April 11

 

Albert's Fresh Produce:

  • Organic Black radish (Lakeside Organics--Watsonville, CA)
  • Organic Purple cabbage (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Leeks (Van Dessel Farm--Accomack County)

Tricycle:

  • Mesclun mix (Baby leaves of kale, mustards, and lettuces)

Manakintowne:

  • Anise hyssop

Agriberry:

  • Pink lady apples

 

From Coastal Living food magazine January 1998

 

Anise-Hyssop Apple Tart

 

Serves 6

 

Ingredients:

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed 

6 apples

1/4 cup unsalted butter, divided 1/4 cup sugar 

2 tablespoons apple brandy (Can substitute with either apple juice OR vanilla extract, if brandy unavailable)

1 tablespoon chopped fresh anise-hyssop or fresh mint 2 tablespoons sugar 

Garnish: edible flowers or cut-up assorted fresh fruits

Directions:

Unfold pastry on a lightly floured surface and roll each sheet into an 11-inch square. Cut 3 (6-inch) circles from each sheet.

Peel, core, and thinly slice 5 apples.

Melt 3 tablespoons butter in a large skillet; stir in 1/4 cup sugar, brandy, and sliced apples. Cover and cook over medium-high heat, stirring occasionally, 10 minutes or until tender and golden brown. Cool slightly.

Process apple mixture and anise-hyssop in a food processor until smooth, stopping to scrape down sides; cool completely.

Peel remaining apple; cut into 24 thin wedges.

Melt remaining 1 tablespoon butter with 2 tablespoons sugar in skillet, add thin apple wedges, and cook over medium-high heat 5 to 7 minutes or until tender; cool.

Press a 4-inch ring mold in center of each puff pastry circle. Spoon 2 tablespoons of anise-hyssop mixture in the center of each circle, and arrange apple slices on top. Place tarts on parchment paper-lined baking sheet, and bake 15 minutes or until pastry is golden brown. Serve warm or at room temperature. Garnish, if desired.

 

From The Oregonian May 2016

 

Orange-Cumin Cabbage, Carrot and Radish Salad

 

Serves 8

Ingredients:

For the vinaigrette:

Finely grated zest of 1 orange

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

2 tablespoons honey

1 tablespoon granulated sugar

1/3 cup white wine vinegar

1/3 cup extra-virgin olive oil

Kosher salt

 

For the salad:

1 very small head red cabbage (about 1 pound), quartered, cored and sliced very thinly

2 large carrots, peeled and grated

6 to 8 red radishes, sliced thin

1/2 cup lightly packed chopped fresh cilantro (Try mixing half cilantro and half anise hyssop for a little flavor of mint!)

 

Directions:

To make the vinaigrette: Combine orange zest, cumin, coriander, cayenne, honey, sugar, vinegar, and oil with 3/4 teaspoon kosher salt and whisk until emulsified. Adjust seasoning to taste if needed with additional salt and or cayenne pepper; set aside.

To make salad: Combine cabbage, carrots, radishes, and cilantro in a large mixing bowl and toss to combine. Drizzle with dressing and toss to coat cabbage mixture evenly. Serve or refrigerate for up to 48 hours.