April 20

From Tricycle Gardens

  • Romaine Lettuce
  • Baby Rose Turnips
  • Vates Kale
  • baby beets

From Origins Farm

  • Leeks

From Agriberry

  • Strawberries


from HolyCowVegan.net


  • 2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons 
  • 1 cup brown lentils. Place in a microwave-safe bowl with enough water to cover the lentils by an inch, then microwave for about seven minutes. You can do this while chopping your vegetables. Drain the lentils.
  • ¾ cup basmati or other long-grain rice
  • 1 tsp cumin powder
  • 1 tsp allspice powder
  • 5 cloves garlic, minced
  • ½ tsp cayenne pepper
  • 2 bay leaves
  • 1-inch stick of cinnamon
  • Salt to taste
  • 2 tbsp extra virgin olive oil
  • 4 cups kale, finely chopped


  1. Heat the oil in a large pot. Add the leeks and saute, stirring, over medium-high heat until the leeks are golden and crispy, about 8 minutes. If you use too little oil the leeks won’t crisp up.
  2. Remove half the leeks to a bowl and sprinkle with a little salt while still warm.
  3. To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque.
  4. Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.
  5. Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.
  6. Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.
  7. Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot.


from NYTCooking.com

1 cup chopped walnuts
2 tablespoons dry bread crumbs
1 cup sugar
⅓ cup strawberry preserves
4 eggs
⅓ cup fresh lemon juice
6 tablespoons cooled melted unsalted butter
1 pint strawberries, hulled and halved lengthwise


  1. Preheat oven to 375 degrees.
  2. Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan. Place in the oven and bake about 10 minutes, until the nut crust just begins to color. Spread the crust with two tablespoons of the preserves.
  3. Beat eggs with remaining sugar and lemon juice. Stir in melted butter. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
  4. Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.