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SAUCE

2 tablespoons freshly squeezed lime juice

½ teaspoon sesame oil

2 tablespoons honey

½ teaspoon soy sauce

1 tablespoon Dijon mustard

Salt

Preheat the oven to 400°F. Grease a baking sheet and line it with parchment paper.

Heat 2 tablespoons of the olive oil in a large sauté pan and add the shiitakes. Cook, stirring, for 2 minutes, then add the carrot, burdock root, ginger, garlic, maple syrup, soy sauce, and 1 tablespoon of the sesame oil. Cook for 5 minutes. Add the cabbage and cook for 1 minute more. Remove from the heat and let cool. Transfer the vegetables to a bowl and season with salt.

In a bowl, whisk together the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. Spread out a sheet of yuba on your work surface. Spread a scant ½ cup of the vegetables on the yuba sheet in a line 1 inch wide along the long edge of the sheet. Tightly roll the yuba sheet around the vegetables, as if you were rolling sushi. Place the roll on the prepared baking sheet, seam side down. Repeat with the rest of the filling and yuba sheets. Brush the rolls with the oil mixture and bake until the rolls are crisp and golden, about 15 minutes.

To make the sauce, whisk together all of the ingredients. Season with salt to taste.

Serve the rolls hot, sliced in half on the diagonal, with the dipping sauce.

Grapefruit and Celery Root Salad with Watercress

Pretty pink grapefruits add zing and color to salads. Supreming citrus fruits (see images illustrating the method) gives you seed- and rind-free sections that are ready to eat with no fuss, and the process releases a considerable amount of juice, which you’ll use as the base of the dressing. Once you have peeled the celery root, soak it in water with a little bit of lemon juice to keep it from turning brown.

Serves 2 to 4

1 ripe grapefruit, supremed

1 scallion, white part only, minced

3 tablespoons olive oil

1 tablespoon honey

1 tablespoon Dijon mustard

Salt and freshly ground black pepper

½ medium-sized celery root, peeled

1 bunch watercress, coarsely chopped

Small chunk of Grana Padano or Pecorino Romano cheese

Squeeze the juice from the grapefruit membrane into the large bowl. Add the scallion, olive oil, honey, and mustard and whisk together. Season with salt and set aside.

Cut the celery root into matchsticks and add it to the dressing. Toss to coat thoroughly, and let marinate for 1 hour.

To serve, put the watercress in a large bowl. Drain the marinated celery root, reserving the dressing, and add it to the watercress. Add a few tablespoons of the dressing and toss. Season with salt and pepper. Divide the salad among the plates, topping each one with the grapefruit sections. Using a vegetable peeler, shave several thin pieces of Grana Padano over each salad.

Organic Honey: Start Your Own Hive!

In recent years, a fourth of all U.S. honey-bees have vanished due to an epidemic dubbed colony collapse disorder, the result of pesticide exposure, an inadequate food supply, and a virus that targets bees’ immune systems. This phenomenon is worth noting, as bees play a critical role in our food supply by pollinating crops.

One way to help bees is to build a beehive, which makes perfect sense considering the current search for local food solutions. The University of Connecticut, for example, set up ten large hives in the summer of 2008 to supply the four thousand pounds of honey used by the campus dining services each year.

There are many reasons to build your own hive, from teaching children about the process of pollination, to supporting local food production, to helping bee populations thrive. Tending honeybees may be easier than you think: They are gentle creatures that don’t sting unless provoked, and most people are not severely allergic to bee stings. If you decide to keep hives, classes or training are essential. Beekeeping communities have regular demonstrations and literature available for those who are interested. Searching online for your local beekeeping community will point you in the direction of resources. For