Store In The Fridge:
Cauliflower-Northern Neck Fruits and Vegetables
Yellow Sweet Onion-Northern Neck Fruits and Vegetables
Cherry Belle Radishes-Hartland Farm
Green Beans-Winston Farm
Store In A Cool Dry Place:
Sweet Potato-Path Valley Farms
Asian Pears-Quaker Run Farm
Also Available: Pastured Organic Chicken Eggs: $4/dozen
Recipes and Information:
Cauliflower Gratin
1 large head of cauliflower (about 2-1/2 pounds),
trimmed and cut into florets
1/4 cup olive oil, divided
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, plus extra for the baking dish
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons finely grated parmesan cheese
1/4 cup minced fresh flat leaf parsley, divided
2/3 cup finely diced yellow onion
1 large garlic clove, finely minced
2-1/2 tablespoons unbleached all-purpose flour
1-1/2 cups lowfat (2%) or whole milk
2 cups shredded Gruyère cheese (8 ounces)
Position a rack in the middle of the oven and preheat to 425 degrees F. Butter the sides and bottom of a 2-quart baking dish and set aside.
Toss the florets with 2 tablespoons of the olive oil and spread them in a single layer on a rimmed baking sheet. Season the florets with salt and pepper to taste. Roast the cauliflower, stirring once, until it’s crisp-tender, 15 to 20 minutes. Transfer the florets to the prepared baking dish.
Melt the butter in a small skillet over medium heat and add the panko. Cook, stirring frequently, until the breadcrumbs are hot and light golden in color, 3 to 5 minutes. Remove the pan from the heat and stir in the parmesan cheese and half of the minced parsley. Set aside.
Position a rack about 7 inches below the broiler. Preheat the broiler on high.
Heat the remaining 2 tablespoons of olive oil in a medium-size saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the flour and continue cooking, stirring constantly for 2 minutes. Then add the milk slowly, whisking to blend. Raise the heat to medium-high, and cook until the mixture comes to a boil. Continue cooking until the sauce is thick, about 4 minutes, whisking frequently.
Remove the pan from the heat and add the Gruyère cheese and the remaining parsley. Stir until the cheese melts. Taste and add salt and pepper as needed. Pour the cheese sauce over the roasted cauliflower and stir to coat. Sprinkle the breadcrumbs over the cauliflower and place the baking dish under the broiler. Broil until the top of the gratin is browned, 2 to 4 minutes. Serve hot.
GLAZED RADISHES
1 pound radishes, trimmed
1 T unsalted butter
1 t sugar
½ tsalt
2 T minced fresh parsley leaves
In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
Silver Dollar Sweet Potatoes
from The Garden of Eating, by Rachel Albert-Matesz and Don Matesz
2 TBS melted, unrefined coconut oil or EV olive oil (but coconut is SO much better!)
2 tsp. apple pie spice or ground ginger or cinnamon, or as needed, optional
4 large or 6 medium sweet potatoes (2-2 1/2 lb.)
Preheat oven to 400F. Put oil in custard cup and set out spices. Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut in 1/2-inch thick rounds for softer, French fry-like texture.
Working quickly to keep sweet potatoes from oxidizing, lightly brush cut surfaces with oil, dust with spices, rub spiced halves together and arrange on 2 large cookie sheets or shallow baking pans. (For easy cleanup, line with unbleached parchment paper.) Bake 15 minutes. Flip slices with metal spatula if desired, and bake 10 to 15 minutes longer, until just tender. Serve. Refrigerate leftovers and use within 3 days.
Sweet Potato Fries: Omit spices. Use only enough oil to lightly grease baking pans or line with unbleached parchment. Gently beat 3 to 4 large egg whites until frothy. Slice sweet potatoes, promptly add to egg whites, and turn to coat thoroughly. Arrange on prepared sheets and bake.
Baked Spiced Sweet Potato Halves: To save time, cut raw sweet potatoes in half lengthwise. Rub or brush cut sides with oil or ghee and dust with pie spice or cinnamon. Rub 2 spiced halves together to spread seasonings. Place cut side down on baking sheet lined with unbleached parchment for ease of clean up. Bake until bottom side is golden brown and tubers are tender when poked with a fork or skewer, 20 to 40 minutes, depending on size.
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