January 18

Local Food Hub:

  • Dried black beans (Steadfast Farm-Red Hill, VA)
  • Gold potatoes (Valley Farming-Accomack County)
  • Acorn Squash (Singing Earth Produce-Augusta County)
  • Brussels sprouts (Walnut Winds Farm-Pittsylvania County)

Tricycle Gardens:

  • Vates Kale

Albert's Organics:

  • Rio Star Grapefruit (Homegrown Organics-California)


From Martha Stewart Living

Brussels Sprout-Lemon Pizza

Makes 1-12 inch pizza


1 tablespoon plus 1 teaspoon extra-virgin olive oil

3/4 pound store-bought pizza dough

3 ounces lightly salted fresh mozzarella, thinly sliced

1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup) (Substitute with Parmesan OR Ricotta for a creamy pizza!)

3 cups packed brussels sprout leaves (from about 1/2 pound)

Coarse salt and freshly ground pepper

5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)



Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around the edge with 1 teaspoon oil.

Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.

Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.

Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, the edge of crust is golden, and dough is cooked through about 10 minutes. Season with pepper.


From Martha Stewart Living


 Acorn Squash Soup with Kale


Serves 4



4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces (Substitute with 2 TBSP olive oil to cook with onion and kale if vegan/vegetarian)

1 medium onion, finely chopped

1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)

4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed

Coarse salt and ground pepper

Ingredients for Acorn Puree:

2 whole acorn squash (about 2 pounds each)

2 tablespoons butter (optional)

1 teaspoon coarse salt (optional)

ground nutmeg (optional)


Directions for Acorn Puree:

Preheat oven to 400 degrees. Place 2 whole squash on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth.

To serve as a side dish: In a medium saucepan, combine the puree with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with nutmeg.



Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

Add onion to fat in a pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve garnished with reserved bacon.


From Martha Stewart Living


Red Grapefruit Sorbet

Serves 6



1 1/4 cups sugar

1 1/4 cups water

1 teaspoon grated grapefruit zest

2 cups freshly squeezed red grapefruit juice

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon freshly ground black pepper



Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.

Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)

Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.

Process the sorbet in an ice cream machine (or food processor) according to the manufacturer's directions. Transfer it to a freezer-proof container, cover, and freeze until ready to serve.