May 15

Meadow Acre Gardens:

  • Baby bok choy

Shalom Farms:

  • Cucumbers

Local Food Hub:

  • Fresh turmeric (Planet Earth Diversified--Standardsville, VA)


  • Arugula

  • Frisee


  • Strawberries

From Bon Appetit February 2015/November 2016; modified for frisee

Frisee and Cucumber Salad with Turmeric-Tahini Dressing

Serves 8 



¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper


1 head frisee, ribs and stems removed, leaves torn into bite-size pieces

1 cucumber, peeled and very thinly sliced

1 small red onion, thinly sliced

2 tablespoons fresh lime juice

2 teaspoons sugar

Kosher salt

1 bunch cilantro, coarsely chopped

¼ cup store-bought fried onions



Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.


Toss frisee and ¼ cup dressing in a large bowl to coat; massage with your fingers until frisee is slightly softened.

Toss cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.

Add cucumber mixture to bowl with frisee and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.

From Ally's Kitchen food blog

Spicy Chicken Bok Choy Arugula Soup

Serves 6


1 lb chicken breast fillet cut into 1 ½” pieces/slices

3 TBSP sesame oil

1 cup sliced mushroom caps

4 cups chicken stock

2 TBSP marsala wine

¼ cup low sodium soy sauce

2 TBSP hoisin sauce

1 TSP sriracha sauce

1 TSP coarse ground pepper

4 chiffonade green onions/tops sliced thin

4 cups fresh arugula

1 cup sliced bok choy


In a large cast iron skillet over medium heat, put the oil and chicken and brown cooking about 7 minutes.  Add the mushrooms and cook another 3-5 minutes.

In a large pot, place the chicken and mushrooms.  Add the chicken broth, marsala wine, soy sauce, hoisin sauce, sriracha sauce, and pepper to the skillet and blend together well.  Pour over into the chicken/mushroom pot.  Cook on medium low heat for about 20-30 minutes.

Add green onions, arugula, and bok choy.  Reduce heat to simmer and let the soup cook about 15-20 minutes.  It’s now ready to eat!

May 8


  • Hakurei salad turnips

  • Collard greens

Community Food Collaborative:

  • Parsley

  • Spinach

Local Food Hub:

  • Gold beets (Van Dessel Farm--Accomack County)


  • Strawberries

From Cooking Light magazine; modified for spinach

Roasted Strawberry Salad With Prosciutto and Golden Beets

Serves 4


Small golden beets, scrubbed and trimmed (about 1 lb.) 

8 ounces fresh strawberries, hulled and halved 

1 teaspoon granulated sugar 

1/4 cup extra-virgin olive oil

3 tablespoons white balsamic vinegar 

1 teaspoon Dijon mustard 

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper 

Spinach, torn (about 6 loosely packed cups) 

4 very thin prosciutto slices (about 1/2 oz. each) 

2 ounces goat cheese, crumbled (about 1/2 cup) 

1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)


Preheat oven to 375°F.

Place beets on a large piece of heavy-duty aluminum foil; wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.

Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet; sprinkle with sugar, and toss gently to coat. Bake at 375°F for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.

Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl; shake or whisk until emulsified.

Divide spinach evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette.

From Moosewood Restaurant Favorites cookbook; modified for collard greens and turnips

Tofu-Collard Borekas

Serves 8


Two 14 to 16 oz blocks of firm tofu

1/2 LB collard greens, stems removed and thinly sliced into ribbons

1 TBSP olive oil, plus 1/3 to 1/2 cup for brushing

2 cups finely chopped onions

2 or 3 garlic cloves, minced or pressed 

1 TSP salt

2 cups diced turnips

1/2 cup currants

1 TSP ground cinnamon

1/2 TSP ground black pepper

2 TBSP soy sauce

1 TBSP fresh lemon juice

1/3 cup chopped fresh dill (Try subbing or adding the fresh parsley in your box!)

1-16 oz package filo dough (12 x 7-inch sheets)

2 TBSP sesame seeds


First press the tofu for at least 15 minutes. Place the tofu in a broad, flat bowl or casserole dish and rest a plate on top of the tofu with either a heavy book or can on top to squeeze out any excess liquid. 

