May 17

Windy Hill Farm:

  • Eggplant
  • Sweet Potatoes
  • Butterhead lettuce


  • Sugar snap peas (Snead's Farm--Fredericksburg)
  • Strawberries


  • Bunched beets (Sunnyside Farm--Cumberland, VA) 




From Serious


Sweet Potato, Eggplant, and Spinach Madras Curry


Serves 2 to 4



1 large sweet potato, peeled and cubed into 1-inch pieces

1 large eggplant, peeled and cubed into 1-inch pieces

1 pound of spinach

1 tablespoon cumin seeds

2 cloves garlic, chopped

1 tablespoon curry powder

1 teaspoon black mustard seeds

1 teaspoon sea salt

1/4 teaspoon turmeric powder

3 1/2 tablespoon canola oil

2 tablespoons cilantro, chopped



Bring a pot of water to the boil. Toss in the spinach, and cook for 30 seconds. Drain in a colander, and press try with paper towels. Roughly chop the spinach.

Pour the oil into a large skillet set over medium heat. Add the mustard seeds, and let cook for about 30 seconds. Then add the garlic and cumin and let them cook for 1 minute.

Dump in the sweet potato, stir well, and let cook for about 5 minutes. Then add the eggplant, spinach, salt, curry powder, and turmeric powder. Cook until the eggplant is tender, about 8 minutes or so.

Turn off the heat, and transfer mixture to a bowl. Garnish with cilantro and set aside for 15 minutes to let the flavors mingle. Best served at room temperature.



From Moveable Feast Season 2, Episode 5


Snap Pea and Strawberry Salad with Chèvre and Olive Vinaigrette


Serves 4 to 6 as main, 6 to 8 as side



3/4 cup pitted and sliced cured black olives (about 4 oz.)

2 Tbs. seeded and chopped pickled Calabrian chiles in oil (Can substitute with pickled jalapeno if chiles unavailable)

6 Tbs. Champagne vinegar

3/4 cup extra-virgin olive oil

2 lb. sugar snap peas, trimmed

1 lb. strawberries, hulled and thinly sliced

1 cup fresh mint leaves, thinly sliced

2 oz. crumbled chèvre (about 1/2 cup)

1/4 cup toasted pine nuts

Edible flowers, preferably nasturtiums (large petals torn), for garnish

Flaky sea salt, such as Maldon



Bring a large pot of salted water to a boil and set up a large ice water bath.

In a medium bowl, combine the olives, chiles, and vinegar. Slowly whisk in the oil until emulsified. Set aside.

Add the snap peas to the boiling water and cook until crisp-tender, about 3 minutes. Immediately transfer to the ice water bath until completely cooled, about 5 minutes. Drain and pat dry with a kitchen towel.

Arrange the snap peas on a large serving platter and top evenly with the strawberries. Drizzle with enough vinaigrette to coat, about 1cup, making sure to distribute the chiles and olives evenly over the salad. Sprinkle with the mint, chèvre, and pine nuts. Top with the edible flowers and season to taste with sea salt. Pass any leftover dressing at the table.

The salad may be refrigerated for an hour before serving.