July 10

Shalom Farms:

  • Red and gold potatoes

  • Tomatoes

Bow Tide Farms:

  • Arugula

  • Hakurei turnips

Local Food Hub:

  • Jalapeno peppers (Cedar Point Farm--Mechanicsville)


  • Strawberries

From the Eating Local: The Cookbook Inspired by American Farmers cookbook by Janet Fletcher; modified for arugula

Grilled Tomatoes with Pesto

Serves 4



1 1/2 cups firmly packed arugula leaves

2 cloves of garlic, sliced

1/4 cup pine nuts, toasted

1/2 cup extra virgin olive oil

6 TBSP freshly grated Parmigiano Reggiano or pecorino cheese or a mix

Kosher sea salt

3 large tomatoes

1 TBSP olive oil

Kosher or sea salt


Prepare a moderate charcoal fire or preheat a gas grill to medium (375 F).

To make the pesto, put the arugula, garlic, and pine nuts in a food processor or blender and pulse until well chopped. With the motor running, add the olive oil gradually through the feed tube, stopping once or twice to scrape down the sides of the work bowl. Puree until the pesto is almost but not completely smooth. Transfer to a bowl and stir in the cheese. Season to taste with salt.

Core the tomatoes. Slice off the rounded top and bottom of each tomato then cut the remainder into 3/4 inch thick slices. Brush with olive oil on both sides and sprinkle both sides with salt.

Grill the tomatoes directly over the coals or gas flame, turning once, just until hot throughout, 2 to 3 minutes per side. Do not overcook or they will become mushy. Transfer the tomato slices to a serving platter and slather them with the pesto, using 1 heaping teaspoon per slice (reserve the remaining pesto for another use), and serve immediately.

From Not Eating Out in New York food blog

Roasted Hakurei Turnips with Israeli Couscous Salad

Serves 3 to 4


1 bunch hakurei turnips with fresh-looking greens (Try a mix of turnip greens and arugula for an even spicer version!)
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes (Try finely chopping up some of those jalapenos for a fresh and spicy kick!)
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste


Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat-side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over a medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.