Rinse the collard greens, drain it, and place it in a large pot with whatever water clings to the leaves. Cook, covered, on medium-high heat, stirring often, until the leaves have wilted, about 4 minutes. Turn out into a colander and set aside to drain. 

Warm 1 TBSP of the olive oil in a large skillet. Add the onions, garlic, and salt, cover and cook on medium-high heat, stirring occasionally, for about 5 minutes. Stir in the turnips, cover, and cook, stirring occasionally, for about 5 minutes. Tip the condensation that develops on the lid into the skillet to prevent sticking. Stir in the currants and cinnamon, cover, and cook for a minute or two. 

Meanwhile, grate the tofu in a food processor or by hand and place in a large bowl. Squeeze more liquid out of the collard greens and put it on a cutting board. Coarsely chop the collard greens and add it to the bowl of grated tofu along with the black pepper, soy sauce, lemon juice, and dill and mix well. Stir the cooked vegetables into the tofu mixture and stir well. 

May 1

Meadow Acre Gardens:

  • Chard/Kale mixed bunch

Community Food Collaborative:

  • French Breakfast radishes

  • Green garlic


  • Asparagus (Snead's Asparagus Farm--Caroline County)

  • Strawberries

Little House Green Grocery's Garden:

  • Spring mix (kale, arugula, lettuce, herbs)

From The Moosewood Restaurant Table by the Moosewood Collective

Socca with Garlic Greens Pesto

Makes 12 small crepes



2 TBSP olive oil, plus more for the pan

1 cup chickpea flour

1 cup water

1/2 TSP salt

1/4 TSP cracked black pepper

Pinch of saffron (optional)

1/4 cup sliced scallions

1 TBSP chopped fresh rosemary, thyme or oregano

Garlic Greens Pesto:

2 cups lightly packed snipped or sliced garlic greens

1/2 cup olive oil

1/2 cup chopped toasted walnuts

Pinch of salt

1/2 cup grated Pecorino Romano or Parmesan cheese


Garlic Greens Pesto: 

*This pesto can be made without cheese. If you're making a batch to freeze, don't include the cheese. 

Using scissors or a knife, cut the garlic greens into 1/2 inch pieces until have 2 cups, lightly pressed down. In the bowl of a food processor, whirl the greens for about 10 seconds. Add the rest of the ingredients and process to a rough paste. Add a couple of tablespoons of water, if needed, to keep things moving.


By hand or in a blender, mix the olive oil, chickpea flour, water, salt, pepper, and saffron until smooth and the consistency of heavy cream. Add a little more water if the batter is too thick. Stir in the scallions and herbs. 

Heat a tablespoon of olive oil in a small crepe pan, cast iron skillet, or non-stick pan on medium heat. Pour 2 generous tablespoons of the batter into the pan and quickly swirl the batter to make a small crepe. After about 30 seconds, when the crepe is set, flip it over and briefly cook the opposite side. Transfer the crepe to a plate and proceed with the next one, repeating until all the batter has been used. 

Spread the pesto thinly on the crepes, insert a sprig of dill, cilantro, or basil leaf, and roll into a narrow tube and arrange on a platter. 

From Yay! For Food recipe/food blog; modified for salad mix/chard

Serves 4-6


For the salad:

1 bunch asparagus (12 oz/18 stalks), hard stems removed and chopped into 1½ inch pieces

2 bunches radishes (10 oz/20 radishes), leaves removed and quartered *(see first note)

1 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and pepper, to taste

5 cups (packed) chard and salad mix

1 avocado, diced

For the dressing:

½ cup (3oz) raw unsalted cashews **(see second note)

¼ cup extra virgin olive oil

1-2 garlic cloves

2 tbsp lemon juice

1 tsp Dijon mustard (I used whole grain)

Salt and pepper, to taste

¼-½ cup water


For the salad:

Preheat the oven to 400 degrees F. In a large bowl, combine the asparagus, radishes, olive oil, oregano, salt, and pepper until the vegetables are well coated.

On a large baking sheet (lined with aluminum foil for easy clean-up), spread the asparagus and radishes in a single layer and roast for 12-15 minutes, until vegetables are tender-crisp.

For the dressing:

As the vegetables roast, prepare the dressing by placing all the dressing ingredients, except the water, in a high-powered blender and blend until well-combined and creamy.

