December 12

Shalom Farms:

  • Purple cabbage

  • Carrots

Meadow Acre: 

  • Hakurei salad turnips


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

Bow Tide Farms:

  • Arugula

Local Food Hub:

  • Shallots (Field's Edge Farm--Floyd County)

  • Butternut squash (Valley Farming—Augusta County)

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

Carrot, Squash and Turnip Soup


4-5 small or 2-3 large carrots, finely chopped

Turnips, finely chopped
1 butternut squash, finely chopped
1 large onion (or leek)
2 T corn flour mixed well with 1 cup water
A handful of finely chopped parsley
A pinch of ground black pepper
A pinch of sea salt to taste


Place the chopped carrots, squash and turnips in a medium size, deep saucepan. Fill it up with water until vegetables are covered. Bring contents to a boil then, reduce the heat to low and simmer until everything is soft. Use a masher and slowly mash the vegetables into puree form. Stir constantly until it is all mixed well and smooth. Add in the cornflour and water mixture. Keep simmering until the soup is thickened and pasty. Add in salt to taste. Sprinkle ground black pepper and parsley over soup and serve.

From Martha Stewart Living 

Apple Gateau

Serves 3


1/2 to 1 tablespoon unsalted butter, melted

1 orange

 3 large sugar cubes

Apples, peeled, halved, and cored

Caramel Salt Butter Sauce (see below recipe)

1/3 cup mascarpone cheese

1/3 cup plain yogurt


Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.

To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.

Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apple slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.

Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature.

Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.

December 5

Albert's Organics:

  • Organic rutabagas (Grimmway Farms--Bakersfield, CA)

  • Organic quinces (Berg's Berries--Alvadore, OR)

Community Food Collaborative:

  • Cilantro

Shalom Farm:

  • Carrots


  • Mesclun mix

Local Food Hub:

  • Sweet potatoes (Kirby Farm--Hanover County, VA)

From Chef Yotam Ottolenghi; modified for rutabaga

Rutabaga and lentils with hazelnuts and mint

Serves 4


2 1/2 ounces whole hazelnuts (skin on)

7 oz Puy lentils (Can substitute for green lentils if not available)

3 cups water

2 bay leaves

4 thyme sprigs

1 rutabaga (650g), peeled and cut into 1cm chips

4 tbsp olive oil

3 tbsp hazelnut oil

3 tbsp good-quality red wine vinegar

4 tbsp chopped mint

salt and black pepper


Preheat the oven to 284 F (140 C). Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve.

Meanwhile, in a separate saucepan, cook the rutabaga in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.

In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavors) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.

To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.

From Bon Appetit January 2017

Quince Jam with Cardamom and Pistachios

Makes 2 1/2 cups


2 quinces, cored, peeled, cut into 1-inch pieces, cores reserved (about 1 pound)

¼ cup fresh lemon juice, divided

2 cups sugar

4 cardamom pods, cracked

¼ cup shelled, unsalted pistachios (optional)


Toss quinces with 2 Tbsp. lemon juice in a medium bowl; set aside.

Bring sugar, cardamom pods, reserved quince cores, and 2½ cups water to a boil in a medium saucepan. Cook, stirring to dissolve sugar, about 5 minutes. Add quince, reduce heat to low, and cook, covered, until quinces develop a deep rose color and are tender but not mushy, 1½ –2 hours. Add remaining 2 Tbsp. lemon juice and bring to a boil. Lower heat and simmer, stirring occasionally until liquid has slightly thickened, 8–10 minutes. Remove from heat (the syrup will thicken as it cools) and add pistachios, if using. Serve warm or at room temperature.

Do Ahead: Jam can be made 1 week ahead. Cover and chill.

November 28


  • Curly kale

  • Pac choi

Shalom Farms:

  • Cauliflower

Meadow Acre:

  • Mixed micro greens (Kohlrabi, amaranth, kale)

Community Food Collaborative:

  • Daikon radish


  • Asian pears (Saunder's Brothers Orchard--Piney River, VA)

From The Moosewood Restaurant Table cookbook by the Moosewood Collective

Kale and Walnut Risotto

Serves 4



1/2 cup walnuts

1-quart vegetarian no-chicken stock or vegetable stock

2 TBSP olive oil

1 1/2 cups finely chopped onions

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 cup finely grated Pecorino Romano OR Parmesan cheese


2 garlic cloves

4 cups packed baby kale

1 cup chopped parsley

1/2 TSP salt

2 TBSP olive oil

1/4 cup water


Toss the walnuts until fragrant and turning darker; set aside and cool. Bring the stock to a simmer in a covered saucepan. 

