October 5


  • Assorted sweet peppers (Corno di Toro red, Carmagnola red bell pepper, Giallo di Asti yellow bell pepper, Cubanelle)
  • Scarlet Queen red salad turnips

Hummingbird Gardens:

  • Blue Spice basil


  • Frisee

Albert's Organic:

  • Organic black radishes (Coke Farm; California)
  • Organic collards (Eastern Carolina Organics; North Carolina)


  • Jonagold apples


From Bon Appetit


Strozzapreti Carbonara with Radishes

Serves 4


2 tablespoons olive oil

4 ounces pancetta (Italian bacon) or bacon, cut into ¼-inch pieces

1 small shallot, finely chopped

2 garlic cloves, finely chopped

4 large egg yolks

1 large egg

3 ounces mixed salty hard cheeses (such as Parmesan, Pecorino, and/or Grana Padano), finely grated

2 teaspoons freshly ground black pepper

12 ounces strozzapreti or other short pasta (i.e. penne, fusilli, rigatoni)

Kosher salt

4 small radishes, trimmed, cut into ½-inch pieces*

2 tablespoons chervil leaves with tender stems (optional) (substitute with parsley or tarragon, if chervil unavailable)

*Add collards AND sweet peppers to this dish for a complete meal. To prepare collards: remove center ribs and stems and thinly slice crosswise. To prepare sweet peppers: remove center ribs and seeds and thinly slice crosswise. 

*Black radishes have a much more intense flavor and a tougher outer skin, so prior to adding to carbonara, remove ends of radish and peel outer skin and discard. Thinly slice radish crosswise and toss with salt, pepper and olive oil. In a non-stick pan over medium heat, turning occasionally, cook radishes in a single layer until they are tender and dappled with brown spots. 




  • Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until just beginning to crisp, about 5 minutes. Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute (Add sweet peppers at this time if using). Transfer mixture to a large bowl and let cool slightly. Mix in egg yolks, egg, cheese, and pepper. Wipe out and reserve skillet.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

  • Add pasta, ¼ cup pasta cooking liquid, and radishes to sauce; toss to combine. (Add collards at this time if using). Transfer to reserved skillet and cook over low heat, moving skillet on and off heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes. 

  • Divide pasta among bowls and top with chervil, if desired.


From Joseph Phelps Vineyards; adapted for Scarlet Queen red salad turnips




Serves 6 to 8 as an appetizer or side salad; serves 2 to 4 as main entree




1 shallot

2 limes, zest from 1

1 bunch cilantro, leaves only

8 ounces crème fraîche

1 ripe avocado, cubed

½ tsp kosher salt

¼ teaspoon lemon pepper

¼ cup olive oil


½ cup raw almonds

Olive oil

1 teaspoon kosher salt

1 bunch frisée, washed and spun dry

1 bunch flat leaf lettuce, large leaves only

½ cup dried apricots

1 bunch turnips

1 bunch radishes (use black radishes for a spicy kick; remove both ends, peel outer skin OR peel in a stripe for a pretty POP in your salad)




For the dressing:


1.      Finely mince the shallot, and place in a small bowl.  Remove the zest from one of the limes and add it to the shallot.  Then juice both limes and add it to the shallot/zest mixture.  Allow the shallots to macerate in the lime juice for ten minutes.


2.      Meanwhile, pluck the cilantro leaves from their stems and place all of the leaves in the bowl of a blender or food processor.  Next, add the crème fraîche, avocado, salt, lemon pepper and olive oil.  Add the shallot, lime juice and zest to the blender or food processor.  Pulse the mixture until the cilantro leaves are fully incorporated with the crème fraîche and avocado.  It’s important to pulse the mixture, as opposed to letting it run, so that you don’t churn the crème fraîche.  Taste and correct with more lime juice and/or salt if necessary.


For the salad:


1.      Preheat oven to 375 degrees.  Turn the almonds onto an ungreased cookie sheet, and toast them for 6-8 minutes, until they are lightly toasted.  As soon as they come out of the oven, place them in a small bowl, and toss them with a small amount of olive oil and kosher salt to taste.  Once the almonds have cooled, give them a rough chop and set them aside.


2.      Trim the tough ends off the frisée, and tear the tender portions into bite-sized pieces.  Add to a large mixing bowl.


3.      Pluck the large leaves off the parsley stems, and add them, uncut, to the bowl of frisée.


4.      Next, use a mandolin or chefs knife to cut the Tokyo turnips and radishes into very thin rounds.  Add these to a separate bowl.  Cut the dried apricots into thin slivers and add to the bowl of turnips and radishes.


5.      When you’re ready to serve the salad, toss the greens mixture with a small amount of dressing and a pinch of salt.  Do the same thing to the bowl of turnips, radishes and apricots.  Plate a small amount of the greens on a chilled salad plate, and scatter a portion of the turnip & radish coins and apricot slivers on top.  Finally, garnish with a sprinkling of salted almonds and serve.



From Gourmet; adapted for Jonagold apples






4 1/2 lb Jonagold apples

1 (500-mg) tablet vitamin C, crushed

1/4 cup fresh lemon juice

1 (2-inch) piece peeled fresh ginger

1/2 cup sugar

1 tablespoon finely chopped fresh basil

Special equipment: a juicer 




Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice.

Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan.

Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.