Slowly add in the water, a couple of tablespoons at a time, blending in between, until you get to the dressing consistency that you prefer. Taste and adjust to your flavor preferences. Set aside.

Put it together:

Place the roasted vegetables along with the spinach and avocado into a large bowl. Drizzle the desired amount of dressing over the salad and toss to combine. Enjoy.

April 24


  • Asparagus (Snead's Asparagus Farm-- Caroline County)

Sion House:

  • Spring onions

Shalom Farms:

  • Carrots

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)

  • Pink Lady apples (Crown Orchard--Albermale County)


  • French sorrel

From the recipe archives of Full Belly Farm in Capay Valley, CA

Spicy Cooked Carrot and Asparagus Salad with Paprika, Feta and Olives


1 lb. carrots  - cut into bite-sized chunks

Asparagus, cut into bite sized chunks

1 garlic clove


2 teaspoons hot paprika or Charissa

1 tablespoon red wine vinegar or lemon juice

3 tablespoons olive oil

2 tablespoons chopped parsley

1/3 cup crumbled feta cheese

12 oil-cured black olives


Boil the carrots in salted water until tender, but not too soft.  During the last minute of cooking time, add the asparagus. Drain and rinse with cold water.  You can slip the skins off the carrots if you want at this point.  Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil.  Toss the carrots with the vinaigrette, parsley and most of the cheese and olives.  Taste for salt, and add a bit more if needed.  Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.

From Cooking with the New York Times; modified for sweet potatoes

Sweet Potato and Sorrel Gratin

Serves 6 to 8


Small or medium-size sweet potatoes, scrubbed

Salt to taste

8  ounces sorrel, stemmed and washed in 2 changes of water

1  garlic clove, peeled and cut in half

 Olive oil or butter for the baking dish

4  eggs

1 ½  cups milk (2 percent)

3  ounces Gruyère, grated (3/4 cup)

1  ounce Parmesan, grated (1/4 cup)

 Freshly ground pepper


Place potatoes in a wide saucepan and cover with water. Add salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice. Transfer to a large bowl.

Meanwhile, stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. Don’t worry, it will be chopped and mixed with the other ingredients and you won’t mind the color. When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander. Rinse briefly with cold water, then press or squeeze out excess liquid. Chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper.

Preheat oven to 375 degrees. Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove. Oil dish with olive oil. Mince remaining garlic and add to potatoes and sorrel.

Beat eggs in a medium bowl. Add salt to taste (I use about 1/2 teaspoon). Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish.

Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.

April 17

Meadow Acre:

  • Cherokee Purple lettuce


  • Baby kale

  • Garlic chives

  • Baby bok choy

Local Food Hub:

  • Winesap apples (Crown Orchard--Albermarle County)


  • Asparagus (Snead's Asparagus Farm--Caroline County)

From Bon Appetit April 2018; modified for garlic chives

Miso Polenta with Spring Vegetables and Tofu

Serves 4


¾ cup polenta (not quick-cooking)

2 Tbsp. white miso

Kosher salt

1 bunch garlic chives 

2 Tbsp. vegetable oil, divided

½ 14-oz. block firm tofu, drained, patted dry, torn into bite-size pieces

4 oz. shiitake mushrooms stems removed, caps sliced if large (Or try using the baby bok choy in your box!)

3 garlic cloves

8 oz. asparagus, trimmed, cut into 1"–2" pieces

4 oz. sugar snap peas

2 Tbsp. black bean garlic sauce

Chili oil and toasted sesame seeds (for serving)


Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30–35 minutes. Season with salt. Keep warm over low heat until ready to serve.

Meanwhile, thinly slice garlic chives; set 1/2 of the bunch aside for topping off. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and other half of garlic chives and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.

Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved garlic chives.

From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for baby kale

Baby Kale and Asparagus Frittata


Baby Kale

One bunch Green Garlic (Or use your garlic chives in your box!)

One bunch Asparagus

6 eggs

Salt, pepper

Pinch of cayenne

Olive Oil

Dry Jack Cheese, grated (optional)

A bit of simple tomato sauce (optional) 


Clean and dice the green garlic. Wash and coarsely chop the green mustard leaves. Crack the 6 eggs into a large bowl and add salt (about 1 teaspoon), pepper and cayenne. Beat lightly.

