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)
- Mesclun mix (Baby leaves of kale, mustards, and lettuces)
- Anise hyssop
- Pink lady apples
From Coastal Living food magazine January 1998
Anise-Hyssop Apple Tart
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
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
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
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
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!)
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.