October 28

Origins Farm

  • Hakurei Turnips
  • Scallions
  • Mint

Tomten Farm

  • Fennel
  • Frisee
  • Desiree potatoes

Local Food Hub

  • Butternut Squash


  • Apple Cider

Fennel and Mint Salad with Shaved Parmesan

From JamesBeard.org

Serves 2

1 bulb fennel, fronds removed
1/8 cup extra virgin olive oil
Juice of 1 lemon
4 large mint leaves, finely shredded
1 ounce shaved Parmesan cheese
Salt and freshly cracked black pepper

Shave the fennel as thinly as possible, using a mandoline, a meat slicer, or by hand. Place the shaved fennel in a bowl and toss with lemon juice, olive oil, and salt and pepper. Divide the fennel among 2 small plates. Scatter some mint on top of each salad and garnish with shaved Parmesan.

Frisee and Endive Salad with Hakurei Turnips

From Epicurious.com


    • 1 small garlic clove
    • ½ tsp Dijon mustard
    • 2 tsp agave
    • 3 Tb balsamic vinegar
    • ½ tsp black pepper
    • ¼ c extra-virgin olive oil
    • 1 head frisée endive
    • 1-2 salad turnips, diced
    • 1/2 c pecans
    • ½ cup dried cranberries, packed
    • 4 oz feta cheese, crumbled


Toast pecans until fragrant, stirring frequently. Let cool and then chop coarsely. Cut off the base end of the endive and chop into bite size pieces. Chop salad turnips into thin quarters (quarter moons). Mince garlic with a large heavy knife, then mash to a paste. Whisk together garlic paste, mustard, vinegar, pepper, and agave, then add oil in a slow stream, whisking until emulsified. Just before serving, add cranberries, salad turnips, and pecans to the endive. Toss ingredients with vinaigrette, and top with crumbled feta. Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! Also, the feta cheese can be interchanged with gorgonzola or chèvre. And the cranberries can be substituted with dried cherries.