Make the pesto: In a food processor, pulse half of the toasted walnuts with the garlic until ground. Add 2 cups of the kale (put the remaining cup of kale aside). Add the parsley, salt, olive oil, and the water. Process until paste forms. With a knife, coarsely chop the other half of the walnuts and set aside. 

In a large, heavy-bottomed saucepan (non-stick works well with risotto) on medium heat, warm the olive oil. Add the onions and saute until softened, about 4 minutes. Add the rice and stir, using a wooden spoon to avoid breaking the rice kernels, for a minute to thoroughly coat the rice with oil. Add the wine and cook, stirring constantly, until it has been absorbed. 

Add simmering stock, about a cup ( a ladleful or two) at a time, stirring after each addition. The liquid should come to a simmer, but don't let it come to a rolling boil. Continue adding stock as the rice absorbs it, every few minutes, stirring frequently. 

When you add the last ladleful of stock to the rice, stir in the pesto, the remaining kale, and about half the cheese. Stir and cook for a couple of minutes more until the kale has wilted and the cheese has melted. 

Serve hot, topped with the rest of the cheese and the chopped walnuts. 

From Chef Yotam Ottolenghi's recipe collection in London

Cauliflower, pomegranate and pistachio salad

Serves 4


1 large cauliflower 

1 medium onion, roughly sliced (Try also adding sliced Easter Egg radish for a bit of spice and color to your salad!)

1/3 cup olive oil

1 2/3 TBSP parsley, roughly chopped (Try substituting fresh herbs for those delicious local mixed microgreens)

2/3 TBSP mint, roughly chopped

2/3 TBSP tarragon, roughly chopped

seeds from ½ medium pomegranate 

2 3/4 TBSP pistachio kernels, lightly toasted and roughly chopped

1 tsp ground cumin

1½ tbsp lemon juice



Preheat the oven to 400 F.

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 inch wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cool, put the roasted vegetables into a large bowl with the 1/4 cup oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

November 21


  • Magenta French Crisp lettuce

  • Tuscan kale

Community Food Collaborative:

  • Purple top turnips 

Albert's Organics:

  • Parsnips (Montecucco--Canby, OR)

Local Food Hub:

  • Brussel sprouts (Church Hill Produce--Highland County, VA)


  • Pink Lady apples

From Bon Appetit December 2016

Root Vegetable Zoodle Soup with Bacon and Basil Oil

Serves 6 


5 tablespoons olive oil, divided

4 ounces hardwood-smoked bacon, cut into ¼-inch pieces (Substitute with shiitake mushrooms for a vegan/vegetarian option!)

1 large red onion, halved through root end, thinly sliced

3 garlic cloves, finely grated

2 sprigs oregano

2 sprigs thyme

1 bay leaf

3 quarts low-sodium chicken broth

Kosher salt, freshly ground pepper

1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks

1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks

1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks

8 ounces brussels sprouts, trimmed, thinly sliced

2 oil-packed anchovy fillets, finely chopped (optional)

½ cup finely chopped basil

1 teaspoon finely grated lemon zest


Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5–7 minutes. Transfer bacon to paper towels and let drain.

Pour off all but 2 Tbsp. fat in the pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8–10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.

Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).

Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.

Divide soup among bowls; drizzle with basil oil.

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

From Cooking with the New York Times November 2017

Sautéed Brussels Sprouts and Apple With Prosciutto

Serves 8 


2  ounces thinly sliced prosciutto (Try using Upton's bacon seitan for a vegan/vegetarian option!)

3  tablespoons extra-virgin olive oil

2  large apples, cored and cut into 1/4-inch cubes

Brussels sprouts, trimmed and very thinly sliced

¾  teaspoon kosher salt, more as needed

¾  teaspoon black pepper, as needed


Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.

Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.

Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

November 14

Shalom Farms:

  • Red Boro beets

Bow Tide Farm:

  • Rainbow carrots

Community Food Collaborative:

  • Green bell peppers

  • Escarole


  • Mesclun mix


  • Honey Crisp apples (Hollabaugh's Orchard--Biglersville, PA)

From Bon Appetit December 2017; modified for escarole

Seared Escarole and Roasted Beets

Serves 8


Beets, scrubbed

5 tablespoons extra-virgin olive oil, divided

Kosher salt

Escarole, cut into large wedges through root end

1 cup pomegranate juice

2 tablespoons red wine vinegar

½ cup pomegranate seeds

Flaky sea salt (for serving)


Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40–50 minutes. Let cool.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook escarole wedges on cut sides until browned, about 2 minutes per side. Transfer to a platter.

Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.

Tear beets open and place around escarole; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.

From The Moosewood Restaurant Table by The Moosewood Collective

Spice-Crusted Carrots with Harissa Yogurt

Serves 4


Carrots with tops, scrubbed, tops trimmed to ½”

Kosher salt

1 tablespoon sugar

1 teaspoon English mustard powder

1 teaspoon hot smoked Spanish paprika

1 teaspoon ground cumin

½ teaspoon ground coriander or fennel

4 tablespoons vegetable oil, divided

Freshly ground black pepper

½ cup plain Greek yogurt

1 tablespoon harissa paste

2 teaspoons chopped fresh thyme, plus more

½ teaspoon finely grated lemon zest, plus more

Lemon wedges (for serving)


Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.

Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.

Heat remaining 3 Tbsp. oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.

Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.

Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.

DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.

November 7


  • Fresh turmeric

Community Food Collaborative:

  • Arugula

Local Food Hub:

  • Organic Butternut squash (Riverstone Organic Farm--Floyd County)

Shalom Farm:

  • Green cabbage

  • Broccoli


  • Stayman apples (Hollabaugh Orchard--Biglersville, PA)

From Plant-Based by Thess food blog November 2017

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

Serves 2


1/3 C uncooked sorghum (Double or triple to get your meal prep going!) (Substitute for pearled barley or farro, if sorghum unavailable.)

1/2 TSP ground turmeric

1/2 TSP ground cumin

1 broccoli

1/2 a medium butternut squash

1 small zucchini (Sub for delicata squash! You can eat the skin and cooks just as easily.)

2 handfuls of chopped kale (Use your arugula for a peppery kick OR sub for your cabbage for a heartier, sweeter flavor!)

2 TBSP roasted, peeled hazelnuts (make sure to remove the peel by toasting them in the oven and then rubbing them off wrapped in a clean tea towel if you can't find already peeled as it can be a bit bitter) 

2 TBSP cold pressed olive oil 

fresh herbs of your choice to serve (I used Thai basil) (Try using your arugula for a burst of peppery flavor! Or other seasonal herbs like thyme, oregano, or sage.)

Herb Hummus:

1-15oz canned chickpeas 

2 TBSP tahini 

2-3 TBSP water 

1/2 garlic clove

2 handfuls fresh herbs of your choice (I used parsley and basil)

1 TBSP good quality cold pressed olive oil 

salt and freshly ground black pepper to taste


Preheat the oven to 375 F. 

Cook the sorghum according to instructions on the packaging, adding 1 tsp turmeric and 1/2 tsp cumin to the cooking water. 

Rinse and cut off the steam from the broccoli florets. Tear the florets into smaller pieces. Use a vegetable peeler to remove the tough outer layer of the stem, cut the rest of the steam in cubes. Peel the squash and remove the seeds, cut into small cubes. Put on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and roast in the middle of the oven for about 15-20 minutes, until broccoli gets crisp around the edges and squash gets soft. 

Wash and spiralize the zucchini using a spiralizer, julienne peeler or a vegetable peeler. Rinse, dry carefully and then massage the kale with 1 tbsp olive oil and a pinch of salt until it gets all silky and soft.  

Hummus: Mix tahini and water until creamy. Add the rest of the ingredients, except for the oil, and mix until smooth. Add the oil and pulse a few times, salt and pepper to taste. 

Layer the different components on two plates. Serve with hummus and fresh herbs. 

