November 22

Tricycle:

  • Carrots
  • Tricycle Baby lettuce mix

Manakintowne:

  • Baby fennel
  • Radicchio 

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)

Agriberry:

  • Pink Lady apples

 

From Mariquita Farm in Watsonville, CA; modified for lettuce mix

 

RADICCHIO AND BABY LETTUCE SALAD WITH WARM FENNEL AND WALNUT DRESSING

 

Serves 6

 

Ingredients:

1 large garlic clove, minced (about 1 1/2 teaspoons)

1 tablespoon juice from 1 small lemon

2 tablespoons sherry or white wine vinegar

1/4 teaspoon salt

1/8 teaspoon ground black pepper 

1 tablespoon extra‑virgin olive oil, plus 1/3 cup

1 cup walnuts, chopped coarse

1 medium fennel bulb (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)

2–3 anchovy fillets, minced (about 1 tablespoon)

Baby lettuce mix, washed and dried

Radicchio, washed, dried, and torn into bite‑size pieces (about 2 1/2 cups, loosely packed)

1 small chunk (about 1 1/2 ounces) Parmesan cheese, shaved into thin strips with a vegetable peeler

 

Directions:

1. Whisk garlic, lemon juice, vinegar, salt and pepper in small bowl; gradually whisk in 1/3 cup olive oil until dressing is smooth and emulsified; set aside.

2. Heat walnuts in remaining 1 tablespoon oil in medium skillet (preferably nonstick) over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Add fennel and cook until it just begins to soften and turns a very light golden, about 3 minutes longer. Stir anchovy fillets into fennel mixture and cook until fragrant, about 30 seconds longer. Whisk dressing to re‑blend and, off heat, stir into fennel mixture to distribute evenly.

3. Toss greens and warm dressing mixture to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of shaved Parmesan and serve immediately.

 

From Bon Appetit; modified for Pink Lady apple

 

Yukon Gold Potatoes and Fuji Apple Gratins

 

Serves 6

Ingredients:

1 tablespoon unsalted butter plus more for dishes, room temperature

2 large shallots, minced

2 1/3 cups heavy cream

2 large sprigs thyme

1 bay leaf

1 1/2 cups coarsely grated peeled Yukon Gold potatoes (about 9 1/2 ounces)

Kosher salt and freshly ground black pepper

1 medium Pink Lady apple, peeled, cored, finely diced (about 1 1/4 cups)

Chopped fresh chives

 

Directions:

Preheat oven to 375°. Lightly butter soufflé dishes*; place on a rimmed baking sheet. Melt remaining 1 Tbsp. butter in a medium heavy saucepan over medium-low heat. Add shallots and sauté until beginning to soften about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium and simmer for 3 minutes. Stir in potatoes and simmer until partially cooked and the mixture is thick and creamy about 4 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper.

Sprinkle apples over the bottoms of prepared dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil and bake until potato mixture and apples are tender (tops will not be brown), about 30 minutes. Let stand for 10 minutes. Uncover, sprinkle with chives and serve.

*= Can easily convert to one single large casserole dish if you do not have souffle dishes

November 15

Tricycle:

  • Bloomsdale spinach

Albert's Organics:

  • Rutabagas (Organically Grown Co-OP--Oregon)

Manakintowne:

  • Yard long beans
  • Carnival squash (Deer Run Farm--King William County)
  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)

Agriberry:

  • Granny Smith apples (Hollabaugh's Orchard--Biglerville, PA)

From Full Belly Farm's recipe archives in Capay Valley, CA; Modified for carnival squash

 

Winter Stew of Braised Rutabagas with Carrots, Squash and Parsley

 

Ingredients:

1 tablespoon butter

1 tablespoon sunflower seed oil

1 onion, cut into 1-inch dice

Generous 1-pound rutabaga, thickly peeled and quartered

Carnival Squash, cut into wedges

2 hefty carrots, scrubbed, cut into 1 1/2-inch lengths, and wider ends quartered lengthwise

