June 19

Shalom Farms:

  • Green bell peppers


  • Candy onions

Lakeside Tiny Acre:

  • Purple curly kale

Community Food Collaborative:

  • Cucumbers


  • Fennel


  • Blackberries

From Bon Appetit January 2019

Chickpea Pancakes with Kale and Fennel

Serves 2


½ cup chickpea flour
6 Tbsp. extra-virgin olive oil, divided
Kosher salt
3 garlic cloves, divided
1 15-oz. can chickpeas, drained
1 Tbsp. za’atar (or curry powder, chili powder, or frankly any other combination of mild dried ground spices)
1 small bunch kale, stemmed, leaves torn
1 small fennel bulb, very thinly sliced crosswise
¼ cup tahini
2 Tbsp. fresh lemon juice


Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.

Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.

Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of the reserved socca batter to the center of skillet and tilt skillet so that it spreads out to a thin 6"–7" pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on the second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.

Top each socca with chickpea salad. Drizzle with tahini sauce.

From A Dash of Olive Oil food blog


Serves 2


4 peppers (possibly in a “square” shape)
1 onion (large)
1 garlic clove
1/2 cup whole grain basmati rice
1/2 stick of cinnamon (small)
3 TBSP currants
1 small handful sliced almonds
1/4 cup mint
1/2 pint cherry tomatoes
1 potato (medium size - optional)
1/2 tomato (regular size - optional)
extra virgin olive oil


Wash the peppers and cut a circle around the stem. Keep the stem which you will use as a lid later on.

Remove seeds and white membranes.

Place the peppers in an oiled tray and sprinkle some salt inside each of them.

Place the finely chopped onions with some olive oil in a large pot. Let them sauté for 10 minutes.

Add the rice and stir continuously for a few minutes.

Add chopped tomatoes, garlic, currant, almonds, cinnamon stick and 1 cup of water.

Cover and let everything simmer at a lower heat for about 15 minutes (or until rice is almost cooked – but not fully cooked because it will cook further in the oven).

Remove the cinnamon stick.

Add salt pepper and chopped mint, and mix.

Stuff the peppers with the mix and close them with their lids and stems.

Place the stuffed peppers back in the tray.

Peel and cut the potatoes in wedges and place them between the peppers to help them stand and to cover the tray surface.

Add some tomatoes slices to the potatoes to help moisturize.

Pour some olive oil on top of the peppers.

Bake in a preheated oven at 180°C for over an hour until peppers are soft and start to get brown at the edge of the cap.

From The Moosewood Restaurant Favorites cookbook by The Moosewood Collective


Makes 3 1/2 cups


2 or 3 large cucumbers, grated (about 3 cups)

14 to 16 ounces plain Greek yogurt

2 garlic cloves, minced or pressed

2 TBSP minced fresh mint leaves

1/2 TSP salt

ground black pepper


Peel the cucumbers cut them in half lengthwise, and scrape the seeds out with a spoon. Using a hand grater or a food processor, grate the cucumbers and set aside. In a bowl, stir together the yogurt, garlic, mint, salt, and black pepper to taste. Squeeze the grated cucumbers by the handful and add to the bowl. Stir well. Serve chilled. 

June 12

Community Food Collaborative:

  • Garlic Scapes

Sion House:

  • Heirloom tomatoes


  • Salad mix

  • Beets

  • Squash blossoms

Blue Eden Farm:

  • Blueberries

 From Dolly and Oatmeal food blog July 2014

Baked Squash Blossoms Stuffed with Beet Hummus


1 cup cooked chickpeas
1 1/2 tablespoons fresh lemon juice
1/3 cup tahini paste
1 large garlic clove
1/4 teaspoon fine grain sea salt
3 small beets, roasted and skins removed
water, to thin
one dozen squash blossoms, stamens removed
olive oil, for baking
large grain sea salt, for sprinkling


Preheat oven to 350° and line a baking sheet with parchment paper. Place chickpeas, lemon juice, salt, tahini, garlic, and beets into a food processor and pulse until blended.  Add water, a teaspoon at a time, to thin consistency (you don't want to add too much water because you want the hummus to be on the thicker side so when it bakes it doesn't run). Transfer hummus to a small mixing bowl on a clean work surface, carefully stuffing each squash blossom with a few teaspoons of beet hummus and gently twist the end to close; repeat with remaining blossoms. Place them on the prepared baking sheet; using a pastry brush, evenly brush each blossom with a light coat of olive oil.  Sprinkle with the salt and transfer to the oven.  Bake in the oven for 10-12 minutes, until crisp and golden let the squash blossoms cool for a minute or two, then serve immediately.