From Bon Appetit November 2014

Salted-Butter Apple Galette with Maple Whipped Cream

Serves 8


¼ cup (½ stick) salted butter

½ vanilla bean, split lengthwise

Basic Tart Dough (see the recipe that follows)

All-purpose flour (for dusting)

1 pound or about 2 large Stayman apples, scrubbed, sliced ⅛” thick

3 tablespoons dark muscovado or dark brown sugar

1 large egg

1 tablespoon granulated sugar

2 cups heavy cream

2 tablespoons pure maple syrup


Place a rack in the middle of the oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove the pod.

Roll out dough on a lightly floured surface into a rough 14x10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep a rectangular shape.

Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.

Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Basic Tart Dough

Makes 1 10" diameter tart or one 14x10" galette


1 tablespoon sugar

½ teaspoon kosher salt

1 cup all-purpose flour, plus more for surface

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten to blend


Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.


October 31

Meadow Acre:

  • Spring mix

  • Mixed shoots (pea, corn, sunflower)

Rocky Creek Chestnut Farm:

  • Chestnuts

Albert's Organics:

  • Organic Sugar pie pumpkins (Jacob's Farm--Pescadero, CA) 

Community Food Collaborative:

  • Nampa Michihili Chinese Cabbage


  • Apple cider (Rinker's Orchard--Stephens City, VA)

To roast the chestnuts:

  • Preheat oven to 400 F

  • With a sharp knife, cut an "X" into the flat side of the chestnut to allow steam to escape

  • Place on a baking sheet in a single layer and sprinkle with water 

  • Roast them in the oven for 15 to 20 minutes or until they become tender and the shell easily comes off. Flip them occasionally while roasting. 

  • Remove from oven and let cool slightly or 2 to 3 minutes. Wrap them in paper towels and squeeze them until the skin is crushed. Leave them in the paper towel for another five minutes. 

  • Remove the shell and inner skin completely. If tough to peel, place back into oven and roast for 3 to 5 minutes.  

From The Moosewood Restaurant Table cookbook by The Moosewood Collective in Ithaca, NY; modiefied for bunching Chinese cabbage

Five Spice Tofu with Chinese Cabbage and Shiitakes

Serves 4


2 cups boiling water

8 dried shiitake mushrooms

2 TBSP vegetable oil

3 garlic cloves, minced or pressed

2 TSP peeled and grated fresh ginger

2 TSP five spice powder

1/2 TSP Chinese chili paste OR hot pepper sauce, or more to taste

4 TBSP soy sauce

6 TBSP dry sherry 

2 TBSP rice vinegar

1 (15 oz) block extra firm tofu, cut into bite-size cubes or triangles

2 TSP cornstarch

Chinese cabbage, sliced crosswise into 1-inch pieces

Rice OR noodles, for serving

Chopped scallions


Pour boiling water over the dried mushrooms, cover, and set aside. Prep the garlic, ginger, tofu, and cabbage, and have the other ingredients close at hand before beginning to cook. 

In a large skillet on medium heat, warm 1 TBSP of the oil and cook the garlic and ginger for a minute before adding the five-spice powder, chili paste, 2 TBSP of the soy sauce, 2 TBSP of the sherry, and 1 TBSP of the rice vinegar. Stir well and cook on medium heat. Drain the mushrooms, reserving all the stock. Add 2/3 cup of the mushroom stock to the skillet along with the tofu pieces. Trim off and discard the stems of the shiitakes, slice the caps, and add them to the skillet. Bring the liquid to a simmer, then reduce the heat to medium-low and cook, stirring often, for about 10 minutes, until most of the liquid has been absorbed by the tofu. Remove from the heat.

Measure the remaining mushroom stock, and if needed, add enough water to yield 1 1/4 cups of liquid. In a small bowl, whisk this stock into the cornstarch and add the remaining 2 TBSP soy sauce, 4 TBSP sherry, and 1 TBSP of rice vinegar. Set aside. 

Heat the remaining 1 TBSP oil in a wok or large skillet on high heat, add the cabbage, and stir-fry until barely tender and still crisp, 2 to 3 minutes. Add the tofu and shiitakes and heat through. Stir in the cornstarch mixture and cook until the sauce is bubbling and somewhat thickened. Season with more chili paste/soy sauce to taste. Serve on rice or noodles, topped with scallions. 

