October 2

Tricycle:

  • Hakurei salad turnips

Shalom Farms:

  • Tuscan kale

Shine Farms:

  • Heirloom tomatoes

  • Tatsoi/Mizuna mix

Local Food Hub:

  • Yellow candy onions (Spring Hollow Farm--Dillwyn, VA)

Manakintowne:

  • Bartlett pears (Owl Orchard--Powhatan, VA)



From the recipe archives of Fully Belly Farm in Capay Valley, CA; modified for mizuna/tatsoi mix


Mizuna/Tatsoi Salad with Tokyo Turnips and Shaved Artichokes

Ingredients:

4-6 fresh mint leaves
6 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt
Mizuna/Tatsoi mix
2-3 Tokyo turnips, leaves and tails trimmed
2 artichokes, outer leaves removed and cored, hearts sliced very thinly with a mandolin or chef’s knife (Optional) (Your welcome to use a can of artichoke hearts if whole artichokes are unavailable. Just drain and slice.)
2 ounces feta cheese
fresh black pepper
12 small black olives (Nicoise or greek)


Directions:

Coarsely chop the mint leaves. Combine with the oil, vinegar, and salt to taste. Pour about 1/3 of the vinaigrette over the mizuna/tatsoi mix. Slice the Tokyo turnips into coins, and add the turnips and artichokes to the salad. Drizzle with the remaining vinaigrette and fold it all together gently but thoroughly. Crumble the feta over the salad, add a few grinds of black pepper, and fold again to distribute. Taste and add more salt, vinegar or pepper to taste. Garnish with the olives.


From Bon Appetit January 2019; modified for heirloom tomatoes


Simple Ribollita

Serves 4 to 6


Ingredients:

1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
Tuscan kale
1 small wedge of Parmesan with rind
Heirloom tomatoes, peeled
½ loaf crusty country bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Kosher salt

1 14-oz. can cannellini beans
¾ tsp. crushed red pepper flakes


Directions:

Place a rack in the middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through the root. Peel and discard skins. Finely chop and transfer to a medium bowl.


Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.


Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.


Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.


Strip stems from Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.


Cut rind off of 1 small Parmesan wedge; set aside.


Place tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.
Tear ½ loaf crusty country bread into 1½" pieces.


Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add the bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.


Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)

While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to the pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer. Add kale in two additions, stirring often and allowing to wilt in between.

Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

Remove from heat. Place remaining torn bread chunks on top of the stew. Drizzle generously with olive oil.

Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.