May 10

Rudy's Exotic Mushrooms and Produce:

  • Garlic scapes (Whitener Farm--Suffolk, VA)


  • Lamb's quarter

Albert's Organics:

  • Artichoke (Coke Farm--California)

Tricycle Gardens:

  • Zucchini and Zephyr summer squash


  • Strawberry
  • Rhubarb (Calvert's Farm--Cecil County, MD)


From Eating Local: The Cookbook Inspired by America's Farmers cookbook by Janet Fletcher; modified for lamb's quarter


Summer Squash Carpaccio with Lamb's Quarter, Pecorino, and Almonds


Serves 4



1/4 cup sliced almonds, toasted

1 pound small zucchini

2 1/2 TBSP extra virgin olive oil

1 1/2 TBSP fresh lemon juice

1 small garlic clove (Substitute with garlic scapes for a fresh garlic taste!)

Kosher or sea salt and freshly ground black pepper

2 handfuls of lamb's quarter (about 3 oz)

Chunk of pecorino Toscano, ricotta Salata, or other medium-aged pecorino cheese, for shaving 



Preheat the oven to 350 F. Toast the almonds on a baking sheet until golden brown and fragrant, 10 to 15 minutes. Let cool. 

Trim the ends of the zucchini. With a mandoline or other manual vegetable slicer, or a vegetable peeler, shave the zucchini thinly lengthwise. Discard the first and last slices of each squash, which are mostly skin. Put the zucchini ribbons in a large bowl. 

In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Add the dressing to the shaved zucchini and toss with your hands to coat it evenly. Taste and add more salt if necessary. Let stand for 5 minutes to allow the zucchini to soften. 

Add the lamb's quarter to the zucchini. With a cheese plane or vegetable peeler, shave about 3 oz of cheese, or as much as you like, into the bowl. Add several grinds of black pepper, then toss gently with your hands. Transfer the salad to a serving platter, leaving any watery juices behind. Top with the toasted almonds. Serve immediately. 



From the Boston Globe Magazine April 2013


Roman-Style Braised Artichokes


Serves 6 



2 tablespoons fresh lemon juice, plus ¼ of a lemon

6 medium artichokes, about 8 ounces each

4 large garlic cloves, minced

½ cup chopped fresh mint

¼ cup chopped fresh parsley

½ cup extra-virgin olive oil

Salt and pepper

1 cup dry white wine



Add the lemon juice to a large bowl of cool water and set aside. Working one at a time, trim each artichoke’s stem to about 1½ inches and, with a sharp chef’s knife, chop off the top third of the artichoke. Working around the base, bend back and snap off the leaves with your fingers until you reach the very pale, thin inner leaves. With a paring knife, trim off the dark green outer layer of the stem and base of the artichoke and rub all over with the cut lemon. Gently bend back the pale center leaves (leaving them attached) to reveal the inner prickly leaves and the hairy choke. With a paring knife and a grapefruit spoon (a teaspoon will work), cut and scrape away the inner leaves and the choke, taking care not to remove the heart. Immediately add the trimmed artichoke to the lemon water while working on the others and repeat with the remaining artichokes.


In a small bowl, mix the garlic, mint, 3 tablespoons of the parsley, 2 tablespoons of the oil, and ½ teaspoon salt. Working one at a time, remove an artichoke from the lemon water, fill the cavity with about 1½ teaspoons of the garlic-mint mixture, and place stem-up in a deep pan (with a cover) just wide enough to hold all the artichokes upright; repeat with the remaining artichokes. Rub any remaining garlic-mint mixture on the exposed bases of the artichokes. Add the remaining 6 tablespoons oil, wine, and ⅔cup of water to the pan, set the pan over medium-high heat, and bring the liquid to a strong simmer. Cover, adjust the heat to medium-low, and simmer until the artichokes are tender when poked with a paring knife, 20 to 30 minutes.


Using tongs, transfer the artichokes to a deep serving platter and set aside. Return the pan to high heat and boil the liquid until it is reduced to about ⅔cup, about 9 minutes. Taste the sauce and adjust the seasoning with salt, if necessary, and pepper to taste, and pour it around the artichokes. Serve warm or at room temperature, sprinkling with the remaining parsley just before serving.



From Martha Stewart Living


Rhubarb Iced Tea


Serves 8




8 stalks rhubarb, cut into 3-inch lengths

8 cups water

1/3 cup sugar, or to taste

Fresh mint sprigs, for garnish




In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.