March 21

Local Food Hub:

  • Carrots (Van Dessel Farm--Accomack County) 
  • Gold beets (Van Dessel Farm--Accomack County)


  • Mixed petit greens ( Mustards, sorrel, nasturtium, corn, buckwheat, chervil, mache and more!)
  • Mixed herb bunch (parsley and cilantro)


  • Pink lady apples

Albert's Fresh Produce:

  • Organic sweet potatoes (A.V. Thomas Produce--Livingston, CA)



From recipe archives from Full Belly Farm in Capay Valley, CA; modified for sweet potatoes and parsley


Carrot and Beet Flautas


Serves 4 to 6



For the Flautas:

Carrots, washed and dried 

1 sweet potato, washed, dried, peeled, and cut into strips

Olive oil

Salt and pepper

2 tsp ground cumin

½ tsp ground cayenne

1 Tbsp butter, room temperature

¼ cup sour cream

⅓ cup chicken stock

12 tortillas, flour or corn

Oil for frying

Lime (optional)

Toothpicks for securing


For the Salsa Verde:

2 garlic cloves

1 bunch of parsley, washed and dried

¼ cup cilantro, picked and washed

2 Tbsp mint, picked and chopped

1 lime, zested and juiced

½ cup olive oil

chili powder

¼ cup crumbled Cotija cheese (Can substitute ricotta salata or feta if cotija unavailable)



Preheat oven to 400ºF 

Toss carrots and sweet potato with olive oil, salt, pepper, cumin, and cayenne. Roast in preheated oven for 15–20 minutes until caramelized and tender. Place roasted veggies in a food processor and pulse until smooth. Add the butter, sour cream and chicken stock and blend until smooth. Season with salt and pepper. Heat about an inch of oil in a heavy-bottomed skillet. “Soften” tortillas by holding them over a flame and searing on both sides, or simply by microwaving. Fill with 2–3 tablespoons of the carrot purée. Roll tightly and secure with a toothpick. Fry the flautas in heated oil until crispy on both sides and drain on a paper-towel-lined plate. 

In a mortar and pestle or food processor, mash garlic to a paste, add in parsley, mashing again until roughly chopped. Add the cilantro and mint, and mash greens until fine. Add lime zest and lime juice, streaming in olive oil, then stir to combine. Season with chili powder, salt, and pepper. Just before serving, stir most of the crumbled cheese into the salsa. 

Arrange the flautas on a serving dish with a drizzle of the salsa verde, a sprinkle of the remaining Cotija cheese, and perhaps a few slices of lime.  The salsa verde is to serve on the side, for people to dip their flautas.



From Bon Appetit March 2017


Beet and Ricotta Hummus


Makes about 2 1/4 cups



1 baseball-sized beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)



Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.