January 6

From ReNew Richmond

  • Waldmann's Green Lettuce
  • Curly Kale

From Urban Choice Mushrooms

  • Oyster Mushrooms

From Tricycle Gardens

  • Daikon radish

From Local Food Hub

  • Red Cabbage

From Albert's Organics

  • Cara Cara oranges


from ResponsibleEatingandLiving.co

1/2 pound kale
1 pound red cabbage
4 or 5 cloves of garlic
1 inch fresh ginger
1 daikon radish
2 shallots
juice of one large lemon

1. Mince shallots and garlic. Scrape skin off the ginger with the edge of a spoon and mince.
2. With a knife, scrape the exterior skin off the daikon. Slice into 1/4 inch or thinner rounds.
3. Wash the kale. Rip the leaves away from the stalks. Roll the leaves up into cigar shape cylinders and slice kale into strips (chiffonade).
4. Slice the cabbage into thin strips, 1/4 to 1/2 inch wide.
5. In a heavy cast iron frying pan or a wok, on medium high heat, add 1/4 cup of water. When the water starts to sizzle add the garlic, ginger and shallots. Stir regularly and cook for 2 or 3 minutes. If the pan dries out add a little more water. There should never be too much water or too little, just enough to coat the bottom of the pan, less than 1/4 inch.
6. Add the daikon slices and cook until they are soft.
7. Toss in the red cabbage. If your pan is not very big it may take a minute or two for the cabbage to shrink before you can stir it and mix it in with the other ingredients.
8. Add in the kale. Let it wilt and stir in with other ingredients.
9. When all the vegetables are soft, turn the heat off and toss in the lemon juice. Serve immediately.


from Cooking.NYTimes.com

  • 2 plump garlic cloves, finely minced
  • ½ cup finely minced flat-leaf parsley
  • 1 tablespoon finely chopped lemon zest
  • 2 tablespoons extra virgin olive oil
  • 1 pound cultivated or wild mushrooms, like shiitakes, chanterelles or oyster mushrooms, or a combination, trimmed and quartered if small, cut in thick slices if large
  •  Salt to taste
  • 2 tablespoons dry white wine
  •  Freshly ground black pepper
  • 12 ounces fettuccini or farfalle
  • ¼ to ½ cup pasta cooking water, to taste
  • ¼ to ½ cup freshly grated Parmesan (optional)


  1. To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chef’s knife. Set aside.
  2. Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil, and when it’s hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to sweat. Add the salt and the white wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, about 5 minutes.
  3. Add the remaining tablespoon of oil and the gremolata and pepper. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Keep the mixture warm while you cook the pasta.
  4. When the water comes to a rolling boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Before draining, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the mushrooms and stir together.
  5. Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan. If it seems dry, add 2 to 4 tablespoons of the reserved cooking water. Serve with Parmesan cheese if desired.


  • Advance preparation: You can make this through Step 2 (without heating the pasta water) several hours before you wish to serve. Heat the pasta water and reheat the mushrooms, then proceed with Step 3 shortly before serving