October 19

Local Food Hub:

  • Dried black beans (Steadfast Farm)


  • Sugarloaf chicory
  • Sweet potatoes (Mica Hill Farm)
  • Radishes


  • Granny Smith apples

Tricycle Gardens:

  • Okra


From Cooking with New York Times; modified for Sugarloaf

Sugarloaf Stuffed With Raisins, Walnuts, And Anchovies


1 ¼ teaspoons olive oil

7 cloves garlic, peeled, 1 minced and 6 crushed

½ cup bread crumbs

¼ cup coarsely chopped walnuts

½ teaspoon salt

 Freshly ground pepper to taste

¼ cup golden raisins, soaked in hot water for 30 minutes, drained

1 anchovy fillet, finely chopped

1 teaspoon capers, chopped

2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned

1 head sugarloaf

⅛ teaspoon crushed red pepper flakes



Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy, and capers. Stir in 2 tablespoons of chicken broth.

Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around sugarloaf to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until sugarloaf is tender, about 45 minutes. Remove string, cut into quarters and serve.


From Bon Appetit; modified for Sugarloaf

Seared Sweet Potatoes with Sausage and Sugarloaf


Sweet Potatoes and Nuts:

1 garlic clove finely grated

3 tablespoons plus ½ tsp. olive oil

2 large or 4 small sweet potatoes, preferably garnet, scrubbed

Kosher salt

¼ cup pecans, chopped

Sausage and Assembly:

1 head Sugarloaf chicory, leaves separated and torn into pieces

2 tablespoons plus 1 tsp. olive oil

8 oz. merguez sausage, casings removed (replace with black beans OR grilled okra for a great vegetarian option!)*

½ teaspoon Aleppo pepper or ¼ crushed red pepper flakes

2 tablespoons pomegranate molasses

1 teaspoon Sherry vinegar or red wine vinegar

Kosher salt

⅓ cup plain sheep’s milk or Greek yogurt

¼ cup fresh mint leaves



Preheat oven to 400°. Mix garlic and 3 Tbsp. oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45–55 minutes. Remove from oven; reduce heat to 350°.

Toss pecans and remaining ½ tsp. oil on a rimmed baking sheet; season with salt. Toast, tossing once until slightly darkened and fragrant, 8–10 minutes.

Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.


Sausage And Assembly:

  • Place sugarloaf in a large bowl. Heat 2 Tbsp. oil in reserved skillet over medium-high. Cook sausage, breaking up with a spoon until browned and cooked through or about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 Tbsp. fat from skillet.

    Reduce heat to medium. Combine pomegranate molasses, vinegar, and ¼ cup water in a skillet stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over sugarloaf. Add reserved sausage and toss to coat; season with salt.

    Mix yogurt and remaining 1 tsp. oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yogurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.


*To prepare black beans:

  • Soak black beans in water overnight (atleast 10 to 12 hours). Water should just cover beans and may be left out on counter.
  • Once beans have soaked, drain beans from soaking water and lightly rinse with cold water. 
  • Transfer beans to a cooking pot and cover beans with a inch of water. Bring to a boil over medium high heat. 
  • Once water is brought to a boil, reduce heat to low and bring to a gentle simmer. Uncovered, cook beans for 1 hour. 
  • Check for tenderness through out. When beans are barely tender, add salt or any other seasoning as desired.  
  • Cooked beans can keep up to one week in refridgerator and 3 months in the freezer. 

*To prepare okra:

Toss okra in olive oil, salt and pepper. Place on heated grill and turning frequently, cook for 8 minutes or until just tender.