I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.
You may have seen a comment on Riverview’s Facebook page about a recipe in the AJC a few weeks ago for hareuki turnips. That’s from my In Season column, and here it is for you. Couldn’t be easier. I noted in my column that all over Atlanta farmers markets, these turnips are called hakurei, but it seems that for much of the rest of the world they go by the name of Tokyo-type.
Makes: 1 1/4 cups (serving size: 1 tablespoon)
This recipe is from Park Café in Duluth. They use it to dress the spinach that accompanies their fried green tomatoes. We’ll be running the full recipe in the AJC on October 27.
This recipe came from Fine Cooking magazine about a decade ago. You can whip up the mayonnaise any time and use it for all kinds of purposes. The recipe looks like it has a lot of ingredients, but adapt it to what’s in the pantry. Do you still have a few jalapenos hanging around? Perfect. No red pepper, leave it out. Cook the eggs anyway you like, although fried eggs would be traditional.