December 5

Albert's Organics:

  • Organic rutabagas (Grimmway Farms--Bakersfield, CA)

  • Organic quinces (Berg's Berries--Alvadore, OR)

Community Food Collaborative:

  • Cilantro

Shalom Farm:

  • Carrots


  • Mesclun mix

Local Food Hub:

  • Sweet potatoes (Kirby Farm--Hanover County, VA)

From Chef Yotam Ottolenghi; modified for rutabaga

Rutabaga and lentils with hazelnuts and mint

Serves 4


2 1/2 ounces whole hazelnuts (skin on)

7 oz Puy lentils (Can substitute for green lentils if not available)

3 cups water

2 bay leaves

4 thyme sprigs

1 rutabaga (650g), peeled and cut into 1cm chips

4 tbsp olive oil

3 tbsp hazelnut oil

3 tbsp good-quality red wine vinegar

4 tbsp chopped mint

salt and black pepper


Preheat the oven to 284 F (140 C). Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve.

Meanwhile, in a separate saucepan, cook the rutabaga in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.

In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavors) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.

To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.

From Bon Appetit January 2017

Quince Jam with Cardamom and Pistachios

Makes 2 1/2 cups


2 quinces, cored, peeled, cut into 1-inch pieces, cores reserved (about 1 pound)

¼ cup fresh lemon juice, divided

2 cups sugar

4 cardamom pods, cracked

¼ cup shelled, unsalted pistachios (optional)


Toss quinces with 2 Tbsp. lemon juice in a medium bowl; set aside.

Bring sugar, cardamom pods, reserved quince cores, and 2½ cups water to a boil in a medium saucepan. Cook, stirring to dissolve sugar, about 5 minutes. Add quince, reduce heat to low, and cook, covered, until quinces develop a deep rose color and are tender but not mushy, 1½ –2 hours. Add remaining 2 Tbsp. lemon juice and bring to a boil. Lower heat and simmer, stirring occasionally until liquid has slightly thickened, 8–10 minutes. Remove from heat (the syrup will thicken as it cools) and add pistachios, if using. Serve warm or at room temperature.

Do Ahead: Jam can be made 1 week ahead. Cover and chill.