November 23


  • Collard greens
  • Bok choy
  • Mignonette Bronze Butterhead lettuce

Tricycle Gardens:

  • Marbled habanero peppers


  • Treviso raddicchio


  • Granny smith apples

From Martha Stewart Living

Bok Choy, Carrot and Apple Slaw

Serves 4


1 pound baby bok choy (4 to 6 heads)

1 teaspoon coarse salt

1 peeled apple, cut into matchsticks

2 large shredded carrots

3 tablespoons fresh lemon juice

1 tablespoon vegetable oil

1 teaspoon finely grated peeled fresh ginger

Coarse salt and ground pepper



Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.


From Martha Stewart Living

Radicchio and Mushroom Chicken Roulade

Serves 2


2 boneless, skinless chichen breast halves

Coarse salt

1 small head radicchio, cored, leaves separated

3 tablespoon unsalted butter

2 tablespoon extra-virgin olive oil

3 shallots, finely chopped

8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices)

1 chicken liver, finely chopped

1 tablespoon finely chopped fresh sage

Freshly ground pepper

1/2 cup Marsala wine

1/4 cup freshly shredded mozzarella cheese

10 cipollini or pearl onions, peeled

1/4 cup chicken stock



Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.

Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.

Remove top layer of plastic from chicken. Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining breast. Refrigerate at least 1 hour (up to 3).

Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining 1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.

Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.

Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.


From Cooking with the New York Times


Spicy Chile Butter


12 tablespoons unsalted butter (1 1/2 sticks), softened

3 fat garlic cloves, minced to a paste

2 tablespoons chopped sage

1 habanero, Scotch bonnet or serrano chile, seeded and finely chopped

1 tablespoon chipotle chile powder

1 ½ teaspoons black pepper

½ teaspoon crushed red chile flakes



In a bowl, mash together all the ingredients until smooth. Chill for up to two weeks before using.