January 17

Albert's Organics:

  • Organic Rutabaga (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)

Manakintowne:

  • Lemongrass
  • French Sorrel

Sion House Farm:

  • Bok Choy

Agriberry:

  • Winesap apples (Hollabaugh's Orchard--Biglersville, PA)

 

From Mariquita Farm's recipe archives in Watsonville, CA

 

Apple Sorbet With Sorrel Recipe

 

Serves 4

 

Ingredients:

2 cups  apples

2 cups apple juice

2 cups french sorrel, firmly packed

 

Directions:

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.

Serve.

 

From Epicurious September 2015

 

FALL FOLIAGE LEMONGRASS SOUP

 

Serves 6

Ingredients:

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

 

Directions:

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.