March 29

Tricycle Gardens: 

  • Green cabbage
  • Lacinato kale


  • Oyster mushrooms (Urban Choice--RVA)

Sion House Farm:

  • Bibb lettuce

Cavalier Produce:

  • Organic Cara Cara oranges (Cousins Organic Citrus--California)

Albert's Organics:

  • Purple top white globe turnips (Coke Farm--California)



From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher


Indian Style Green Cabbage with Chiles, Mustard Seed, and Coconut


Serves 4



1 pound green cabbage

2 TBSP peanut or canola oil

1/2 TSP black mustard seed (Can substitute brown mustard seed OR 1/2 TBSP prepared mustard)

1/2 TSP cumin seed

3 shallots, thinly sliced

2 cloves garlic, thinly sliced lengthwise

1 serrano chile, halved lengthwise (Can substitute with dried chili pepper OR fresh jalapeno)

1/4 TSP ground turmeric 

1/2 cup frozen unsweetened grated coconut, thawed

1/3 cup water

Kosher or sea salt

2 TBSP minced fresh cilantro

1/4 cup salted roasted peanuts



Core the cabbage and cut int pieces that will fit in the feed tube of a food processor. Fit the processor with the grating disk and grate the cabbage. (Can also thinly slice green cabbage after removing the core to get the same effect if food processor unavailable)

Heat the peanut oil in a wok or large skillet over moderate heat. Add the mustard seed and cumin seeds and cook until the mustard seed pops and the cumin seed darkens. Add the shallots, garlic, and chile and stir fry until the shallot softens and the garlic releases its fragrance, about 2 minutes. Then add the turmeric, cabbage, coconut, and water and season with salt. Stir-fry until the cabbage softens and loses its raw crunch, 5 to 8 minutes, adding another tablespoon or two of water if necessary to keep the cabbage from sticking. The cabbage should still have a touch of firmness; don't let it become limp. 

Add the cilantro and peanuts and toss briefly to mix. Taste for seasoning, then serve immediately. 



From Deep Run Roots by Vivian Howard; modified for Lion's Mane mushrooms


Oyster mushrooms with Herb-Scented Turnip Puree and Turnip Gremolata


Serves 4


Ingredients for turnip puree and gremolata:

Turnip roots

1 TBSP extra-virgin olive oil

1/3 cup milk

1/3 cup heavy cream 

1 TBSP butter

1 garlic clove, smashed

2 sprigs thyme

1 sprig rosemary

1 bay leaf

1 TSP granulated sugar

1/8 TSP chili flakes

Zest and juice of 1 small orange

Zest and juice of 1 lemon

1/4 TSP hot sauce

1 large garlic clove, grated on a Microplane

3 TBSP chopped flat-leaf parsley

2 TBSP chopped mint

1 TBSP honey


Ingredients for sauteed Oyster mushrooms:

Oyster mushroom cleaned and sliced
1 Tbsp grapeseed or olive oil
pinch of sea salt
fresh ground pepper
splash of white wine
1 Tbsp butter

Directions for turnip puree and gremolata:

Preheat oven to 475 degrees F. Wash and cut the turnip roots into 2/3 inch wide wedges. Toss the turnips with the olive oil and 1 TSP salt. On a rimmed baking sheet, spread cut turnip roots so that they are in a single layer. Make sure the turnips are spread out and have plenty of room to breathe. Work in two batches if necessary. Roast uncovered for 25 to 30 minutes, flipping halfway through. 


While turnips roast, heat the milk, cream, butter, smashed garlic, thyme, rosemary, bay leaf, sugar, and chili flakes in a saucepan over low heat. Let it steep just under a simmer for 30 minutes. 


Once turnips are done roasting, divide them in half. Put one half in a blender and the other half in a bowl. To assemble gremolata: toss the turnips that are in the bowl with the citrus zests and juice, hot sauce, grated garlic, parsley, mint, and honey. Set aside. 


To make the puree and serve: pluck the rosemary, thyme, garlic, and bay leaf out of the steeped cream mixture and add the liquid to the turnips in the blender. Cover the blender carefully, making sure the lid is secure, and blend the turnips up till they are totally smooth. Set aside. 


Directions for Oyster mushrooms:


Heat oil in pan over medium heat until hot, add ingredients through black pepper. Lower heat and cook until mushrooms are a nice caramel color and are softened. Add a splash of white wine and increase heat to medium. Cook the wine and finish with butter until melted 1-2 minutes. Serve the mushrooms over the turnip puree and under the gremolata.