May 22

Community Food Collaborative:

  • Carrots

Lakeside Tiny Acre:

  • Lacinato kale

Shalom Farms:

  • Broccoli 


  • Sugar snap peas


  • Rhubarb (Calvert Farm--Rising Sun, MD)

  • Blueberries (Moore Family Farm--North Carolina)

From Food52 food blog February 2013

Salad with Kale, Snap Peas and Lemony Feta Dressing

Serves 4


2 cups sugar snap peas
1 bunch kale, washed and spun dry
4-5 leaves romaine (Try using last week's frisee to add a little crunch!)
2 sprigs fresh oregano
1/4 cup very thinly sliced red onion
2/3 cup feta
1 pinch salt
4-5 grinds pepper
2 rounded teaspoons sumac
1/4 teaspoon cinnamon
Juice of about half a juicy lemon
Zest of 1 lemon
1 teaspoon red wine vinegar
5 tablespoons extra virgin olive oil
1 clove garlic


Wash and blanch the sugar snap peas for no longer than 2 minutes. Make sure they are still on the crispy side. Run them under cold running water in a sieve and put the sieve over a bowl to drain. Once drained, chop them into 1/4 inch bite-sized chunks. Wash and chop up the kale. Then spin them dry in 2-3 batches in a salad spinner.

Preheat your oven to 375 F. Spread out the kale on a rimmed baking sheet lined with parchment paper and warm the leafy greens for 5 minutes. You can skip this altogether if your kale is on the tender side. Just make sure that they are properly dried and not drippy with water after the washing. Tear up the washed and dried romaine leaves and top them with the kale and the snap peas. Thinly slice the red onions into fine slivers and add to the salad mix. 

Chop up the oregano leaves and with your hands, crumble the slab of feta over the oregano. Then add the lemon zest and finely chopped garlic to this and rub the mixture with your fingers until it is smelling lovely and fragrant. Add this feta crumbles to the salad. Make the dressing by whisking together the lemon juice, red wine vinegar, salt, pepper, sumac, cinnamon, and extra virgin olive oil. But I actually just throw them into the salad bowl one by one. It helps save an extra mixing bowl to wash later. 

Mix the salad with your clean hands and let it develop flavor in the refrigerator for at least 30 minutes before serving. Serve the salad a little on the cold (but not frigid) side. I made this to go along with some rib-eye steaks and I think it will go well with any grilled meats, especially roast lamb.

From Eating Local: The Cookbook Inspired by American's Farmers by Janet Fletcher; modified for blueberries

Blueberries and Rhubarb Crisp

Serves 8



3/4 cup unbleached all-purpose flour

3 TBSP brown sugar

2 TBSP granulated sugar

1/4 TSP ground cinnamon

Pinch of kosher or sea salt

6 TBSP unsalted butter, cool but not chilled, cut into 12 pieces

1/2 cup coarsely chopped toasted walnuts

1/3 cup old-fashioned rolled oats



1/2 LB rhubarb, trimmed and cut crosswise into 1/2 inch pieces 

1/2 cup plus 2 TBSP granulated sugar

2 TBSP quick cooking tapioca


To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2 to 3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. Set aside. 

Preheat the oven to 375. Put the blueberries, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit. 

Transfer the fruit to a 10-inch pie pan or another baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips. 

Bake until the topping is nicely browned and the filling is bubbling about 50 minutes. Cool on a rack. Serve warm, not hot.