April 17

Meadow Acre:

  • Cherokee Purple lettuce

Manakintowne:

  • Baby kale

  • Garlic chives

  • Baby bok choy

Local Food Hub:

  • Winesap apples (Crown Orchard--Albermarle County)

Agriberry:

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


From Bon Appetit April 2018; modified for garlic chives


Miso Polenta with Spring Vegetables and Tofu

Serves 4


Ingredients:

¾ cup polenta (not quick-cooking)

2 Tbsp. white miso

Kosher salt

1 bunch garlic chives 

2 Tbsp. vegetable oil, divided

½ 14-oz. block firm tofu, drained, patted dry, torn into bite-size pieces

4 oz. shiitake mushrooms stems removed, caps sliced if large (Or try using the baby bok choy in your box!)

3 garlic cloves

8 oz. asparagus, trimmed, cut into 1"–2" pieces

4 oz. sugar snap peas

2 Tbsp. black bean garlic sauce

Chili oil and toasted sesame seeds (for serving)


Directions:

Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30–35 minutes. Season with salt. Keep warm over low heat until ready to serve.

Meanwhile, thinly slice garlic chives; set 1/2 of the bunch aside for topping off. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and other half of garlic chives and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.

Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved garlic chives.


From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for baby kale


Baby Kale and Asparagus Frittata

Ingredients:


Baby Kale

One bunch Green Garlic (Or use your garlic chives in your box!)

One bunch Asparagus

6 eggs

Salt, pepper

Pinch of cayenne

Olive Oil

Dry Jack Cheese, grated (optional)

A bit of simple tomato sauce (optional) 


Directions:

Clean and dice the green garlic. Wash and coarsely chop the green mustard leaves. Crack the 6 eggs into a large bowl and add salt (about 1 teaspoon), pepper and cayenne. Beat lightly.

We like our asparagus roasted. This only takes a few extra minutes. We think it is worth it, but if you don't want to take the trouble, you can cook the asparagus with the other vegetables (see below). Either way, you will want to break off any stiff stems and thoroughly wash the asparagus. Preheat the oven to 450 degrees. Arrange the asparagus on a cookie pan and sprinkle olive oil and salt over it. Mix the stems together to coat them in the oil. Pop the pan in the oven and pay attention! Don't overcook the asparagus. Take it out when it is tender but still a bit firm. Chop it into 1 1/2-inch piece.

Heat a 10-inch heavy pan over medium-low heat. Add 2 T of olive oil and cook the garlic. When the garlic is soft, add the mustard leaves and cook them until they are tender, adding a splash of water if the pan dries out. Turn the veggies out onto a plate. If there is extra water in the mixture (from the chard), gently squeeze it out. Add the asparagus to the vegetables and stir them into the beaten eggs.

Put the pan back on medium-low heat and heat up a bit of olive oil. Pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until it is mostly set (don't be impatient!) Invert a plate on top of the pan and turn it and the pan upside down to turn out the frittata. Put the pan back on the heat and add a bit of olive oil. Slide the frittata back into the pan. Sprinkle the grated cheese on the top. Cover so that the cheese melts. Cook for a few minutes and you're done! The frittata should be cooked through but still moist. 

April 10

Tricycle:

  • Collard greens

Shalom Farms:

  • Baby leeks

Local Food Hub:

  • Gold potatoes (Van Dessel Farms--Accomack County)

  • Purple top turnips (Van Dessel Farms-- Accomack County)

Meadow Acre:

  • Mixed microgreens (kale, amaranth, kohlabi, radish)

Agriberry:

  • Granny Smith apples (Hollabaugh's Orchard-Biglersville, PA)



From Bon Appetit September 2017


The Collard Green Melt

Serves 4

Ingredients:

Collards:

4 tablespoons unsalted butter

6 garlic cloves, finely chopped

½ cup red wine vinegar

¼ cup of sugar

2 teaspoons Creole seasoning (such as Zatarain’s)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

10 cups (packed) torn collard green leaves (from about 4 bunches)

Slaw:

¼ head of green cabbage, thinly sliced

¼ small white or yellow onion, thinly sliced

⅓ cup mayonnaise

1 teaspoon freshly ground black pepper

1 tablespoon (or more) distilled white vinegar

Kosher salt

Russian Dressing:

½ cup mayonnaise

¼ cup chopped pickled hot cherry peppers

1 teaspoon hot sauce

1 teaspoon ketchup

⅛ teaspoon freshly ground black pepper

Assembly:

12 thin slices caraway rye or whole wheat bread

8 thick-cut slices deli-style Swiss cheese

Directions:

Collards:

Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If it is too much, cook uncovered until you have the right amount.

Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.

Slaw:

Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Season with salt and more vinegar if needed just before using.

Do Ahead: Slaw can be made 1 day ahead. Keep chilled.

Russian Dressing:

Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Assembly:

Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.

Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Transfer to a plate.

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.



