December 28

Local Food Hub:

  • Golden beets (Van Dessel Farm-Accomack County)
  • Garlic (Timbercreek Organics-Albermarle County)
  • Carnival Acorn squash (Singing Earth Produce-Augusta County)

Tricycle Gardens:

  • Collards 


  • Fava greens

Albert's Organics:

  • Mango Blood oranges (Deer Creek Heights Ranch-California)


From Martha Stewart Living

Israeli Couscous and Fall-Vegetable Stuffing

Serves 10


1 small acorn squash (about 1 1/2 pounds), halved and seeded

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 small turnips, peeled and cut into 1/2-inch cubes

1 celery root (also called celeriac), peeled and cut into 1/2-inch cubes (Substitute with golden beets for a burst of sweetness!)

2 tablespoons unsalted butter

3/4 cup finely chopped shallots (Substitute with garlic for a lil' kick!)

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon hot smoked paprika

10 ounces Israeli couscous (about 2 cups)

1 3/4 cups homemade or low-sodium store-bought chicken stock

1 fresh bay leaf

2 tablespoons chopped fresh thyme

1/2 cup golden raisins

1/2 cup sliced almonds with skins, toasted

1/4 cup chopped fresh flat-leaf parsley



Preheat oven to 375 degrees. Drizzle squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.

Meanwhile, toss turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on baking sheet with squash. Continue roasting, stirring once or twice, until vegetables are tender and golden brown, about 30 minutes.

Meanwhile, heat butter and remaining tablespoon oil in a medium saucepan over medium heat until butter is melted. Add shallots; cook until softened, about 3 minutes. Stir in coriander, cumin, and paprika; cook until fragrant, about 1 minute. Stir in couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until couscous is tender but al dente and liquid is absorbed or about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.

Peel squash; cut the flesh into 1/2-inch cubes. Stir together couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into the center of stuffing registers 165 degrees.



From Midwest Living; modified for fava greens


Blood Orange and Fava Greens Salad with Ginger-Spiced Walnuts


Serves 4





2 tablespoons finely chopped shallot

2 tablespoons champagne vinegar or white wine vinegar

1/2 teaspoon Dijon-style mustard

1/2 teaspoon finely shredded blood orange or navel orange zest

1/8 teaspoon salt

Dash ground black pepper

2 tablespoons olive oil


Ginger-Spiced Walnuts:

1 tablespoon butter

1/2 cup walnuts, coarsely chopped

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground ginger

Dash cayenne pepper


Fresh fava greens

2 medium blood oranges and/or navel oranges, peeled, seeded and sectioned



Dressing: In a small bowl combine shallot and vinegar. Let stand for 10 minutes, stirring occasionally. Stir in mustard, orange zest, salt, and pepper. Slowly whisk in olive oil.

Ginger-Spiced Walnuts: In a small nonstick skillet, melt the butter. Add walnuts, sugar, salt, ginger and cayenne pepper. Toss to coat. Cook over medium heat for 3 to 4 minutes or until walnuts are just toasted, stirring occasionally. Remove from the heat and cool walnuts completely.

Salad: Divide fava greens among four serving plates. Top with orange sections and cooled walnuts. Whisk dressing and drizzle over salads.