February 28

Local Food Hub:

  • Sweet potatoes (Walnut Wind Farms--Pittsylvania County)
  • Horseradish (Van Dessel Farm--Accomack County)

Albert's Organics:

  • Organic leeks (Cal-Organic--Lamont, CA)
  • Organic watermelon radish (Lakeside Organics--Watsonville, CA)


  • Gold rush apples


  • Dried Piment d'espelette pepper



From Simply Recipes food blog; keeps for 3 to 4 weeks


Homemade Prepared Horseradish




An 8-10-inch long piece of horseradish root

2 Tbsp water

1 Tbsp white vinegar

Pinch salt



Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm's length away, and work in a well-ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.


From Full Belly Farm's recipe archives in Capay Valley, CA


Carrot, Apple and Horseradish Salad




3 large carrots, coarsely grated (2 cups) (Try substituting with roasted sweet potatoes in olive oil, salt, pepper, coriander, and cumin OR watermelon radish for a beautiful color and crunch. Yum!)

1 large tart apple, peeled, coarsely grated

1/2 cup sour cream or plain yogurt

2 to 3 tablespoons grated, peeled, fresh horseradish or drained prepared horseradish

2 tablespoons chopped parsley

2 tablespoons snipped chives

1 teaspoon fresh lemon juice

1 teaspoon sugar



Stir all ingredients together well.  Refrigerate for at least one hour before serving.  Season with salt and black pepper.



From Vodka & Biscuits food blog Sept. 2017





2 large sweet potatoes

1 leek

2 tablespoons butter or ghee

Gorgonzola cheese crumbles as needed

Salt and pepper as needed

Olive oil as needed



Preheat oven to 350 degrees.

First, bake the sweet potatoes. Poke a few holes in the potatoes using a fork. Rub with olive oil and sprinkle with salt (especially if you plan on eating the skins). Wrap with foil and bake for 50 minutes to 1 hour or until fork tender.

When the potatoes are finished baking, prep the leeks. Cut and discard the green leafy stems (or freeze them for stock). Cut and discard the stem, then cut the leeks lengthwise in half, then cut in half once more to create long 3" pieces.

Heat the butter and a splash of olive oil in a small saute pan over medium-high heat. Add the leeks, sprinkle with salt and pepper to taste, and saute for 4-5 minutes until soft and the ends are starting to turn brown. Remove from the heat.

Cut the sweet potatoes in half and lightly season the insides with salt and pepper to taste. Top with the leeks and Gorgonzola cheese crumbles (or whatever cheese you desire. Swiss cheese is delicious and so is feta).

Increase the oven to broil. Broil the potatoes for 2-3 minutes until the cheese has melted. Delicious!