Pinch of dried thyme, or 1 thyme sprig

2 bay leaves

sea salt

1 cup water or vegetable or chicken stock

2 to 3 teaspoons mustard

freshly ground pepper

Chopped parsley

 

Directions:

Heat the butter and oil in a wide sauté pan with a lid over medium heat. Add the onion, rutabagas, squash, carrots, thyme and bay leaves, turn to coat, and season with 1 teaspoon salt.  Cook over medium heat for 10 minutes, turning occasionally.  Add the water, cover, turn the heat to medium-low, and cook for 20 minutes.  Check to see how tender the vegetables are and how much liquid is left.  When the vegetables are nearly tender, stir in the mustard and then continue cooking without the lid to reduce the cooking liquid.

 

From Genius Kitchen food blog; modified for crimini mushrooms and carnival squash

 

LONG BEANS STIR-FRIED WITH CARNIVAL SQUASH AND MUSHROOMS

 

Ingredients:

Crimini mushrooms, thinly sliced

1⁄2 lb chinese long beans

Carnival squash, cut into 2 inch pieces

2 tablespoons peanut oil

2 tablespoons shallots, finely chopped

2 tablespoons garlic, coarsely chopped

2 tablespoons gingerroot, peeled & finely chopped

2 tablespoons oyster sauce (Substitute for hoisin sauce for vegan/vegetarian option)

2 tablespoons rice wine or 2 tablespoons dry sherry

2 tablespoons light soy sauce

2 teaspoons salt

1⁄2 cup chicken stock (Substitute with veggie broth for vegan/vegetarian option)

 

Directions:

If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces

Heat a wok or large skillet until it's very hot, then add the oil.

Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.

Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).

Serve immediately.

 

 

 

 

 

 

 

November 8

 

Tricycle:

  • Vates curly kale
  • Pac Choi
  • Green bell peppers

Manakintowne:

  • Sunchokes
  • Hakurei turnips 

Agriberry:

  • Stayman apples (Hollabaugh's Orchard--Biglerville, PA)

 

From Bon Appetit December 2013

 

Jerusalem Artichokes with Salsa Verde

 

Ingredients:

Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

4 anchovy fillets packed in oil, drained, finely chopped

2 garlic cloves, finely grated

½ cup chopped fresh flat-leaf parsley

2 tablespoons drained capers, chopped

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper flakes

 

Directions:

Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

 

 

From Oh My Veggies food blog August 2015; modified for kale

 

One-Pot Peanut Sesame Noodles & Veggies
 

Ingredients:

8 ounces linguine, uncooked

3 1/2 cups water

Bok choy, sliced

1 Bell pepper, thinly sliced

2 medium carrots, cut into coins (about 1 cup)

1 small yellow onion, halved and thinly sliced

3 medium cloves garlic, minced (about 1 tablespoon)

1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)

1/4 cup Tamari-style soy sauce*

3 tablespoons sesame oil

2 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (add more if you like more heat)

1/2 teaspoon kosher salt

Kale, roughly chopped 

1 tablespoon rice vinegar

 

Optional toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds

 

Directions:

To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.

As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.

Remove from heat and add the kale and vinegar, tossing until kale wilts, about 30 seconds.

Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.

 

October 31

Tricycle:

  • Mustard greens
  • Asian eggplant

Local Food Hub:

  • White sweet potatoes (Walnut Winds Farm--Pittsylvania County)
  • Acorn squash (Malcom's Market Garden--Augusta County)

Manakintowne:

  • Watermelon radishes

Agriberry:

  • Red raspberries

From Fully Belly Farm's recipe archive (Capay Valley, CA); modified for mustard greens

 

Eggplant – Ginger Tartines with Radishes and Mustard Greens 

 

Ingredients:

For the eggplant spread:

