February 20


  • Mesclun mix (baby kale, mustards, and lettuce)

Local Food Hub:

  • Black radish (Van Dessel Farms--Accomack County)

  • Horseradish (Van Dessel Farms--Accomack County)

  • Fresh turmeric (Planet Earth Diversified--Stanardsville, VA)

Albert's Organics:

  • Organic Starfruit (Worthy Family Farms--West Palm Beach, FL)

Manakintowne Growers:

  • Fava greens

From Simply Recipes food blog; keeps for 3 to 4 weeks 

Homemade Prepared Horseradish


An 8-10-inch long piece of horseradish root

2 Tbsp water

1 Tbsp white vinegar

Pinch salt


Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm's length away, and work in a well-ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

From the recipe archives of Full Belly Farm in Capay Valley, CA

Beet Salad with Horseradish and Fried Capers

Serves 4


1 1/2 lbs. small beets, trimmed and scrubbed (Use up those gold beets from last week's box OR try out those black radishes in this week's box for an even peppery kick!)

1/4 cup olive oil, plus more for beets and frying capers

2 tablespoons salt-packed or brined capers

1 tablespoon dijon mustard

1 1/2 tablespoons horseradish, or more to taste

1 tablespoon white wine vinegar

1 tablespoon sour cream

Sea salt to taste


Preheat your oven to 350 degrees.  Place the beets on half of a large piece of aluminum foil.  Drizzle with about a tablespoon of olive oil.  Fold the foil and seal the edges, creating a nice little package.  Place the package on a baking sheet and bake in the oven for 45-60 minutes, until the beets are tender.  Peel the beets while they are still warm, slice into wedges and place in a bowl.

Soak salt-packed capers for 10 minutes in water, then pat dry.  If you are using brined capers, just pat dry.  Pour 1/2 inch of olive oil into a small saucepan over medium-high heat.  Add the capers, being mindful of the hot oil (it can spatter!).  Fry until the capers fluff and begin to brown on the edges, 30-60 seconds.  Drain on paper towels.

In a small bowl, whisk together the mustard, horseradish, and vinegar.  Whisk in 1/4 cup oil, followed by the sour cream.  Pour half the dressing over the beets and mix.  Taste, adding more dressing if needed.  Put the dressed beets in a serving bowl and sprinkle with the fried capers. 

From The Awesome Green food blog; modified for fava greens

Healing Red Lentil Curry with Turmeric and Spinach

Serves 3


1 cup red lentils

½ cup of brown rice

2 cups low sodium vegetable broth

1 cup full fat coconut milk

1 medium yellow onion, finely diced

1 tbsp turmeric powder (or 2 medium turmeric roots, peeled and grated)

3-4 cardamom pods

2 cloves

1-inch ginger knob, peeled and grated

1 tsp cumin powder

1 tsp caraway seeds

½ tsp ground coriander seeds

½ tsp cinnamon powder

½ tsp cayenne pepper

2 garlic cloves, minced

½ cup of coconut yogurt

1 cup fresh spinach leaves

2 tbsp fresh lemon juice

½ tbsp virgin coconut oil

½ tsp sea salt

Freshly ground black pepper

Coconut flakes, nigella seeds, fresh parsley leaves, to garnish


In a medium pot heat the coconut oil, add the onion and cook for three minutes over low heat, stirring frequently, until translucent.

Add garlic, spices, lentils, and rice, mix to combine and cook for two minutes, stirring frequently.

Add the vegetable broth, bring to boil then simmer for 15 minutes, until the brown rice and lentils are cooked.

Add the coconut milk and lemon juice, and season with salt and pepper.

Add the spinach leaves, mix to incorporate, then turn off the heat.

Divide into serving bowls, top with coconut yogurt, garnish with coconut flakes, nigella seeds, and fresh parsley, and serve warm.