October 9


  • Radishes

Shine Farms:

  • Salad mix

  • Slicer tomatoes

Bow Tide Farms:

  • Golden carrots


  • Baby pac choi

  • Italian "Stanley" Plums (Marker-Mill Orchard--Winchester, VA)

From Bon Appetit June 2019; modified for pac choi

Grilled Pac Choi with Sate Oil

Serves 4


Sate Oil:

1 head of garlic, cloves separated, finely chopped
1 shallot, finely chopped
1/2- 4" piece ginger, peeled, finely chopped
2 tsp. kosher salt
1 1/4 cups vegetable oil, divided
1/4 cup crushed red pepper flakes
1 dried shiitake mushrooms (optional)
2 TBSP sugar

Vegetable oil
4 cups halved baby pac choi
Kosher salt

Special Equipment:
A spice mill or mortar and pestle (optional)


Sate Oil
Bring garlic, shallots, ginger, salt, and 2 cups oil to a simmer in a medium saucepan over medium heat. Reduce heat to low and simmer gently until aromatics are softened, 8–10 minutes. Add red pepper flakes and cook, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until oil is very deep red and aromatics are very lightly browned, 45–60 minutes.

Meanwhile, grind mushrooms, if using, in a spice mill or with mortar and pestle to a powder.

Remove sate oil from heat; stir in sugar, mushroom powder, and remaining ½ cup oil (this will help cool it down). Let cool slightly before using it.

Do Ahead: Sate oil can be made 2 months ahead. Transfer to an airtight container; cover and chill.

Prepare a grill for medium-high heat; oil grate. Place pac Choi on a rimmed baking sheet. Drizzle with vegetable oil, season with salt, and toss to coat. Grill, turning occasionally until lightly browned and crisp-tender, about 4 minutes. Transfer to a platter; drizzle with sate oil, including the crispy bits.*

*Try also grilling your carrots or radishes along with the pac Choi for a beautiful grilled veggie medley!

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher

Grilled Prune Plums with Anise Ice Cream

Serves 3


Anise Ice Cream:

1 cup half and half

1/2 TSP aniseed, lightly crushed in a mortar

3 large egg yolks

1/3 cup sugar

Pinch of kosher or sea salt

1/2 cup heavy cream

Prune plums, halved and pitted

3/4 to 1 TBSP unsalted butter, melted


To make the ice cream, combine the half and half and aniseed in a medium saucepan. Bring to a simmer over moderate heat. In a bowl, whisk the egg yolks, sugar, and salt until pale and thick. Add the contents of the saucepan gradually, whisking constantly, then return the mixture to the saucepan and set over moderate heat. Cook, stirring occasionally with a wooden spoon until the custard reaches 178 F on an instant-read thermometer. It will visibly thicken and coat the spoon. Do not let the boil or it will curdle.

Immediately transfer the custard to a bowl and cool for 15 minutes, then stir in the heavy cream. Cover the custard and refrigerate until well chilled.

Whisk the custard to distribute the aniseed evenly, then freeze in an ice-cream maker according to the manufacture's directions. Transfer to a freezer container and freeze for at least 30 minutes to allow it to firm up before serving. You will have about 1/2 quart of ice cream, which is more than you need for this recipe. The remainder will keep for up to 1 week.

Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (425 F). Thread the plums on wooden skewers. Brush with the melted butter. Grill, cut side down, directly over the coals or gas flame until the flesh begins to caramelize, 3 to 4 minutes, then turn and grill on the skin side until hot, 1 to 2 minutes.

Put a scoop of ice cream in each compote dish. Remove the hot plums from the skewers and divide them evenly among the dishes. Serve immediately.