February 22


Tricycle Gardens:

  • Pac Choi


  • Fava Greens

Local Food Hub:

  • Albemarle Pippin apples (Crown Orchard--Roseland, Virginia)

Albert's Organics:

  • Napa cabbage
  • Brussel sprouts
  • Purple sweet potatoes


From Green Valley Kitchen food blog; modified for fava greens



Serves 4


2 medium sized sweet potatoes

Fava greens – roughly chopped

1 clove of garlic – minced

1 tbs olive oil

1 1/2 cups of cooked quinoa

1/4 cup of pecan pieces

1/4 cup dried cranberries

1 to 2 ounces of feta cheese – diced

6 twists of black pepper from a pepper mill

A pinch of salt



Preheat oven to 400 degrees.

Slice sweet potatoes evenly in half length-wise. Coat them with a little olive oil and place face down on a parchment-lined baking sheet.

Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.

I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.

While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the fava greens and cook until wilted and then add the rest of the fava greens to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.

Stir cooked quinoa, pecans, cranberries, black pepper and salt into fava greens mixture.

Gently toss feta into quinoa fava greens mixture.

When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.

Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.

Spoon quinoa and fava greens mixture evenly over sweet potatoes and serve.


From Cookie and Kate food blog; modified to include napa cabbage

Kung Pao Brussels Sprouts and Napa Cabbage

Serves 4


Roasted Brussels Sprouts and Napa Cabbage:

1 pound brussels sprouts

1/2 head of napa cabbage, cut into 4 wedges (You can also add Pac Choi to this recipe for a little extra crunch! Just adjust the amount of brussels sprouts/napa cabbage to keep within the 4 servings.)

2 TBSP olive oil

Kung Pao sauce:

2 tablespoons reduced-sodium tamari* or soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

2 teaspoons toasted sesame oil

½ to 2 teaspoons sriracha, to taste

2 cloves garlic, pressed or minced



⅓ cup roasted peanuts (either salted or unsalted)

⅓ cup chopped green onion (both green and white parts), about 3 green onions

2 tablespoons fresh cilantro leaves, chopped (optional)

Red pepper flakes (optional)



To prepare the Brussels sprouts and Napa cabbage: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.

Transfer the sprouts and napa cabbage wedges to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts and napa cabbage wedges in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.

Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you'd like (mine was just right with 1½ teaspoons sriracha, but I love spicy food).

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It's done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.

Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you'd like a little extra heat (and color).

February 15


Tricycle Gardens:

  • Collards
  • Magenta French Crisp lettuce

Urban Choice RVA:

  • Oyster mushrooms

Local Food Hub:

  • Carrots (Van Dessel Farm--Accomack County)
  • Granny smith apples (Crown Orchard--Roseland)

Albert's Organics:

  • Fennel (Cal-Organic--California)


From Martha Stewart Living; modified for fennel


Mushroom-and-Fennel Salad with Parmesan Cheese

Serves 6


6 ounces fresh white or cremini mushrooms, thinly sliced

3 ounces fresh oyster, thinly sliced

1/2 fennel; bulb and stalks with fronds removed

4 1/2 tablespoons fresh lemon juice (1 to 2 lemons)

1 1/2 tablespoons finely chopped shallot

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

4 ounces mixed baby lettuces, such as mache and mesclun (Use that beautiful and perfectly crunchy head of Magenta crisp lettuce!)

3 ounces Parmigiano-Reggiano cheese



Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice fennel bulb lengthwise and fennel stalks crosswise, and transfer to a bowl; cover with plastic. Refrigerate.

Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and fennel with dressing; let stand 10 minutes. Divide lettuce among plates, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.


From Deep Run Roots by Vivian Howard; modified for fennel and chicken breasts


Healthy Soup

Makes 6 cups


1-1 1/2 to 2 pound chicken breasts (Substitute with thickly sliced oyster mushrooms plus another firm mushroom (i.e. crimini) for a vegetarian option!)

1 medium yellow onion, peeled and split 

5 garlic cloves

4 sprigs of thyme

1 TSP dried oregano

1/4 TSP chili flakes

1-2 bay leaves

6 cups of water

1 TBSP extra-virgin olive oil

1 small onion, diced

1/2 cup diced fennel, stalks and bulbs

1/2 cup diced carrots

1 TSP salt, divided

1 cup canned tomatoes

2 1/2 oz Parmigiano-Reggiano rinds (optional; will add additional flavor to soup) 

1 bunch collards, large stems removed, leaves cut into 1 inch squares

1 TBSP light brown sugar

Pinch of black pepper



Rinse the chicken and place it, breast-side up in a 6 to 8 quart Dutch oven*. Add the peeled onion, garlic, herbs, chili flakes, bay leaves, and water. Cover and bring up to a boil. Reduce to a simmer and cook for 1 hour or until the chicken is falling to pieces (If using oyster mushrooms, cooking time may vary. Mushrooms should get tender and not rubbery). Let the chicken cool in the broth for 30 minutes. Transfer the chicken to a rimmed plate. Pluck out the herbs, bay leaves, and onion (but feel free to leave the garlic) and pour the broth into a bowl. 