We like our asparagus roasted. This only takes a few extra minutes. We think it is worth it, but if you don't want to take the trouble, you can cook the asparagus with the other vegetables (see below). Either way, you will want to break off any stiff stems and thoroughly wash the asparagus. Preheat the oven to 450 degrees. Arrange the asparagus on a cookie pan and sprinkle olive oil and salt over it. Mix the stems together to coat them in the oil. Pop the pan in the oven and pay attention! Don't overcook the asparagus. Take it out when it is tender but still a bit firm. Chop it into 1 1/2-inch piece.

Heat a 10-inch heavy pan over medium-low heat. Add 2 T of olive oil and cook the garlic. When the garlic is soft, add the mustard leaves and cook them until they are tender, adding a splash of water if the pan dries out. Turn the veggies out onto a plate. If there is extra water in the mixture (from the chard), gently squeeze it out. Add the asparagus to the vegetables and stir them into the beaten eggs.

Put the pan back on medium-low heat and heat up a bit of olive oil. Pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until it is mostly set (don't be impatient!) Invert a plate on top of the pan and turn it and the pan upside down to turn out the frittata. Put the pan back on the heat and add a bit of olive oil. Slide the frittata back into the pan. Sprinkle the grated cheese on the top. Cover so that the cheese melts. Cook for a few minutes and you're done! The frittata should be cooked through but still moist. 

April 10


  • Collard greens

Shalom Farms:

  • Baby leeks

Local Food Hub:

  • Gold potatoes (Van Dessel Farms--Accomack County)

  • Purple top turnips (Van Dessel Farms-- Accomack County)

Meadow Acre:

  • Mixed microgreens (kale, amaranth, kohlabi, radish)


  • Granny Smith apples (Hollabaugh's Orchard-Biglersville, PA)

From Bon Appetit September 2017

The Collard Green Melt

Serves 4



4 tablespoons unsalted butter

6 garlic cloves, finely chopped

½ cup red wine vinegar

¼ cup of sugar

2 teaspoons Creole seasoning (such as Zatarain’s)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

10 cups (packed) torn collard green leaves (from about 4 bunches)


¼ head of green cabbage, thinly sliced

¼ small white or yellow onion, thinly sliced

⅓ cup mayonnaise

1 teaspoon freshly ground black pepper

1 tablespoon (or more) distilled white vinegar

Kosher salt

Russian Dressing:

½ cup mayonnaise

¼ cup chopped pickled hot cherry peppers

1 teaspoon hot sauce

1 teaspoon ketchup

⅛ teaspoon freshly ground black pepper


12 thin slices caraway rye or whole wheat bread

8 thick-cut slices deli-style Swiss cheese



Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If it is too much, cook uncovered until you have the right amount.

Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.


Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Season with salt and more vinegar if needed just before using.

Do Ahead: Slaw can be made 1 day ahead. Keep chilled.

Russian Dressing:

Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.


Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.

Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Transfer to a plate.

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.

From the recipe archives of Full Belly Farm in Capay Valley, CA

Leek and Potato Soufflé with Ham and Fontina


1 1/2 lbs. potatoes, peeled and chopped

1 1/2 cups half and half or milk

salt and pepper

2 Tablespoons butter

2 medium leeks, white and tender green parts, diced (about 2 cups)

1 teaspoon chopped fresh thyme

2 garlic cloves, minced

pinch of cayenne

grated nutmeg, to taste

4 ounces thick cut cooked ham, diced (optional)

4 ounces grated gruyere or fontina

3 eggs, separated

1 tablespoon butter for buttering your baking dish

1 ounce finely grated parmesan


Heat your oven to 375º.  In well-salted water, boil the potatoes until tender, drain, and put in a large mixing bowl and mash with the half and half or milk.  

Heat 2 tablespoons butter in a skillet over medium heat.  Add the leeks and season with salt and pepper.  Cook until softened but still bright green (3 - 4 minutes).  Add the thyme and garlic and cook for 1 minute more.  Add the leeks to the mashed potatoes and mix well.  Add the cayenne, nutmeg, ham (if using) and gruyere or fontina.  Mix well, taste and adjust the seasoning.  Beat in the 3 egg yolks.  