From the recipe archives of Full Belly Farm in Capay Valley, CA


Leek and Potato Soufflé with Ham and Fontina

Ingredients:

1 1/2 lbs. potatoes, peeled and chopped

1 1/2 cups half and half or milk

salt and pepper

2 Tablespoons butter

2 medium leeks, white and tender green parts, diced (about 2 cups)

1 teaspoon chopped fresh thyme

2 garlic cloves, minced

pinch of cayenne

grated nutmeg, to taste

4 ounces thick cut cooked ham, diced (optional)

4 ounces grated gruyere or fontina

3 eggs, separated

1 tablespoon butter for buttering your baking dish

1 ounce finely grated parmesan


Directions:

Heat your oven to 375º.  In well-salted water, boil the potatoes until tender, drain, and put in a large mixing bowl and mash with the half and half or milk.  

Heat 2 tablespoons butter in a skillet over medium heat.  Add the leeks and season with salt and pepper.  Cook until softened but still bright green (3 - 4 minutes).  Add the thyme and garlic and cook for 1 minute more.  Add the leeks to the mashed potatoes and mix well.  Add the cayenne, nutmeg, ham (if using) and gruyere or fontina.  Mix well, taste and adjust the seasoning.  Beat in the 3 egg yolks.  

Butter your baking dish and sprinkle the bottom and sides with half of the grated parmesan.  

In a clean bowl, beat the egg whites to stiff peaks.  Stir 1/3 of the beaten whites into the potato mixture to lighten it and then fold in the rest.  Scrape the soufflé into the baking dish.  Sprinkle with the remaining parmesan.  Bake for 40 minutes, until nicely browned.  Check the center for doneness with a skewer and let rest for 10 minutes or so before serving. 


April 3

Tricycle:

  • Spinach

Shalom Farms:

  • Carrots

Albert's Organics:

  • Organic cauliflower (Tanimura and Antle Organic Farms--Salinas, CA)

  • Organic artichoke (Ocean Mist Farms--Castroville, CA)

Bow Tide Farms:

  • Salad mix

Agriberry:

  • Fuji apples (Hollabaugh’s Orchard—Biglersville, PA)


From Bon Appetit October 2016


Kung Pao Cauliflower

Serves 4


Ingredients:

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

1 tablespoon plus 2 teaspoons soy sauce

1 tablespoon sherry vinegar

2 teaspoons hoisin sauce

2 teaspoons sugar

1 teaspoon toasted sesame oil

1 medium head of cauliflower (about 1¾ pounds)

2 tablespoons vegetable oil, divided

3 ounces slab or thick-cut bacon, chopped

6 dried japones chiles, chiles de árbol, or other red chiles

1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns

3 scallions, dark-green and white parts separated, thinly sliced

1 serrano chile, sliced

1 1-inch piece ginger, peeled, finely chopped

2 garlic cloves, sliced

¼ cup unsalted, roasted peanuts

Kosher salt

Steamed white rice (for serving)


Directions:

Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.

Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 Tsp. soy sauce in a small bowl; set sauce aside.

Remove leaves and cut cauliflower into medium florets. Trim the woody end of the stalk and discard, then cut the stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.

Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in a wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.

Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.

Transfer to a platter and top with scallion greens. Serve with rice alongside.


From The Mediterranean Dish food blog 


Mediterranean Roasted Artichoke

Serves 2


Ingredients:

1 large globe artichoke

1 1/2 tsp lemon juice

Salt and black pepper

Extra virgin olive oil

3 garlic cloves, peeled

1/2  small shallot, thinly sliced

1/2 tbsp capers

Crumbled feta cheese to taste

For the Roasted Garlic-Dill Vinaigrette:

Same 3 garlic cloves roasted earlier with the artichoke (see above ingredients)

1/4 cup chopped fresh dill

 2 TBSP fresh lemon  juice

1/2 tsp honey

Salt and Black Pepper


Directions:


Preheat oven to 400 degrees F.

To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Now, cut the artichoke in half length-wise. Then, using a sharp paring knife, remove all the “hairs” on the inside.

As you clean the inside of each artichoke half, immediately add 1/2 tsp lemon juice to cover the surface to prevent the artichoke from discoloring.

On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.

Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.

Roast in the 400 degrees F heated-oven for 40 minutes.

Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of the artichoke, and close the foils back until ready to serve. Let garlic cool.

In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.

Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers, and crumbled feta cheese. Enjoy!