Wipe the Dutch oven dry and add the olive oil. Over medium heat, sweat the diced onions, fennel, and carrots with 1/2 tsp salt for 5 minutes. Add the broth, tomatoes, and Parm rinds to the pot. Cover and bring it up to a boil. Reduce to a simmer and cook for 20 minutes or until veggies are just tender. 

Meanwhile, pick the meat off the chicken and get the collards ready. You want these collards spoon-friendly so make sure you cut them into squares not ribbons. 

After 20 mintues, remove the Parm rinds and add the chicken, collards, remaining salt, 1 TBSP sugar and black pepper. Cook for 20 more minutes. 

Serve warm as is or with a dollop of pesto. 

*If you do not have a Dutch oven, you can easily make this recipe in a crock pot for 6 to 8 hours low (3 to 4 hours high). If using chicken, remove chicken 1 hour before the finish of cooking time and shredded the chicken with a fork and place back in crock pot.  



February 8

Local Food Hub:

  • Purple top white globe turnips (Van Dessel Farm--Accomack County)
  • Black radishes (Van Dessel Farm--Accomack County) 
  • Gold potatoes (Valley Farming--Accomack County)


  • Watercress (Rain or Shine Greenhouses--Mechanicsville)


Sion House Farm:

  • Baby Bok choy

Albert's Organics:

  • Tangelos (Uncle Matt's Organics--Florida)


From Deep Run Roots cookbook by Vivian Howard; modified for turnips/black radish


Turnip, Black Radish, and Black-Eyed Pea Samosas with Cilantro Buttermilk


Makes 32 samosas




1 TBSP plus 1 TSP salt, divided

4 cups peeled and diced turnips/black radishes (1 LB)

1 cup cooked or canned black-eyed peas

1 medium onion, small-diced

1 TBSP minced ginger

1 TBSP minced garlic

2 TBSP vegetable oil

2 TBSP coriander seeds, toasted and ground

1 TBSP cumin seeds, toasted and ground

1/2 TSP turmeric 

1/4 TSP cayenne

1 large tomato. diced, with it's juice

1 TBSP tamarind puree, optional (Can substitute with lemon/lime juice if tamarind unavailable)

Egg wash:

1 pack spring roll shells, not wonton wrappers (paper thin; Author recommends Wei Chuan brand) (If you're feeling adventurous, try making your own spring roll wrappers with the recipe below!)

2 quarts vegetable oil for frying



1/2 cup nice, thick, full-fat buttermilk (If buttermilk is unavailable, substitute with 1/2 cup regular milk and add 1/2 TBSP white/rice vinegar to recipe)

1/2 cup packed cilantro, stems and leaves

2 TBSP mint leaves 

1 TBSP lemon juice

1/4 TSP salt

1/4 cup plain Greek yogurt




For filling:

In a 4 quart saucepan or Dutch oven, bring 2 1/2 quarts water and 1 TBSP salt up to a boil. Add the turnips and black radishes and boil for 30 to 35 minutes, or until the roots are very tender. Add the cooked black-eyed peas during the last 5 minutes of cooking. When all is said and done, you want the turnips, black radishes, and peas to be soft. Strain and set aside. 

In a 12 inch saute pan, sweat the onion, ginger, garlic, and 1/2 TSP salt in 2 TBSP vegetable oil for 10 minutes over medium heat. Do not allow it to color. Add all spices and cook another minute. Stir in the tomato, tamarind peel (if using), turnips, black radishes, peas, 1/2 cup water, and 1/2 TSP salt. Cook for about 5 minutes or until the mixture is thick and the turnips, black radishes, and peas have broken down a little. Taste the slightly lumpy, full-flavored mess and add more salt if you feel it needs it. 

Allow the filling to cool completely. Set up a station with egg wash, a cookie sheet, a clean, damp dish towel, your samosa filling, and a spoon. Split the wrappers in half lengthwise into two long rectangles and brush the short side of one rectangle with egg wash. Connect two rectangles using the egg-washed side, creating a long thin rectangle. Spoon approximately 2 TBSP of the filling onto the lower left-hand side of the rectangle. Take the lower left-hand corner of the triangle and fold it flush with the right side. Continue to fold the filling up into a triangle. This is the same process as folding a flag. Egg wash the last fold and place the samosa, seam-side down, on your cookie sheet. Cover the finished samosas with the damp towel to prevent them from drying out. 

