May 17

Windy Hill Farm:

  • Eggplant
  • Sweet Potatoes
  • Butterhead lettuce


  • Sugar snap peas (Snead's Farm--Fredericksburg)
  • Strawberries


  • Bunched beets (Sunnyside Farm--Cumberland, VA) 




From Serious


Sweet Potato, Eggplant, and Spinach Madras Curry


Serves 2 to 4



1 large sweet potato, peeled and cubed into 1-inch pieces

1 large eggplant, peeled and cubed into 1-inch pieces

1 pound of spinach

1 tablespoon cumin seeds

2 cloves garlic, chopped

1 tablespoon curry powder

1 teaspoon black mustard seeds

1 teaspoon sea salt

1/4 teaspoon turmeric powder

3 1/2 tablespoon canola oil

2 tablespoons cilantro, chopped



Bring a pot of water to the boil. Toss in the spinach, and cook for 30 seconds. Drain in a colander, and press try with paper towels. Roughly chop the spinach.

Pour the oil into a large skillet set over medium heat. Add the mustard seeds, and let cook for about 30 seconds. Then add the garlic and cumin and let them cook for 1 minute.

Dump in the sweet potato, stir well, and let cook for about 5 minutes. Then add the eggplant, spinach, salt, curry powder, and turmeric powder. Cook until the eggplant is tender, about 8 minutes or so.

Turn off the heat, and transfer mixture to a bowl. Garnish with cilantro and set aside for 15 minutes to let the flavors mingle. Best served at room temperature.



From Moveable Feast Season 2, Episode 5


Snap Pea and Strawberry Salad with Chèvre and Olive Vinaigrette


Serves 4 to 6 as main, 6 to 8 as side



3/4 cup pitted and sliced cured black olives (about 4 oz.)

2 Tbs. seeded and chopped pickled Calabrian chiles in oil (Can substitute with pickled jalapeno if chiles unavailable)

6 Tbs. Champagne vinegar

3/4 cup extra-virgin olive oil

2 lb. sugar snap peas, trimmed

1 lb. strawberries, hulled and thinly sliced

1 cup fresh mint leaves, thinly sliced

2 oz. crumbled chèvre (about 1/2 cup)

1/4 cup toasted pine nuts

Edible flowers, preferably nasturtiums (large petals torn), for garnish

Flaky sea salt, such as Maldon



Bring a large pot of salted water to a boil and set up a large ice water bath.

In a medium bowl, combine the olives, chiles, and vinegar. Slowly whisk in the oil until emulsified. Set aside.

Add the snap peas to the boiling water and cook until crisp-tender, about 3 minutes. Immediately transfer to the ice water bath until completely cooled, about 5 minutes. Drain and pat dry with a kitchen towel.

Arrange the snap peas on a large serving platter and top evenly with the strawberries. Drizzle with enough vinaigrette to coat, about 1cup, making sure to distribute the chiles and olives evenly over the salad. Sprinkle with the mint, chèvre, and pine nuts. Top with the edible flowers and season to taste with sea salt. Pass any leftover dressing at the table.

The salad may be refrigerated for an hour before serving.


May 10

Rudy's Exotic Mushrooms and Produce:

  • Garlic scapes (Whitener Farm--Suffolk, VA)


  • Lamb's quarter

Albert's Organics:

  • Artichoke (Coke Farm--California)

Tricycle Gardens:

  • Zucchini and Zephyr summer squash


  • Strawberry
  • Rhubarb (Calvert's Farm--Cecil County, MD)


From Eating Local: The Cookbook Inspired by America's Farmers cookbook by Janet Fletcher; modified for lamb's quarter


Summer Squash Carpaccio with Lamb's Quarter, Pecorino, and Almonds


Serves 4



1/4 cup sliced almonds, toasted

1 pound small zucchini

2 1/2 TBSP extra virgin olive oil

1 1/2 TBSP fresh lemon juice

1 small garlic clove (Substitute with garlic scapes for a fresh garlic taste!)

Kosher or sea salt and freshly ground black pepper

2 handfuls of lamb's quarter (about 3 oz)

Chunk of pecorino Toscano, ricotta Salata, or other medium-aged pecorino cheese, for shaving 



Preheat the oven to 350 F. Toast the almonds on a baking sheet until golden brown and fragrant, 10 to 15 minutes. Let cool. 

Trim the ends of the zucchini. With a mandoline or other manual vegetable slicer, or a vegetable peeler, shave the zucchini thinly lengthwise. Discard the first and last slices of each squash, which are mostly skin. Put the zucchini ribbons in a large bowl. 

In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Add the dressing to the shaved zucchini and toss with your hands to coat it evenly. Taste and add more salt if necessary. Let stand for 5 minutes to allow the zucchini to soften. 

Add the lamb's quarter to the zucchini. With a cheese plane or vegetable peeler, shave about 3 oz of cheese, or as much as you like, into the bowl. Add several grinds of black pepper, then toss gently with your hands. Transfer the salad to a serving platter, leaving any watery juices behind. Top with the toasted almonds. Serve immediately. 



