May 9



  • Carrots
  • Mixed herbs (lemon balm, oregano, thyme)
  • Collards


  • Asparagus (Snead's Asparagus Farm--Fredericksburg, VA)


  • Flashy trout back lettuce

Albert's Organics:

  • Organic mango


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


Spicy Cooked Carrot and Asparagus Salad with Paprika, Feta and Olives



Carrots  - cut into bite sized chunks

Asparagus from your box - cut into bite sized chunks

1 garlic clove


2 teaspoons hot paprika or Charissa

1 tablespoon red wine vinegar or lemon juice

3 tablespoons olive oil

2 tablespoons chopped parsley

1/3 cup crumbled feta cheese

12 oil-cured black olives



Boil the carrots in salted water until tender, but not too soft.  During the last minute of cooking time, add the asparagus. Drain and rinse with cold water.  You can slip the skins off the carrots if you want at this point.  Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil.  Toss the carrots with the vinaigrette, parsley and most of the cheese and olives.  Taste for salt, and add a bit more if needed.  Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.


From Bon Appetit May 2018; modified for collard greens; try using some of those fresh herbs for a burst of flavor!


Torta Pasqualina


Serves 8




3½ cups all-purpose flour

2 Tbsp. sugar

1½ tsp. kosher salt

1½ cups (3 sticks) unsalted butter, cut into pieces, chilled in freezer

Filling and Assembly:

Collard greens, ribs and stems removed

3 Tbsp. extra-virgin olive oil

2 medium onions, finely chopped

10 large eggs

1½ cups whole-milk fresh ricotta, preferably box-drained, patted dry

4 oz. Parmesan, coarsely grated

1 large garlic clove, finely grated

2 tsp. finely grated lemon zest (Try using some of your lemon balm for a milder lemon flavor!)

¼ tsp. freshly grated nutmeg

2 tsp. kosher salt, plus more

1½ tsp. freshly ground black pepper, plus more

All-purpose flour (for surface)

2 tsp. sugar




Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until largest pieces of butter are pea-size. Drizzle in ½ cup ice water and pulse until a few shaggy pieces of dough form.

Transfer dough (get all the dry bits) to a work surface. Drizzle 1 Tbsp. ice water over; knead to just barely bring dough together. Divide in half. Place a half on a piece of plastic wrap. Using plastic and your hands, form dough into a ¾"-thick disk and tightly wrap. Repeat with remaining dough. Chill at least 2 hours.


Do Ahead: 

The dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.

Filling and Assembly:

Working in batches, cook collard greens in a large pot of boiling water until bright green and slightly softened, about 2 to 4 minutes. Using tongs, transfer to an ice bath to stop the cooking. Swish to cool, then remove greens and squeeze out as much excess liquid as possible. Transfer greens to a cutting board and finely chop (you should have about 4 cups).

Heat oil in a large saucepan over medium. Cook onions, stirring occasionally, until very soft and golden but not browned, 8–10 minutes. Remove from heat and mix in greens. Let cool.

Using a fork, whisk 4 eggs in a large bowl to blend. Add ricotta, Parmesan, and Swiss chard mixture and mix to combine. Add garlic, lemon zest, nutmeg, 2 tsp. salt, and 1½ tsp. pepper. Taste and adjust seasoning, if needed.

Let dough sit at room temperature 5 minutes to soften. Roll out 1 disk of dough on a lightly floured surface to a 12" round about ⅛" thick. Transfer to a parchment-lined rimmed baking sheet. Roll out remaining disk of dough and carefully transfer to tart pan. Lift up edges and allow the dough to slump down into a pan. Press dough firmly into sides and bottom of the pan. Trim, leaving about a ½" overhang. Beat 1 egg in a small bowl to blend and brush edges of dough.

Scrape filling into pan, creating a mound in the center. Using an offset spatula evenly spread filling over the bottom, smoothing the surface.