October 17

Tricycle:

  • Carminat purple string beans

  • Baby ginger

Shalom Farms:

  • Red Russian kale

Bowtied Farms:

  • Carrots

Community Food Collaborative:

  • Hakurei salad turnips

Agriberry:

  • Piney River Gold apples (Saunders Brother Orchard--Piney River, VA)



From Bon Appetit November 2017


Spiced Coconut Carrot Soup


Serves 4


Ingredients:


1 tablespoon coriander seeds

2 tablespoons virgin coconut or extra-virgin olive oil

1½ pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced

Kosher salt

2 red chiles, such as Fresno or cayenne, seeded, chopped

1 large shallot, chopped

1 1-inch piece ginger, peeled, finely grated

4 garlic cloves, chopped

2 teaspoons curry powder

1 15-ounce can unsweetened coconut milk

1 teaspoon fish sauce (optional)

2 tablespoons fresh lemon juice

Crushed red pepper flakes, toasted sesame seeds, sliced scallions, and/or cilantro leaves (for serving)


Directions:


Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.


Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce, if using. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.


Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.


Divide soup among bowls. Top with carrot-herb salad just before serving.



From Blue Apron; modified for Piney River Gold apples


Fresh turnip green cacio e pepe pasta with baby hakurei turnips & apple salad


Serves 2


Ingredients:


1 Apple

1 Bunch Baby Harukei Turnips with Tops

1 Bunch Parsley

1 Lemon

2 Teaspoons Whole Black Peppercorns

3 Tablespoons Salted Butter

10 Ounces Fresh Turnip Green Pasta

2 Tablespoons Grated Parmesan Cheese

2 Tablespoons Grated Pecorino Cheese


Directions:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Cut apple into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem


Using a spice grinder or the bottom of a heavy pan, crack the black peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind.


In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the apple, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.


In a large pan, combine the butter, 2 tablespoons of olive oil,¼ cup of water and as much cracked black pepper as you’d like (depending on how peppery you’d like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later)


Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly.


Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well-combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Enjoy!