April 18th

Tricycle:

  • Vates curly kale
  • Spinach

Agriberry:

  • Asparagus (Snead's Farm--Fredericksburg, VA)
  • Gold rush apples (Hollabaugh's Orchard--Biglersville, PA)

Manakintowne:

  • Mixed microgreens (mustard, radish, arugula, mizuna, kohlrabi, tat soi)
  • Escarole

 

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

 

Spicy Asparagus and Coconut Spinach

 

Ingredients:

 

1/2 cup chopped leek

1 large clove of garlic

1/4 teaspoon salt

2-3 tablespoon ghee, clarified butter, or sunflower oil

1/4 teaspoon yellow mustard seeds

1/4 teaspoon whole cumin seeds, or a little more

1/4 teaspoon red pepper flakes

1 cup finely sliced asparagus

7 oz spinach, well washed and chopped (Or substitute for kale for a heartier sautee!)

squeeze of lemon

1 1/2 tablespoons unsweetened coconut, lightly toasted

 

Directions:

Place the garlic on a cutting board, sprinkle with the salt, chop and mash it into a paste.

Heat the oil or butter in a large skillet over medium heat.  Add the cumin and mustard seeds, cover with a lid and let them toast.  Remove the lid, stir in the red pepper flakes and let cook for a minute.  Stir in the leeks and sauté until soft.  Add the asparagus and cook roughly another minute, then stir in the garlic paste and all of the spinach.  Keep stirring until the spinach starts collapsing a bit and brightens up – barely any time at all – perhaps a minute.  Finish with a bit of fresh lemon juice and the coconut.

 

From Bon Appetit January 2014

 

Toasted Spelt Soup with Escarole and White Beans

 

Serves 8

 

Ingredients:

1 medium onion, coarsely chopped

1 small fennel bulb, cored, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil, plus more for serving

3 oz. pancetta, cut into ¼” pieces (Simply leave out for a vegetarian/vegan option!)

1 cup spelt (Can substitute with farro or wheatberries if spelt unavailable.)

2 cloves garlic chopped

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

¾ teaspoon crushed red pepper flakes

12 cups low-sodium chicken broth

½ head escarole, leaves torn into bite-size pieces

1 15-oz. can cannellini beans, rinsed

Shaved Parmesan (for serving) (Try topping with toasted walnuts for a vegan option!)

 

Directions:

Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in a bowl with onion.

Heat 2 Tbsp. oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes.

Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened about 1 minute.

Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed through, about 4 minutes.

Serve soup drizzled with oil and topped with Parmesan.

 

Do ahead:

Soup can be made 2 days ahead. Cover and chill.