March 27

Local Food Hub:

  • Red beets (Van Dessel Farms--Accomack County)

  • Pink Lady apples (Crown Orchard--Albermarle County)

Manakintowne:

  • Mixed chicories

  • Arugula

  • Hoja Santa

Shalom Farms:

  • Green curly kale


From Vegan-Yoga-Life food blog; modified to include hoja santa


ROASTED ROOT VEGETABLE TAMALES

Serves 8


Ingredients:

FOR THE ROASTED ROOT VEGETABLES:

1 cup chopped carrots

1 cup beets

1 cup chopped sweet potatoes

1/2 cup chopped white onion

1 clove garlic

2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/2 pepper

1 Tbsp olive oil

FOR THE TAMALES:

2 cups masa harina

2/3 cup earth balance

1 1/2 cups vegetable broth

1 tsp baking powder

1/2 tsp salt

8-10 corn husks (it's good to have extras in case if they are too small or rip)

Hoja Santa leaves stems discarded


Directions:

FOR THE ROASTED ROOT VEGETABLES:

Preheat oven to 400 degrees. Peel and chop the vegetables. Combine with the olive oil, garlic, and spices in a roasting dish. Bake for 30 minutes, stirring after 15.

FOR THE TAMALES:

Soak the corn husks in hot water to soften. Melt the earth balance and combine with 1 cup of the vegetable broth. Add the masa harina, baking powder and salt and combine, adding more broth as needed to create a spongy dough. Cut or tear the hoja santa leaves into 16-20 equal-sized pieces. Drain the cornhusks and pat dry.  Spread the tamale masa harina mixture on top of the corn husk about 1/4 inch thick. Fold and steam the tamales and cook for about 45 minutes. Serve. Be sure to flatten it out completely. If there are little folds in the husk, it can cause the tamale to break open when you try to remove it. Spoon about a quarter to a third of a cup of the root vegetables on top. Top with a piece of hoja santa.Fold masa harina mixture in half, covering the vegetables, pressing the edges down to seal the vegetables inside. Trim excess corn husk off and fold the edges under, enclosing the tamale sort of like a burrito. At this point, you can either store them in an airtight container for later or cook them right away. To cook, place them in a steamer for one hour.


From Saveur magazine November 2013


FALL SALAD WITH ROASTED BUTTERNUT SQUASH, KALE CHIPS, AND POMEGRANATE SEEDS

Serves 8 to 10


Ingredients:

1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced (OR use up those beets or sweet potatoes from last week's box instead!)
1 1⁄4 cup olive oil

Kosher salt and freshly ground black pepper, to taste

1 large bunch kale, ribs removed and leaves torn into 2" pieces

1 tsp. citric acid (Can substitute with juice of a half lime or lemon if citric acid unavailable.)

4 cups arugula

2 cups watercress

Mixed chicories

1⁄2 cup pumpkin seeds, lightly toasted

1⁄2 cup pomegranate seeds

1⁄3 cup grated Pecorino Romano

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. maple syrup


Directions:

Heat oven to 400°. Toss squash with 1⁄4 cup oil, plus salt and pepper on a baking sheet; spread into an even layer. Bake until slightly caramelized, 18–20 minutes; let cool.

Reduce oven to 275°. Toss kale with 1⁄4 cup oil, citric acid, salt, and pepper on a baking sheet; spread into an even layer. Bake until crisp, 25–30 minutes; let cool.

Whisk remaining oil with pecorino romano, lemon juice, Dijon, maple syrup, salt, and pepper in a bowl until smooth. Toss arugula, watercress, chicories, and 1⁄3 of dressing in a bowl; transfer to a serving platter and sprinkle with squash, kale, pumpkin seeds, and pomegranate seeds. Serve additional dressing on the side.


March 20

Tricycle:

  • Lettuce

Shalom Farms:

  • Spinach

Manakintowne:

  • Mixed herbs (Chervil, Fennel, Chives)

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)

Meadow Acre Gardens:

  • Mixed shoots (Nasturtium, corn, pea, sunflower)

Agriberry:

  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)


From Food and Wine magazine January 2008


Sweet Potato, Chipotle, and Apple Soup

Serves 6


Ingredients:

2 tablespoons vegetable oil, plus 1 cup for frying 

1/2 medium white onion, finely chopped 

2 garlic cloves, smashed 1 teaspoon finely grated fresh ginger 

2 Gala apples—peeled, seeded and coarsely chopped 

1 celery rib, thinly sliced crosswise 

1 3/4 pounds sweet potatoes, peeled and thinly sliced 

1-quart chicken stock or low-sodium broth 

3 cups of water 

1 small canned chipotle in adobo sauce, seeded and minced 

Salt and freshly ground white pepper 

1/2 teaspoon cinnamon 

1/2 teaspoon sugar 

3 yellow corn tortillas, cut into 1/2-inch strips


Directions:

In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender about 45 minutes. Stir in the chipotle.

Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.


From Recipe Runner food blog December 2016


SPINACH, BACON, CHEESE QUICHE WITH SWEET POTATO CRUST

Serves 6


Ingredients:


SWEET POTATO CRUST

3 1/2 cups shredded sweet potatoes

1 egg white

1 tablespoon flour (use gluten-free if needed)

2 teaspoon extra virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper


QUICHE FILLING

4 slices of bacon (Can substitute with thinly sliced fried tempeh or tofu, Upton's Bacon Seitan OR just do without for a vegan/vegetarian option.)

2 green onion, sliced thin

2 1/2 cups baby spinach

4 eggs

3 egg whites

3/4 cup low-fat milk

3/4 cup shredded Gruyere or Swiss cheese

1/2 cup shredded sharp cheddar cheese

Kosher salt and fresh ground black pepper to taste


Directions:


SWEET POTATO CRUST:

Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other ovenproof skillet with cooking oil.

Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.

Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.

Place the sweet potatoes back in the bowl, add in the egg white, flour, salt, and pepper and toss until coated.

Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.

Bake for 20-25 minutes or until golden.

Remove from the oven and add in the quiche filling.


QUICHE FILLING:

Lower the oven temperature to 375 degrees.

Heat a 9 inch cast iron skillet or another ovenproof skillet over medium heat.

Use kitchen scissors or a knife to cut the bacon into bite-sized pieces and add them to the heated skillet.

Cook the bacon until crisp. Drain it on a plate lined with paper towels.

Remove the excess grease from the skillet, but don't wipe clean.

Add the green onions and spinach to the skillet and sauté until the spinach is wilted.

Remove the spinach and onions from the skillet and onto the plate with the bacon.

Once the spinach has cooled enough to handle, squeeze out any excess liquid.

In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.

Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.

Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.

Remove from the oven and let it rest for 5-10 minutes before serving.


From Little House Green Grocery's Housemade menu; modified for fennel 

Green Goddess Dressing

Makes 1 1/2 cups


Ingredients:

1 cup packed chervil leaves

1/2 cup packed spinach leaves, stemmed

2 TBSP fennel leaves, rinsed

3 TBSP minced chives

1 garlic clove, roughly chopped

3 TBSP fresh lemon juice

1 TBSP plus 1 TSP rice vinegar

1/4 cup olive oil

1/2 cup mayo

Kosher salt

Freshly ground pepper


Directions:

In either a food processor or blender, combine chervil, spinach, fennel leaves, chives, garlic, lemon juice, vinegar, and olive oil. Blend until smooth. Add mayo and blend until smooth again. Season to taste with salt and pepper. 


March 13

Shalom Farms:

  • Red curly kale

Local Food Hub:

  • Ginger (Planet Earth Diversified--Standardsville)

  • Cabbage (Valley Farms--Augusta County)

  • Rainbow Carrots (Van Dessel Farms—Accomack County)

Agriberry:

  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)

Manakintowne Growers:

  • Lemongrass

From Cooking with the NY Times


Cabbage, Carrot and Purple Kale Latkes

Serves 6; makes 30 latkes


Ingredients:

5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)

2 cups finely chopped purple kale or curly kale

8 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)

½ cup chopped cilantro

1 serrano chili, seeded and minced

1 teaspoon baking powder

Salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

about 1/4 cup canola, grapeseed or rice bran oil


Directions:

Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.

In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.

Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.

Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan, I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

Serve hot topped with low-fat sour cream, Greek-style yogurt or crème fraîche.


From Food and Wine Magazine September 2001


Asian Coconut-Cabbage Soup with Lemongrass

Serves 4


Ingredients:

About 14 cups water 

6 ounces dried rice-stick noodles 

1 tablespoon peanut oil or canola oil 

1 teaspoon finely grated fresh ginger 

Lemongrass—top third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths 

1 pound sweet potatoes, peeled and cut into 1/2-inch dice 

5 tablespoons soy sauce 

Heaping 1/4 teaspoon crushed red pepper 

Salt 

1 small head cabbage, sliced crosswise, 1/3 inch thick (5 packed cups) 

1 cup unsweetened coconut milk 

Juice of 1 lime, plus lime wedges for serving 

2 1/2 cups small cilantro leaves and sprigs

Directions:

Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened about 5 minutes. Drain and transfer to a large bowl.

Heat the oil in a large saucepan. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the remaining 6 cups of water, cover and bring to a boil over high heat. Add the sweet potatoes, soy sauce and crushed pepper and season with salt. Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.

Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes. Stir in the lime juice and cilantro. Add the noodles, ladle the soup into bowls and serve with the lime wedges.

March 6

Albert's Organics:

  • Watermelon radish (Lakeside Organics--Watsonville, CA)

  • Papaya (Vida Fresh--Hawaii)

  • Rutabagas (Coke Farm--San Juan Bautista, CA)

Shalom Farms:

  • Broccolini

  • Tuscan kale

Bow Tide Farms:

  • Salad mix


From Archana's Kitchen food blog; modified for rutabagas

Oriya Special Dalma

Serves 2


Ingredients:

1 cup Arhar dal (Yellow or red lentils will do!)

2 Potatoes, cubed

1 Carrot, cubed

1/2 cup Pumpkin, chopped (Other winter squash like butternut or acorn are also great substitutes.)

1/2 cup Rutabagas, cubed

1/2 cup Papaya, green one, chopped

1 Onion, finely chopped

1 Tomato, finely chopped

1 inch Ginger

1 Bay leaf

1 tablespoon Ghee (Can use Coconut Oil if Ghee unavailable)

4 cloves Garlic

2 Green Chillies

1 Dry red chilli

1 teaspoon Panch Phoran Masala (Can substitute with Curry Powder if Masala unavailable.)

1/2 teaspoon Garam masala powder

1/2 teaspoon Turmeric powder

1 teaspoon Cumin powder

1 teaspoon Red chili powder (Think Cayenne (spicy) or Paprika, for a less spicy take!)

Salt, to taste

2 tablespoons Fresh coconut, thinly shaved coconut slices

Coriander Leaves, a small bunch, finely chopped (Can substitute with ground coriander if leaves unavailable)

Directions:

To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready. 

We will be cooking the Oriya Dalma in one single pot - the pressure cooker. (Great also made in a slow cooker or crock pot if you don't have a pressure cooker. Low for 8 hours OR High for 4 hours.) 

Add the vegetables, dal, turmeric powder, green chilies, onions, bay leaf, salt and 3 cups of water into the pressure cooker.  Pressure cook until you heat a couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.

The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside. 

The next step is to spice up the Dalma with flavors.

Using a mortar and pestle pound the ginger and garlic until you get a rough paste. 

Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder, and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.

Take care to keep the heat on low, else the spices can burn and smoke.

Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.

Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.

Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.


From Bon Appetit November 2018; modified for kale and broccolini


Broccoli Caesar

Serves 4


Ingredients:

1 oil-packed anchovy fillets (optional)

1 small garlic clove, thinly sliced

 2 TBSP fresh lemon juice

2 tsp. Dijon mustard

Kosher salt

1 small egg yolk or 1 Tbsp. mayonnaise

1/4 cup extra-virgin olive oil

1 1/2 Tbsp. grated Parmesan, plus more shaved for serving

1 bunch of broccolini 

1/2 bunch of Tuscan kale

Finely grated lemon zest (for serving)

Freshly cracked black pepper


Directions:

Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 1 1/2 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible.  Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice kale crosswise and add to bowl with broccoli. Toss until broccoli and kale are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

February 27

Tricycle:

  • Pac choi

  • Braising mix (kale, mustards, mizuna)

Community Food Collaborative:

  • Purple top turnips

  • Carrots

Agriberry:

  • Cameo apples

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)



From Bon Appetit December 2017; modified for braising mix


Simple Quiche with Sweet Potato Crust

Serves 8 


Ingredients:

5 tablespoons extra-virgin olive oil, divided, plus more for pan

1½ pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces

Kosher salt

1 large onion, thinly sliced

Braising mix

12 large eggs

4 ounces sharp cheddar, grated (about 1 cup)

1 cup whole-milk Greek yogurt

Freshly ground black pepper


Special Equipment:

A 9-inch springform pan

Directions:

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook tossing occasionally until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool; reserve skillet.

Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of springform pan meet.

Preheat oven to 300°. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add braising mix a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.

Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of braising mix and onions, then pour in egg mixture. Gently press remaining braising mix and onions into the surface of the egg mixture.

Bake quiche until edges have puffed up slightly and the top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing.


From Cookstr.com; modified for Pac Choi


Cream of Roasted Turnip Soup with Pac choi and Five Spices

Serves 6


Ingredients:

1½ lbs (750 g) turnips, peeled and diced (Try using both turnips and carrots in this soup recipe for an extra sweet taste!)

¼ cup (50 mL) olive oil, divided

¾ tsp (3 mL) salt, divided

Freshly ground black pepper

1 large onion, finely chopped

Pac choi, sliced

2 cloves garlic, minced

¼ tsp (1 mL) five-spice powder (Substitute with 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise or fennel seeds, if five spice not available.)

6 cups (1.5 L) chicken or vegetable stock

½ cup (125 mL) half-and-half (10%) cream

2 tsp (10 mL) freshly squeezed lemon juice

Pinch ground nutmeg

Pinch cayenne pepper

2 tbsp (10 mL) minced fresh chives

Rimmed baking sheet


Directions:

Preheat oven to 400°F (200°C).

On a baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, ½ tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer. Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.

In a large pot, heat the remaining oil over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add bok choy, garlic, five-spice powder, and the remaining salt; sauté until pac choi is tender, about 5 minutes. Transfer pac choi to a plate and keep warm.

Add stock to the pot and bring to a boil. Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.

Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, lemon juice, nutmeg, and cayenne; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.

Ladle into heated bowls and garnish with pac choi and chives.

February 20

Tricycle:

  • Mesclun mix (baby kale, mustards, and lettuce)

Local Food Hub:

  • Black radish (Van Dessel Farms--Accomack County)

  • Horseradish (Van Dessel Farms--Accomack County)

  • Fresh turmeric (Planet Earth Diversified--Stanardsville, VA)

Albert's Organics:

  • Organic Starfruit (Worthy Family Farms--West Palm Beach, FL)

Manakintowne Growers:

  • Fava greens


From Simply Recipes food blog; keeps for 3 to 4 weeks 


Homemade Prepared Horseradish


Ingredients:

An 8-10-inch long piece of horseradish root

2 Tbsp water

1 Tbsp white vinegar

Pinch salt


Directions:

Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm's length away, and work in a well-ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.



From the recipe archives of Full Belly Farm in Capay Valley, CA


Beet Salad with Horseradish and Fried Capers

Serves 4


Ingredients:

1 1/2 lbs. small beets, trimmed and scrubbed (Use up those gold beets from last week's box OR try out those black radishes in this week's box for an even peppery kick!)

1/4 cup olive oil, plus more for beets and frying capers

2 tablespoons salt-packed or brined capers

1 tablespoon dijon mustard

1 1/2 tablespoons horseradish, or more to taste

1 tablespoon white wine vinegar

1 tablespoon sour cream

Sea salt to taste


Directions:

Preheat your oven to 350 degrees.  Place the beets on half of a large piece of aluminum foil.  Drizzle with about a tablespoon of olive oil.  Fold the foil and seal the edges, creating a nice little package.  Place the package on a baking sheet and bake in the oven for 45-60 minutes, until the beets are tender.  Peel the beets while they are still warm, slice into wedges and place in a bowl.

Soak salt-packed capers for 10 minutes in water, then pat dry.  If you are using brined capers, just pat dry.  Pour 1/2 inch of olive oil into a small saucepan over medium-high heat.  Add the capers, being mindful of the hot oil (it can spatter!).  Fry until the capers fluff and begin to brown on the edges, 30-60 seconds.  Drain on paper towels.

In a small bowl, whisk together the mustard, horseradish, and vinegar.  Whisk in 1/4 cup oil, followed by the sour cream.  Pour half the dressing over the beets and mix.  Taste, adding more dressing if needed.  Put the dressed beets in a serving bowl and sprinkle with the fried capers. 


From The Awesome Green food blog; modified for fava greens


Healing Red Lentil Curry with Turmeric and Spinach

Serves 3


Ingredients:

1 cup red lentils

½ cup of brown rice

2 cups low sodium vegetable broth

1 cup full fat coconut milk

1 medium yellow onion, finely diced

1 tbsp turmeric powder (or 2 medium turmeric roots, peeled and grated)

3-4 cardamom pods

2 cloves

1-inch ginger knob, peeled and grated

1 tsp cumin powder

1 tsp caraway seeds

½ tsp ground coriander seeds

½ tsp cinnamon powder

½ tsp cayenne pepper

2 garlic cloves, minced

½ cup of coconut yogurt

1 cup fresh spinach leaves

2 tbsp fresh lemon juice

½ tbsp virgin coconut oil

½ tsp sea salt

Freshly ground black pepper

Coconut flakes, nigella seeds, fresh parsley leaves, to garnish


Directions:

In a medium pot heat the coconut oil, add the onion and cook for three minutes over low heat, stirring frequently, until translucent.

Add garlic, spices, lentils, and rice, mix to combine and cook for two minutes, stirring frequently.

Add the vegetable broth, bring to boil then simmer for 15 minutes, until the brown rice and lentils are cooked.

Add the coconut milk and lemon juice, and season with salt and pepper.

Add the spinach leaves, mix to incorporate, then turn off the heat.

Divide into serving bowls, top with coconut yogurt, garnish with coconut flakes, nigella seeds, and fresh parsley, and serve warm.

February 13

Tricycle:

  • Hakurei turnips 

Local Food Hub:

  • Granny Smith apples (Crown Orchard--Albermarle County)

  • Gold beets (Van Dessel Farms--Accomack County)

Community Food Collaborative:

  • Cilantro

Shalom Farms:

  • Red and green curly kale

  • Collard greens


From Bon Appetit August 2018


Curried Tofu Wraps

Serves 4


Ingredients:

5 scallions

4 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

1 Tbsp. virgin coconut oil or vegetable oil

2 Tbsp. Thai red curry paste

1 14-oz. package firm tofu, drained, broken into 1" pieces

1 cup unsweetened coconut milk

Kosher salt

1 Tbsp. fresh lime juice

1 Fresno chile, thinly sliced (optional)

1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled

½ cup cilantro leaves with tender stems

½ cup Dang Original coconut chips or toasted unsweetened coconut flakes

Lime wedges (for serving)


Directions:

Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)

Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to the pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of the skillet, 5–7 minutes. Stir in lime juice.

Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on a platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.



From Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden care of Mariquita Farms in Watsonville, CA


Honeyed Beet Quinoa Salad


Ingredients:

6 beets, roasted (Easy roasting go to--> 400F for 15 to 20 minutes; flip over halfway through to brown on both sides)

1/4 cup honey

1 1/2 cups orange juice

juice of 1 lemon

1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous 

1 cup crumbled feta cheese, or shredded parmesan, optional

1 cup toasted walnuts or almonds, roughly chopped

1/2 cup chopped cilantro

1/2 cup chopped parsley

6 minced green onions or 3 shallots 

Lettuce greens, ready for eating as a salad (Try substituting for the beautiful kale you got in this week's box! Just massage with a little bit of olive oil for easy digestion and great taste.)