From Country Living Magazine September 2018; modified for pumpkin

Roasted Pumpkin with Cider Vinaigrette

Serves 6


Pie pumpkin, peeled, seeded, and cut into 1/2-inch-thick slices

1 medium red onion, cut into wedges

3 tbsp. olive oil, divided

kosher salt

freshly ground black pepper

1 c. apple cider

1 1/2 tbsp. whole-grain mustard

1 tbsp. red wine vinegar

2 tbsp. chopped fresh flat-leaf parsley


Preheat oven to 425°F. Toss pumpkin and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.

Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.

Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.

Drizzle pumpkin and onion with vinaigrette just before serving.

October 24


  • Pac Choi

Shalom Farms:

  • Spinach 

  • Sweet potatoes

Community Food Collaborative:

  • Easter Egg radishes

  • Hot pepper mix (Fish, jalapeno, habanero)


  • Sun Crisp apples (Hollabaugh's Orchard--Biglersville, PA)

From The Crunchy Radish food blog November 2017

Sweet potato nachos

Serves 4 to 6



3-pounds sweet potatoes, scrubbed and cut into 1/4-inch slices, using a mandolin or a knife

1/2 cup extra virgin olive oil or coconut oil 

1/2 teaspoon chili power

Salt and pepper, to taste

Black bean mango salsa:

1 cup black beans, cooked (if you use canned beans, opt for BPA-free/salt-free and rinse)

1 medium sized mango, peeled and chopped

1 jalapeño, ribs and seeds removed, minced (Try using a mix of your hot peppers OR try the White Hot Fish Pepper salsa recipe in place of to up that spicy game!)

1 small red onion, chopped

1/4 cup cilantro leaves, roughly chopped

Juice and zest of 2 limes

Salt and pepper


1/2 cup shredded jack cheese (vegans sub in nut cheese or omit)

1 large avocado, peeled, pitted, chopped

1 large watermelon radish, or 4 red radishes, thinly sliced and quartered

Cilantro leaves

Sliced jalapeño

1/2 cup greek yogurt or sour cream (optional)

Lime wedges


Preheat oven to 400°F. Line two sheet trays with parchment paper. In a large bowl, whisk together the chili powder, salt and pepper, and two tablespoons of olive oil. Coat the sweet potatoes with the spiced oil and evenly spread the potatoes out on the sheet trays. Make sure they don’t overlap. Bake for 15 minutes, flip, and bake for another 10 minutes until brown and crispy around the edges. Remove from the oven.

While the potatoes bake, make the salsa. In a bowl, combine the beans, mango, jalapeño, red onion, cilantro, lime zest and juice, and a pinch of salt and pepper. Taste and adjust lime or salt, if needed.

Preheat broiler. Combine all the sweet potatoes onto one sheet try. Top the sweet potato chips with cheese. Place under the broiler until cheese has melted, about 2 minutes. Scatter the "chips" with salsa, avocado, radish, cilantro, dollops of greek yogurt or sour cream, and lime wedges. Serve immediately. 

From Mother Earth News April 2009

White Hot Fish Pepper Salsa

Makes 5 cups


1 pound white bell peppers

4 ounces white ‘Fish’ peppers

1 large cooking apple (about 8 ounces), pared, cored and chopped (Use that Sun Crisp apple for a sweet and crunchy taste!)

1 1⁄2 cups white wine vinegar

1 cup sugar

4 cloves garlic

1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)

1 1⁄2 tbsp salt


Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt, and pour into hot sterilized jars. Seal and store in a dark, cool closet until needed, or freeze.

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

Spinach Flan


3 tablespoons butter

1/2 cup chopped fresh onions

Salt and pepper

Freshly grated nutmeg

1/2 pound washed young spinach 

Pac Choi, cleaned and roughly chopped

1 1/2 cups half-and-half

3 eggs

4 ounces of grated parmesan or Gruyére cheese


Preheat the oven to 325°. Melt the butter in an ovenproof pan over medium heat.  Add the chopped onions and sauté until soft, about 15 minutes.  Season with salt, pepper, and nutmeg.

Put the spinach and Pac Choi in a steamer over a pot of boiling water. It is better to steam than boil the spinach because you don't want waterlogged leaves. Cover and steam the spinach until it is wilted – 5 minutes or so.

