May 24



  • Asparagus
  • Sparkler radishes


  • Blueberries (Ivanhoe Blueberry Farm--Ivanhoe, NC)

Lakeside's Tiny Acre:

  • Swiss Chard

Windy Hill Farm:

  • Hakurei turnips
  • Cucumbers



From Bon Appetit May 2017


Charred Asparagus with Citrus Bagna Cauda


Serves 4


2 tablespoons skin-on almonds

2 oil-packed anchovy fillets

4 garlic cloves, smashed

1 sprig oregano

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

2 tablespoons unsalted butter

3 tablespoons olive oil, divided

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

1½ pounds asparagus, trimmed



Place a rack in upper third of oven and preheat to 350°. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.

Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.

Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.

Toss asparagus and bagna cauda together on a platter; top with almonds.



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


Warm Chard Ribs with Yogurt, Toasted Walnuts, and Dill

Serves 4


3 cups Swiss chard ribs, in 1⁄2-inch pieces

1 tablespoon unsalted butter

1 large clove garlic, minced

Kosher or sea salt and freshly ground black pepper

1⁄2 cup plain whole-milk yogurt, preferably Greek style* (If you're feeling adventurous, substitute for the Cucumber Raita recipe below for dipping!) 

2 teaspoons minced fresh dill

1⁄3 cup coarsely chopped toasted walnuts



Bring a large pot of salted water to a boil over high heat. Add the chard ribs and boil until tender, 5 to 8 minutes, depending on their thickness. Drain in a sieve or colander and immediately run under cold running water to stop the cooking. Drain again and pat dry.

Melt the butter in a skillet over moderate heat. Add the garlic and saute for about 1 minute to release its fragrance. Add the chard ribs, season with salt and pepper, and stir to coat with the butter. Cook, stirring, just until the chard is hot throughout.


From Bon Appetit June 2017


Cucumber Raita with Black Mustard and Cilantro

Makes 3 cups


½ teaspoon cumin seeds

1 tablespoon sunflower or other neutral oil

1 teaspoon black or brown mustard seeds

3 Persian cucumbers

3 cups plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

⅓ cup finely chopped cilantro, plus sprigs for serving

Kosher salt

Kashmiri chili powder or paprika (for serving)



Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.

Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.

Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and ⅓ cup cilantro; season with salt.

To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.