March 20


  • Lettuce

Shalom Farms:

  • Spinach


  • Mixed herbs (Chervil, Fennel, Chives)

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)

Meadow Acre Gardens:

  • Mixed shoots (Nasturtium, corn, pea, sunflower)


  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)

From Food and Wine magazine January 2008

Sweet Potato, Chipotle, and Apple Soup

Serves 6


2 tablespoons vegetable oil, plus 1 cup for frying 

1/2 medium white onion, finely chopped 

2 garlic cloves, smashed 1 teaspoon finely grated fresh ginger 

2 Gala apples—peeled, seeded and coarsely chopped 

1 celery rib, thinly sliced crosswise 

1 3/4 pounds sweet potatoes, peeled and thinly sliced 

1-quart chicken stock or low-sodium broth 

3 cups of water 

1 small canned chipotle in adobo sauce, seeded and minced 

Salt and freshly ground white pepper 

1/2 teaspoon cinnamon 

1/2 teaspoon sugar 

3 yellow corn tortillas, cut into 1/2-inch strips


In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender about 45 minutes. Stir in the chipotle.

Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

From Recipe Runner food blog December 2016


Serves 6



3 1/2 cups shredded sweet potatoes

1 egg white

1 tablespoon flour (use gluten-free if needed)

2 teaspoon extra virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper


4 slices of bacon (Can substitute with thinly sliced fried tempeh or tofu, Upton's Bacon Seitan OR just do without for a vegan/vegetarian option.)

2 green onion, sliced thin

2 1/2 cups baby spinach

4 eggs

3 egg whites

3/4 cup low-fat milk

3/4 cup shredded Gruyere or Swiss cheese

1/2 cup shredded sharp cheddar cheese

Kosher salt and fresh ground black pepper to taste



Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other ovenproof skillet with cooking oil.

Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.

Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.

Place the sweet potatoes back in the bowl, add in the egg white, flour, salt, and pepper and toss until coated.

Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.

Bake for 20-25 minutes or until golden.

Remove from the oven and add in the quiche filling.


Lower the oven temperature to 375 degrees.

Heat a 9 inch cast iron skillet or another ovenproof skillet over medium heat.

Use kitchen scissors or a knife to cut the bacon into bite-sized pieces and add them to the heated skillet.

Cook the bacon until crisp. Drain it on a plate lined with paper towels.

Remove the excess grease from the skillet, but don't wipe clean.

Add the green onions and spinach to the skillet and sauté until the spinach is wilted.

Remove the spinach and onions from the skillet and onto the plate with the bacon.

Once the spinach has cooled enough to handle, squeeze out any excess liquid.

In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.

Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.

Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.

Remove from the oven and let it rest for 5-10 minutes before serving.

From Little House Green Grocery's Housemade menu; modified for fennel 

Green Goddess Dressing

Makes 1 1/2 cups


1 cup packed chervil leaves

1/2 cup packed spinach leaves, stemmed

2 TBSP fennel leaves, rinsed

3 TBSP minced chives

1 garlic clove, roughly chopped

3 TBSP fresh lemon juice

1 TBSP plus 1 TSP rice vinegar

1/4 cup olive oil

1/2 cup mayo

Kosher salt

Freshly ground pepper


In either a food processor or blender, combine chervil, spinach, fennel leaves, chives, garlic, lemon juice, vinegar, and olive oil. Blend until smooth. Add mayo and blend until smooth again. Season to taste with salt and pepper.