The samosas can be stored in the freezer up to a month and fried from frozen or refrigerated for up to 24 hours. 


Make the cilantro-buttermilk:

Combine everything but the yogurt in the blender. Blend until smooth and green. Transfer it to a bowl and whisk in the yogurt. It should slightly thicken the mixture. 


To fry:

Preheat your oven to 200 degrees F. In a 4 to 6 quart, heat the oil to 350 degrees F. 

Carefully drop a few samosas into the oil using a slotted spoon. If they are not frozen, they will be brown and crispy in about 2 minutes. If frozen, they will take about 4 minutes. Fry the samosas in batches, making sure you don't add more than 5 to the oil at a time. 

Drain the samosas on paper towels and hold them in a warm oven until you're done frying all of them off. Serve warm with the Cilantro-Buttermilk for dipping. 


Homemade Spring Roll wrappers:

Recipe courtesy of Food.com

Makes 8 wrappers


1 cup flour (Substitute with rice or coconut flour for a gluten-free option)

1⁄4 teaspoon salt

3⁄4 cup water



Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes.

Next, spray a non-stick pan with cooking spray or butter and heat on medium-low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.

Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.


From Food and Wine


Bok Choy with Black Bean Sauce

Serves 4 


1 tablespoon vegetable oil

1 garlic clove, minced

1 tablespoon very finely chopped fresh ginger

2 scallions, thinly sliced

2 tablespoons black bean sauce (Substitute with hoisin sauce if black bean sauce unavailable)

1 tablespoon dry sherry

1/2 cup chicken or veggie broth

1/4 teaspoon Asian chile paste

1 1/4 pounds baby bok choy, quartered lengthwise

1 bunch watercress, thick stems discarded

1 teaspoon cornstarch mixed with 1 tablespoon water

Steamed rice, for serving



In a large skillet, heat the vegetable oil until shimmering. Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes. Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.

Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes. Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.

Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute. Transfer the vegetables to a bowl and serve with rice.




February 1

Sion House Farm:

  • Hydroponic basil
  • Hydroponic red salanova lettuce

Local Food Hub:

  • Kabocha squash (Singing Earth Produce--Augusta County)

Albert's Organics:

  • Heirloom navel oranges (Twin Girl Farms--California)


  • Baby leeks

Tricycle Gardens:

  • Arugula
  • Red russian kale


From Martha Stewart Living; modified for arugula/basil


Squash Lasagna with Arugula and Basil*

Serves 12

*For a gluten-free option, cut kabocha squash in half, remove seeds and thinly slice lengthwise with a sharp knife or mandolin and use in replacement of lasagna noodles when layering. 




1 small kabocha squash (3 1/4 pounds), quartered, seeded, peeled, and cut into 1/2-inch wedges

3 tablespoons unsalted butter, cut into small pieces

Coarse salt and freshly ground pepper



4 tablespoons unsalted butter

1 small onion, minced (1/2 cup)

Pinch of freshly grated nutmeg

Coarse salt

1 tablespoon Dijon mustard

1/4 cup dry white wine, such as Sauvignon Blanc

1/3 cup all-purpose flour (try rice or coconut flour for a gluten-free option!)

4 cups whole milk, plus more if necessary


1 1/2 cups fresh ricotta

2 cups coarsely grated Gruyere (10 ounces)

2/3 cup finely grated Parmesan (1 1/2 ounces)

Coarse salt and freshly ground pepper

Pinch of freshly grated nutmeg

1 large egg


1 pound lasagna noodles (12 sheets) 

Coarse salt

Extra-virgin olive oil, for baking sheet

10 oz coarsely chopped arugula/basil mixture; lightly sauteed until just wilted  (substitute with Red Russian kale for a heartier lasagna! Adjust cooking time accordingly.) 




Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.

Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)

Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.

Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)

Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then arugula/basil. Spread 1 cup bechamel over arugula/basil. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.


Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.