From Whole Foods Market recipe archives; modified for garlic scape pesto


Serves 4 to 6


1 pound frozen whole wheat or white pizza dough, thawed
4 teaspoons extra-virgin olive oil
8 tablespoons prepared garlic scape pesto
1 pound mixed heirloom or other seasonal tomatoes, very thinly sliced
1/2 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
3/4 cup crumbled goat cheese

Garlic Scape pesto:

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese


Garlic Scape Pesto:

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.


Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.

Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with 1/8 teaspoon each salt and pepper and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.  

June 5


  • Green Beans

Community Food Collaborative:

  • Pickling Cucumbers

Lakeside Tiny Acre:

  • Rainbow Chard

Shalom Farms:

  • Basil

  • Yellow squash


  • Cherries (Crown Orchard in Albemarle County and from Silver Creek Orchard in Nelson County)

From Bon Appetit June 2011

Cherry Clafouti

Serves 8 


1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Powdered sugar


Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.

Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake the pan to allow the custard to settle.

Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

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

Summer Squash-Basil Soup


3 tablespoons olive oil
1 small yellow onion, diced
3 cloves minced garlic
1 teaspoon lemon zest
1 1/2 pounds summer squash, cut into large dice
Salt and black pepper, to taste
3 cups of chicken broth, vegetable broth or water
1/2 cup loosely packed basil leaves plus more for garnish
3 tablespoons sour cream
lemon juice to taste


Warm the olive oil in a small soup pot over medium heat.  Add the onion and minced garlic, and cook, stirring until the garlic is fragrant and the onions are translucent about 5 minutes.

Add the lemon zest and summer squash and sauté for about 2 minutes.  Season to taste with salt and pepper, then cover with broth or water and bring to a boil.  Lower the heat to a simmer, and cook about 10 minutes, until the squash is softened.  Stir in the basil until wilted, and remove the pot from the heat.

In batches, pour the soup into a blender and purée until smooth.  Return all the puréed soup to the pot, and place over low heat.  Stir in the sour cream and season with salt, pepper and lemon juice to taste. Add a sprinkling of chopped basil to the bowls – serve hot.

How to Make Dill Pickles:

Makes 2 pint jars

What You Need:


1 1/2 pounds Kirby or Persian cucumbers

4 garlic cloves, peeled and smashed

2 teaspoons dill seed

1/2 teaspoon red pepper flakes, optional

1 cup cider vinegar

1 cup water

1 1/2 tablespoons pickling salt or kosher salt


Chefs knife

Cutting board

2 wide-mouth pint jars with lids

Large pot, if canning


Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.

Prepare the cucumbers:

Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.

Add the spices to the jars: 

Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.

Pack the pickles into the jars: 

Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.

Bring the pickling brine to a boil: 

Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.

Remove air bubbles: 

Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

Tighten the lids: 

Place the lids over the jars and screw on the rings until tight.

Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.

Cool and refrigerate: 

Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.

May 29

Community Food Collaborative:

  • Fennel

Meadow Acre Gardens: 

  • Easter egg radishes


  • Red raspberries

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

Bow Tide Farm:

  • Red romaine lettuce

Shalom Farms:

  • Green cabbage

From CD Kitchen 

Roasted Asparagus with Raspberry Vinaigrette

Serves 4


1 pound thick asparagus
1/2 cup extra virgin olive oil, plus oil for brushing
coarse salt
3 tablespoons raspberry or Champagne vinegar
1/2 pint fresh raspberries or blackberries, rinsed and drained
freshly ground black pepper


Preheat the oven to 500 degrees F and set the rack about 6 inches from the top of the oven. Remove the tough ends of the asparagus. 

Arrange the asparagus in a single layer on a baking sheet and brush with the olive oil. Sprinkle with coarse salt and roast until the spears are tender when pierced with a fork, about 10-15 minutes, depending on their thickness. Transfer to a platter and set aside. 

For the dressing, pure a heaping 1/2 cup of the berries and push them through a fine strainer to remove the seeds. Whisk together the 1/2 cup olive oil, raspberry vinegar, pureed raspberries, 1/2 teaspoon salt, and pepper to taste. 

Ladle a few spoonfuls of the raspberry vinaigrette over the asparagus and pour the rest into a small bowl with a ladle to pass. Sprinkle the remaining raspberries over the asparagus and serve.

From The Food Network by Melissa D'Arabian 

Fennel and Cabbage Slaw

Serves 4



1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved

1 cup thinly sliced cabbage

2 scallions, chopped (Try also throwing in some thinly sliced and quick-pickled Easter Egg radishes to add a pop of color and spice!)

2 strips bacon, cooked crisp and chopped (Try sauteed tempeh or Upton's Bacon Seitan for a vegan/vegetarian option. Yum!)


1/4 cup mayonnaise

3 tablespoons red wine vinegar

3 tablespoons chopped fennel fronds

1 teaspoon sugar

Salt and freshly ground black pepper


Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

May 22

Community Food Collaborative:

  • Carrots

Lakeside Tiny Acre:

  • Lacinato kale

Shalom Farms:

  • Broccoli 


  • Sugar snap peas


  • Rhubarb (Calvert Farm--Rising Sun, MD)

  • Blueberries (Moore Family Farm--North Carolina)

From Food52 food blog February 2013

Salad with Kale, Snap Peas and Lemony Feta Dressing

Serves 4


2 cups sugar snap peas
1 bunch kale, washed and spun dry
4-5 leaves romaine (Try using last week's frisee to add a little crunch!)
2 sprigs fresh oregano
1/4 cup very thinly sliced red onion
2/3 cup feta
1 pinch salt
4-5 grinds pepper
2 rounded teaspoons sumac
1/4 teaspoon cinnamon
Juice of about half a juicy lemon
Zest of 1 lemon
1 teaspoon red wine vinegar
5 tablespoons extra virgin olive oil
1 clove garlic


Wash and blanch the sugar snap peas for no longer than 2 minutes. Make sure they are still on the crispy side. Run them under cold running water in a sieve and put the sieve over a bowl to drain. Once drained, chop them into 1/4 inch bite-sized chunks. Wash and chop up the kale. Then spin them dry in 2-3 batches in a salad spinner.

Preheat your oven to 375 F. Spread out the kale on a rimmed baking sheet lined with parchment paper and warm the leafy greens for 5 minutes. You can skip this altogether if your kale is on the tender side. Just make sure that they are properly dried and not drippy with water after the washing. Tear up the washed and dried romaine leaves and top them with the kale and the snap peas. Thinly slice the red onions into fine slivers and add to the salad mix. 

Chop up the oregano leaves and with your hands, crumble the slab of feta over the oregano. Then add the lemon zest and finely chopped garlic to this and rub the mixture with your fingers until it is smelling lovely and fragrant. Add this feta crumbles to the salad. Make the dressing by whisking together the lemon juice, red wine vinegar, salt, pepper, sumac, cinnamon, and extra virgin olive oil. But I actually just throw them into the salad bowl one by one. It helps save an extra mixing bowl to wash later. 

Mix the salad with your clean hands and let it develop flavor in the refrigerator for at least 30 minutes before serving. Serve the salad a little on the cold (but not frigid) side. I made this to go along with some rib-eye steaks and I think it will go well with any grilled meats, especially roast lamb.