3 1/2 lbs. whole eggplants

1/4 cup tahini

2 tablespoons pomegranate molasses or other fruity syrup

4 scallions or 1 small onion, trimmed and thinly sliced

2 tablespoons chopped cilantro or mint

1 to 2 tablespoons coarsely chopped fresh ginger

1/2 teaspoon ground sumac (Can substitute lemon zest if sumac unavailable)

1 lemon

sea salt

For the tartine:

4 thick slices country bread

olive oil

fresh lemon juice

8 or so radishes, trimmed and very thinly sliced

Mustard greens stems removed and coarsely chopped

fine sea salt

fresh black pepper

 

Directions:

Preheat your oven to 400°.  Line a baking sheet with parchment paper.  Prick your eggplant in several places with the tip of a knife.  Bake them for 40 - 60 minutes, depending on size. Allow them to cool to room temperature.

Slit the eggplants and scrape the flesh into a bowl and mash with a fork.  Stir in the tahini and pomegranate molasses, the scallions or onion, the cilantro, mint, ginger, and sumac.  Grate the zest of the lemon into the bowl, stir and then squeeze the juice from about half the lemon.  Add a little salt, a bit of olive oil, and taste.  Add more lemon juice and/or salt if needed.  At this point, the spread can be refrigerated for up to 3 days if you are not using it right away.  Toast your bread and spread a thick layer of eggplant spread over the toast.  Top with the greens and radishes, and sprinkle with a little salt.  

 

From Joyful Healthy Eats food blog November 2013; modified for acorn squash

 

SWEET POTATO & ACORN SQUASH HASH WITH HONEY CINNAMON BUTTER

 

Ingredients:

3 cups of acorn squash, small dices

3 cups of sweet potatoes, small dices

2 Tablespoons of olive oil

salt & pepper to taste

 

Honey Cinnamon Butter:

2½ tablespoons of butter, softened

1 tablespoon of honey

1 teaspoon of cinnamon

 

Directions:

Preheat oven to 400º.

Put the butternut squash and sweet potato in a large bowl. Toss with olive oil and season with salt and pepper.

Spread the uncooked hash out on a baking sheet.

Put in the oven and roast for 30 minutes.

After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.

Remove from oven and let sit.

In the meantime, mix softened butter with honey and cinnamon.

Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash and serve!

October 25

Tricycle:

  • Baby lettuce mix

Manakintowne:

  • Scarlet turnips
  • Jimmy Nardello sweet peppers

Local Food Hub:

  • Pie pumpkin (Critzer Family Farm--Nelson County, VA)
  • Chestnuts (Virginia Chestnuts--Lovingston, VA)

Agriberry:

  • Apple Cider (Rinker's Orchard--Stephen's City, VA)

 

To roast the chestnuts:

  • Preheat oven to 400 F
  • With a sharp knife, cut an "X" into the flat side of the chestnut to allow steam to escape
  • Place on a baking sheet in a single layer and sprinkle with water 
  • Roast them in the oven for 15 to 20 minutes or until they become tender and the shell easily comes off. Flip them occasionally while roasting. 
  • Remove from oven and let cool slightly or 2 to 3 minutes. Wrap them in paper towels and squeeze them until the skin is crushed. Leave them in the paper towel for another five minutes. 
  • Remove the shell and inner skin completely. If tough to peel, place back into oven and roast for 3 to 5 minutes.  

 

 

From The Kitchn Food Blog by Emily Han January 2014

 

Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)

 

Serves 4

 

Ingredients:

 

For the porridge:

1 (2-pound) pumpkin, kabocha, or butternut squash, peeled and cut into 1-inch cubes

4 cups water

1/4 cup sweet rice flour 

1/4 cup brown sugar (or to taste)

1 teaspoon salt

1/2 cup cooked red beans (optional) 

2 tablespoons pine nuts (optional)

1 teaspoon black sesame seeds (optional)

 

For the sweet rice dumplings:

1/2 cup sweet rice flour

3 to 5 tablespoons hot water

 

Directions:

To prepare the porridge, fill a saucepan with an inch or two of water. Place a steamer basket or colander in the saucepan, cover, and bring to a boil over high heat. Place the pumpkin in the basket, cover, and reduce heat to medium. Make sure the water doesn't boil away; if necessary, add more water during steaming. Cook the pumpkin until very tender when pierced with the tip of a knife, about 20 minutes.

