September 25


  • Fresh ginger

Bow Tide Farms:

  • Okra

  • Cherry tomatoes

Shalom Farms:

  • Collard greens

  • Sweet potatoes

Local Food Hub:

  • Piney River Gold apples (Saunder's Brothers--Piney River, VA)

From Food 52 food blog; modified for Piney River Gold apples

Braised Collards with Vidalia Sweet Onions and Apples

Serves 4


Maple Roasted Pecans:

1/2 cup pecans
3 tablespoons pure maple syrup

Collard Greens:
1 bunch collard greens
1 Vidalia Sweet Onion
1 Piney River Gold apple
2-3 tablespoons olive oil
16 ounces organic chicken or vegetable broth
1 teaspoon kosher salt


Toss pecans with maple syrup. Roast on 300 for 15-20 minutes. Set aside.

Heat olive oil in a large iron skillet.

Slice onion and apple. Add to hot skillet. Cook until tender.

Wash collards thoroughly. Cut stems off. Chop or tear roughly. Add to skillet with onions and apple.

Add chicken broth. Simmer on medium-low to medium heat until tender.

Serve with pecans sprinkled on top. Eat up!

From Bon Appetit February 2019

Black Lentil and Harissa-Roasted Veggie Bowl

Serves 4


2 tsp. kosher salt, plus more
2 cups black beluga lentils, rinsed
½ tsp. ground coriander
7 Tbsp. extra-virgin olive oil, divided
2 Tbsp. harissa paste, divided (Try using your fresh ginger as a milder, less spicy substitute.)
½ tsp. freshly ground black pepper, plus more
2 large sweet potatoes (about 1½ lb.), scrubbed, cut into ½" pieces
Cherry tomatoes halved
3 Tbsp. red wine vinegar
1 Tbsp. honey
½ cup chopped cilantro


Preheat oven to 425°. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.

Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and ½ tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes.

Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.

Add half of the vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.

Do Ahead: Lentils can be cooked 3 days ahead. Let cool; cover and chill.