From Eating Local: The Cookbook Inspired by American's Farmers by Janet Fletcher; modified for blueberries

Blueberries and Rhubarb Crisp

Serves 8



3/4 cup unbleached all-purpose flour

3 TBSP brown sugar

2 TBSP granulated sugar

1/4 TSP ground cinnamon

Pinch of kosher or sea salt

6 TBSP unsalted butter, cool but not chilled, cut into 12 pieces

1/2 cup coarsely chopped toasted walnuts

1/3 cup old-fashioned rolled oats



1/2 LB rhubarb, trimmed and cut crosswise into 1/2 inch pieces 

1/2 cup plus 2 TBSP granulated sugar

2 TBSP quick cooking tapioca


To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2 to 3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. Set aside. 

Preheat the oven to 375. Put the blueberries, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit. 

Transfer the fruit to a 10-inch pie pan or another baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips. 

Bake until the topping is nicely browned and the filling is bubbling about 50 minutes. Cool on a rack. Serve warm, not hot. 

May 15

Meadow Acre Gardens:

  • Baby bok choy

Shalom Farms:

  • Cucumbers

Local Food Hub:

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


  • Arugula

  • Frisee


  • Strawberries

From Bon Appetit February 2015/November 2016; modified for frisee

Frisee and Cucumber Salad with Turmeric-Tahini Dressing

Serves 8 



¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper


1 head frisee, ribs and stems removed, leaves torn into bite-size pieces

1 cucumber, peeled and very thinly sliced

1 small red onion, thinly sliced

2 tablespoons fresh lime juice

2 teaspoons sugar

Kosher salt

1 bunch cilantro, coarsely chopped

¼ cup store-bought fried onions



Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.


Toss frisee and ¼ cup dressing in a large bowl to coat; massage with your fingers until frisee is slightly softened.

Toss cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.

Add cucumber mixture to bowl with frisee and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.

From Ally's Kitchen food blog

Spicy Chicken Bok Choy Arugula Soup

Serves 6


1 lb chicken breast fillet cut into 1 ½” pieces/slices

3 TBSP sesame oil

1 cup sliced mushroom caps

4 cups chicken stock

2 TBSP marsala wine

¼ cup low sodium soy sauce

2 TBSP hoisin sauce

1 TSP sriracha sauce

1 TSP coarse ground pepper

4 chiffonade green onions/tops sliced thin

4 cups fresh arugula

1 cup sliced bok choy


In a large cast iron skillet over medium heat, put the oil and chicken and brown cooking about 7 minutes.  Add the mushrooms and cook another 3-5 minutes.

In a large pot, place the chicken and mushrooms.  Add the chicken broth, marsala wine, soy sauce, hoisin sauce, sriracha sauce, and pepper to the skillet and blend together well.  Pour over into the chicken/mushroom pot.  Cook on medium low heat for about 20-30 minutes.

Add green onions, arugula, and bok choy.  Reduce heat to simmer and let the soup cook about 15-20 minutes.  It’s now ready to eat!

May 8


  • Hakurei salad turnips

  • Collard greens

Community Food Collaborative:

  • Parsley

  • Spinach

Local Food Hub:

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


  • Strawberries

From Cooking Light magazine; modified for spinach

Roasted Strawberry Salad With Prosciutto and Golden Beets

Serves 4


Small golden beets, scrubbed and trimmed (about 1 lb.) 

8 ounces fresh strawberries, hulled and halved 

1 teaspoon granulated sugar 

1/4 cup extra-virgin olive oil

3 tablespoons white balsamic vinegar 

1 teaspoon Dijon mustard 

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper 

Spinach, torn (about 6 loosely packed cups) 

4 very thin prosciutto slices (about 1/2 oz. each) 

2 ounces goat cheese, crumbled (about 1/2 cup) 

1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)


Preheat oven to 375°F.

Place beets on a large piece of heavy-duty aluminum foil; wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.

Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet; sprinkle with sugar, and toss gently to coat. Bake at 375°F for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.

Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl; shake or whisk until emulsified.

Divide spinach evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette.

