December 2

From Tricycle Gardens

  • Pencil leeks
  • Curly kale
  • jalapeños
  • cilantro
  • Buttercross lettuce
  • Daikon radish

From Agriberry

  • Honeycrisp Apples

From Albert's Organics

  • Pomegranate



from thePurpleCarrot,com


  • 1 package extra firm tofu
  • 1 carrot
  • 1 bunch cilantro
  • 1 daikon radish
  • 1 cucumber
  • 1 jalapeño
  • 4 French bread sandwiches
  • 1 lime
  • 2 cloves garlic, peeled
  • 1/2 cup rice wine vinegar
  • 1 knob ginger
  • 2 tablespoons tamari
  • 2 tablespoons sugar
  • 4 TBS mayo
  • 1 tablespoon olive oil
  • 1 1/2 cups water
  1. Rinse and dry vegetables. Peel carrot, and using a mandoline or knife cut into matchsticks about 2-3 inches long. Cut the daikon and cucumbers into similar sized pieces. Thinly slice the jalapeño into thin rings. Peel and grate the ginger. Cut the lime into wedges. Remove cilantro leaves from stems and discard stems.

  2. Cut tofu into 4 steaks lengthwise, and gently press between paper towels to remove excess water. Combine ginger, and tamari on a large plate and place tofu on top, flipping to coat with marinade.

  3. In a small sauce pan combine 1 1/2 cups water, sugar, rice wine vinegar, whole garlic cloves, and season with salt. Place carrot, cucumber, and radish in and place over medium heat. Bring to a boil and then turn off heat. The vegetables will continue to pickle after being removed from the heat for 5 minutes.

  4. Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. Once hot, add tofu steaks and sear until browned on both sides, about 2 minutes each.

  5. Remove vegetables from vinegar mixture. Discard liquid and garlic.

  6. Slice French bread lengthwise, without cutting completely through. Open bread and spread with mayo. Add tofu and a heaping amount of pickled vegetables, jalapeño, and cilantro, Serve and enjoy!





  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon finely chopped shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup vegetable oil
  • Kosher salt and freshly ground black pepper


  • 2 heads of butter lettuce leaves, gently torn
  • 1 1/2 cups toasted walnuts
  • 1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 cup pomegranate seeds
  • 1/4 cup tarragon leaves
  • 1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

For vinaigrette:
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
For salad:
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.