Beat the eggs and the half-and-half together in a small bowl. Transfer the greens to the pan with the onions.  Pour the eggs over and around the greens.  Scatter the cheese evenly on top.  

Put the entire pan into the oven and bake for 20 minutes, then slide under the broiler until golden, about 1 minute.

October 17


  • Carminat purple string beans

  • Baby ginger

Shalom Farms:

  • Red Russian kale

Bowtied Farms:

  • Carrots

Community Food Collaborative:

  • Hakurei salad turnips


  • Piney River Gold apples (Saunders Brother Orchard--Piney River, VA)

From Bon Appetit November 2017

Spiced Coconut Carrot Soup

Serves 4


1 tablespoon coriander seeds

2 tablespoons virgin coconut or extra-virgin olive oil

1½ pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced

Kosher salt

2 red chiles, such as Fresno or cayenne, seeded, chopped

1 large shallot, chopped

1 1-inch piece ginger, peeled, finely grated

4 garlic cloves, chopped

2 teaspoons curry powder

1 15-ounce can unsweetened coconut milk

1 teaspoon fish sauce (optional)

2 tablespoons fresh lemon juice

Crushed red pepper flakes, toasted sesame seeds, sliced scallions, and/or cilantro leaves (for serving)


Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.

Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce, if using. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.

Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.

Divide soup among bowls. Top with carrot-herb salad just before serving.

From Blue Apron; modified for Piney River Gold apples

Fresh turnip green cacio e pepe pasta with baby hakurei turnips & apple salad

Serves 2


1 Apple

1 Bunch Baby Harukei Turnips with Tops

1 Bunch Parsley

1 Lemon

2 Teaspoons Whole Black Peppercorns

3 Tablespoons Salted Butter

10 Ounces Fresh Turnip Green Pasta

2 Tablespoons Grated Parmesan Cheese

2 Tablespoons Grated Pecorino Cheese


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Cut apple into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem

Using a spice grinder or the bottom of a heavy pan, crack the black peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind.

In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the apple, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.

In a large pan, combine the butter, 2 tablespoons of olive oil,¼ cup of water and as much cracked black pepper as you’d like (depending on how peppery you’d like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later)

Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly.

Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well-combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Enjoy!

October 10

From the Local Food Hub

  • Golden Beets

  • Red Onions

From Shalom Farms

  • Arugula

  • Collard Greens

  • Sweet Carmen Peppers

From Community Food Collaborative

  • Honey white melons


Golden Beet and Arugula Salad with Pistachios and Goat Cheese


For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon honey

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup extra virgin olive oil

For the salad:

3 medium-sized golden beets

4 cups baby arugula leaves

1/2 cup roasted pistachios

3 ounces goat cheese, crumbled


For the dressing:

1. Whisk lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined.

2. Continue whisking while slowly drizzling olive oil into bowl until emulsified. Set aside

For the salad:

1. Preheat oven to 400 degrees.

2. Wrap beets in aluminum foil and roast for 1 hour. When cooled, remove skin and slice the beets into 3/4 inch wedges.

3. In a medium bowl, dress arugula leaves to taste. Divide arugula among four small plates. Top each salad with beet slices, pistachios, and goat cheese. Drizzle with additional dressing if desired.




1 large yellow onion, sliced

2 cloves garlic, chopped

2 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt (1/2 tsp. + 1/4 tsp.)

3 tablespoons cider vinegar

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 bunch collard greens

1/4 cup water


Peel the onion and slice it into half moons. Chop the garlic.

Place a large pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the sliced onion and 1/2 teaspoon of the salt, stir, then cover with a lid. Cook, stirring occasionally, for 5 minutes. Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more.

Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner. Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.

Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill). Add the collard greens and use tongs to toss with the onion and garlic. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the remaining 1/4 teaspoon salt. Serve.

October 3

Community Food Collaborative:

  • Zesty baby mix

  • Shishito peppers

  • Okra

Local Food Hub:

  • Acorn squash (Witmer Farm--Rockingham County)

  • Shallots (Field's Edge Farm--Floyd County)


  • Bosc pears (Hollabaugh's Orchard--Biglersville, PA)

From This is What I Made Today food blog December 2015; modified for acorn squash

Braised Acorn Squash With Shishito Peppers

Serves 4


3 tablespoons canola oil, divided

1½ tablespoons ginger, grated

1 shallot, minced

5 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons granulated sugar

½ cup vegetable stock

1 medium acorn squash, seeded and cut into ¾ inch wedges

Shishito peppers

Kosher salt


Heat 2 tablespoons canola oil over medium-high heat in a large skillet. Add ginger and shallot and cook until fragrant, about 2 minutes.