From the Boston Globe Magazine April 2013


Roman-Style Braised Artichokes


Serves 6 



2 tablespoons fresh lemon juice, plus ¼ of a lemon

6 medium artichokes, about 8 ounces each

4 large garlic cloves, minced

½ cup chopped fresh mint

¼ cup chopped fresh parsley

½ cup extra-virgin olive oil

Salt and pepper

1 cup dry white wine



Add the lemon juice to a large bowl of cool water and set aside. Working one at a time, trim each artichoke’s stem to about 1½ inches and, with a sharp chef’s knife, chop off the top third of the artichoke. Working around the base, bend back and snap off the leaves with your fingers until you reach the very pale, thin inner leaves. With a paring knife, trim off the dark green outer layer of the stem and base of the artichoke and rub all over with the cut lemon. Gently bend back the pale center leaves (leaving them attached) to reveal the inner prickly leaves and the hairy choke. With a paring knife and a grapefruit spoon (a teaspoon will work), cut and scrape away the inner leaves and the choke, taking care not to remove the heart. Immediately add the trimmed artichoke to the lemon water while working on the others and repeat with the remaining artichokes.


In a small bowl, mix the garlic, mint, 3 tablespoons of the parsley, 2 tablespoons of the oil, and ½ teaspoon salt. Working one at a time, remove an artichoke from the lemon water, fill the cavity with about 1½ teaspoons of the garlic-mint mixture, and place stem-up in a deep pan (with a cover) just wide enough to hold all the artichokes upright; repeat with the remaining artichokes. Rub any remaining garlic-mint mixture on the exposed bases of the artichokes. Add the remaining 6 tablespoons oil, wine, and ⅔cup of water to the pan, set the pan over medium-high heat, and bring the liquid to a strong simmer. Cover, adjust the heat to medium-low, and simmer until the artichokes are tender when poked with a paring knife, 20 to 30 minutes.


Using tongs, transfer the artichokes to a deep serving platter and set aside. Return the pan to high heat and boil the liquid until it is reduced to about ⅔cup, about 9 minutes. Taste the sauce and adjust the seasoning with salt, if necessary, and pepper to taste, and pour it around the artichokes. Serve warm or at room temperature, sprinkling with the remaining parsley just before serving.



From Martha Stewart Living


Rhubarb Iced Tea


Serves 8




8 stalks rhubarb, cut into 3-inch lengths

8 cups water

1/3 cup sugar, or to taste

Fresh mint sprigs, for garnish




In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.

May 3


Rudy's Exotic Mushrooms & Produce:

  • Flowering chives (Flores Farm--Hague, VA)


  • Strawberries
  • Asparagus (Snead's Farm--Fredericksburg, VA)

Tricycle Gardens:

  • Hakurei turnips
  • Rainbow radishes


  • Pea shoots


From Clean Food: A Seasonal Guide to Eating Close to the Source cookbook by Terry Walters; modified for turnips


Sprouted Quinoa with Strawberries and Lime


Serves 8



1 cup quinoa

1/2 cup diced turnips

2 avocados, peeled, pitted, and diced

4 apricots (fresh or dried), diced

3 tomatillos, husked and diced (Can substitute tomatoes if tomatillos are unavailable)

1 cup quartered strawberries

1 yellow bell pepper, diced

Rainbow radishes, diced



1/4 cup extra virgin olive oil

3 TBSP lime juice

Zest and juice of 1 orange

1 jalapeno, seeded and minced

2 TBSP chopped fresh cilantro

2 TBSP fresh mint

Sea salt



Sprouting Quinoa:

Rinse quinoa thoroughly and place in a bowl with enough water to cover. Allow quinoa to absorb water, about 4 hours. Place quinoa in a fine-mesh strainer, rinse and place the strainer, rinse and place the strainer on a plate on the counter. Rinse 2 times during the day. Quinoa will sprout within 24 hours. 

Preparing Salad:

In a large bowl, combine sprouted quinoa, jicama, avocado, apricots, tomatillos, strawberries, yellow pepper, and radishes. In a separate bowl, whisk together all dressing ingredients. Pour over salad, toss to combine and refrigerate. Serve cold. 


From Bon Appetit April 2017


Ricotta Dumplings with Asparagus and Green Garlic


Serves 4 to 6




2 cups whole-milk ricotta

1 cup finely grated Grana Padano, plus more (for serving)

1 large egg, room temperature

1 egg yolk, room temperature

2¼ teaspoons kosher salt, plus more

¼ cup all-purpose flour, plus more


Asparagus And Assembly:

8 ounces asparagus, trimmed, cut into 1-inch pieces

2 cups chicken stock or low-sodium chicken broth

1 green garlic stalk, pale green and white parts, thinly sliced crosswise (Can substitute with 1 to 2 cloves of dried garlic)

3 tablespoons unsalted butter, cut into pieces

2 tablespoons chopped chives

2 teaspoons fresh lemon juice

Kosher salt, freshly ground pepper

Olive oil (for drizzling)



Check the wetness of the ricotta before preparing dumplings. If the ricotta is sold in an individual drained basket, then all you need to do is pat dry and adjust the quantity to 1½ cups. For ricotta that’s not drained, you’ll need to press it to drain any excess liquid. Line a colander with cheesecloth and set inside a large bowl (to catch the liquid draining from the ricotta). Spoon ricotta onto cheesecloth and put a paper towel on top. Weigh ricotta down using cans or other heavy pantry items; chill for at least 4 hours and up to 24. The ricotta should be dry and crumbly. Measure out 1½ cups.

Pulse ricotta, Grana Padano, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer the dumpling batter to a medium bowl.

Dust a parchment-lined rimmed baking sheet generously with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against the side of a bowl at a 45° angle to smooth batter. Using your finger tip, push the batter off the spoon and let drop onto a baking sheet (this may take a few tries). The dumpling will slightly curve at each end. Dust tops with more flour. (You should have about 65 dumplings.)