From Cooking with the New York Times


Bulgur and Kale Casserole

Serves 6 to 8




1 tablespoon extra virgin olive oil

1 small or 1/2 medium onion, chopped

2 to 4 garlic cloves (to taste)

2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don’t, or 1 28-ounce can chopped tomatoes, with juice, or crushed tomatoes in purée


 freshly ground pepper

½ teaspoon sugar

¼ teaspoon ground cinnamon

½ teaspoon sweet paprika

¼ teaspoon ground allspice



Kale stemmed and washed

1 tablespoon extra virgin olive oil

1 garlic clove, minced


 freshly ground pepper

1 cup coarse bulgur, cooked (Substitute for rice, farro, or quinoa, if bulgur unavailable)

¼ cup finely chopped fresh dill

2 ounces approximately 1/2 cup freshly grated Parmesan

3 eggs

1 cup thick plain low-fat yogurt

 Salt to taste

 pepper to taste

 paprika to taste




Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30  minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.

Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)

Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.

Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.

Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper, and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

January 25

Local Food Hub:

  • Butternut squash (Double H Farm-Nelson County)

Tricycle Gardens:

  • Pac Choi

Albert's Organics:

  • Red D'Anjou pears (Daisy Girl Organics-Washington)


  • Pea shoots
  • Spinach
  • Lion's Mane and oyster mushrooms (Urban Choice Mushroom-RVA)


From Family Spice (food blog)


Bok Choy Pesto with Cilantro and Black Sesame Seed


Makes 6 servings (Serve with pasta, with bread, OR as a condiment with your favorite burger or sammie!)



4 small bok choy

2 cup cilantro, fresh, loosely packed (Substitute with pea shoots or spinach for a sweeter taste!)

2 garlic cloves

1 in ginger, fresh

1 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper, ground

1/2 cup extra virgin olive oil

2 tsp sesame oil

2 tsp sesame seed



In a food processor, purée until smooth:

4 small bok choy

2 cup cilantro, fresh, loosely packed

2 garlic cloves

1 in ginger, fresh

1 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper, ground


While the machine is running, mix in until sauce is smooth and creamy:

1/2 cup extra virgin olive oil

2 tsp sesame oil


Transfer sauce to a bowl and stir in by hand:

2 tsp sesame seed


From Cooking with the New York Times; substitute with Lion's Mane and oyster mushrooms


Butternut Squash and Mushroom Wellington

Serves 6 to 8


4 tablespoons butter

1 small butternut squash 1 1/4 pounds, peeled, seeded and cut into 1/2-inch cubes

1 teaspoon maple syrup

½ teaspoon chopped fresh thyme

⅛ teaspoon smoked sweet paprika or regular paprika

½ teaspoon kosher salt, or more to taste

2 garlic cloves, finely chopped

1 large shallot, finely chopped

Lion's mane mushrooms and oyster mushrooms, trimmed and roughly chopped

⅓ cup dry white wine

¼ teaspoon ground black pepper

2 tablespoons chopped parsley


1 (14-to-16-ounce) package puff pastry

1 cup crumbled goat cheese

1 egg, whisked with 1/2 teaspoon water



Heat the oven to 400 degrees and line a large baking sheet with parchment.

In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.

Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate or about 10 minutes. Stir in the wine and cook until the mixture is dry or about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.

On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving a 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).

Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.



January 18

Local Food Hub:

  • Dried black beans (Steadfast Farm-Red Hill, VA)
  • Gold potatoes (Valley Farming-Accomack County)
  • Acorn Squash (Singing Earth Produce-Augusta County)
  • Brussels sprouts (Walnut Winds Farm-Pittsylvania County)

Tricycle Gardens:

  • Vates Kale

Albert's Organics:

  • Rio Star Grapefruit (Homegrown Organics-California)


From Martha Stewart Living

Brussels Sprout-Lemon Pizza

Makes 1-12 inch pizza


1 tablespoon plus 1 teaspoon extra-virgin olive oil

3/4 pound store-bought pizza dough

3 ounces lightly salted fresh mozzarella, thinly sliced

1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup) (Substitute with Parmesan OR Ricotta for a creamy pizza!)

3 cups packed brussels sprout leaves (from about 1/2 pound)

Coarse salt and freshly ground pepper

5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)



Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around the edge with 1 teaspoon oil.

Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.

Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.

Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, the edge of crust is golden, and dough is cooked through about 10 minutes. Season with pepper.


From Martha Stewart Living


 Acorn Squash Soup with Kale


Serves 4



4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces (Substitute with 2 TBSP olive oil to cook with onion and kale if vegan/vegetarian)

1 medium onion, finely chopped

1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)

4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed

Coarse salt and ground pepper

Ingredients for Acorn Puree:

2 whole acorn squash (about 2 pounds each)

2 tablespoons butter (optional)

1 teaspoon coarse salt (optional)

ground nutmeg (optional)


Directions for Acorn Puree:

Preheat oven to 400 degrees. Place 2 whole squash on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth.

