Asparagus (Snead's Asparagus Farm-- Caroline County)
Local Food Hub:
Sweet potatoes (Willie May Farms--York County)
Pink Lady apples (Crown Orchard--Albermale County)
From the recipe archives of Full Belly Farm in Capay Valley, CA
Spicy Cooked Carrot and Asparagus Salad with Paprika, Feta and Olives
1 lb. carrots - cut into bite-sized chunks
Asparagus, cut into bite sized chunks
1 garlic clove
2 teaspoons hot paprika or Charissa
1 tablespoon red wine vinegar or lemon juice
3 tablespoons olive oil
2 tablespoons chopped parsley
1/3 cup crumbled feta cheese
12 oil-cured black olives
Boil the carrots in salted water until tender, but not too soft. During the last minute of cooking time, add the asparagus. Drain and rinse with cold water. You can slip the skins off the carrots if you want at this point. Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil. Toss the carrots with the vinaigrette, parsley and most of the cheese and olives. Taste for salt, and add a bit more if needed. Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.
From Cooking with the New York Times; modified for sweet potatoes
Sweet Potato and Sorrel Gratin
Serves 6 to 8
Small or medium-size sweet potatoes, scrubbed
Salt to taste
8 ounces sorrel, stemmed and washed in 2 changes of water
1 garlic clove, peeled and cut in half
Olive oil or butter for the baking dish
1 ½ cups milk (2 percent)
3 ounces Gruyère, grated (3/4 cup)
1 ounce Parmesan, grated (1/4 cup)
Freshly ground pepper
Place potatoes in a wide saucepan and cover with water. Add salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice. Transfer to a large bowl.
Meanwhile, stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. Don’t worry, it will be chopped and mixed with the other ingredients and you won’t mind the color. When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander. Rinse briefly with cold water, then press or squeeze out excess liquid. Chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper.
Preheat oven to 375 degrees. Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove. Oil dish with olive oil. Mince remaining garlic and add to potatoes and sorrel.
Beat eggs in a medium bowl. Add salt to taste (I use about 1/2 teaspoon). Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish.
Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.