Asparagus and Assembly:

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.

Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.

Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to the surface).

Transfer dumplings to pan; add butter and green garlic. Cook, tossing often until sauce has thickened and garlic has slightly softened about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.


Do Ahead:

Dumplings can be formed 1 month ahead. Freeze on a baking sheet, then transfer to the resealable plastic bag once frozen. Cook from frozen about 6 minutes.




April 26

Local Food Hub:

  • Horseradish (Van Dessel Farm--Accomack County)

Tricycle Gardens:

  • Salad Mix


  • Strawberries

Rudy's Exotic Mushrooms:

  • Red spring onions (Flores Farm--Hague, VA)


  • Broccoli de Cicco
  • Escarole


From Bon Appetit February 2014


Escarole Salad with Horseradish and Capers


Serves 4


¼ small red onion, thinly sliced 

2 tablespoons crème fraîche

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

6 cups torn escarole hearts (from about 2 heads)

2 tablespoons rinsed capers

Kosher salt and freshly ground black pepper

¼ cup shaved peeled horseradish



Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.

Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.

Top salad with horseradish and season with more pepper.

DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.


From Clean Food: A Seasonal Guide to Eating Close to the Source cookbook by Terry Walters; modified for Broccoli de Cicco


Sweet and Sour Stir-Fry


Serves 6



1/2 pound udon or soba noodles 

Broccoli de Cicco

3 carrots, diced

1 TBSP grapeseed oil

3 garlic cloves, minced

1 TBSP grated fresh ginger (Substitute OR add fresh horseradish for a little extra kick!)

1 cup snow peas, ends trimmed and strings removed

1 cup pineapple chunks

2 TBSP brown rice vinegar

2 TBSP mirin (Can substitute with rice vinegar or dry sherry vinegar)

2 TBSP Bragg Liquid Aminos

2 TBSP toasted sesame oil

1/4 cup toasted sesame oil



Cook noodles according to directions on package. Drain in a colander and rinse thoroughly under cold water. Place colander on a plate and refrigerate. 

Bring 2 to 3 cups of water to boil. Place prepared carrots and broccoli de Cicco in a bowl, cover with boiling water and let sit for 2 minutes. Drain, rinse with cold water and set aside. 

Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic, and ginger and cook 1 minute. If anything starts to stick, add 1 TBSP water. Add broccoli, carrots, and snow peas, stir and cook 2 to 3 minutes. Add pineapple, 1 TBSP vinegar, 1 TBSP mirin, 1 TBSP liquid amino and cook 1 minute longer. Remove vegetables from wok and set aside. 


Pour the remaining tablespoon of vinegar, mirin, and liquid amino into the empty wok. Fold in chilled noodles until evenly coated and heated through. Drizzle with 1 TBSP sesame oil. Transfer noodles to a serving dish. Toss vegetables briefly in the hot wok to reheat, drizzle, with remaining tablespoon toasted sesame oil and spoon vegetables over noodles. Top with sesame seeds and serve. 



April 19


Cavalier Produce:

  • Asparagus (Yarden Farm--Emporia, VA)

Sion House:

  • Bok choy
  • Living basil

Manakintowne Growers:

  • Micro arugula
  • Blue oyster mushrooms (Urban Choice--RVA)
  • Strawberries (Agriberry--Hanover County, VA)



From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for oyster mushrooms


Sesame Noodles with Baby Bok Choy and Oyster Mushrooms

Serves 4



1 pound baby bok choy

1/3 cup peanut oil

Kosher or sea salt

1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)

2 TBSP fish sauce (Can substitute with hoisin sauce for vegetarian/vegan option)

2 TBSP Chinese chile oil, or to taste

1 cup thinly sliced green onions (white and green parts only)

1 cup coarsely chopped fresh cilantro

1/2 cup coarsely chopped dry-roasted peanuts

1 TBSP toasted sesame oil 

Oyster mushrooms, thinly sliced lengthwise



Separate the baby bok choy leaves, with ribs intact, from the central core. Discard the core. With a pairing knife, separate the leaves from their ribs. (You can leave the smallest inner leaves with ribs whole.) Tear large leaves in half lengthwise. Cut the ribs crosswise into 1-inch pieces. Pat the leaves and ribs dry. 

Bring a large pot of salted water to a boil over high heat.

Heat the peanut oil in a large skillet over moderate heat. Add the bok choy and sliced oyster mushrooms, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes. 

Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together fish sauce (or hoisin sauce) and the chile oil. 

Drain the noodles in a sieve or colander and return them to the hot pot. Add the bok choy, mushrooms, green onions, cilantro, peanuts, sesame oil, and fish sauce-chile oil mixture. Toss well with tongs and serve immediately. 


From Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Cooking by Heidi Swanson


Farro with Green Onions Sauce, Toasted Walnuts, and Asparagus

Serves 4 to 6



2 cups farro, picked over and rinsed

5 cups vegetable stock or water

1 TBSP extra-virgin olive oil or clarified butter

12 green onions, coarsely chopped

1/2 TSP fine-grain sea salt, plus more as needed

1 bunch asparagus spears (about 1 LB), trimmed and cut on a sharp diagonal into 1-inch pieces

Grated zest of 1 lemon

1 cup toasted walnuts, coarsely chopped

Creme fraiche or sour cream, for garnish (optional)

Freshly grated Parmesan cheese, for garnish

Thinly sliced green onions, for garnish



Combine the farro and stock in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. 

