November 14

Shalom Farms:

  • Red Boro beets

Bow Tide Farm:

  • Rainbow carrots

Community Food Collaborative:

  • Green bell peppers

  • Escarole


  • Mesclun mix


  • Honey Crisp apples (Hollabaugh's Orchard--Biglersville, PA)

From Bon Appetit December 2017; modified for escarole

Seared Escarole and Roasted Beets

Serves 8


Beets, scrubbed

5 tablespoons extra-virgin olive oil, divided

Kosher salt

Escarole, cut into large wedges through root end

1 cup pomegranate juice

2 tablespoons red wine vinegar

½ cup pomegranate seeds

Flaky sea salt (for serving)


Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40–50 minutes. Let cool.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook escarole wedges on cut sides until browned, about 2 minutes per side. Transfer to a platter.

Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.

Tear beets open and place around escarole; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.

From The Moosewood Restaurant Table by The Moosewood Collective

Spice-Crusted Carrots with Harissa Yogurt

Serves 4


Carrots with tops, scrubbed, tops trimmed to ½”

Kosher salt

1 tablespoon sugar

1 teaspoon English mustard powder

1 teaspoon hot smoked Spanish paprika

1 teaspoon ground cumin

½ teaspoon ground coriander or fennel

4 tablespoons vegetable oil, divided

Freshly ground black pepper

½ cup plain Greek yogurt

1 tablespoon harissa paste

2 teaspoons chopped fresh thyme, plus more

½ teaspoon finely grated lemon zest, plus more

Lemon wedges (for serving)


Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.

Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.

Heat remaining 3 Tbsp. oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.

Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.

Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.

DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.