To serve as a side dish: In a medium saucepan, combine the puree with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with nutmeg.



Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

Add onion to fat in a pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve garnished with reserved bacon.


From Martha Stewart Living


Red Grapefruit Sorbet

Serves 6



1 1/4 cups sugar

1 1/4 cups water

1 teaspoon grated grapefruit zest

2 cups freshly squeezed red grapefruit juice

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon freshly ground black pepper



Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.

Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)

Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.

Process the sorbet in an ice cream machine (or food processor) according to the manufacturer's directions. Transfer it to a freezer-proof container, cover, and freeze until ready to serve.




January 11


  • Oyster mushrooms (Urban Choice)


  • Arugula
  • Mixed herb bunches (parsley, dill, and mint)

Tricycle Gardens:

  • Bunched carrots

Local Food Hub:

  • Golden beets (Van Dessel Farm-Accomack County)


  • Blood oranges (Deer Creek Heights Ranch-California)


From Bi-Rite Market's Eat Good Food; modified for oyster mushrooms

Braised Beef Cheeks with Oyster Mushrooms

Serves 4 to 6


Beef Cheeks:

4 cups beef stock (or low-sodium broth)

3 1/2 to 4 pounds beef cheeks, trimmed of glands and silver skin and cut into 3-inch chunks (Substitute with brisket or stew meat, if cheeks unavailable)

Kosher salt and freshly ground black pepper

3 TBSP all-purpose flour

1/4 cup extra-virgin olive oil, more as needed

2 medium onions, coarsely diced

5 medium carrots, peeled and cut into 1-inch chunks

2 small or 1 large celery root, peeled and cut into 1-inch chunks (Substitute with golden beets for a sweet spin on things!)

8 bushy sprigs fresh thyme

2 bay leaves

16 small cloves of garlic, peeled (or 8 large--cut them in half or thirds lengthwise and remove any green germ)

1 (750 mL) bottle dry red wine (one that is hearty but not too tannic, such as Cotes du Rhone)



1/2 to 3/4 pound oyster mushrooms 

2 TBSP unsalted butter

1 TBSP chopped shallot 

1/4 TSP chopped garlic 

1 TBSP sherry vinegar

1 TBSP chopped fresh parsley

Kosher salt and freshly ground pepper




To cook the cheeks*:

Position a rack in the lower third of the oven and heat to 250 F. Heat the beef stock in a medium pan over low heat. Season the beef cheeks with 1 TBSP salt and 2 TSP pepper, and sprinkle with the flour evenly all over. Put a large Dutch oven or wide-bottomed stock pot over medium high heat. When hot, add 2 TBSP of the oil and enough of the beef chunks to make a roomy single layer in the pan. Cook, turning the beef as needed until browned all over, about 6 to 7 minutes. Transfer to a large plate and repeat with remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry. 

Add 2 TBSP more olive oil to the pan, then add the onions. Cook, stirring frequently and scraping the browned bit off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes. Add the carrots, celery root (or beets), thyme, bay leaves, garlic, 1 TSP salt, and a few grinds of pepper. Cook, stirring frequently, until the celery root starts to soften, about 6 minutes. 

Return the beef and any accumulated juices back to the pot. Stir well for another minute or so to combine. Add the wine and bring just to a boil over medium-high heat. Lower the heat to maintain a simmer and continue to simmer for 5 minutes. Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven. Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer. The key to tenderness is to cook at the lowest temperature possible. If the broth is simmering rapidly, reduce the oven temperature. 

After 4 hours, remove the lid and stir. The stew should be very wet, if not, add a cup or so of water to reliquify. Return the uncovered pot to the oven. Continue to bake until the beef is completelseasoder and offers no resistance when you pull it apart with two forks, 1 to 2 more hours. If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level. Taste the liquid and season with more salt as needed. When the beef is done, set aside while you cook the mushrooms. 

Arrange the beef in shallow bowls and ladle some of the braising liquid over it. Top with sauteed mushrooms. Serve with polenta or mashed potatoes. 


*This recipe is very easily prepared in a crock pot or slow cooker if you do not have a Dutch oven. Prepare as is and cooking time will be the same as in Dutch oven. 


To cook the mushrooms:

 Using a small knife, scrape any dirt off the mushrooms. If they are particularly large, cut them into 3/4 to 1 inch pieces. Put 1 TBSP of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently. until the mushrooms' juices have released and evaporated. Add the remaining 1 TBSP butter and the shallot and cook for 1 minute, stirring frequently. Add the garlic and continue sauteing for an additional minute. Add the vinegar and stir until liquid evaporates. Add the parsley and season with salt and pepper to taste. 