Meanwhile. heat the olive oil in a skillet over medium-high heat, then add the chopped green onions and saute for 5 minutes, or until the onions start to soften. Stir in a couple pinches of salt. If you have a hand blender, transfer to a small bowl and lightly puree them, but don't go overboard. Alternatively, puree them in a food processor. After a pulse or two, they will start to get nice and creamy, but you want to maintain some nice big chunks of green in there as well. 

When the farro is nearly cooked, stir in the asparagus. Let the pot simmer for another couple of minutes, until the asparagus is a vibrant bright green. Some stock will still be visible in the pot. That is fine; the farro will continue to absorb the liquid once removed from the heat. Stir in the lemon zest, walnuts, and the 1/2 TSP salt. Add more salt to taste if needed. 

Ladle into bowls and garnish with a dollop of creme fraiche (or sour cream), a dusting of Parmesan cheese, and a hearty spoonful of green onions. 




April 11


Rudy's Exotic Mushrooms:

  • Spring garlic (Flores Farm--Hague, VA)

Tricycle Gardens:

  • Bloomsdale spinach
  • Magenta French Crisp OR Winter Density lettuce


  • Broccoli spigarello

Albert's Organics:

  • Rainbow carrots


  • Strawberries



From Mariquita Farm in Watsonville, CA care of Chef Jonathan (Eat Right at Home food blog)


Spigariello Skillet Pies



2 1/4 CUP flour

olive oil

1 TBSP red wine vinegar

1 bunch scallions, sliced thinly

1 large bunch spigariello, chopped 

1 bunch dill, chopped

1 bunch mint, leaves only, chopped

leaves from 8 sprigs oregano, chopped

4 oz feta, crumbled


1 egg

grapeseed oil (or canola)



Combine the flour with a teaspoon of salt and mix well. Add 3/4 c water, 1/4 c olive oil, and the vinegar to the flour/salt mixture and mix well. The dough should be a little sticky. Knead on a floured board until the dough is silky smooth, then allow it to chill in the fridge for about an hour (or overnight is fine).

Heat a few tablespoons of olive oil in a saucepan and add the scallions and cook just until soft, a couple of minutes, then add the spigariello and wilt the spigariello, maybe 5-8 minutes. Add the herbs for the last minute, then transfer everything to a colander and allow to cool. Squeeze the cooked greens and herbs so you extract most of the water. Combine those greens with feta, a few tablespoons of parmesan and an egg, mixing well. Season with salt and pepper and taste to make sure you like it.

Quarter the dough, and roll each piece out into a very thin disk, about 8 inches or so in diameter. Fill each round with a quarter of the greens filling and fold the dough over it into half moon shapes. Crimp the edges to seal.

In a very large skillet, heat some grapeseed oil until very hot, then add 1-2 pies (depending on the size of your skillet) and pan-fry them in the hot oil until deeply colored. Flip, and fry the other side until deeply brown. Do the other pies the same way and serve warm.



From Bon Appetit--April 2016


Fermented Hot Green Garlic


Makes 1 pint



8 green garlic bulbs, white and pale-green parts only, thinly sliced

1 tablespoon plus 1 teaspoon kosher salt

½ teaspoon crushed red pepper flakes


Special Equipment:

A 1-pint jar; a sheet of cheesecloth



Massage garlic with salt in a medium bowl until it releases some liquid. Add red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth. Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.


From Martha Stewart Living


Strawberry-Ginger Caipirosca


Serves 2



10 fresh strawberries, hulled and quartered

30 fresh mint leaves

1/4 lime, cut into 4 pieces

1 teaspoon freshly grated ginger

2 tablespoons sugar

2 cups cracked ice

1/2 cup vodka



Place berries, mint, lime, and ginger in a cocktail shaker. Sprinkle sugar over top; muddle mixture with a long spoon until almost pureed. Add ice and vodka; shake well. Divide between two glasses; serve.

April 4

Tricycle Gardens:

  • Siberian kale

Albert's Organics:

  • Organic Watermelon radish (Coke Farm--California)

Digger Jays:

  • Ramps

Local Food Hub:

  • Gold potatoes (Valley Farming--Accomack County)


  • Fava greens


  • Honey Crisp apples (Adams County Nursery--Aspers, PA)


From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for fava greens


Fava Greens Salad with Queso Fresco, Sesame Seeds, and Tortilla Chips


Serves 4



Canola oil, for deep-frying

2 corn tortillas, about 6 inches in diameter

Kosher or sea salt

2 TBSP sesame seeds 

1/2 pound fava greens

1/4 pound queso fresco (about 3/4 cup)

1 lime, halved



3 TBSP extra virgin olive oil

1 TBSP fresh lemon juice

1 TSP fish sauce 

1 small clove garlic, minced to a paste

Kosher or sea salt



To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, fish sauce, and salt to taste.  

Pour the canola oil into a small, heavy saucepan to a depth of 2 inches and heat to 375 F. While the oil heats, cut the tortillas in half, then stack the 4 halves. With the straight side facing you, cut them vertically into 1/2 inch wide strips. Discard the end pieces, which will be too short. 

Working in small batches, add the tortilla strips to the hot oil and deep-fry until they darken in color, about 1 minute, adjusting the heat as needed to maintain the temperature as close to 375 F as possible. Lift them out with a wire-mesh skimmer onto a double thickness of paper towels to drain. Sprinkle with salt while still hot. 

Put the sesame seeds in a small, dry skillet and toast over moderate heat, shaking the skillet frequently, until the seeds are golden brown, about 4 minutes. Let cool. 

