat oven to 325 degrees.

Spray the insides and rim of the jars and place them on a baking sheet.

In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.

In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.

Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in color.