From Cooking with the New York Times


Ludo Lefebvre’s Roasted-Carrot Salad

Serves 4



½ teaspoon ground cumin

1½ pounds small carrots, approximately 5 inches in length, scrubbed clean and tops trimmed

1 bay leaf (fresh, scored)

1 head garlic, cut in half

5 to 7 sprigs fresh thyme

⅓ cup extra-virgin olive oil

 Kosher salt and freshly ground black pepper to taste



2 blood oranges, juiced

1 tablespoon white vinegar

1 tablespoon granulated sugar

½ teaspoon kosher salt

⅓ cup extra-virgin olive oil



1 cup crème fraîche (Substitute with greek yogurt if creme fraiche unavailable)

1 tablespoon fresh lemon juice

2 teaspoons ground cumin

 Pinch kosher salt



½ small red onion, thinly sliced

1 tablespoon roughly chopped roasted almonds

2 blood oranges, cut into supremes (Slice off the tops and bottoms of orange and peel skin and pith or white inner membrane with a pairing knife. Thinly slice crosswise.)

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped tarragon

1 tablespoon finely chopped chervil

1 tablespoon finely chopped chives

 Kosher salt or fleur de sel



Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.

Place carrots, bay leaf, split the head of garlic, thyme, and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.

Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.

Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette. Combine blood orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.


Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs over the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.


January 4

Tricycle Gardens:

  • Magenta French Crisp baby lettuce mix
  • Rainbow radishes
  • Pak choi


  • Pink Lady apples


  • Lemongrass
  • Fresh baby ginger
  • Baby leeks


From Martha Stewart Living

Radish Greens Soup

Makes 4 cups


2 tablespoons unsalted butter

1/2 large yellow onion, cut into 1/4-inch dice (Substitute with baby leeks for a milder flavor)

1 bunches radish greens (about 2 cups), cleaned

3 medium baking potatoes, peeled and cut into1/2-inch dice

2 1/4 cups broth/stock 

1 cup heavy cream

Coarse salt and freshly ground pepper

5 radishes, zested

Chervil, for garnish (Substitute with parsley or tarragon, if chervil unavailable)



In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and stock/broth, and cook, stirring occasionally until potatoes are tender, about 35 minutes.

Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.



From Bon Appetit November 2016; modified for Pak choi

Green Curry with Brown Rice Noodles and Pak Choi


Serves 4


4 scallions, coarsely chopped (Substitute for leeks; you can use both white and green parts too!)

4 garlic cloves, smashed

3 green Thai chiles, coarsely chopped

1 2-inch piece ginger, peeled, coarsely chopped (No need to peel with fresh ginger!)

2 teaspoons green peppercorns in brine

½ teaspoon ground turmeric

2 cups cilantro leaves with tender stems, plus more for serving

⅓ cup mint leaves, plus more for serving

¼ cup virgin coconut oil, melted, slightly cooled

2 13.5-ounce cans unsweetened coconut milk

1 tablespoon fresh lime juice

1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife

4 cups coarsely chopped Pak choi

1 tablespoon coconut sugar or honey

Kosher salt

8 ounces dried thin brown rice noodles

Lime wedges (for serving)



Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally until slightly darkened in color and fragrant, about 5 minutes.

Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Pac choi; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.

Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.

Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.


December 28

Local Food Hub:

  • Golden beets (Van Dessel Farm-Accomack County)
  • Garlic (Timbercreek Organics-Albermarle County)
  • Carnival Acorn squash (Singing Earth Produce-Augusta County)

Tricycle Gardens:

  • Collards 


  • Fava greens

Albert's Organics:

  • Mango Blood oranges (Deer Creek Heights Ranch-California)


From Martha Stewart Living

Israeli Couscous and Fall-Vegetable Stuffing

Serves 10


1 small acorn squash (about 1 1/2 pounds), halved and seeded

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 small turnips, peeled and cut into 1/2-inch cubes

1 celery root (also called celeriac), peeled and cut into 1/2-inch cubes (Substitute with golden beets for a burst of sweetness!)

2 tablespoons unsalted butter

3/4 cup finely chopped shallots (Substitute with garlic for a lil' kick!)

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon hot smoked paprika

10 ounces Israeli couscous (about 2 cups)

1 3/4 cups homemade or low-sodium store-bought chicken stock

1 fresh bay leaf

2 tablespoons chopped fresh thyme

1/2 cup golden raisins

1/2 cup sliced almonds with skins, toasted

1/4 cup chopped fresh flat-leaf parsley



Preheat oven to 375 degrees. Drizzle squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.