Put the spinach in a large salad bowl. Add the toasted sesame seeds and queso fresco and toss to mix. Add just enough dressing to coat the spinach lightly; you may not need it all. Toss well and taste. The salad will probably need a squeeze of lime juice. Add the fried tortilla strips, toss gently, and serve immediately. 


From Deep Run Roots cookbook by Vivian Howard; modified for Siberian kale; top with Ramp kimchi (optional)


Twice Baked Kale Potatoes


Serves 4



2 large potatoes, washed

1 TSP extra virgin olive oil

1 1/2 TSP salt, divided

1 cup Creamed Kale (see recipe below)

10 turn of the pepper mill OR 1/4 TSP black pepper

2 TBSP creme fraiche or sour cream

2 TBSP butter

1 TSP vegetable oil

1/4 cup Ramps kimchi (optional)


Ingredients for Creamed Kale:

2 TBSP butter

2 TBSP all-purpose flour

2 cups kale, boiled down

1 cup reserved liquid from boiled kale

1/4 cup heavy cream


Directions for Twice-Baked Potatoes:

Preheat the oven to 400 F. Rub the outside of the potatoes with the olive oil and season them with 1 TSP salt. Roast the potatoes on a baking sheet on the middle rack of your oven for 1 hour. Let the potatoes cool just till you're able to handle them. Their flesh will pass much easier through the ricer if it's warm. 

Split the potatoes in half horizontally and cut the rounded tip off the bottom of each half, so the potatoes will stand up. You could split them in half through their equator, but you'll turn more heads if you do it my way. Scoop out all but the 1/4 inch of potato that clings to the skin and pass the flesh through a potato ricer or food mill. If you don't have one of these, you could improvise by mashing the potato with a fork, but do not by any means put that potato flesh in the food processor. You'll make glue. 

Stir together the riced potato flesh, warm Creamed Collards, the remaining 1/2 TSP salt, the black pepper, and the creme fraiche. Mix well. Stuff the potato skins with the filling and make sure it's flush with the top of the skin. You're going to sear the tops of these in a pan, so the filling cannot finish in a mound. At this point you could refridgerate the stuffed potatoes for up to 2 days before searing and heating them through. If you do that, however, please bring them to room temperature beforehand or let them spend 5 more minutes in the oven than the recipe recommends. 

To serve, preheat the oven to 400 F. Melt the butter and oil over medium heat in a 12-inch cast-iron pan or skillet. Once the butter is foaming, brown the large, flat stuffed end of the potatoes first for about 4 minutes. Turn one over and check its color. You want it brown and crispy. If you've got that, flip the remaining potatoes over and slide the pan into your oven. Cook for 8 minutes more. Sprinkle the potatoes with Ramp Kimchi (optional) and serve warm. 


Directions for Creamed Kale:


In a 10-inch skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Pour in the reserved liquid and whisk until it comes up to a boil and thickens. 


Stir in the kale and the cream and heat through. Set aside. 


From Bon Appetit April 2017


Ramp Kimchi 



1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated

1 teaspoon kosher salt

½ teaspoon sugar

2 teaspoons gochugaru (coarse Korean hot pepper powder) or 1 teaspoon mild chile flakes (such as New Mexico)

½ teaspoon fish sauce

½ teaspoon grated peeled ginger



Cut ramp bulbs in half (quarter if large). Slice greens into 1" pieces. Give ramp bulbs and greens, salt, and sugar a good toss in a medium bowl. Let sit until greens are slightly softened and begin to release a little liquid, about 1 hour. Mix gochugaru, fish sauce, and ginger into kimchi.





March 29

Tricycle Gardens: 

  • Green cabbage
  • Lacinato kale


  • Oyster mushrooms (Urban Choice--RVA)

Sion House Farm:

  • Bibb lettuce

Cavalier Produce:

  • Organic Cara Cara oranges (Cousins Organic Citrus--California)

Albert's Organics:

  • Purple top white globe turnips (Coke Farm--California)



From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher


Indian Style Green Cabbage with Chiles, Mustard Seed, and Coconut


Serves 4



1 pound green cabbage

2 TBSP peanut or canola oil

1/2 TSP black mustard seed (Can substitute brown mustard seed OR 1/2 TBSP prepared mustard)

1/2 TSP cumin seed

3 shallots, thinly sliced

2 cloves garlic, thinly sliced lengthwise

1 serrano chile, halved lengthwise (Can substitute with dried chili pepper OR fresh jalapeno)

1/4 TSP ground turmeric 

1/2 cup frozen unsweetened grated coconut, thawed

1/3 cup water

Kosher or sea salt

2 TBSP minced fresh cilantro

1/4 cup salted roasted peanuts



Core the cabbage and cut int pieces that will fit in the feed tube of a food processor. Fit the processor with the grating disk and grate the cabbage. (Can also thinly slice green cabbage after removing the core to get the same effect if food processor unavailable)

Heat the peanut oil in a wok or large skillet over moderate heat. Add the mustard seed and cumin seeds and cook until the mustard seed pops and the cumin seed darkens. Add the shallots, garlic, and chile and stir fry until the shallot softens and the garlic releases its fragrance, about 2 minutes. Then add the turmeric, cabbage, coconut, and water and season with salt. Stir-fry until the cabbage softens and loses its raw crunch, 5 to 8 minutes, adding another tablespoon or two of water if necessary to keep the cabbage from sticking. The cabbage should still have a touch of firmness; don't let it become limp. 

