February 14

Manakintowne:

  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)
  • Salad mix

Albert's Organics:

  • Organic Turnips (Cal-Organic--Lamont, CA)
  • Organic Fennel (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Rainbow carrots (Van Dessel Farm--Accomack County)

Agriberry:

  • Fuji apples 

 

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Carrots and Turnips with Fried Sage Leaves

 

Ingredients:

20 fresh sage leaves

3 tablespoons olive oil

6 carrots

1 1/2 pounds turnips

1/2 cup water

3 tablespoons unsalted butter

4 teaspoons molasses

Coarse sea salt and freshly ground pepper to taste

 

Directions:

Heat the olive oil in a heavy-bottomed pan.  When the oil is hot, add the sage leaves and fry until they are crisp.  Drain them on paper towels and set aside.

Peel and dice the carrots and turnips.  Put them in a large, cast iron saucepan or casserole along with all remaining ingredients.

Bring the vegetables to a boil, cover them and turn the heat down to medium-low.  Simmer gently for 10-15 minutes, stirring from time to time, until they are tender and glazed.  Sprinkle with the crisp sage leaves before serving!

 

 

From Mariquita Farm's recipe archives in Watsonville, CA

 

FENNEL, MUSHROOM AND PARMESAN CHEESE SALAD

 

You can prepare the dressing an hour or two in advance, but the salad ingredients won't keep pristine for more than half an hour.

 

Ingredients:

 

DRESSING:

1/2 cup

2 tbsp.

1 tbsp. less 1 Tbsp. mild olive oil

fresh lemon juice

salt & freshly ground white pepper to taste

a tiny pinch of nutmeg

firmly packed fennel leaves, finely chopped

 

SALAD:

4 sm. bulbs

4 fennel, sliced paper-thin

Parmesan cheese, shaved paper-thin

1 oz. plump mushrooms, about 1 oz each, slided paper-thin

freshly ground white pepper to taste

 

Directions:

Use a fork to blend the dressing ingredients in a small bowl.  Taste for seasoning.  Cover and keep in a cool place. Combine the fennel and cheese in a mixing bowl.  Beat the dressing to blend it and add 1/4 cup to the bowl.  Blend carefuly with your hands - the cheese tends to sink to the bottom, and you don't want to end up with just crumbles. Spread a handful of this mixture on 4 salad plates, filling the plates.  Heap the mushroom slices lightly over the fennel, leaving a curly border of the fennel.  Beat the dressing again and spoon 1 Tbsp. over the mushrooms on each plate.  Grind pepper over the salads and serve at once as a separate course with bread sticks.