SPRING

Radish and Kale Salad
By Alex Jones, Farmstand Product Manager
Serves 8 as a side, 4 as an entrée with additions (see below)

1 bunch Lacinato kale
2 bunches different spring radishes, tops on if possible (French Breakfast, Red Rover, Pink Beauty, Easter Egg, or even baby Hakurei turnips will work)
1 lb asparagus
1 cup shelled peas (optional)
1 bunch chives
Small handful crumbled Doe Run Farm feta or shaved Havilah from Cherry Grove Farm
Your favorite vinaigrette (something bright and citrusy works well, but simple lemon juice and olive oil are also great)
Optional additions (see below)

Wash and stem your kale, then slice it into very thin ribbons. Without unbunching, thoroughly wash your radish bunches. Pat dry and hold them by the tops near the runner band. Carefully twist or cut off the roots so that the tops are stull held together by the band. Cut off stems (including rubber band), then slice radish leaves as you did the kale. Put radish tops (as much or as little as you like) and kale in salad spinner, or pat between paper towels, until thoroughly dry.*

Wash, dry, and snap ends off your asparagus (wash consciously in case they’re sandy). Chop into 1”-2” lengths. Steam or blanch for a few minutes (start chopping radishes in the meantime), then cool with cold water to stop the cooking. Set aside.

Trim stems and tails from radishes, checking to ensure that they’re clean. Slice thinly into rounds, half moons, matchsticks, or on the diagonal for long, thin French Breakfast radishes – whatever shapes you like.

Combine kale, radish tops, and radishes in a large serving bowl and toss well. Don’t worry about mauling your kale or anything. Be gentle. Top with chives chopped into 1”-1/2” pieces.

Storage tip: To store this salad in the fridge, I like to keep the kale-radish mixture separately from the asparagus, and any peas you may have steamed (there’s no reason not to use the microwave for this if you have one), cheeses, or anything else too wet. This will keep the greens from wilting.

Portion, then add feta, asparagus, peas, other add-ons. Dress, toss, eat.

Additions:
Blanched shelled peas (fresh or frozen both work)
Hard-cooked eggs, sliced
Toasted pepitas or slivered almonds (obvs)
Farro cooked al dente
Fresh or canned mandarin slices
Homemade croutons
Cubed marinated baked tofu or shredded chicken
Thin slices of fresh or pickled red onion, shallots, or ramps

*If you’re not a fan of radish tops, or if your tops aren’t in eating condition, feel free to omit them – I add the tops to reduce waste and because they have a pleasant but subtle peppery flavor.

FALL

Vegetable Pot Pie- Submitted by Deb Bentzel, Farm to Institution Manager
An all-time favorite and the best part was I got to use some of the asparagus I’d frozen this spring.  Things I used in this recipe that were locally grown / produced: winter squash, yukon gold potatoes, fennel, asparagus, cream (I used 1/2 and 1/2), onions, parsley, even my butter and flour (and my Maine sea salt).

Bahn Mi- Submitted by Deb Bentzel, Farm to Institution Manager. Local ingredients: carrots, daikon, cilantro, tofu, garlic, and we made our own aioli with farmstand eggs.

Harissa Spaghettini - Submitted by Deb Bentzel, Farm to Institution Manager. Local ingredients:  kale, garlic (and almost everything else I found at RTM.  Harissa is available at Spice Terminal).

Broccoli Cheddar Soup - Submitted by Deb Bentzel, Farm to Institution Manager
An easy go-to.  Local ingredients:  broccoli, cheddar, shallots, butter, potato, garlic

Roasted Acorn Squash with Corn Pudding - Submitted by Deb Benztel, Farm to Institution Manager. Local ingredients:  sweet corn (I use what I have frozen), squash, eggs, cheddar, scallions, milk.

Pumpkin Spice Muffins- Submitted by Nate Hopkins, Farmstand Staff & Volunteer Coordinator. Local ingredients: AP flour, long neck pumpkin, apple sauce, eggs, maple sugar, sea salt

Chicken and Mushroom Soup w Lentils- Submitted by Nate Hopkins, Farmstand Staff & Volunteer Coordinator. Local ingredients: (homemade) chicken stock, jalapeno, day old french pain levain, cremini & shiitake mushrooms, chicken, celery

Hearty Autumn Veggie Soup- Submitted by Nate Hopkins, Farmstand Staff & Volunteer Coordinator. Local ingredients: everything but the black pepper and beans (for now)

WINTER

Cabbage and Mushroom Galette – Submitted by Deb Benztel, Farm to Institution Manager. Local ingredients:  You can find just about everything at the Farmstand!

Glazed Carrots – Submitted by Paul Lawler, Dairy Buyer & Resident Cheesemonger
Local ingredients:  You can find just about everything at the Farmstand!

Did you get maple syrup in your stocking? Here’s a great simple recipe.
12 large carrots, peeled
8 tbsp. butter
1/4 cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
Large pinch fresh  or dried thyme leaves

1. Cut carrots into 2″ lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.
2. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.
The result: carrot maple candy, oh so good!

SUMMER