Add the cilantro and peanuts and toss briefly to mix. Taste for seasoning, then serve immediately. 



From Deep Run Roots by Vivian Howard; modified for Lion's Mane mushrooms


Oyster mushrooms with Herb-Scented Turnip Puree and Turnip Gremolata


Serves 4


Ingredients for turnip puree and gremolata:

Turnip roots

1 TBSP extra-virgin olive oil

1/3 cup milk

1/3 cup heavy cream 

1 TBSP butter

1 garlic clove, smashed

2 sprigs thyme

1 sprig rosemary

1 bay leaf

1 TSP granulated sugar

1/8 TSP chili flakes

Zest and juice of 1 small orange

Zest and juice of 1 lemon

1/4 TSP hot sauce

1 large garlic clove, grated on a Microplane

3 TBSP chopped flat-leaf parsley

2 TBSP chopped mint

1 TBSP honey


Ingredients for sauteed Oyster mushrooms:

Oyster mushroom cleaned and sliced
1 Tbsp grapeseed or olive oil
pinch of sea salt
fresh ground pepper
splash of white wine
1 Tbsp butter

Directions for turnip puree and gremolata:

Preheat oven to 475 degrees F. Wash and cut the turnip roots into 2/3 inch wide wedges. Toss the turnips with the olive oil and 1 TSP salt. On a rimmed baking sheet, spread cut turnip roots so that they are in a single layer. Make sure the turnips are spread out and have plenty of room to breathe. Work in two batches if necessary. Roast uncovered for 25 to 30 minutes, flipping halfway through. 


While turnips roast, heat the milk, cream, butter, smashed garlic, thyme, rosemary, bay leaf, sugar, and chili flakes in a saucepan over low heat. Let it steep just under a simmer for 30 minutes. 


Once turnips are done roasting, divide them in half. Put one half in a blender and the other half in a bowl. To assemble gremolata: toss the turnips that are in the bowl with the citrus zests and juice, hot sauce, grated garlic, parsley, mint, and honey. Set aside. 


To make the puree and serve: pluck the rosemary, thyme, garlic, and bay leaf out of the steeped cream mixture and add the liquid to the turnips in the blender. Cover the blender carefully, making sure the lid is secure, and blend the turnips up till they are totally smooth. Set aside. 


Directions for Oyster mushrooms:


Heat oil in pan over medium heat until hot, add ingredients through black pepper. Lower heat and cook until mushrooms are a nice caramel color and are softened. Add a splash of white wine and increase heat to medium. Cook the wine and finish with butter until melted 1-2 minutes. Serve the mushrooms over the turnip puree and under the gremolata. 

March 22

Tricycle Gardens:

  • Collards

Sion House Farm:

  • Basil
  • Bok Choy


  • Fennel


  • White sunchokes

Local Food Hub:

  • Pink Lady apples (Crown Orchard--Roseland, VA)
  • Green onions (Kirby Farm--Hanover County, VA)


From Eating Local: The Cookbook Inspired by America's Farmers cookbook by Janet Fletcher; modified for white sunchokes


Creamy White Sunchoke and Fennel Soup 


Serves 6


3 TBSP unsalted butter, plus more for serving

1/2 large yellow onion, thinly slice (Substitute with green onions for a fresh onion taste!)

1 small fennel bulb, halved lengthwise, then thinly sliced crosswise (okay to include the core)

3/4 pound white sunchokes, peeled and cut into chunks

4 thyme sprigs (Substitute with fresh basil for a more intense flavor)

5 cups chicken or vegetable broth (if canned, use equal parts broth and water)

1/4 TSP fennel seed, crushed in a mortar or spice grinder)

Kosher or sea salt and freshly ground pepper

Freshly grated Parmesan Reggiano cheese, for garnish



Melt the butter in a large pot over moderate heat. Add the onion and saute until it softens and just begins to color, 5 to 10 minutes. Add the sliced fennel, sunchokes, and thyme and stir to coat with the butter. Add the broth and bring to a simmer. Cover and adjust the heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes. 

Remove the thyme sprigs. With a slotted spoon, transfer the vegetables to a blender or food processor and process until smooth, working in batches as needed. Add just enough of the cooking liquid, adding just enough to make soup of a consistency that you like. You may not need all of it. Stir in the fennel seed and season to taste with salt and pepper. 

Reheat to serve and divide among warm soup bowls. Garnish each portion with a sliver of butter and a sprinkle of cheese. 


From Madhur Jaffrey's Indian Cooking cookbook; modified for bok choy and collards


Masoor dal aur band gobi (Red Split Lentils with Cabbage)


Serves 4 to 6


200 g (7 oz) split red lentils, picked over, washed and drained

1.2 L (2 pints) water

1/2 TSP ground turmeric

5 TBSP vegetable oil

1 TSP cumin seeds

2-4 cloves garlic, peeled and finely chopped 

75 g (3 oz) onions, peeled and cut into fine slices (Green onions also a great substitute)

4 oz bok choy, finely chopped and end removed

4 oz collards, cut into thin strips and stems removed

1-2 fresh, hot green chillies, finely sliced (Jalapenos will work great as well!)

1 1/2 TSP salt

100 g (4 oz) tomatoes, peeled and finely chopped

1/2 TSP peeled, finely grated, fresh ginger



Put the lentils and water into a heavy pan and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low and simmer gently for 1 1/4 hours. Stir in a few times during the last 30 minutes. 

