December 12

Shalom Farms:

  • Purple cabbage

  • Carrots

Meadow Acre: 

  • Hakurei salad turnips


  • Crimson crisp apples (Hollabaugh’s Orchard—Biglersville, PA)

Bow Tide Farms:

  • Arugula

Local Food Hub:

  • Shallots (Field's Edge Farm--Floyd County)

  • Butternut squash (Valley Farming—Augusta County)

From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for turnips

Carrot, Squash and Turnip Soup


4-5 small or 2-3 large carrots, finely chopped

Turnips, finely chopped
1 butternut squash, finely chopped
1 large onion (or leek)
2 T corn flour mixed well with 1 cup water
A handful of finely chopped parsley
A pinch of ground black pepper
A pinch of sea salt to taste


Place the chopped carrots, squash and turnips in a medium size, deep saucepan. Fill it up with water until vegetables are covered. Bring contents to a boil then, reduce the heat to low and simmer until everything is soft. Use a masher and slowly mash the vegetables into puree form. Stir constantly until it is all mixed well and smooth. Add in the cornflour and water mixture. Keep simmering until the soup is thickened and pasty. Add in salt to taste. Sprinkle ground black pepper and parsley over soup and serve.

From Martha Stewart Living 

Apple Gateau

Serves 3


1/2 to 1 tablespoon unsalted butter, melted

1 orange

 3 large sugar cubes

Apples, peeled, halved, and cored

Caramel Salt Butter Sauce (see below recipe)

1/3 cup mascarpone cheese

1/3 cup plain yogurt


Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.

To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.

Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apple slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.

Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature.

Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.