December 7

Local Food Hub:

  • Purple top white globe turnips (Van Dessel Farm; Accomack County)

Tricycle Gardens:

  • Red Russian kale
  • Baby/fingerling sweet potatoes (Beuregard, Ginseng and Purple varieties)

Rudy's Mushrooms:

  • Oyster mushrooms


  • Mixed microgreens (radish, mustard greens, fennel, cilantro, arugula)


  • Honey Crisp apples


From Martha Stewart; modified for turnips

Roots Anna

Serves 10


3 cloves garlic, unpeeled

1/4 teaspoon olive oil

1 1/2 pounds Yukon Gold, or Idaho potatoes (Try the baby/fingerling sweet potatoes instead!)

2 pounds turnips

6 tablespoons unsalted butter

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 1/2 teaspoons fresh thyme leaves



Heat oven to 450 degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle. Peel garlic, cut into slices and set aside. Reduce heat to 425 degrees.

Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put a damp paper towel on top to keep them from turning brown. Peel turnips, and cut in half, slice as thinly as possible, and cover with a damp paper towel.

In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering the bottom of the pan; press to compress. Sprinkle turnips with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.


Arrange the potato slices in tight concentric circles over the turnips, and press down. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter. Arrange remaining turnips on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.

Spread a large piece of aluminum foil with remaining tablespoon butter. Cover skillet tightly with the foil buttered side down. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.

Remove pan from oven, and let stand on a wire rack for 15 minutes. Remove foil, and invert roots carefully onto a serving dish. Garnish with remaining 1/2 teaspoon thyme, and serve warm. This can be made ahead of time and reheated.


From Fox, Farm and Forage

Smoked Pulled Oyster Mushroom

Serves 4


1/2 lb Oyster Mushrooms

1 cups soaked mild smoking wood (apple / pecan / cherry)

1/2 cup mayonnaise

1/4 cup apple cider vinegar

Dash of celery salt (to taste)

Dash of red pepper flakes (to taste)

1/2 bunch kale, stalks removed and cut into thin strips (Try either the Red Russian kale OR microgreens!)

1/2 small sweet or Vidalia onion, sliced thin

1/2 carrot, sliced thin

BBQ Sauce

4 sandwich rolls (brioche style preferred)



Mix the mayonnaise, celery salt, red pepper flakes and vinegar to taste in a bowl. Mix in the kale, onions, and carrots, then set aside in the refrigerator to sit.

Prepare coals on one side of grill and place soaked wood chips in a foil packet on top of coals. Once grill hits 400F and the packet is smoking, place oyster mushroom clusters on opposite side of coals in indirect heat. Cook for at least 20 minutes, rotating every 5 minutes to ensure even smoking.

Pull off mushrooms, once cool pull apart into thin strips in a mixing bowl. Add your favorite BBQ sauce enough to coat.

Assemble kale and BBQ on toasted rolls and serve.