May 29

Community Food Collaborative:

  • Fennel

Meadow Acre Gardens: 

  • Easter egg radishes


  • Red raspberries

  • Asparagus (Snead's Asparagus Farm--Caroline County)

Bow Tide Farm:

  • Red romaine lettuce

Shalom Farms:

  • Green cabbage

From CD Kitchen 

Roasted Asparagus with Raspberry Vinaigrette

Serves 4


1 pound thick asparagus
1/2 cup extra virgin olive oil, plus oil for brushing
coarse salt
3 tablespoons raspberry or Champagne vinegar
1/2 pint fresh raspberries or blackberries, rinsed and drained
freshly ground black pepper


Preheat the oven to 500 degrees F and set the rack about 6 inches from the top of the oven. Remove the tough ends of the asparagus. 

Arrange the asparagus in a single layer on a baking sheet and brush with the olive oil. Sprinkle with coarse salt and roast until the spears are tender when pierced with a fork, about 10-15 minutes, depending on their thickness. Transfer to a platter and set aside. 

For the dressing, pure a heaping 1/2 cup of the berries and push them through a fine strainer to remove the seeds. Whisk together the 1/2 cup olive oil, raspberry vinegar, pureed raspberries, 1/2 teaspoon salt, and pepper to taste. 

Ladle a few spoonfuls of the raspberry vinaigrette over the asparagus and pour the rest into a small bowl with a ladle to pass. Sprinkle the remaining raspberries over the asparagus and serve.

From The Food Network by Melissa D'Arabian 

Fennel and Cabbage Slaw

Serves 4



1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved

1 cup thinly sliced cabbage

2 scallions, chopped (Try also throwing in some thinly sliced and quick-pickled Easter Egg radishes to add a pop of color and spice!)

2 strips bacon, cooked crisp and chopped (Try sauteed tempeh or Upton's Bacon Seitan for a vegan/vegetarian option. Yum!)


1/4 cup mayonnaise

3 tablespoons red wine vinegar

3 tablespoons chopped fennel fronds

1 teaspoon sugar

Salt and freshly ground black pepper


Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.