- Baby curly kale
- Pea shoots
- Chestnuts (Rocky Creek Chestnut Farm--Buckingham County)
Local Food Hub:
- Butternut squash (Walnut Winds Farm--Pittsylvania County)
- Organic Gold beets
- Gold rush apples
From Bon Appetit; modified for Gold Rush apples
Wild Rice Dressing with Apples and Chestnuts
1 cup wild rice
1 7.25-ounce jar peeled whole chestnuts, halved
1/2 cup chopped fresh Italian parsley
4 tablespoons olive oil
12 ounces sweet Italian sausage, casings removed, sausage crumbled (Substitute with tempeh for a vegan/vegetarian option. Looking for a lil kick? Try Twin Oaks Vegetarian Chorizo Sausage instead! Yum!)
1 large onion, chopped (about 2 1/2 cups)
2 large Gold Rush apples, unpeeled, cored, cut into 1/2-inch cubes
2 1/2 teaspoons dried thyme
1 cup low-salt chicken broth
Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
From Martha Stewart Living
Serves 8 to 10
1 cup chickpea flour
Kosher salt and freshly ground pepper
1 cup lukewarm water
3 tablespoons extra-virgin olive oil
1 cup thinly sliced Gold beets (from about three 2-ounce beets) (Add some baby curly kale for some extra crunch!)
1 chopped anchovy (1/2 teaspoon)
1 teaspoon fresh lemon juice
1/2 cup fresh basil leaves (Top with fresh pea shoots for a sweet, seasonal taste!)
Flaky sea salt, such as Maldon
In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
Toss together beets, anchovy, lemon juice, and basil.
Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans. Bake until cooked through and golden brown on edges, about 15 minutes. Top each with beet mixture. Season with flaky salt and pepper; serve.