March 28

Local Food Hub:

  • Shallots (Field's Edge Farm--Floyd County)

Albert's Fresh Produce:

  • Organic parsnips

Tricycle:

  • Collard greens

Manakintowne:

  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)
  • Loose leaf lettuce mix (Butter, Salanova)

Agriberry:

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

 

 

 

 

From Bon Appetit October 2013

 

Collard and Pecan Pesto

 

Serves 8

 

Ingredients:

½ small bunch collard greens, center ribs and stems removed

Kosher salt

½ cup olive oil

¼ cup toasted pecans

2 tablespoons apple cider vinegar

½ teaspoon honey

¼ teaspoon crushed red pepper flakes

Freshly ground black pepper

 

Directions:

Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, oil, pecans, vinegar, honey, and red pepper flakes in a food processor until coarse purée forms; season with salt and pepper.

 

 

 

 

From PBS Food's Kitchen Vignettes (Try with the Collards and Pecan pesto for a seasonal crunch!)

 

Parsnip Gnocchi with Arugula Walnut Pesto 

 

Serves 3 to 4

 

Ingredients:

For the gnocchi:

1 pound of Russet potatoes (or an equally dry variety), about 3 medium-sized potatoes

1 pound parsnip, about 2 large parsnips

2 egg yolks

2/3 cup all-purpose flour (more, as needed, and for rolling)

1/4 tsp salt

2 Tbsp butter

1 tsp olive oil

 

For the pesto:

2 cups tightly packed arugula

1/2 cup olive oil

1/2 cup chopped walnuts

1/2 cup freshly-grated parmesan

Juice of one large lemon (about 3 Tbsp)

Zest of one lemon (about 1 Tbsp)

1 clove chipped garlic

Salt and pepper, to taste

 

Directions:

Prick the potatoes with a fork and rub about 1 tsp of olive oil all over the whole parsnips. Roast the potatoes and parsnips on a baking sheet in a 400F oven for approximately one hour or until very tender when pierced with a fork.

Allow to cool slightly and as soon as you can handle them, remove the skins from the hot potatoes and parsnips. Press the potatoes through a potato ricer if you have one, or grate them over the large holes of a box grater. Puree the parsnips using a stand or immersion blender, until smooth. (Or simply mash them with a fork as a did in the video). If the parsnips are large, the hearts may be tough, if this is the case, simply remove and discard them and work with the tender flesh only. Place the grated potato and parsnip on a clean board. Whisk the egg yolks and pour over the parsnip and potato mash. Using a flour sifter or fine-mesh sieve, sprinkle on about 1/4 cup of the flour and begin to incorporate the flour very loosely, using a pastry blender or a wooden spatula. Avoid overworking or kneading the dough. Cutting in the flour prevents the gluten in the flour from developing and yields a more tender gnocchi. Keep adding flour and incorporating it until the dough becomes less sticky. You can begin folding the dough gently onto itself to incorporate the last amounts of flour. Add more flour as needed, to obtain a dough that holds together well and is not overly sticky, but is not stiff and dry either. Roll the dough into a log, cover with a cloth, and let it rest for 15 minutes while you prepare the pesto.

Place all the pesto ingredients except the oil in a food processor and pulse until finely chopped. Add the olive oil and pulse just until incorporated, or until your pesto reaches the consistency you prefer. (Some people like a smooth pesto but I like to see flecks of green and I try to avoid a puree). Taste and add salt, pepper, and more lemon juice as needed.

Take the gnocchi log and slice it into about 6 even pieces. Roll each piece into a long snake about 1/2 inch in diameter. Cut the gnocchi pieces so they are about 1-inch long. Dust with flour and avoid piling them together so they don’t clump.

Bring a large pot of salted water to a boil. Delicately drop the gnocchi into the boiling water, in about 3 or 4 separate batches. They will drop to the bottom and after about a minute, they will float to the surface. Let them float for about 30 seconds and then remove with a strainer or slotted spoon and transfer into a heated pan with the 2 Tbsp of butter. Allow the gnocchi to turn golden brown and at the last minute, add a generous dollop of pesto, making sure not to leave the pesto in the hot pan for more than a few seconds otherwise it will begin to turn a brownish green. Serve hot, with a bit of extra grated parmesan.

 

From Bon Appetit January 2013

 

Charred Lemon-Shallot Chutney

 

Makes 1 3/4 cup

 

Ingredients:

1 large lemon, cut into 1/4-inch rounds

4 medium shallots, cut into 1/2-inch slices

2 tablespoons sugar

3/4 cup extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

1/3 cup aged balsamic vinegar

2 tablespoons chopped fresh chives

2 teaspoons Dijon mustard

 

Directions:

Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.

Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.

Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. 

DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.