While the lentils cook, heat the oil in a 20-23 cm (8-9 inches) frying-pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onions, bok choy, collards, and green chillies. Stir and fry the bok choy-collards mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 TSP of the salt. Turn off the heat under the frying pan. 

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 TSP salt, the tomato, and ginger to the pan. Stir to mix. Cover and cook another 10 minutes. Add the bok choy-collards mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer. 

Simmer, uncovered, for 2 to 3 minutes or until the bok choy and collards are heated through. 

March 15


Tricycle Gardens:

  • Creasy greens
  • Bunched carrots
  • Red Russian kale

Albert's Organics:

  • Organic rutabagas
  • Organic snow peas


  • Organic Candy Mandy mandarins


From Deep Run Roots cookbook by Vivian Howard; modified for rutabaga, creasy greens, and candy mandy mandarins


Marinated Rutabaga with Mandarin and Pumpkin Seeds


Serves 4



1 1/2 LB rutabagas

4 oz creasy greens

1/2 TSP salt

Mandarins, peeled and segmented

1/2 cup roasted pumpkin seeds

Citrus-Ginger Dressing (makes 1 cup):

1/4 cup thinly sliced scallions, white part only

zest of 1 mandarin

1/2 cup orange juice

1 TBSP ginger, grated

1 TSP fresh garlic, grated

2 dashes hot sauce 

2 TBSP soy sauce

2 TBSP honey

1/4 cup rice vinegar

1/4 cup olive oil for finishing

1/4 TSP salt



To make the dressing: whisk together the scallions, zest, orange juice, ginger, garlic, and hot sauce. Let this hang out for 5 minutes while the flavors bloom. Whisk in the remaining ingredients and set aside while you prepare the turnips. 

To prepare rutabagas and creasy greens: Bring a 4 to 6-quart pot of heavily salted water up to a rolling boil. Wash the rutabagas and creasy greens thoroughly. Using a mandoline or sharp knife, slice the rutabaga in 1/8 inch rounds. Blanch both the sliced rutabaga and creasy greens in the boiling water for about 3 to 5 minutes or until rutabagas are just fork tender and Creasy greens are wilted. Remove from heat and shock them with an ice bath. Once both rutabaga and creasy greens have cooled down, drain well. Chop creasy greens roughly with a knife. Transfer both creasy greens and rutabaga to a 2-quart bowl and toss with 1/2 TSP salt and pour the dressing over top. Stir it all up and refrigerate for a minimum of an hour. Just before serving, top with the mandarin segments and pumpkin seeds. 


From Fresh from the Farmer's Market cookbook by Janet Fletcher; modified for snow peas and carrots


Spanish Tortilla with Spring Vegetables


Serves 4 as lunch dish OR 6 as an appetizer


5 TBSP extra virgin olive oil, plus up to 1 additional TBSP

1 1/2 LB baking potatoes, peeled and sliced 1/8 inch thick (Substitute with rutabaga for a different flavor!)

Salt and freshly ground pepper

3 CUPS thinly sliced leeks, white and pale green parts only

6 large eggs, lightly beaten

1/2 cup cooked snow peas

1/2 cup carrots, peeled and coarsely chopped



Heat 4 TBSP olive oil in a 12 to 14-inch non-stick skillet over high heat. Add potatoes, season highly with salt and pepper and saute, tossing often, until tender, about 10 minutes. Drain potatoes in a sieve set over a bowl. Let cool. (If you have only a smaller non-stick skillet, fry the potatoes in two batches, using 2 TBSP oil each time.) 

Return skillet to moderate heat and add 1 TBSP olive oil. When hot, add leeks, season with salt and pepper and toss to coat with seasonings. Cover, reduce heat to moderately low and cook until leeks are tender, about 15 minutes. Let cool. 

In a large bowl, combine eggs, potatoes, leeks, peas, and carrots. Season with salt and pepper, stir well, then let stand for 10 minutes. 

Measure oil drained from potatoes, if any. Add enough olive oil to make 1 TBSP. Heat a 10-inch skillet over high heat. When hot, add oil. When oil is hot, add egg mixture, spreading it into an even layer. It will bubble vigorously around the edges. Immediately lower heat to moderately low and cook 10 to 12 minutes. The omelet will still be underdone on the surface. Invert a cookie sheet over the skillet. Grasping the skillet handle with one hand and holding the cookie sheet in place with the other, flip the skillet so the tortilla falls onto the cookie sheet. Immediately slide it back into the skillet, cooked side up. (Some moist bits of egg may stick to the cookie sheet; that's okay.) Cook an additional 10 to 12 minutes, then invert onto a serving platter. Let stand at least 20 minutes before serving.


March 8

Tricycle Gardens:

  • Siberian kale


  • Petite spring mix (mache, pea shoots, chervil, sorrel, baby fava, baby arugula, nasturtium)
  • Dried Piment d'espelette peppers

Cavalier Produce:

  • Organic Blood Moro oranges

Local Food Hub:

  • Butternut squash
  • Golden beets




Golden Beets and Blood Orange Salad


Serves 4



4 medium golden beets


3 TBSP olive oil

1 TBSP Champagne vinegar or white wine vinegar

Kosher or sea salt and freshly ground black pepper

2 large or 3 small blood oranges

1/4 small red onion, very thinly sliced or shaved on a vegetable slicer

1 heaping TBSP thinly sliced fresh mint



Preheat oven to 375 F. Put the beets in a baking dish, and add water to a depth of a 1/4 inch. Cover tightly and bake until a knife pierces the beet easily, 45 to 55 minutes. When cool enough to handle, peel the beets and slice into rounds. 

