March 9

From the Local Food Hub

  • Turnips
  • Golden Beets

From ReNew Richmond

  • Red Russian Kale
  • Collards

From Tricycle Gardens

  • Winter Density lettuce

From Albert's Organics

  • Watermelon Radishes
  • Red Grapefruit

Roasted Beet and Turnip Salad


  • 4  turnips
  • 1 beet
  • Olive Oil
  • 1 teaspoon red wine vinegar
  • Salt and Pepper
  • 1 Tablespoon chopped fresh rosemary or parsley
  • 1/2 cup walnuts, roasted
  • Feta or gorgonzola cheese (optional)

Preheat oven to 400° F.  

Scrub roots, drizzle with olive oil and season with salt and pepper. Wrap the roots in aluminum foil and crimp the sides closed, put them on a baking tray and put it in the oven.  The foil isn’t absolutely necessary, but it will help to keep the roots moist.  Cook the roots until they are tender – 45 minutes or more, depending on the size of the roots. 

While the roots are in the oven, prepare a vinaigrette with 1 tablespoon of olive oil and a teaspoon of red wine vinegar.  Add the herbs and shake to combine.

When the roots are cool enough to handle, you can slip their skins off by rubbing them with a paper towel.  Slice up the roots while they are still warm (they absorb the vinaigrette better when warm), and pour the vinaigrette over them.  Top with the walnuts and season with salt and pepper.

Sprinkle the cheese over the salad right before serving.

Sautéed Greens with smoked paprika


  • 8 cups (packed) greens, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 3/4 cup chopped onion
  • 1/4 to 1/2 teaspoon sweet or hot smoked paprika*
  • Generous pinch of dried crushed red pepper

Cook greens in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add greens and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.