Meanwhile, toss turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on baking sheet with squash. Continue roasting, stirring once or twice, until vegetables are tender and golden brown, about 30 minutes.

Meanwhile, heat butter and remaining tablespoon oil in a medium saucepan over medium heat until butter is melted. Add shallots; cook until softened, about 3 minutes. Stir in coriander, cumin, and paprika; cook until fragrant, about 1 minute. Stir in couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until couscous is tender but al dente and liquid is absorbed or about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.

Peel squash; cut the flesh into 1/2-inch cubes. Stir together couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into the center of stuffing registers 165 degrees.



From Midwest Living; modified for fava greens


Blood Orange and Fava Greens Salad with Ginger-Spiced Walnuts


Serves 4





2 tablespoons finely chopped shallot

2 tablespoons champagne vinegar or white wine vinegar

1/2 teaspoon Dijon-style mustard

1/2 teaspoon finely shredded blood orange or navel orange zest

1/8 teaspoon salt

Dash ground black pepper

2 tablespoons olive oil


Ginger-Spiced Walnuts:

1 tablespoon butter

1/2 cup walnuts, coarsely chopped

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground ginger

Dash cayenne pepper


Fresh fava greens

2 medium blood oranges and/or navel oranges, peeled, seeded and sectioned



Dressing: In a small bowl combine shallot and vinegar. Let stand for 10 minutes, stirring occasionally. Stir in mustard, orange zest, salt, and pepper. Slowly whisk in olive oil.

Ginger-Spiced Walnuts: In a small nonstick skillet, melt the butter. Add walnuts, sugar, salt, ginger and cayenne pepper. Toss to coat. Cook over medium heat for 3 to 4 minutes or until walnuts are just toasted, stirring occasionally. Remove from the heat and cool walnuts completely.

Salad: Divide fava greens among four serving plates. Top with orange sections and cooled walnuts. Whisk dressing and drizzle over salads.


December 21

Local Food Hub:

  • Butternut squash (Double H Farm; Nelson County)

Tricycle Gardens: 

  • Magenta French Crisp lettuce
  • Bunched carrots


  • Mizuna/Tatsoi braizing mix
  • Sweet potatoes


  • Rinker's apple cider


From Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

Sweet Potato Bisque* (Executive Chef Walter Bundy; Lemaire Restaurant); substitute Covington sweet potatoes

Serves 9 to 12


1 cup (2 sticks) unsalted butter

1 sweet onions (Vidalia), diced

2 celery stalks, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

5 large sweet potatoes, peeled and diced

2 quarts vegetable or chicken broth

2 cups heavy cream

1/4 cup brown sugar

1/4 cup maple syrup

Kosher salt and freshly ground white pepper



Warm the butter in a large pot over medium heat. Add the onion, celery, and garlic, and cook, stirring occasionally, until the onions are soft but not browned. 

Add the wine to the pot and simmer for a few minutes. Add the sweet potatoes and broth, and cook over medium-low heat until soft, about 20 minutes. 

Remove from heat and add the cream, sugar, and maple syrup. Salt and pepper to taste. Puree the soup in batches in a blender; while blending, adjust with water as necessary to achieve desired consistency. 

Reheat gently before serving.


*Leftovers can be refrigerated to up to 5 days or frozen for up to a year. 


From Martha Stewart Living


Quinoa Pie with Butternut Squash


Serves 8



1 tablespoon extra-virgin olive oil

1 butternut squash (about 1 1/2 pounds), peeled, halved crosswise, and seeded

18 fresh sage leaves, plus 1 teaspoon finely chopped sage

1/2 onion, cut into 1/4-inch dice (about 3/4 cup)

1 garlic clove, minced

1 cup quinoa

2 cups homemade or low-sodium store-bought vegetable stock

1 1/2 ounces Parmesan cheese, finely grated

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

Vegetable oil, cooking spray



Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.

Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.

Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down on plate; top with squash rings. Press quinoa mixture on top.

Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.





December 14

Local Food Hub:

  • Local dried black beans (Steadfast Farm-Red Hill, Virginia)

Tricycle Gardens:

  • Bunched red beets
  • Collards
  • Hakurei salad turnips
  • Pak Choi


  • Gold Rush apples


From Martha Stewart


Beet, Cheddar, and Apple Tarts

Serves 6


1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds

3/4 cup shredded white cheddar (3 ounces)

1 small apple, cored and very thinly sliced

1-2 small beets, scrubbed, peeled, and very thinly sliced

Coarse salt and ground pepper

1/2 teaspoon fresh thyme leaves



Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.