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, and salt and pepper to taste. 

Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom, following the contour of the fruit and removing all the white pith. Slice the orange thinly crosswise. Repeat with the remaining orange(s). 

To assemble the salad, alternate beet slices and orange slices on platter. Scatter the onion evenly over it all. Whisk the dressing and spoon it over salad. Sprinkle with the mint and serve immediately.  

From Eating Local: The Cookbook inspired by America's Farmers; modified for Siberian Kale


Spicy Red Lentil Soup with Siberian Kale and Butternut Squash


Serves 8


2 TBSP canola oil

1 medium yellow onion, minced

4 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

1 TSP ground turmeric

1 TSP cumin seed, toasted and finely ground

1 dried piment d'esplette pepper, broken in half

2 cups Indian red lentils, rinsed

1 bay leaf

1-quart chicken or vegetable broth (if canned, use equal parts broth and water

1-quart water

Kosher or sea salt and freshly ground pepper

2 cups peeled butternut squash, in 1/2-inch dice

Siberian Kale, ribs removed and cut crosswise into 1/2-inch wide ribbons



Heat the canola oil in a large pot over moderate heat. Add the onion, garlic, ginger, turmeric, cumin, and pepper and saute until the onion is soft about 10 minutes. Add the lentils, bay leaf, broth, and water and bring to a simmer skimming any surface foam. Cover and adjust the heat to maintain a gentle simmer. Cook until the lentils are soft, about 30 minutes. 

Season the lentils with salt and pepper. Stir in the squash. Cover and simmer until the squash is almost tender but still slightly firm, about 8 minutes. Stir in the kale, recover, and remove the soup from the heat. Let stand until kale softens and the squash is fully cooked 5 to 10 minutes. 

Remove the bay leaf and pepper. Taste and adjust the seasoning. Divide the soup among warmed bowls. Serve immediately. 

March 1

Tricycle Gardens:

  • Winter density lettuce

Cavalier Produce:

  • Organic Cara cara oranges (Cousins Organic Citrus--California)


  • Shiitake mushrooms (HAAShrooms--Cartersville, VA)

Local Food Hub:

  • Scallions
  • Radishes
  • Lacinato kale



From Bon Apetit Feb. 2017; modified for lacinato kale


Kale, Roasted Radish, and Herb Frittata


Serves 4




1/2 bunch Lacinato kale

3 tablespoons olive oil

Radishes, cleaned, trimmed, cut into small wedges

1 large leek, halved lengthwise, thinly sliced (Substitute with scallions for a little spice!)

1 large celery stalk, thinly sliced

1 serrano chile, sliced

½ teaspoon garam masala

Kosher salt, freshly ground pepper

8 large eggs, beaten to blend

Torn dill sprigs, torn basil leaves, and crumbled feta (for serving)



Preheat oven to 350°. Place kale in a fine-mesh sieve or colander, then press against the sides and squeeze to release water. No one likes a soggy frittata.

Heat oil in a medium ovenproof nonstick skillet (yes, you’ll be putting it in the oven, so make sure the handle won’t melt at this temperature, even if that means a quick Google search to double-check) over high and cook radishes, undisturbed, 3 minutes. Carefully turn, exposing browned undersides, and cook, again undisturbed, until browned but not yet tender, about 3 minutes more. Reduce heat to medium-high and add leek, celery, and chile. Cook, stirring when you feel like it until softened but not browned, 6–8 minutes. Stir in garam masala and cook until fragrant, about 1 minute. Add kale, separating any clumps with a spoon, season generously with salt and pepper, and cook until kale is hot about 1 minute.


Remove from heat and stir in eggs until evenly distributed. Transfer to oven and bake frittata until eggs are set, 12–18 minutes. Let frittata sit 10 minutes so everything has a chance to set up, which will also help frittata release from pan. Top with dill, basil, and feta. Cut into wedges and serve hot or at room temperature.


From Eating Local: A Cookbook Inspired by America's Farmers; modified for shiitake mushrooms


Bulgur Salad with Seared Shiitake Mushrooms, Radishes, and Green Onions


Serves 6




I cup fine bulgur (#1 size)

3/4 cup boiling water

Shiitake mushrooms, stemmed and sliced

1 cup thinly sliced green onions, white and pale green parts only

3/4 cup thinly sliced radishes

1/2 cup coarsely chopped fresh mint

1/3 cup coarsely chopped fresh dill 

1 green Anaheim chile or other moderately hot green chile, halved and thinly sliced crosswise (Substitute with 1/4 to 1/2 TSP ground cayenne pepper for a little heat!)

1/3 cup extra virgin olive oil

1/4 cup fresh squeezed lemon juice, or more to taste

1 large clove garlic, minced to a paste

1 1/2 TSP kosher or sea salt

Coarsely ground medium-hot red pepper, such as Syrian Aleppo or Turkish Mara or freshly ground black pepper

Hearts of butter lettuce, for wrapping (optional)



Put bulgur in a large heatproof bowl and add the boiling water. Cover the bowl with a dish towel and let stand for 10 minutes for the grains to swell. Fluff the grains with a fork. 

Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. 

Add the seared shiitake mushrooms, green onions, radishes, parsley, mint, dill, and green chile. Toss to mix. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper to taste. Pour over the salad and toss gently. Taste and adjust the seasoning. The salad should be lemony. Serve immediately, with hearts of butter lettuce for wrapping the salad "taco style."