January 9


  • Gold beets

  • D'avignon radishes

Shalom Farms:

  • Collards

Local Food Hub:

  • Leeks (Van Dessel Farms--Accomack County)

Bow Tide Farms:

  • Salad mix 


  • Stayman apples (Hollabaugh Orchard--Biglersville, PA)

From The Moosewood Restaurant Table cookbook by the Moosewood Collective; modified for collard greens

Beet Burgers

Makes 8 burgers


2 cups packed shredded peeled raw beets

1 cup packed shredded carrots

1/3 cup minced onions

1 cup rolled oats

1 TSP salt

1/4 cup chopped fresh cilantro

1 cup packed shredded collard greens (You could also use a mix of both your beet greens and collards for a sweeter flavor!)

2 garlic cloves, minced (optional)

1/4 cup finely ground cornmeal (more if the mix is too wet)

2 to 4 TBSP olive oil, for pan frying


*To shred collards, strip the leaves from the large central stems. Pile the leaves on a cutting board. Gather the collards into a tight mass and, using a sharp knife, thinly slice it. 

In a large bowl, mix the beets, carrots, onions, oats, and salt. Stir in the cilantro, collards, garlic, if using, and cornmeal. Set aside for 15 minutes or up to a couple days in the refrigerator. 

When you're ready to cook, if the mixture is too wet to easily shape into patties, stir in more cornmeal a tablespoon at a time. If the mixture is too dry, add water, a tablespoon at a time, until it holds together. 

Warm 2 tablespoons of olive oil in a large skillet on low heat. Using a dry measuring cup, scoop out 1/2 cup portions of the mix and shape into burger patties with your hands, placing each patty in the skillet as you go. Tidy up the edges and if a burger cracks when you put it in the skillet, press it back together. 

Cook the patties for about 10 minutes on the first side. The heat should be quite low; check the bottoms and lower the heat if scorching begins. Flip the burgerstidy the edges if they crumble, press down on the top with the spatula to compress, and cook for about 8 minutes until the bottom is becoming crisp. Flip over onto the first side (this time the burgers should hold together well) and cook for about 5 minutes to brown. Let the burgers rest for a few minutes before serving. 

The burgers will keep in the refrigerator for up to 3 days or in the freezer for several weeks. Reheat frozen burgers in a lightly oiled skillet on low heat, a few minutes each side. 

From Blue Apron's recipe archives

Melted Leeks over Millet

Serves 2


6 oz  Multicolored Fingerling Potatoes (Try substituting those pretty purple and white sweet potatoes from last week's box OR golden beets from this week's box!) 

4  Leeks

3 Tbsps  Almonds

3 Tbsps  Kalamata Olives

3 Tbsps  Castelvetrano Olives

2 cloves  Garlic

1 bunch  Parsley

1  Lemon

1  Shallot

¾ cup  Millet

2 Tbsps  Butter

1 tsp  Old Bay Seasoning


Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the potatoes lengthwise. Trim off the roots and dark green leaves of the leeks. Halve the trimmed leeks lengthwise. Rinse thoroughly, keeping the layers intact. Roughly chop the almonds and parsley. Using the side of your knife, smash the olives and remove the pits, then roughly chop the olives. Peel and mince the garlic and shallot. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to make 2 teaspoons lemon zest. Cut the lemon into quarters and remove the seeds.

Cut a piece of aluminum foil twice the length of your sheet pan and line the pan with the foil, allowing the excess to hang off one of the edges. Drizzle the aluminum foil with olive oil and season with salt and pepper. Place the leeks, cut side down, and potatoes, cut side up, in a single layer on the foil. Dot with half of the butter and drizzle with olive oil. Sprinkle with the Old Bay Seasoning and lemon zest, then season with salt and pepper. Fold the extra foil over the leeks and potatoes, then roll the edges together to seal the packet.

Place the sheet pan in the oven and roast the leeks and potatoes 25 to 28 minutes, or until the potatoes are tender when pierced with a fork. Remove from oven.

While the leeks and potatoes roast, add the millet to the pot of boiling water. Boil the millet 13 to 15 minutes, or until cooked through. Drain thoroughly and transfer to a bowl. Wipe out the pot.

While the millet is cooking, heat a small pan on medium until hot. Add the chopped almonds and toast, stirring frequently, 2 to 3 minutes or until fragrant and slightly browned.

While the leeks and potatoes finish cooking, in the same pot used to cook the millet, heat 1 teaspoon of olive oil and the remaining butter on medium until hot. Add the garlic, shallot and half the parsley and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the cooked millet and cook 1 to 2 minutes or until heated through. Season with salt and pepper. Stir in the olives and half the almonds, then remove from heat and stir in the juice of 2 lemon wedges and 1 teaspoon of olive oil; season with salt and pepper to taste. To plate your dish, divide the millet between 2 plates and top with the roasted leeks and potatoes. Garnish with the remaining parsley, almonds and lemon wedges. Enjoy!