From Fat Free Vegan Kitchen


Tropical Black Bean and Collard Green Soup

Serves 8


1 pound dried black beans (about 2 cups)

1 large onion, chopped

3 ribs celery, diced

4 cloves garlic, minced

2 tablespoons ginger-root, minced

1 teaspoon thyme

1 1/2 teaspoon Ancho chili powder (or other pure, mild chili powder)

1/4 teaspoon chipotle chili powder or cayenne

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

1 cup carrots, diced or sliced (Substitute with either hakurei turnips OR beets for a little extra sweeteness!)

2 cloves garlic, minced (or to taste)

1 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

additional chili powder, to taste

salt, to taste

12 ounces collard greens, cut into bite-sized pieces (or use the greens of your choice)

1/2 cup fresh orange juice

1 orange, sliced, for garnish



Rinse the beans and pick over them to remove any debris. Cover with water and either allow beans to soak at least 8 hours or do a quick soak by bringing to a boil for 1 minute and then allowing to soak for an hour. Keep soaking until you are ready to cook, and then drain the soaking liquid.

Heat a large pot or pressure cooker; spray lightly with olive oil if desired. Add the onion and celery and cook, stirring, until softened. Add the garlic and ginger and cook for another minute.

Add the drained beans, 7 cups of water (6 if pressure cooking), thyme, chili powders, allspice, and nutmeg. Bring to a boil.

If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for 9 minutes. Remove from heat and allow pressure to come down naturally.

If cooking in a regular pot, simmer until beans are very tender, 1-2 hours depending on your beans. If beans seem too dry, add additional water.

Once beans are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add remaining ingredients, except orange juice, and add salt and chili powder to taste. Simmer until carrots and collards are tender. Add orange juice just before serving. Serve garnished with orange slices on top or on the side.


December 7

Local Food Hub:

  • Purple top white globe turnips (Van Dessel Farm; Accomack County)

Tricycle Gardens:

  • Red Russian kale
  • Baby/fingerling sweet potatoes (Beuregard, Ginseng and Purple varieties)

Rudy's Mushrooms:

  • Oyster mushrooms


  • Mixed microgreens (radish, mustard greens, fennel, cilantro, arugula)


  • Honey Crisp apples


From Martha Stewart; modified for turnips

Roots Anna

Serves 10


3 cloves garlic, unpeeled

1/4 teaspoon olive oil

1 1/2 pounds Yukon Gold, or Idaho potatoes (Try the baby/fingerling sweet potatoes instead!)

2 pounds turnips

6 tablespoons unsalted butter

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 1/2 teaspoons fresh thyme leaves



Heat oven to 450 degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle. Peel garlic, cut into slices and set aside. Reduce heat to 425 degrees.

Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put a damp paper towel on top to keep them from turning brown. Peel turnips, and cut in half, slice as thinly as possible, and cover with a damp paper towel.

In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering the bottom of the pan; press to compress. Sprinkle turnips with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.


Arrange the potato slices in tight concentric circles over the turnips, and press down. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter. Arrange remaining turnips on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.

Spread a large piece of aluminum foil with remaining tablespoon butter. Cover skillet tightly with the foil buttered side down. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.

Remove pan from oven, and let stand on a wire rack for 15 minutes. Remove foil, and invert roots carefully onto a serving dish. Garnish with remaining 1/2 teaspoon thyme, and serve warm. This can be made ahead of time and reheated.


From Fox, Farm and Forage

Smoked Pulled Oyster Mushroom

Serves 4


1/2 lb Oyster Mushrooms

1 cups soaked mild smoking wood (apple / pecan / cherry)

1/2 cup mayonnaise

1/4 cup apple cider vinegar

Dash of celery salt (to taste)

Dash of red pepper flakes (to taste)

1/2 bunch kale, stalks removed and cut into thin strips (Try either the Red Russian kale OR microgreens!)

1/2 small sweet or Vidalia onion, sliced thin

1/2 carrot, sliced thin

BBQ Sauce

4 sandwich rolls (brioche style preferred)



Mix the mayonnaise, celery salt, red pepper flakes and vinegar to taste in a bowl. Mix in the kale, onions, and carrots, then set aside in the refrigerator to sit.

Prepare coals on one side of grill and place soaked wood chips in a foil packet on top of coals. Once grill hits 400F and the packet is smoking, place oyster mushroom clusters on opposite side of coals in indirect heat. Cook for at least 20 minutes, rotating every 5 minutes to ensure even smoking.

Pull off mushrooms, once cool pull apart into thin strips in a mixing bowl. Add your favorite BBQ sauce enough to coat.

Assemble kale and BBQ on toasted rolls and serve.