While the pumpkin steams, prepare the rice balls. In a bowl, combine 1/2 cup sweet rice flour and 3 tablespoons of hot water. Using your hands, knead it to form a dough. The dough should be soft and pliable like play-dough — not too dry and not too sticky. If necessary, add more water, a little at a time, to reach the right consistency.

Divide the dough into 12 pieces and roll into balls. Keep the balls covered with a damp towel to prevent them from drying out. Set aside.

Transfer the pumpkin to a blender along with 4 cups water, 1/4 cup sweet rice flour, and the brown sugar and salt. Blend until smooth. Pour into a saucepan and simmer over medium heat for 5 minutes, stirring frequently.

While the porridge simmers, cook the rice balls. Bring a medium saucepan of water to a rolling boil. Add the rice balls and cook until they float, about 2 minutes. Use a small strainer or slotted spoon to remove the cooked dumplings.

If using red beans, add a spoonful of beans to the bottom of each individual bowl. Ladle the porridge into the bowls. Add three rice dumplings to each bowl. Garnish with pine nuts and sesame seeds, if using. Serve immediately.

 

From Food & Wine magazine December 2007

 

Root Vegetable, Pear and Chestnut Ragout

 

Serves 12

 

Ingredients:

1 1/2 pounds celery root, peeled and cut into 1-inch dice (Can substitute with rutabaga, carrots, or more beets/turnips)

1 1/4 pounds turnips, peeled and cut into 1-inch dice 

4 Bosc pears (1 1/2 pounds)—peeled, cored and cut into 1-inch dice (Can substitute with sweet-tart apple like Nittany OR Piney River Gold)

1 1/4 pounds baby golden beets (2 bunches), stems trimmed 

2 tablespoons extra-virgin olive oil 

3 garlic cloves, minced 

1 large shallot, minced 

1 tablespoon coarsely chopped thyme

1 1/2 cups chicken stock or low-sodium broth 

1 cup roasted peeled chestnuts

Salt and freshly ground pepper 

3 tablespoons unsalted butter, at room temperature

 

Directions:

Step 1:

Bring a large pot of salted water to a boil over high heat. Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet. Add the turnips to the pot and cook until tender, about 5 minutes. Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet. Add the beets to the pot and simmer for 15 minutes. Drain the beets and transfer to a large plate. Let cool slightly, then peel and quarter the beets.

 

Step 2:

Return the pot to the stove. Add the olive oil, and when it's hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes. Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes. Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heatproof rubber spatula, until heated through. Add the beets and chestnuts and season with salt and pepper. Cover and cook until heated through, about 3 minutes. Gently stir in the butter, transfer the ragout to a bowl and serve.

October 18

Tricycle:

  • Collards
  • Juliet tomatoes

Albert's Organics: 

  • Organic Gold beets (Cal-Organic--California)

Manakintowne:

  • Lovagec
  • Winter sweet squash

Agriberry:

  • Nittany apple (Hollabaugh's Orchard--Biglerville, PA)

 

From Deep Run Roots cookbook by Vivian Howard

 

Collards Dolmades with Sweet Potato Yogurt

 

Makes 15 dolmades

Ingredients:

Dolmades:

1/3 cup apple cider  

1/4 cup dried cranberries

10 to 15 large, intact, collard leaves

1 LB ground sausage (Can substitute with seitan or 1 1/2 cups cooked rice for a vegan/vegetarian option)

1 TBSP fresh ginger

1 TBSP brown sugar 

1/2 TSP salt

1/2 TSP black pepper

1/3 cup chopped, toasted pecans

Sweet Potato Yogurt:

Makes 1 cup

1/2 cup roasted sweet potatoes (Try substituting with roasted gold beets for a sweeter flavor!)

1/2 cup plain Greek yogurt 

Zest of 1 lemon 

2 TBSP lemon juice

1 TBSP honey

1/2 TSP salt

1/4 TSP cayenne

 

Directions:

Dolmades:

In a small saucepan or in the microwave, bring the apple cider up to a simmer and pour it over the cranberries to rehydrate them. While the cranberries are cooling, bring a large pot of heavily salted water to a boil and set up an ice bath nearby. 

Once the water is at a rolling boil, drop in the collard leaves, two at a time, blanching each set about 45 seconds. Using tongs, transfer the blanched, now bright green leaves into an ice bath. Continue this process with the remaining leaves. 

Once you've blanched and shocked all the collards, dry them thoroughly with paper towels and remove the large stem with a knife, taking care to make sure both sides of the leaf stay intact. 

In the bowl of a mixer fitted with the paddle attachment, combine the (uncooked) sausage, the drained cranberries, ginger, brown sugar, salt, and black pepper. Paddle on low until the mixture is homogenous. Then stir in the pecans. 

To assemble the dolmades, cut the collard leaves into roughly 4 X 6-inch rectangles. Spoon 2 TBSP of the sausage mix onto the lower center points of the collards rectangle. Using your fingers, shape the filling into a short cigar. Fold the side edges in over the filling. Fold the bottom over, and roll it up much like an egg roll. 

Continue cutting, filling, tucking, and rolling until you've used up all of your filling. Store the assembled dolmades, seam-side down, in the refrigerator for up to 2 days until you're ready to cook them. 

 

Yogurt:

Combine all the ingredients in a blender and process until super smooth. 

 

Cook and serve:

In a steam basket over boiling water, place the dolmades in the basket on a rack in a single layer, making sure they don't touch the bottom of the pan or the water and are not touching one another. Cover and steam hard for 10 minutes. If you need to cook these in batches, they will keep warm in a bowl covered with plastic wrap. Serve the dolmades with a swoosh of yogurt. 

 

 

From Bon Appetit October 2016; modified for wintersweet squash

 

Minestrone Soup with Wintersweet Squash

 

Serves 4

 

Ingredients:

¼ cup olive oil

4 ounces sliced pastrami, cut into ¼-inch strips 

1 large onion, chopped

1 teaspoon sambal oelek (Can substitute with chili paste or sriracha if sambal oelek unavailable)

Wintersweet squash, cut into ¾-inch pieces (Alternate adding gold beets for a sweet burst!)

Kosher salt, freshly ground pepper

5 tomatoes from one 28-ounce can whole peeled tomatoes

4 sprigs basil (Add a few sprigs of lovage for a boost of flavor!)

2 15-ounce cans butter beans, rinsed, drained

 

Directions:

Heat oil in a large pot over medium-high. Cook pastrami, tossing occasionally, until just beginning to brown, about 3 minutes. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Stir in sambal oelek and cook until fragrant, about 1 minute. Add squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Season with salt and pepper.

Add tomatoes, breaking into small pieces with a spoon, then stir in basil and 4 cups water. Reduce heat and simmer until squash is tender, 15–20 minutes. Discard basil. Add beans and cook until heated through, about 3 minutes. Season to taste.

 

October 11

Tricycle:

  • Hakurei turnips
  • Magenta French Crisp lettuce

Manakintowne:

  • Okra
  • Burgess buttercup squash

Local Food Hub:

  • Pinto potatoes (Fields Edge Farm--Floyd County)

Agriberry:

  • Seckel pears (Hollabaugh's Orchard--Biglerville, PA)

 

From Bon Appetit October 2012

 

Vegetable Shepherd’s Pie

 

Serves 10

 

Ingredients:

Topping:

3 pounds russet potatoes, unpeeled

3 pounds Yukon Gold potatoes, unpeeled

½ cup (1 stick) unsalted butter, cut into ½” cubes

Kosher salt

 

Filling:

1 ounce dried porcini mushrooms

¾ cup brown or French green lentils

6 garlic cloves, divided, plus 2 Tbsp. chopped garlic

1 teaspoon kosher salt plus more for seasoning

5 tablespoons olive oil, divided

3 cups coarsely chopped onions

2 tablespoons tomato paste

2 bay leaves

2 cups dry white wine

8 cups vegetable broth

2 tablespoons cornstarch

2 tablespoons gluten-free white miso or 2 tsp. gluten-free tamari soy sauce

Freshly ground black pepper

12 cups ½-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)

1 cup frozen pearl onions, thawed, halved

2 4-inch sprigs rosemary

2 cups bite-size pieces mixed fresh mushrooms

¼ cup chopped mixed fresh herbs (such as parsley, chives, and sage)

 

Directions:

Topping:

Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

Filling:

Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.

Heat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.

Preheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.

Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.

 

From Fine Cooking October/November 2014; modified for Magenta French Crisp

 

Seckel Pear and Crispy Mortadella Salad

 

Serves 4 to 6 

 

Ingredients:

Seckel pears, quartered lengthwise and cored

3 Tbs. fresh lemon juice

Kosher salt

1/4 cup plus 1 Tbs. extra-virgin olive oil

1 Tbs. unsalted butter

2 oz. thinly sliced mortadella, halved and sliced crosswise into 1/2-inch ribbons (Substitute for pancetta or prosciutto if mortadella is unavailable; leave out for vegetarian option)

1/4 cup golden raisins

2 Tbs. balsamic vinegar

1 Tbs. dark brown sugar

1/4 tsp. freshly ground nutmeg

Freshly ground black pepper

2 oz. Gruyère cheese, cut into small dice (1/2 cup)

Magenta French Crisp lettuce, torn into bite-size pieces (8 cups)

1 Tbs. chopped dill

 

Directions:

In a medium bowl, combine the pears, 1 Tbs. of the lemon juice, and 1/2 tsp. salt; set aside.

In a 10-inch skillet, heat 1 Tbs. of the oil and the butter over medium heat until the foam subsides. Add the mortadella and cook, stirring occasionally, until crisp, about 3 minutes.

Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Let sit at room temperature until cool enough to handle; coarsely crumble. Reduce the heat to medium-low, add the raisins to the skillet, and cook, stirring, until they are deep golden brown, 15 to 30 seconds. Transfer to a paper-towel-lined plate.

In a small saucepan, combine the remaining 2 Tbs. lemon juice, the vinegar, brown sugar, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook over medium heat, stirring, until the sugar dissolves. Remove from the heat and slowly whisk in the remaining 1/4 cup olive oil. Pour over the pears and stir in the cheese and raisins.

In a large bowl, toss the lettuce and dill with a little salt and pepper. Divide evenly among 4 to 6 plates. Spoon the pear mixture on top and sprinkle with the mortadella.

October 4

Tricycle:

  • Asian eggplant

Manakintowne:

  • Dulcina romano flat beans
  • Malabar spinach
  • Red currant cherry tomatoes

Local Food Hub:

  • Delicata squash

Agriberry:

  • Red raspberries

 

From recipe archives of Mariquita Farm in Watsonville, CA; modified for delicata squash

 

Squash Stew with Cauliflower and Tomatoes

 

Ingredients:

2 onions, chopped 

2 garlic cloves, chopped

2 tsp. cumin, ground 

2 TBL dry oregano, toasted

2 TBL chili powder 

2 lb hard squash, peeled and diced

8 oz mushrooms, cut into bite sized pieces

1 head cauliflower, cut into florets

3 TBL sesame seeds, toasted 

small handful of almonds, toasted

2 lb tomatoes, crushed or pureed

1 cup frozen peas

small handful cilantro, chopped

 

Directions:

Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender about 20 minutes. Stir regularly so the mixture doesn't char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.

 

 

From Full Belly Farm in Capay Valley, CA; modified for Romano beans

 

Chinese Noodle Salad with Eggplant and Green Beans

 

Ingredients:

Dressing:

7 Tbs. toasted Sesame Oil

7 Tbs. low sodium soy sauce or tamari

3 Tbs. balsamic vinegar

3 Tbs. sugar

2 1/2 tsp. salt (or less)

1 Tbs. red pepper oil

8 - 10 scallions (or use 1/2 the onion from your box!)

3 Tbs. cilantro, chopped

1 lb. spaghetti

 

For the eggplant and green beans:

1 lb. eggplant

1 Tbs. fresh ginger root, peeled and minced

1 clove garlic, minced

reserved dressing

1 cup green beans, stems removed

1/2 lb mung bean sprouts (optional)

3 Tbs sesame seeds, toasted in a skillet until lightly colored

1 medium carrot, peeled and julienned (optional)

Cilantro

 

Directions:

First, make your dressing. Combine all the ingredients except for the noodles in a bowl, stir them together until the sugar has dissolved. Bring a large pot of water to a boil, and add the noodles. Cook until done but not overly soft and then pour them into a colander. Rinse with cold water immediately to cool them, and shake off the excess water. Transfer the noodles to a large bowl and stir in half the dressing. Use your hands to evenly distribute the dressing over the noodles. Set the remaining dressing aside. If the noodles are not going to be used for awhile, cover the bowl with plastic wrap and refrigerate.

Preheat the oven to 400 degrees. Pierce the eggplants with a knife and bake them on a baking sheet until they are soft and their skins are shriveled (20 - 30 minutes). When they are done, slice them in half lengthwise and let them cool on the baking sheet. When they are cool and you can handle them safely, peel away the skin and shred the flesh into rough strips. Add the ginger and garlic to the reserved dressing, and then dress the eggplant strips. 

Bring a pot of salted water to a boil. Add the green beans and cook them for just 20-30 seconds. Remove with a tongs or strainer, and rinse them in cold water. Cut them into long, thin strips and set aside. Cook the sprouts using the same method. Toss the noodles with the eggplant and half of the sesame seeds. Pile it on a platter and surround with the green beans, carrot, and mung sprouts. Garnish with sesame seeds and cilantro.

September 27

Local Food Hub:

  • Purple carrots (Van Dessel Farms--Accomack County)

Albert's Organics:

  • Butternut squash (Fishel Organic Farm--North Carolina)

Tricycle:

  • Pac choi

Lakeside's Tiny Acre:

  • Arugula
  • Lunchbox peppers

Agriberry:

  • Asian pears

 

From recipe archives of Mariquita Farm in Watsonville, CA

 

Butternut Squash Ravioli with Rosemary Oil

 

Makes 36 ravioli

Ingredients:

1/2 lb. butternut squash, peeled, seeded, and cut into 1/2­inch dice (1­1/2 cups)

1/4 cup extra ­virgin olive oil

Kosher salt and freshly ground black pepper

1 clove garlic, minced

1­1/2 tsp. minced fresh rosemary

1/4 cup heavy cream

1/4 cup freshly grated Parmesan or other sharp hard cheese; more for serving

36 square or round wonton wrappers

 

Directions:

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers? cover and steam the squash until it's just tender and the water has just evaporated 5 to 6 minutes. Check often.

Stir in the garlic and 1/2 tsp. of the rosemary? sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmesan, and a few grinds pepper. Process, scraping the bowl as needed until the mixture is mostly smooth. While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt. Bring to a simmer over medium­ high heat.

With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack. Repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.

Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat. Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3 to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.

