Local Food Hub:
Purple fingerling potatoes (Spring Hollow Farm--Dillwyn, VA)
Tomatillos (Church Hill Produce--Highland County, VA)
Bow Tide Farms:
Sweet pepper mix
Concord grapes (Wenger Grapes--Waynesboro, VA)
Little House Green Grocery:
Mixed herb bunch (Sage, Thyme, Rosemary)
From Serious Eats food blog
Fingerling Potato Salad With Chorizo, Onion, and Arugula Recipe
1 3/4 pounds (800g) fingerling potatoes
4 sprigs fresh oregano or thyme
3 bay leaves
1 medium (6-ounce; 170g) yellow onion, diced, divided
Sherry vinegar, as needed
2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
4 ounces (115g) Spanish dry-cured chorizo, preferably younger and more tender, diced
2 ounces (55g) arugula
In a medium saucepan or saucier, cover potatoes with cold water. Add enough salt to make the water unpleasantly salty (don't worry, the potatoes won't end up too salty). Add oregano or thyme and bay leaves. Bring to a boil, then lower heat to a bare simmer and cook until you can easily slide a fork through the potatoes, about 25 minutes. (This is a very rough estimate; actual cooking time will vary with the size of the potatoes, so check them often.)
Remove potatoes from heat and let them cool in their cooking water.
Meanwhile, place half the diced onion in a medium nonreactive bowl. Add just enough sherry vinegar to cover and set aside.
In a skillet, warm olive oil over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate. Add remaining onion to skillet, increase heat to high, and cook, stirring frequently, until starting to brown, about 3 minutes; lower heat if onions threaten to burn at any point.
Drain potatoes and discard herbs. If potatoes are very small, you can leave them whole; otherwise, cut into halves or quarters. Transfer potatoes to a large bowl. Add chorizo and sautéed onion along with the cooking oil.
Using a slotted spoon, transfer quick-pickled onions to bowl with potatoes; reserve vinegar. Toss to combine. Dress with more olive oil as desired, then add reserved vinegar, 1 tablespoon (15ml) at a time, tossing between additions, until desired flavor is reached. Season with salt, if needed.
Just before serving, add arugula and toss well. Serve.
From Food 52 food blog; modified for tomatillos
Tomatillos and Concord Grape Tart with a Cornmeal Black Pepper Crust
For the cornmeal black pepper crust:
1 cup unbleached all-purpose flour
1/4 cup masa harina or finely ground cornmeal
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 tablespoons cold unsalted butter
6 tablespoons of ice water
For the toppings:
Tomatillos, quartered and seeded
1/4 cup Concord grapes, halved and seeded
1/4 cup seedless red or purple grapes, halved
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 cup red onion, sliced thin
1/2 teaspoon freshly ground black pepper
1/3 cup feta, crumbled
To prepare the dough, combine the flour, masa harina, sea salt, and pepper in the bowl of a food processor.
Chop up the butter, scatter over the flour mixture, and then pulse 5 to 6 times to combine.
Drizzle ice water over the mixture and pulse just until dough holds together.
Turn out onto a lightly floured surface, gather into a disc, and then wrap tightly in plastic. Chill in the fridge for at least 30 minutes.
Preheat the oven to 425° F. Place a large rimmed baking sheet in the oven to preheat as well. Grease a 10-inch tart pan and set aside.
Prepare the tomatillos and grapes, sprinkle with sea salt, and set aside.
On a lightly floured sheet of parchment, roll the dough out into a 12-inch circle. Press into the tart pan, folding any excess dough into the sides. Place tart shell in the freezer to set up for 10 minutes.
Brush the crust with olive oil and sprinkle on a pinch of sea salt. Arrange the tomatillos in concentric circles, and then dot with the grapes and onion slices. Sprinkle black pepper over top.
Set the tart on the preheated baking sheet, and bake for 20 minutes. Remove tart from oven, dot with feta, and bake for 5 minutes more.
Cool tart for 20 minutes or more, slice, and serve with a salad of bitter greens.