Butter your baking dish and sprinkle the bottom and sides with half of the grated parmesan.  

In a clean bowl, beat the egg whites to stiff peaks.  Stir 1/3 of the beaten whites into the potato mixture to lighten it and then fold in the rest.  Scrape the soufflé into the baking dish.  Sprinkle with the remaining parmesan.  Bake for 40 minutes, until nicely browned.  Check the center for doneness with a skewer and let rest for 10 minutes or so before serving. 

April 3


  • Spinach

Shalom Farms:

  • Carrots

Albert's Organics:

  • Organic cauliflower (Tanimura and Antle Organic Farms--Salinas, CA)

  • Organic artichoke (Ocean Mist Farms--Castroville, CA)

Bow Tide Farms:

  • Salad mix


  • Fuji apples (Hollabaugh’s Orchard—Biglersville, PA)

From Bon Appetit October 2016

Kung Pao Cauliflower

Serves 4


2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

1 tablespoon plus 2 teaspoons soy sauce

1 tablespoon sherry vinegar

2 teaspoons hoisin sauce

2 teaspoons sugar

1 teaspoon toasted sesame oil

1 medium head of cauliflower (about 1¾ pounds)

2 tablespoons vegetable oil, divided

3 ounces slab or thick-cut bacon, chopped

6 dried japones chiles, chiles de árbol, or other red chiles

1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns

3 scallions, dark-green and white parts separated, thinly sliced

1 serrano chile, sliced

1 1-inch piece ginger, peeled, finely chopped

2 garlic cloves, sliced

¼ cup unsalted, roasted peanuts

Kosher salt

Steamed white rice (for serving)


Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.

Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 Tsp. soy sauce in a small bowl; set sauce aside.

Remove leaves and cut cauliflower into medium florets. Trim the woody end of the stalk and discard, then cut the stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.

Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in a wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.

Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.

Transfer to a platter and top with scallion greens. Serve with rice alongside.

From The Mediterranean Dish food blog 

Mediterranean Roasted Artichoke

Serves 2


1 large globe artichoke

1 1/2 tsp lemon juice

Salt and black pepper

Extra virgin olive oil

3 garlic cloves, peeled

1/2  small shallot, thinly sliced

1/2 tbsp capers

Crumbled feta cheese to taste

For the Roasted Garlic-Dill Vinaigrette:

Same 3 garlic cloves roasted earlier with the artichoke (see above ingredients)

1/4 cup chopped fresh dill

 2 TBSP fresh lemon  juice

1/2 tsp honey

Salt and Black Pepper


Preheat oven to 400 degrees F.

To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Now, cut the artichoke in half length-wise. Then, using a sharp paring knife, remove all the “hairs” on the inside.

As you clean the inside of each artichoke half, immediately add 1/2 tsp lemon juice to cover the surface to prevent the artichoke from discoloring.

On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.

Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.

Roast in the 400 degrees F heated-oven for 40 minutes.

Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of the artichoke, and close the foils back until ready to serve. Let garlic cool.

In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.

Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers, and crumbled feta cheese. Enjoy!

March 27

Local Food Hub:

  • Red beets (Van Dessel Farms--Accomack County)

  • Pink Lady apples (Crown Orchard--Albermarle County)


  • Mixed chicories

  • Arugula

  • Hoja Santa

Shalom Farms:

  • Green curly kale

From Vegan-Yoga-Life food blog; modified to include hoja santa


Serves 8



1 cup chopped carrots

1 cup beets

1 cup chopped sweet potatoes

1/2 cup chopped white onion

1 clove garlic

2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/2 pepper

1 Tbsp olive oil


2 cups masa harina

2/3 cup earth balance

1 1/2 cups vegetable broth

1 tsp baking powder

1/2 tsp salt

8-10 corn husks (it's good to have extras in case if they are too small or rip)

Hoja Santa leaves stems discarded



Preheat oven to 400 degrees. Peel and chop the vegetables. Combine with the olive oil, garlic, and spices in a roasting dish. Bake for 30 minutes, stirring after 15.


