- Scarlet Ohno turnips
Meadow Acre Gardens:
- Easter Egg radishes
- Spring mix
- Rhubarb (Calvert Farming--Rising Sun, MD)
- Cherry tomatoes
Albert's Fresh Produce:
- Organic grapefruit (Doc's Organics--CA)
From The Kitchen Paper food blog October 2015
Rhubarb Grapefruit Custard Pie
Makes 1 pie
1 pie crust
3/4 cup sugar
1 Tbsp finely grated grapefruit zest
1/4 cup all-purpose flour
1/4 tsp salt
3 large eggs
4 Tbsp melted butter
1 cup strained ruby/pink grapefruit juice
1 cup heavy cream
1 1/2 cups sliced rhubarb, 1″ pieces
Assemble all ingredients ahead of time, since you’ll want to pour the liquid into the pie crust while it is still hot!
Preheat the oven to 425 F. Roll out the pie dough and fit to your pan. Prick the dough with a fork, line with parchment and pie weights, and cook for 10 minutes. Remove the parchment and weights, cook for another 4-5- minutes, then remove from the oven.
While the crust is cooking, combine the grapefruit zest and the sugar. Using clean fingers, rub them together until fully incorporated and fragrant. Whisk in the flour and salt, then the eggs (one at a time).
Whisk in the melted butter, then the grapefruit juice, and then the heavy cream.
When the crust is done, put the rhubarb into the crust, and pour the custard mixture over it until it is quite full (it doesn’t puff up really at all, so don’t worry about overflowing).
Reduce the oven temperature to 325F and bake for 35-40 minutes, or until the edges are set and the center is wobbly but not liquidy.
Remove from the oven and allow to come to room temperature before serving, or refrigerating.
From Taste Magazine
Pearl Barley Salad with Pickled Turnip and Roasted Tomatoes
Cherry tomatoes halved
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 bunch baby turnips (see notes), trimmed
350ml white wine vinegar
1/2 cup (110g) white sugar
1/2 teaspoon brown mustard seeds
3 cardamom pods, crushed
1 cup (200g) pearl barley
4 spring onions, thinly sliced
1 1/2 cups (120g) flaked almonds, toasted
Preheat the oven to 140C (~284 F). Line a baking tray with baking paper.
Place tomatoes on the tray, season and drizzle with oil. Roast for 45 minutes or until softened and blistered.
Using a mandoline, thinly slice turnips into 1mm-thick rounds. Combine vinegar, sugar, star anise, mustard seeds, cardamom, 1 tsp salt and 1/2 cup (125ml) water in a saucepan. Stir over medium-low heat until sugar and salt dissolve. Add turnip and bring to a simmer (do not boil).
Remove pan from the heat and set aside to cool for 30 minutes, then chill until cooled completely. Drain the turnip, reserving 1 tbs pickling liquid.
Combine oil and reserved pickling liquid, then season and set aside.
Cook the pearl barley according to packet instructions. Drain and set aside.
To assemble the salad, spread half the barley over a platter, add half the pickled turnip, tomato, spring onion and toasted almonds. Season, then repeat with the remaining ingredients. Drizzle with dressing to serve.