- Organic Rutabaga (Cal-Organic--Lamont, CA)
Local Food Hub:
- Gold potatoes (Valley Farming--Augusta County)
- French Sorrel
Sion House Farm:
- Bok Choy
- Winesap apples (Hollabaugh's Orchard--Biglersville, PA)
From Mariquita Farm's recipe archives in Watsonville, CA
Apple Sorbet With Sorrel Recipe
2 cups apples
2 cups apple juice
2 cups french sorrel, firmly packed
The apples should be peeled and diced into cubes.
Bring the apples and apple juice to a boil over high heat.
When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
Freeze according to ice cream machine makers directions for Sorbet.
You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
From Epicurious September 2015
FALL FOLIAGE LEMONGRASS SOUP
2 Tbs. peanut oil, divided
1 large onion, thinly sliced (1 1/2 cups)
3 Tbs. minced fresh lemongrass
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
1 lb. rutabaga, peeled and cut into 1/2-inch pieces (3 cups)
3 Tbs. low-sodium soy sauce
3 cups Brussels sprouts, quartered (12 oz.) (Use up those Brussel sprouts from last week!)
1 large red bell pepper, cut into 1-inch strips (Try carrots for a seasonal crunch!)
1 cup cilantro leaves, chopped, plus a few sprigs for garnish
2 Tbs. lime juice
Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and sauté 7 minutes, or until browned. Stir in lemongrass, garlic, and ginger, and sauté 2 minutes. Add rutabaga, soy sauce, and 5 cups water.
Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender. Meanwhile, heat remaining 1 Tbs. oil in a skillet over medium-high heat. Sauté Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and sauté 3 minutes more, or until soft. Stir Brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro.