May 23

Sion House:

  • Basil
  • Heirloom tomatoes

Frank Community Farm:

  • Red Russian kale
  • Mesclun mix

Agriberry's

  • Strawberries
  • Asparagus (Calvert Farming--Rising Sun, MD)

 

From Bon Appetit July 2011; modified for heirloom tomatoes

 

Summer Tomato Bouillabaisse with Basil Rouille

 

Serves 6

 

Ingredients:

4 garlic cloves, divided

1/2 cup (packed) fresh basil leaves

1/4 cup mayonnaise

5 tablespoons extra-virgin olive oil, divided

2 anchovy fillets packed in oil, drained

1 tablespoon fresh lemon juice

Heirloom tomatoes, coarsely chopped

1 small fennel bulb, trimmed, halved, thinly sliced 

Kosher salt and freshly ground black pepper

1/4 cup dry white wine

1 8-ounce bottle clam juice

3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed (Easy to make vegetarian/vegan--just add veggies like broccoli, cauliflower, zucchini, delicata squash, turnips--any spring/summer veggie that will hold up to being boiled!)

2 tablespoons chopped fresh flat-leaf parsley

Crusty bread, sliced (for serving)

 

Directions:

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

 

 

From Rachael Ray's Everyday December 2011; modified for spicy arugula mix

 

Wilted Greens and Asparagus Salad

 

Serves 8

 

Ingredients:

1/4 cup extra-virgin olive oil

1/2 cup pine nuts

1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces

Salt and pepper

Mesclun mix

1 tablespoon chopped pepperoncini

2 cloves garlic, finely chopped

3 tablespoons balsamic vinegar

1/4 cup chopped fresh parsley (Try using some of that fresh basil too!)

 

Directions:

In a medium nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate.

In the same skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes; season with salt and pepper. Transfer to a large bowl and toss with the mesclun mix and pepperoncini.

In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.