Soak the corn husks in hot water to soften. Melt the earth balance and combine with 1 cup of the vegetable broth. Add the masa harina, baking powder and salt and combine, adding more broth as needed to create a spongy dough. Cut or tear the hoja santa leaves into 16-20 equal-sized pieces. Drain the cornhusks and pat dry.  Spread the tamale masa harina mixture on top of the corn husk about 1/4 inch thick. Fold and steam the tamales and cook for about 45 minutes. Serve. Be sure to flatten it out completely. If there are little folds in the husk, it can cause the tamale to break open when you try to remove it. Spoon about a quarter to a third of a cup of the root vegetables on top. Top with a piece of hoja santa.Fold masa harina mixture in half, covering the vegetables, pressing the edges down to seal the vegetables inside. Trim excess corn husk off and fold the edges under, enclosing the tamale sort of like a burrito. At this point, you can either store them in an airtight container for later or cook them right away. To cook, place them in a steamer for one hour.

From Saveur magazine November 2013


Serves 8 to 10


1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced (OR use up those beets or sweet potatoes from last week's box instead!)
1 1⁄4 cup olive oil

Kosher salt and freshly ground black pepper, to taste

1 large bunch kale, ribs removed and leaves torn into 2" pieces

1 tsp. citric acid (Can substitute with juice of a half lime or lemon if citric acid unavailable.)

4 cups arugula

2 cups watercress

Mixed chicories

1⁄2 cup pumpkin seeds, lightly toasted

1⁄2 cup pomegranate seeds

1⁄3 cup grated Pecorino Romano

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. maple syrup


Heat oven to 400°. Toss squash with 1⁄4 cup oil, plus salt and pepper on a baking sheet; spread into an even layer. Bake until slightly caramelized, 18–20 minutes; let cool.

Reduce oven to 275°. Toss kale with 1⁄4 cup oil, citric acid, salt, and pepper on a baking sheet; spread into an even layer. Bake until crisp, 25–30 minutes; let cool.

Whisk remaining oil with pecorino romano, lemon juice, Dijon, maple syrup, salt, and pepper in a bowl until smooth. Toss arugula, watercress, chicories, and 1⁄3 of dressing in a bowl; transfer to a serving platter and sprinkle with squash, kale, pumpkin seeds, and pomegranate seeds. Serve additional dressing on the side.

March 20


  • Lettuce

Shalom Farms:

  • Spinach


  • Mixed herbs (Chervil, Fennel, Chives)

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)

Meadow Acre Gardens:

  • Mixed shoots (Nasturtium, corn, pea, sunflower)


  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)

From Food and Wine magazine January 2008

Sweet Potato, Chipotle, and Apple Soup

Serves 6


2 tablespoons vegetable oil, plus 1 cup for frying 

1/2 medium white onion, finely chopped 

2 garlic cloves, smashed 1 teaspoon finely grated fresh ginger 

2 Gala apples—peeled, seeded and coarsely chopped 

1 celery rib, thinly sliced crosswise 

1 3/4 pounds sweet potatoes, peeled and thinly sliced 

1-quart chicken stock or low-sodium broth 

3 cups of water 

1 small canned chipotle in adobo sauce, seeded and minced 

Salt and freshly ground white pepper 

1/2 teaspoon cinnamon 

1/2 teaspoon sugar 

3 yellow corn tortillas, cut into 1/2-inch strips


In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender about 45 minutes. Stir in the chipotle.

Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

From Recipe Runner food blog December 2016


Serves 6



3 1/2 cups shredded sweet potatoes

1 egg white

1 tablespoon flour (use gluten-free if needed)

2 teaspoon extra virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper


4 slices of bacon (Can substitute with thinly sliced fried tempeh or tofu, Upton's Bacon Seitan OR just do without for a vegan/vegetarian option.)

2 green onion, sliced thin

2 1/2 cups baby spinach

4 eggs

3 egg whites

3/4 cup low-fat milk

3/4 cup shredded Gruyere or Swiss cheese

1/2 cup shredded sharp cheddar cheese

Kosher salt and fresh ground black pepper to taste



Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other ovenproof skillet with cooking oil.

Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.

Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.

Place the sweet potatoes back in the bowl, add in the egg white, flour, salt, and pepper and toss until coated.

Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.

Bake for 20-25 minutes or until golden.

Remove from the oven and add in the quiche filling.


Lower the oven temperature to 375 degrees.

