We are gauging interest for Holiday trees and wreaths – if you are interested email me with TREE or WREATH or TREE/WREATH in subject.
Don’t forget to order your holiday meats – Grass-fed bison roasts are now available to order online, along with Polyface Turkeys. Additional holiday meats are available (pork, lamb) – email for pricing. After ordering, let us know when you want it – Thanksgiving or Winter holiday.
- Totsoy – a type of chinese spinach. Try this Vietnamese Hanoi Noodle Soup or breakfast Tatsoi Egg Bake. Here is a guide, and recipes. Hope you love it!
- Purple Sweet Potatoes – Your kids will love these! Try this super pretty pie – and wow your guests! Its delicous. Vegan purple sweet potato pie
crispy purple sweet potatoes,
- Turnips- these are delicious roast turnips with mushrooms and wine smashed turnips with horseradish
- Mustard Greens -These are top chef’s new kale. Traditionally a southern favorite, they are also frequently seen in Asian dishes, particularly India. Here are some recipes to try. Here are some more that are for all greens.
- Spicy Mix – here’s Mark Bittman’s roasted beet salad with walnuts and goat cheese.
- Heirloom tomatoes
- Cherry tomatoes – savory sausage, greens and roasted tomato bread pudding.
- fennel – Fennel is one of my favorites. It has feathery fronds with a bulb. Smells like mild anise or licorice. My favorite way is in an Italian simple salad, shaved thin, with olive oil, squeeze of lemon, orange slices (blood orange is delicious), salt and pepper. You can add cheese, olives, dill, onions etc. I also love to roast it, or grill it.
- celery – Best. Celery. Ever. Here are some great ways to use it. Try this Celery Soup with Bacon Croutons. It uses plenty of unsalted butter (but I don’t think it really matters), so make sure to either get some from Mark, or use up some you may be hording in your freezer. You can swap out the creme fraich/sour cream with yogurt.
- cauliflower – General Tso’s Cauliflower, Cauliflower Buffalo bites
- colored carrots – root vegetable gratin (use your turnips in here too), carrot, apple and spinach salad (kid friendly version too)
- kohlrabi – this looks a little like a spaceship. Part bulb, part bundle of greens, kohlrabi may seem like one of the more intimidating items you get in your share, but it offers a delightful combination of familiar tastes. Kohlrabi has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli, and the edible leaves are like a milder version of collards. It is super versatile. Here are some ideas.
- apples – Try this easy basic galette , Apple & bacon grilled cheese
- pears – Add to the galette above, or make a bunny, or (mouse) pear salad with the children (or your crazy friends). Experiment with what you will use for ears (banana chips are nice too!), eyes and mouth, and fresh ricotta or yogurt would make a nice tail!
- spaghetti squash – this is versatile and easy to make. Here’s how to roast it. It is a great substitute for pasta. try this vegan lasagna with tofu ricotta, or spaghetti squash carbonara (but less guilt because no pasta)
- Rappahannock River Oysters/Clams – Check our facebook group for the video I made on how to open them, but please wear gloves. Here are some recipe suggestions Grill them, Oven roast or try one of these . Please visit one of Rappahannock’s amazing restaurants – Rappahannock Oyster Bar at Union Market is your closest. My favorite is Merroir,, which is out at the Marina on the Northern Neck, where Rappahannock has their operation. Its a tiny tasting room, with lot of outside seating, grills and a fabulous view. Or visit Richmond’s Rappahannock. Clams – Here’s how to roast, grill, steam and chowder them.
- alt Meat:
- Prairie Grain Pumpkin Raisin – this is Mark’s favorite. It makes an amazing french toast. We stuff it with plain chevre or mascarpone and drizzle with maple syrup. Its also great grilled, or put in the toaster oven and slathered with butter.
- Pimento – this is ridiculously good and yes I ate it with a spoon. Here’s 14 other ways to eat it.