Directions:

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil... but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except for salad greens. Chill at least one hour to allow flavors to blend. Serve on the bed of salad greens. 

February 6

Tricycle:

  • Carrots

Shalom Farms:

  • Spinach

Meadow Acre:

  • Broccoli microgreens

Community Food Collaborative:

  • Escarole

Albert's Organics:

  • Delicata squash (Covilli Organic Vegetables--Mexico)

  • Blood oranges (Sundance Natural Foods--Oceanside, CA)


From the recipe archives of Full Belly Farm in Capay Valley, CA


Curried Carrot Soup

Ingredients:

2 tablespoons butter

1 cup chopped onion

1 teaspoon curry powder

Coarse salt and ground pepper

3 1/2 cups chicken or vegetable broth

2 pounds carrots cut into 1-inch chunks

1 to 2 tablespoons fresh lemon juice

2 tablespoons coarsely chopped fresh cilantro for garnish (optional) (Try topping the soup with your broccoli microgreens. Yum!)

Directions:


Heat butter in a Dutch oven or large (4 to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.


Add the broth and the carrots and bring to a boil. Reduce heat, cover, and simmer until carrots are tender about 20 minutes.


In a blender, purée soup in batches until smooth. Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.


This soup can be served chilled.


From The Moosewood Restaurant Table cookbook by the Moosewood Collective; modified for Delicata squash


Winter Squash and Red Bean Mole

Serves 4 to 6


Ingredients:

2 TBSP olive oil

1 1/2 cups chopped onions

1 TBSP minced or crushed garlic

1 TSP ground fennel seeds

1 TSP ground cinnamon

1 TBSP chopped fresh thyme OR 1 TSP dried thyme

1 1/2 TSP salt

1/2 TSP ground black pepper

1/3 cup chopped celery (You can also substitute for the carrots in your box for an extra fresh crunch!)

1/2 cup seeded and chopped poblano peppers (Can substitute for jalapeno peppers, if poblanos unavailable.)

1 1/2 cups seeded and chopped bell peppers

3 cups diced delicata squash (bite-size cubes)

1-14 oz can diced tomatoes

1 1/3 cup water

2 TBSP pepitas (pumpkin seeds)

1 TBSP sesame seeds

1-15oz can of red kidney beans, drained

1 TBSP finely chopped chipotle peppers in adobo sauce

1 1/2 oz bittersweet chocolate

1/2 cup chopped fresh cilantro


Directions:


In a heavy-bottomed pot on medium heat, warm the oil. Add the onions, garlic, fennel seeds, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant. Stir in the squash and cook for a minute or two more. Add the tomatoes and water to the pot, cover, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes, or until the squash is tender. 


Using a spice grinder, mini food processor, or, if you have the patience and upper body strength, a mortar, and pestle, finely grind the pepitas and sesame seeds. When the squash is tender, stir in the ground seeds, kidney beans, chipotle to taste, and chocolate into the stew. Simmer for 10 to 15 minutes. Stir in the cilantro. 



From BiRite Market's Eat Good Food cookbook by Sam Mogannam and Dabney Gough


Blood Orange Granita

Makes 1 Quart


Ingredients:

6 TBSP sugar

1 1/2 cup plus 2 TBSP water

2 1/4 cups freshly squeezed blood orange juice

2 TBSP freshly squeezed lemon juice

1/8 TSP kosher salt


Directions:

In a small saucepan, combine the sugar and water and whisk to blend. Cook over medium-high heat just until the sugar dissolves. Let cool slightly, then combine with the orange juice, lemon juice, and salt in a medium bowl. Whisk all the ingredients together and pour an 8 or 9-inch baking dish (or similar vessel). 


Freeze uncovered until the ice crystals start to form, about 1 hour. Stir the mixture with a fork to break up the crystals. Return the dish to the freezer and stir every 30 minutes until the mixture is icy throughout, 2 1/2 to 3 hours total. 


At this point, you can transfer the granita to a resealable container and store in the freezer for up to 2 weeks. Break up the mixture with a fork just before serving. 

January 30

Tricycle:

  • Easter egg radishes

  • Red Russian kale

Local Food Hub:

  • Purple top turnips (Van Dessel Farms--Accomack County)

  • Green cabbage (Walnut Winds Farm--Pittsylvania County)

Shalom Farms:

  • Pirat (Red Butter) lettuce

Agriberry:

  • Fuji apples (Hollabaugh's Orchard--Biglerville, PA)



From the cookbook Roberta's by Chef Carlo Mirarchi; modified for Easter Egg radishes


Poulet Rouge With Cabbage, Turnip, and Easter Egg Radish

Serves 2 to 4


Ingredients:

3 3/4 quarts water

Generous 3/4 cup kosher salt, plus more as needed

1/2 cup sugar

3- to 3 1/2-pound Poulet Rouge chicken (Can substitute with organic, free-range chicken if heritage breed chicken unavailable.)

