December 23

From Tomten Farm

  • Napa Cabbage
  • Purple Top Turnips
  • Watermelon Radish

From Manakintowne Specialty Growers

  • Salad Mix

From the Local Food Hub

  • Acorn squash

From Albert's Organics

  • Sunchokes
  • Ruby Red Grapefruit




Serves 4 to 6

1 pound sunchokes (also called Jerusalem artichokes), well scrubbed and mostly peeled, cut into 1-inch pieces
¼ cup olive oil, plus additional to taste
Kosher salt and freshly ground black pepper
1 small head napa cabbage, thinly sliced
2 carrots, thinly sliced lengthwise with a vegetable peeler
1 watermelon radish, very thinly sliced
2 cups snap peas, sliced
White balsamic or white wine vinegar, to taste

Heat the oven to 400º F. Toss the sunchokes with ¼ of the olive oil, ¾ teaspoon salt, and ½ teaspoon pepper. Roast, tossing occasionally, until very tender, 25 to 30 minutes.

Meanwhile prep the vegetables as listed in the ingredients list. Toss them in a large bowl with olive oil, vinegar, salt, and pepper to taste. Use clean hands to massage the vegetables, particularly the cabbage, so they tenderize.

When the sunchokes are roasted, let cool slightly, then use a slotted spoon to transfer to the salad bowl. Toss together and serve.



  • 1 acorn squash
  • 1/4 cup freshly squeezed grapefruit juice
  • 2 TBS hazelnut oil, or preferred cooking oil
  • 1 TBS maple syrup
  • pinch of nutmeg
  • pinch of cayenne
  • course sea salt
  • 1/4 cup crushed hazelnut pieces

Cut Acorn squash in half and scoop out the seeds.  Slice in half rings, 1/4 inch thick.

Combine juice, oil, syrup and spices in large bowl.  Add squash and coat with juice mixture.  Let marinade for an hour.

Heat oven to 375 degrees.  

Arrange squash in roasting pan, reserving juice. bake 30 minutes or until squash is tender and browned on bottom.  Flip squash, and brush on marinade.  Scatter on hazelnuts.  Bake another 10 minutes.  Enjoy!