From Moosewood Restaurant Favorites cookbook; modified for collard greens and turnips

Tofu-Collard Borekas

Serves 8


Two 14 to 16 oz blocks of firm tofu

1/2 LB collard greens, stems removed and thinly sliced into ribbons

1 TBSP olive oil, plus 1/3 to 1/2 cup for brushing

2 cups finely chopped onions

2 or 3 garlic cloves, minced or pressed 

1 TSP salt

2 cups diced turnips

1/2 cup currants

1 TSP ground cinnamon

1/2 TSP ground black pepper

2 TBSP soy sauce

1 TBSP fresh lemon juice

1/3 cup chopped fresh dill (Try subbing or adding the fresh parsley in your box!)

1-16 oz package filo dough (12 x 7-inch sheets)

2 TBSP sesame seeds


First press the tofu for at least 15 minutes. Place the tofu in a broad, flat bowl or casserole dish and rest a plate on top of the tofu with either a heavy book or can on top to squeeze out any excess liquid. 

Rinse the collard greens, drain it, and place it in a large pot with whatever water clings to the leaves. Cook, covered, on medium-high heat, stirring often, until the leaves have wilted, about 4 minutes. Turn out into a colander and set aside to drain. 

Warm 1 TBSP of the olive oil in a large skillet. Add the onions, garlic, and salt, cover and cook on medium-high heat, stirring occasionally, for about 5 minutes. Stir in the turnips, cover, and cook, stirring occasionally, for about 5 minutes. Tip the condensation that develops on the lid into the skillet to prevent sticking. Stir in the currants and cinnamon, cover, and cook for a minute or two. 

Meanwhile, grate the tofu in a food processor or by hand and place in a large bowl. Squeeze more liquid out of the collard greens and put it on a cutting board. Coarsely chop the collard greens and add it to the bowl of grated tofu along with the black pepper, soy sauce, lemon juice, and dill and mix well. Stir the cooked vegetables into the tofu mixture and stir well. 

May 1

Meadow Acre Gardens:

  • Chard/Kale mixed bunch

Community Food Collaborative:

  • French Breakfast radishes

  • Green garlic


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

  • Strawberries

Little House Green Grocery's Garden:

  • Spring mix (kale, arugula, lettuce, herbs)

From The Moosewood Restaurant Table by the Moosewood Collective

Socca with Garlic Greens Pesto

Makes 12 small crepes



2 TBSP olive oil, plus more for the pan

1 cup chickpea flour

1 cup water

1/2 TSP salt

1/4 TSP cracked black pepper

Pinch of saffron (optional)

1/4 cup sliced scallions

1 TBSP chopped fresh rosemary, thyme or oregano

Garlic Greens Pesto:

2 cups lightly packed snipped or sliced garlic greens

1/2 cup olive oil

1/2 cup chopped toasted walnuts

Pinch of salt

1/2 cup grated Pecorino Romano or Parmesan cheese


Garlic Greens Pesto: 

*This pesto can be made without cheese. If you're making a batch to freeze, don't include the cheese. 

Using scissors or a knife, cut the garlic greens into 1/2 inch pieces until have 2 cups, lightly pressed down. In the bowl of a food processor, whirl the greens for about 10 seconds. Add the rest of the ingredients and process to a rough paste. Add a couple of tablespoons of water, if needed, to keep things moving.


By hand or in a blender, mix the olive oil, chickpea flour, water, salt, pepper, and saffron until smooth and the consistency of heavy cream. Add a little more water if the batter is too thick. Stir in the scallions and herbs. 

Heat a tablespoon of olive oil in a small crepe pan, cast iron skillet, or non-stick pan on medium heat. Pour 2 generous tablespoons of the batter into the pan and quickly swirl the batter to make a small crepe. After about 30 seconds, when the crepe is set, flip it over and briefly cook the opposite side. Transfer the crepe to a plate and proceed with the next one, repeating until all the batter has been used. 

Spread the pesto thinly on the crepes, insert a sprig of dill, cilantro, or basil leaf, and roll into a narrow tube and arrange on a platter. 

