1. Black raspberries
2. Rainbow Chard and Giant Fordhook Chard
3. Lettuce Mix
4. Radishes
5. Onions
6. Arugula
7. Kale
8. Broccoli (limited amount)
9. Turnips
Toasted Meringue with Black Raspberries (Pavolova)
- 1/2 cup egg whites (about 4), room temperature
- 3/4 cup granulated sugar
- 2 Tbsp confectioners sugar, sifted
In the bowl of an electric mixer, whip egg whites on medium speed until very soft peaks form. While the mixer is still running, slowly add 1/4 cup of the granulated sugar. Turn mixer to high and let mix for 2 minutes.
Again, with mixer running, slowly add 2 more tablespoons of granulated sugar, and mix for 2 minutes. Repeat previous step until all the granulated sugar is incorporated into the meringue. Note: all the grains of sugar should be dissolved before the addition of more sugar. If you are unsure, simply rub a bit of the meringue between your fingers or on your tongue. If you feel grains, keep mixing.
When all the granulated sugar is incorporated into the whites, the meringue will be stiff and shiny. Remove from the mixer and fold in the confectioners sugar.
Using a large star tip, pipe the meringue onto a parchment-lined sheet pan into circles. Or, using spoons, drop mounds of meringue onto lined sheet pan and make a “well” in the center of each mound.
Place in an oven set at 200 degrees F. for 2-2 1/2 hours, until the meringue gives only slightly when pressed gently with a finger. Once cool, the meringue should be crisp all the way through. If not (or, if after a few humid hours or days in storage, they go soft and sticky again) simply return to the oven for additional time.
Store in an airtight container. For the dessert:Place one meringue in a shallow bowl. Pile berries on top. Pour fresh cream into the bottom of the bowl so that toasted meringue is sitting in a pool of cream. Top with fresh whipped cream.
Lemon Fusilli with Arugula
1 tablespoon good olive oil (Trader Joes has some wonderful Sicilian Olive Oil for only $5.00 a bottle).
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Sautéed Radishes and Sugar Snap Peas with Dill
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
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