Heat a 9 inch cast iron skillet or another ovenproof skillet over medium heat.

Use kitchen scissors or a knife to cut the bacon into bite-sized pieces and add them to the heated skillet.

Cook the bacon until crisp. Drain it on a plate lined with paper towels.

Remove the excess grease from the skillet, but don't wipe clean.

Add the green onions and spinach to the skillet and sauté until the spinach is wilted.

Remove the spinach and onions from the skillet and onto the plate with the bacon.

Once the spinach has cooled enough to handle, squeeze out any excess liquid.

In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.

Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.

Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.

Remove from the oven and let it rest for 5-10 minutes before serving.

From Little House Green Grocery's Housemade menu; modified for fennel 

Green Goddess Dressing

Makes 1 1/2 cups


1 cup packed chervil leaves

1/2 cup packed spinach leaves, stemmed

2 TBSP fennel leaves, rinsed

3 TBSP minced chives

1 garlic clove, roughly chopped

3 TBSP fresh lemon juice

1 TBSP plus 1 TSP rice vinegar

1/4 cup olive oil

1/2 cup mayo

Kosher salt

Freshly ground pepper


In either a food processor or blender, combine chervil, spinach, fennel leaves, chives, garlic, lemon juice, vinegar, and olive oil. Blend until smooth. Add mayo and blend until smooth again. Season to taste with salt and pepper. 

March 13

Shalom Farms:

  • Red curly kale

Local Food Hub:

  • Ginger (Planet Earth Diversified--Standardsville)

  • Cabbage (Valley Farms--Augusta County)

  • Rainbow Carrots (Van Dessel Farms—Accomack County)


  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)

Manakintowne Growers:

  • Lemongrass

From Cooking with the NY Times

Cabbage, Carrot and Purple Kale Latkes

Serves 6; makes 30 latkes


5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)

2 cups finely chopped purple kale or curly kale

8 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)

½ cup chopped cilantro

1 serrano chili, seeded and minced

1 teaspoon baking powder

Salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

about 1/4 cup canola, grapeseed or rice bran oil


Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.

In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.

Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.

Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan, I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

Serve hot topped with low-fat sour cream, Greek-style yogurt or crème fraîche.

From Food and Wine Magazine September 2001

Asian Coconut-Cabbage Soup with Lemongrass

Serves 4


About 14 cups water 

6 ounces dried rice-stick noodles 

1 tablespoon peanut oil or canola oil 

1 teaspoon finely grated fresh ginger 

Lemongrass—top third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths 

1 pound sweet potatoes, peeled and cut into 1/2-inch dice 

5 tablespoons soy sauce 

Heaping 1/4 teaspoon crushed red pepper 


1 small head cabbage, sliced crosswise, 1/3 inch thick (5 packed cups) 

1 cup unsweetened coconut milk 

Juice of 1 lime, plus lime wedges for serving 

2 1/2 cups small cilantro leaves and sprigs


Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened about 5 minutes. Drain and transfer to a large bowl.

Heat the oil in a large saucepan. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the remaining 6 cups of water, cover and bring to a boil over high heat. Add the sweet potatoes, soy sauce and crushed pepper and season with salt. Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.

Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes. Stir in the lime juice and cilantro. Add the noodles, ladle the soup into bowls and serve with the lime wedges.

March 6

Albert's Organics:

  • Watermelon radish (Lakeside Organics--Watsonville, CA)

  • Papaya (Vida Fresh--Hawaii)

  • Rutabagas (Coke Farm--San Juan Bautista, CA)

Shalom Farms:

  • Broccolini

  • Tuscan kale

Bow Tide Farms:

  • Salad mix

From Archana's Kitchen food blog; modified for rutabagas

Oriya Special Dalma

Serves 2


1 cup Arhar dal (Yellow or red lentils will do!)

2 Potatoes, cubed

1 Carrot, cubed

1/2 cup Pumpkin, chopped (Other winter squash like butternut or acorn are also great substitutes.)

1/2 cup Rutabagas, cubed

1/2 cup Papaya, green one, chopped

1 Onion, finely chopped

1 Tomato, finely chopped

1 inch Ginger

1 Bay leaf

1 tablespoon Ghee (Can use Coconut Oil if Ghee unavailable)

4 cloves Garlic

2 Green Chillies

1 Dry red chilli

1 teaspoon Panch Phoran Masala (Can substitute with Curry Powder if Masala unavailable.)