Meanwhile, in a small bowl, whisk together soy sauce, rice wine vinegar, and sugar. Add mixture to skillet, then stir in stock and bring to a simmer.

Toss in squash and cook until softened, turning once, for about 8 minutes. Reduce heat to low, cover, and cook for an additional 12-18 minutes, turning occasionally, until squash is tender but not falling apart and sauce has thickened.

While squash is braising, heat remaining 1 tablespoon canola oil in a cast iron skillet over high heat. Add shishito peppers and cook until they start to char, about 6-8 minutes, turning half way through. Add a generous pinch of Kosher salt and remove from heat.

When squash is done, transfer to serving plate and drizzle sauce on top. Top with peppers and serve immediately.

From Saveur July 2014


Serves 4 to 6


1⁄2 cup canola oil

12 cloves garlic, thinly sliced

4 chiles de árbol, chopped (Can substitute for ground cayenne pepper or red chili pepper flakes, if chiles de arbol not available--adust recipe to how spicy you like it)

1 small red onion, sliced (Try using your shallot for a burst of flavor!)

1 lb. okra, sliced ⅓" thick

1 1⁄2 tbsp. garam masala

1 tbsp. ground coriander

1 plum tomato, chopped

Kosher salt, to taste


Heat oil in a 12" skillet over medium-high. Cook garlic, chiles, and onion until golden, 4–6 minutes. Add okra, garam masala, coriander, tomato, salt, and ⅓ cup water; cook until okra is crisp-tender, 3–4 minutes.

September 26


  • Asian eggplant

Community Food Collaborative:

  • Mizuna


  • Asian pears (Saunder's Brothers--Piney River, VA)


  • Purple daikon radishes

  • Shiitake mushrooms (Lar-Lyn Farm--Buckingham County)

Shalom Farm:

  • Green cabbage

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

Eggplant – Ginger Tartines with Radishes and Mizuna


For the eggplant spread:


1/4 cup tahini
2 tablespoons pomegranate molasses or other fruity syrup
4 scallions or 1 small onion, trimmed and thinly sliced
2 tablespoons chopped cilantro or mint
1 to 2 tablespoons coarsely chopped fresh ginger
1/2 teaspoon ground sumac (Add lime juice if ground sumac unavailable.)
1 lemon
sea salt

For the tartine:

4 thick slices country bread

olive oil
fresh lemon juice
Radishes, trimmed and very thinly sliced
a small handful mizuna
fine sea salt
fresh black pepper


Preheat your oven to 400°.  Line a baking sheet with parchment paper.  Prick your eggplant in several places with the tip of a knife.  Bake them for 40 - 60 minutes, depending on size.  Allow them to cool to room temperature.

Slit the eggplants and scrape the flesh into a bowl and mash with a fork.  Stir in the tahini and pomegranate molasses, the scallions or onion, the cilantro, mint, ginger and sumac.  Grate the zest of the lemon into the bowl, stir and then squeeze in the juice from about half the lemon.  Add a little salt, a bit of olive oil, and taste.  Add more lemon juice and/or salt if needed.  At this point, the spread can be refrigerated for up to 3 days if you are not using it right away.  Toast your bread and spread a thick layer of eggplant spread over the toast.  Top with the greens and radishes, and sprinkle with a little salt.  

From Bon Appetit November 2015; modified for Asian pears

Sautéed Pears with Bacon and Mustard Dressing

Serves 8


6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces (Substitute with tempeh OR try out our Bacon Seitan by Upton's for a vegetarian/vegan option!)

Asian pears, quartered

Kosher salt, freshly ground pepper

1 tablespoon white wine vinegar

1 tablespoon whole grain mustard

3 tablespoons plus 2 teaspoons walnut oil or olive oil

½ cup unsalted, roasted walnuts

Sliced chives (for serving)


Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.

Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.

Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.

Do Ahead: 
Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.