December 6



  • Scarlet Queen turnips
  • Swiss Chard
  • Winter Density lettuce


  • Hayman sweet potatoes
  • Jimmy Nardello peppers


  • Pink Lady apples


From Food and Wine December 2012


Farro Salad with Turnips and Greens


Serves 10



2 pounds farro (4 1/2 cups) 

2 bay leaves 


2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 

3 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped 

3/4 cup extra-virgin olive oil 

2 tablespoons chopped thyme 

Freshly ground pepper 

1/4 cup red wine vinegar 

1 cup chopped flat-leaf parsley



 Preheat the oven to 375°. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.

 In a large pot, combine the farro with the bay leaves and 12 cups of water and bring to a boil. Simmer the farro over moderately low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves and transfer the farro to a large serving bowl.

   In the same roasting pan, toss the turnips with 1/2 cup of the olive oil and the thyme. Set the pan over 2 burners and cook over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.

Scrape the turnips and turnip greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.



From the recipe archives of HEB grocery store in Texas; modified for Jimmy Nardello peppers


Spicy Roasted Sweet Potato & Red Peppers


Serves 12 



1 canola oil spray   

1/2 Lb sweet potatoes, peeled and cut into 2-inch chunks   

1/2 red onion, cut into 8 wedges, layers separated   

2 Tbsp extra virgin olive oil   

4 garlic, chopped   

Jimmy Nardello peppers, stems removed and cut into 1-inch pieces

1 Tsp ground cumin   

1/2 Tsp red cayenne pepper



Heat oven to 450°F.

Line baking pan with foil and spray with canola oil; set aside.

Combine sweet potato cubes, onion, olive oil, garlic and peppers in prepared baking pan and toss to coat.

Toss the mixture with cumin and cayenne to season.

Add 1 cup water to pan.

Roast sweet potato mixture on center oven rack for 30 to 45 minutes, stirring every 10 minutes.