1/2 teaspoon Garam masala powder

1/2 teaspoon Turmeric powder

1 teaspoon Cumin powder

1 teaspoon Red chili powder (Think Cayenne (spicy) or Paprika, for a less spicy take!)

Salt, to taste

2 tablespoons Fresh coconut, thinly shaved coconut slices

Coriander Leaves, a small bunch, finely chopped (Can substitute with ground coriander if leaves unavailable)


To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready. 

We will be cooking the Oriya Dalma in one single pot - the pressure cooker. (Great also made in a slow cooker or crock pot if you don't have a pressure cooker. Low for 8 hours OR High for 4 hours.) 

Add the vegetables, dal, turmeric powder, green chilies, onions, bay leaf, salt and 3 cups of water into the pressure cooker.  Pressure cook until you heat a couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.

The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside. 

The next step is to spice up the Dalma with flavors.

Using a mortar and pestle pound the ginger and garlic until you get a rough paste. 

Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder, and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.

Take care to keep the heat on low, else the spices can burn and smoke.

Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.

Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.

Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.

From Bon Appetit November 2018; modified for kale and broccolini

Broccoli Caesar

Serves 4


1 oil-packed anchovy fillets (optional)

1 small garlic clove, thinly sliced

 2 TBSP fresh lemon juice

2 tsp. Dijon mustard

Kosher salt

1 small egg yolk or 1 Tbsp. mayonnaise

1/4 cup extra-virgin olive oil

1 1/2 Tbsp. grated Parmesan, plus more shaved for serving

1 bunch of broccolini 

1/2 bunch of Tuscan kale

Finely grated lemon zest (for serving)

Freshly cracked black pepper


Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 1 1/2 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible.  Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice kale crosswise and add to bowl with broccoli. Toss until broccoli and kale are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

February 27


  • Pac choi

  • Braising mix (kale, mustards, mizuna)

Community Food Collaborative:

  • Purple top turnips

  • Carrots


  • Cameo apples

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)

From Bon Appetit December 2017; modified for braising mix

Simple Quiche with Sweet Potato Crust

Serves 8 


5 tablespoons extra-virgin olive oil, divided, plus more for pan

1½ pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces

Kosher salt

1 large onion, thinly sliced

Braising mix

12 large eggs

4 ounces sharp cheddar, grated (about 1 cup)

1 cup whole-milk Greek yogurt

Freshly ground black pepper

Special Equipment:

A 9-inch springform pan


Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook tossing occasionally until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool; reserve skillet.

Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of springform pan meet.

Preheat oven to 300°. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add braising mix a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.

Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of braising mix and onions, then pour in egg mixture. Gently press remaining braising mix and onions into the surface of the egg mixture.

Bake quiche until edges have puffed up slightly and the top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing.

From; modified for Pac Choi

Cream of Roasted Turnip Soup with Pac choi and Five Spices

Serves 6


1½ lbs (750 g) turnips, peeled and diced (Try using both turnips and carrots in this soup recipe for an extra sweet taste!)

¼ cup (50 mL) olive oil, divided

¾ tsp (3 mL) salt, divided

Freshly ground black pepper

1 large onion, finely chopped

Pac choi, sliced

2 cloves garlic, minced

¼ tsp (1 mL) five-spice powder (Substitute with 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise or fennel seeds, if five spice not available.)

6 cups (1.5 L) chicken or vegetable stock

½ cup (125 mL) half-and-half (10%) cream

2 tsp (10 mL) freshly squeezed lemon juice

Pinch ground nutmeg

Pinch cayenne pepper

2 tbsp (10 mL) minced fresh chives

Rimmed baking sheet


Preheat oven to 400°F (200°C).

On a baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, ½ tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer. Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.

In a large pot, heat the remaining oil over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add bok choy, garlic, five-spice powder, and the remaining salt; sauté until pac choi is tender, about 5 minutes. Transfer pac choi to a plate and keep warm.

Add stock to the pot and bring to a boil. Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.

Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, lemon juice, nutmeg, and cayenne; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.

Ladle into heated bowls and garnish with pac choi and chives.