January 30


  • Easter egg radishes

  • Red Russian kale

Local Food Hub:

  • Purple top turnips (Van Dessel Farms--Accomack County)

  • Green cabbage (Walnut Winds Farm--Pittsylvania County)

Shalom Farms:

  • Pirat (Red Butter) lettuce


  • Fuji apples (Hollabaugh's Orchard--Biglerville, PA)

From the cookbook Roberta's by Chef Carlo Mirarchi; modified for Easter Egg radishes

Poulet Rouge With Cabbage, Turnip, and Easter Egg Radish

Serves 2 to 4


3 3/4 quarts water

Generous 3/4 cup kosher salt, plus more as needed

1/2 cup sugar

3- to 3 1/2-pound Poulet Rouge chicken (Can substitute with organic, free-range chicken if heritage breed chicken unavailable.)

Freshly ground black pepper

8 ounces turnips, whole

2 to 4 Easter Egg radishes

Half a lemon

Unsalted butter

1 head cabbage, cored and thinly sliced

1 1/2 teaspoons maple syrup

White balsamic vinegar


Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar have dissolved, then remove from the heat and let cool. Refrigerate until well chilled.

Remove and discard the organs from the cavity of the bird. Rinse the bird, pat it dry, and put it in a container with the brine, weighing it down if necessary to make sure it’s completely submerged. Refrigerate for 24 hours.

Preheat the oven to 450°F. Remove the bird from the brine, pat it very dry, and let it come to room temperature. Rub it all over with olive oil and season it very generously with salt and pepper. Put it breast side up in a roasting pan and roast in the oven for 25 to 30 minutes, until the skin is just starting to crisp and a thermometer inserted into the breast reads 108°F. Turn the oven up to 475°F for the turnips.

Prepare a charcoal grill for medium-high heat or light a gas grill. Remove the legs from the bird and put them skin-side down on the direct-heat side of the grill. Grill, turning once, until the skin is golden brown and crisp, 6 to 8 minutes. Put the breast, still on the crown of the bird, skin-side down on the grill and grill for 5 minutes, until the skin is golden brown and crisp. Remove the chicken pieces from the grill and let them rest for 5 minutes.

In the meantime, toss the turnips with a couple of splashes of olive oil and season with salt and pepper. Put them on a rimmed sheet pan and roast them for about 20 minutes, turning them halfway through, until golden brown.

Using a mandoline or a very sharp knife, slice the radishes paper thin. In a bowl, toss them with a little olive oil, a big squeeze of lemon juice, and salt and pepper. Set aside.

Put a couple of tablespoons of butter in large, deep sauté pan and set it over medium-high heat. When the butter is melted, add the cabbage, stirring it with a wooden spoon to coat. Sauté the cabbage until it’s tender and just starting to color about 5 minutes. Turn off the heat, drizzle the cabbage with the maple syrup, add a big splash of white balsamic and toss it gently. Season it with salt to taste. In a large bowl, gently toss the turnips and cabbage together. Check the seasoning and adjust if necessary.

To serve, pull each piece of meat into a few smaller pieces and divide them between two to four plates, making sure to include plenty of skin. Give each plate a helping of turnips and cabbage and scatter the radishes over them. Serve.

From The Moosewood Restaurant Table cookbook by the Moosewood Collective

Apple and Fig Galette with Rosemary

Serves 6 to 8


1/2 cup pure maple syrup

1 or 2 fresh sprigs of rosemary

1/2 cup dried figs, coarsely chopped

1 cup water

dough for one double piecrust (see recipe below)

1 1/2 TSP minced fresh rosemary leaves

6 cups sliced apples

2 TBSP butter

1 TSP pure vanilla extract

1 large egg


On the stovetop or in a microwave, heat the maple syrup and rosemary sprigs until the syrup foams. Set aside to steep for 30 minutes. 

Bring the dried figs and water to a boil and simmer for 15 minutes. Remove the figs with a slotted spoon and set aside. 

Prepare the pie dough. Form into a ball and set aside, loosely covered. 

Preheat the oven to 375 F. 

Saute the apple slices with 1 TSP of the minced rosemary, stirring frequently, for 5 minutes. If the apples are juicy and release liquid, cook until the liquid has evaporated. Remove from the heat and stir in the vanilla and the plumped figs. Remove the rosemary stem from the maple syrup, and stir in the syrup into the apples and figs. 

Roll the pie dough out into a rough circle about 14 inches in diameter. When the circle is about 12 inches in diameter, sprinkle it evenly with the remaining 1/2 TSP minced rosemary and continue rolling. Drape the pie dough over a 10-inch pie plate with the extra crust hanging over the sides. Or place the dough on a baking sheet lined with parchment paper and make a free-form galette. 

Spread the filling in the dough. Fold the extra dough over the filling (in the middle of the top, there will be a roughly circular area of filling not covered). Whip the egg until evenly colored. Brush the top of the exposed dough with the egg wash. Bake the galette for 30 to 40 minutes, until the crust is golden. 

Serve warm or at room temperature. 


Makes 2


2 1/2 cups unbleached white all-purpose flour

1/3 cup water

3/4 cup (1 1/2 sticks) cold butter

Scant 1/2 TSP salt, if using unsalted butter


Put the flour into a mixing bowl. In a cup or small bowl, make a paste of 1/2 cup of the flour and the water. With a pastry cutter or two table knives, cut the butter into the dry flour until the pieces are the size of small peas. Add the flour paste and mix (with a spoon or your hands) until the dough comes together and can be shaped into a ball.