Freshly ground black pepper

8 ounces turnips, whole

2 to 4 Easter Egg radishes

Half a lemon

Unsalted butter

1 head cabbage, cored and thinly sliced

1 1/2 teaspoons maple syrup

White balsamic vinegar


Directions:

Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar have dissolved, then remove from the heat and let cool. Refrigerate until well chilled.

Remove and discard the organs from the cavity of the bird. Rinse the bird, pat it dry, and put it in a container with the brine, weighing it down if necessary to make sure it’s completely submerged. Refrigerate for 24 hours.

Preheat the oven to 450°F. Remove the bird from the brine, pat it very dry, and let it come to room temperature. Rub it all over with olive oil and season it very generously with salt and pepper. Put it breast side up in a roasting pan and roast in the oven for 25 to 30 minutes, until the skin is just starting to crisp and a thermometer inserted into the breast reads 108°F. Turn the oven up to 475°F for the turnips.

Prepare a charcoal grill for medium-high heat or light a gas grill. Remove the legs from the bird and put them skin-side down on the direct-heat side of the grill. Grill, turning once, until the skin is golden brown and crisp, 6 to 8 minutes. Put the breast, still on the crown of the bird, skin-side down on the grill and grill for 5 minutes, until the skin is golden brown and crisp. Remove the chicken pieces from the grill and let them rest for 5 minutes.

In the meantime, toss the turnips with a couple of splashes of olive oil and season with salt and pepper. Put them on a rimmed sheet pan and roast them for about 20 minutes, turning them halfway through, until golden brown.

Using a mandoline or a very sharp knife, slice the radishes paper thin. In a bowl, toss them with a little olive oil, a big squeeze of lemon juice, and salt and pepper. Set aside.

Put a couple of tablespoons of butter in large, deep sauté pan and set it over medium-high heat. When the butter is melted, add the cabbage, stirring it with a wooden spoon to coat. Sauté the cabbage until it’s tender and just starting to color about 5 minutes. Turn off the heat, drizzle the cabbage with the maple syrup, add a big splash of white balsamic and toss it gently. Season it with salt to taste. In a large bowl, gently toss the turnips and cabbage together. Check the seasoning and adjust if necessary.

To serve, pull each piece of meat into a few smaller pieces and divide them between two to four plates, making sure to include plenty of skin. Give each plate a helping of turnips and cabbage and scatter the radishes over them. Serve.


From The Moosewood Restaurant Table cookbook by the Moosewood Collective

Apple and Fig Galette with Rosemary

Serves 6 to 8


Ingredients:

1/2 cup pure maple syrup

1 or 2 fresh sprigs of rosemary

1/2 cup dried figs, coarsely chopped

1 cup water

dough for one double piecrust (see recipe below)

1 1/2 TSP minced fresh rosemary leaves

6 cups sliced apples

2 TBSP butter

1 TSP pure vanilla extract

1 large egg


Directions:

On the stovetop or in a microwave, heat the maple syrup and rosemary sprigs until the syrup foams. Set aside to steep for 30 minutes. 

Bring the dried figs and water to a boil and simmer for 15 minutes. Remove the figs with a slotted spoon and set aside. 

Prepare the pie dough. Form into a ball and set aside, loosely covered. 

Preheat the oven to 375 F. 

Saute the apple slices with 1 TSP of the minced rosemary, stirring frequently, for 5 minutes. If the apples are juicy and release liquid, cook until the liquid has evaporated. Remove from the heat and stir in the vanilla and the plumped figs. Remove the rosemary stem from the maple syrup, and stir in the syrup into the apples and figs. 

Roll the pie dough out into a rough circle about 14 inches in diameter. When the circle is about 12 inches in diameter, sprinkle it evenly with the remaining 1/2 TSP minced rosemary and continue rolling. Drape the pie dough over a 10-inch pie plate with the extra crust hanging over the sides. Or place the dough on a baking sheet lined with parchment paper and make a free-form galette. 

Spread the filling in the dough. Fold the extra dough over the filling (in the middle of the top, there will be a roughly circular area of filling not covered). Whip the egg until evenly colored. Brush the top of the exposed dough with the egg wash. Bake the galette for 30 to 40 minutes, until the crust is golden. 


Serve warm or at room temperature. 


Piecrust

Makes 2


Ingredients:

2 1/2 cups unbleached white all-purpose flour

1/3 cup water

3/4 cup (1 1/2 sticks) cold butter

Scant 1/2 TSP salt, if using unsalted butter


Directions:

Put the flour into a mixing bowl. In a cup or small bowl, make a paste of 1/2 cup of the flour and the water. With a pastry cutter or two table knives, cut the butter into the dry flour until the pieces are the size of small peas. Add the flour paste and mix (with a spoon or your hands) until the dough comes together and can be shaped into a ball.