December 26


  • Oregano/rosemary herb bunch

Local Food Hub: 

  • Black radish (Van Dessel Farms--Accomack, County)

  • Purple top turnips (Van Dessel Farms--Accomack County)

  • Carrots (Van Dessel Farms--Accomack County)

Little House:

  • Winter Salad mix (Kale, Arugula, Red Deertongue lettuce)

Albert's Organics:

  • Organic starfruit (Worthy Family Farm--West Palm Beach, FL)

From The Food Network 

Star Fruit Upside-Down Cake

Serves 8



3 tablespoons unsalted butter, plus more for greasing the pan

3 tablespoons light brown sugar
Juice of 1/2 lemon
Starfruit, cut into 1/4-inch-thick stars and seeds removed


1/2 cup pecans

1 1/4 cups whole wheat pastry flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 large eggs
1/2 cup low-fat yogurt


Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.

For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.

For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.

Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.

Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

From Bon Appetit 

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Serves 8-10



6 cups water

2 tablespoons vegetarian bouillon base

2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 large celery root (celeriac), peeled, cut into 1/2-inch pieces

2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 large rutabaga, peeled, cut into 1/2-inch cubes

1 turnip, peeled, cut into 1/2-inch cubes

1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed

3 tablespoons butter

3 cups chopped onions

4 large garlic cloves, chopped

1/2 teaspoon minced fresh rosemary

1/2 cup all-purpose flour

1/4 cup heavy whipping cream

2 tablespoons imported dry Sherry

1/4 cup chopped fresh Italian parsley


2 1/4 cups unbleached all-purpose flour

1 tablespoon baking powder

2 teaspoons minced fresh rosemary

1 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced

1 1/3 cups (or more) chilled buttermilk



Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.


Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.

Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into the center of biscuits comes out clean, about 45 minutes. Cool 15 minutes