From Yay! For Food recipe/food blog; modified for salad mix/chard

Serves 4-6


For the salad:

1 bunch asparagus (12 oz/18 stalks), hard stems removed and chopped into 1½ inch pieces

2 bunches radishes (10 oz/20 radishes), leaves removed and quartered *(see first note)

1 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and pepper, to taste

5 cups (packed) chard and salad mix

1 avocado, diced

For the dressing:

½ cup (3oz) raw unsalted cashews **(see second note)

¼ cup extra virgin olive oil

1-2 garlic cloves

2 tbsp lemon juice

1 tsp Dijon mustard (I used whole grain)

Salt and pepper, to taste

¼-½ cup water


For the salad:

Preheat the oven to 400 degrees F. In a large bowl, combine the asparagus, radishes, olive oil, oregano, salt, and pepper until the vegetables are well coated.

On a large baking sheet (lined with aluminum foil for easy clean-up), spread the asparagus and radishes in a single layer and roast for 12-15 minutes, until vegetables are tender-crisp.

For the dressing:

As the vegetables roast, prepare the dressing by placing all the dressing ingredients, except the water, in a high-powered blender and blend until well-combined and creamy.

Slowly add in the water, a couple of tablespoons at a time, blending in between, until you get to the dressing consistency that you prefer. Taste and adjust to your flavor preferences. Set aside.

Put it together:

Place the roasted vegetables along with the spinach and avocado into a large bowl. Drizzle the desired amount of dressing over the salad and toss to combine. Enjoy.

April 24


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

Sion House:

  • Spring onions

Shalom Farms:

  • Carrots

Local Food Hub:

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

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


  • French sorrel

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

Spicy Cooked Carrot and Asparagus Salad with Paprika, Feta and Olives


1 lb. carrots  - cut into bite-sized chunks

Asparagus, cut into bite sized chunks

1 garlic clove


2 teaspoons hot paprika or Charissa

1 tablespoon red wine vinegar or lemon juice

3 tablespoons olive oil

2 tablespoons chopped parsley

1/3 cup crumbled feta cheese

12 oil-cured black olives


Boil the carrots in salted water until tender, but not too soft.  During the last minute of cooking time, add the asparagus. Drain and rinse with cold water.  You can slip the skins off the carrots if you want at this point.  Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil.  Toss the carrots with the vinaigrette, parsley and most of the cheese and olives.  Taste for salt, and add a bit more if needed.  Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.

From Cooking with the New York Times; modified for sweet potatoes

Sweet Potato and Sorrel Gratin

Serves 6 to 8


Small or medium-size sweet potatoes, scrubbed

Salt to taste

8  ounces sorrel, stemmed and washed in 2 changes of water

1  garlic clove, peeled and cut in half

 Olive oil or butter for the baking dish

4  eggs

1 ½  cups milk (2 percent)

3  ounces Gruyère, grated (3/4 cup)

1  ounce Parmesan, grated (1/4 cup)

 Freshly ground pepper


Place potatoes in a wide saucepan and cover with water. Add salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice. Transfer to a large bowl.

Meanwhile, stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. Don’t worry, it will be chopped and mixed with the other ingredients and you won’t mind the color. When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander. Rinse briefly with cold water, then press or squeeze out excess liquid. Chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper.

Preheat oven to 375 degrees. Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove. Oil dish with olive oil. Mince remaining garlic and add to potatoes and sorrel.

Beat eggs in a medium bowl. Add salt to taste (I use about 1/2 teaspoon). Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish.

Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.

April 17

Meadow Acre:

  • Cherokee Purple lettuce


  • Baby kale

  • Garlic chives

  • Baby bok choy

Local Food Hub:

  • Winesap apples (Crown Orchard--Albermarle County)


  • 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


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)


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


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) 


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


  • 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)


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

From Bon Appetit September 2017

The Collard Green Melt

Serves 4



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)


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


12 thin slices caraway rye or whole wheat bread

8 thick-cut slices deli-style Swiss cheese



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.


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.


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


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


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


  • 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


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

From Bon Appetit October 2016

Kung Pao Cauliflower

Serves 4


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)


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


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


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!