 

From recipe archives of Suzie's Farm in San Diego, CA

 

STIR-FRIED BROCCOLI AND PAK CHOI WITH GINGER

 

Serves 2 to 4

 

Ingredients:

1 tbsp vegetable oil

1 tsp toasted sesame oil

½# of baby broccoli, use the whole top and stem, stalks can be cut in half to cook quicker ends trimmed

2 garlic cloves, finely sliced

½ long red chili, deseeded, finely sliced (optional)

1 thumb-sized piece root ginger, finely shredded

1 bunch of pak choi, leaves separated

1 tbsp soy sauce or Braggs Amino Acids

 

Directions:

Heat the vegetable oil in a large wok/or skillet and add the sesame oil and baby broccoli. Add a splash of water to help steam the broccoli then stir-fry it over quickly a high heat for around 2-3 minutes.

Add the garlic, ginger and stir-fry for a further 1-2 minutes. Then add the pak choi leaves and soy sauce and fry for another minute or so, until the greens have started to wilt slightly.

Remove the wok/skillet from the heat and serve the pak choi immediately.

September 20

Local Food Hub
Fingerling potatoes

Tricycle
Baby lettuce mix
green tomatoes
 
Manakintowne Specialty Growers
White turnips
Jester squash

Agriberry
Red Raspberries

LHGG
Mixed herb bunches

FRIED GREEN TOMATOES WITH PANKO AND PARMESAN
From Food52.com
Serves 6

4 medium green tomatoes, cored and cut into ¼-inch-thick slices
Salt
Sugar
2 large eggs, lightly beaten
1 cup panko
1 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons olive oil, plus more if needed
2 tablespoons unsalted butter, plus more if needed
Freshly ground black pepper

Lay the tomato slices on a baking sheet and sprinkle generously (like you’re seasoning a steak) with both salt and sugar. Turn over the slices and season the other sides. Let sit for 30 minutes. Have a large non-stick sauté pan on the stove. Add the beaten egg to a wide shallow bowl. Combine the panko and Parmesan in another wide shallow bowl. Set them near the stove. Lay the tomato slices on paper towel, top with another layer of paper towel and press on the tomatoes to dry them well. Season the slices again with a little salt. Working one at a time, dip the tomatoes in egg, then the panko-Parmesan mixture. Really press and pat the panko into the tomatoes. Set the tomatoes on a clean baking sheet. Heat the sauté pan over medium-high heat, and add the olive oil and butter. When the foam subsides, add the tomatoes, enough to cover the base of the pan in a single layer. Let them be for a few minutes and when you see browning on the edge, check the tomatoes. You want a nut brown crust. Turn them and brown the other side. Keep working in batches, adding more oil and butter to the pan as needed, and transfer the tomatoes to a warm serving platter. Grind (coarsely!) fresh pepper on top, sprinkle with extra cheese, and serve!

STUFFED SQUASH WITH QUINOA AND HERBS
from a couplecooks.com

WHAT YOU NEED
1 jester squash
3/4 cups uncooked quinoa (white, red, or mixed)
1/2  pound leeks
1/8 cup fresh sage
1/8 cup fresh thyme
1/4 cup walnuts
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
Fresh ground pepper

WHAT TO DO

Preheat oven to 425°F.
Cut squash in half and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. 
Cook quinoa. Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). Rinse thoroughly in a colander to remove any dirt. Remove the leaves of the thyme, and chop the sage leaves. If not already chopped, roughly chop the walnuts. In a skillet, heat 1½ tablespoons olive oil. Add the leeks and sauté about 4 minutes, just before they begin to brown.
In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don't burn.
When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, ½ teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, and a drizzle of olive oil.
When the squash is done, spoon quinoa generously into each half. Top with walnuts and serve immediately.

September 13

Local Food Hub:

  • Cippolini onions (Fields Edge Farm--Floyd County, VA)

Manakintowne:

  • Edamame 
  • Aji dulce and shishito peppers
  • Red kuri squash (Janice McKinney--Amelia County, VA)

Sion House:

  • Bok choy

Agriberry:

  • Honey crisp apples (Chris Baugher in Aspers, PA)

 

From Farm Fresh to You

 

ROASTED RED KURI SQUASH, CANNELLINI AND KALE SALAD

 

Serves 4 to 6 

 

Ingredients:

 

Salad:

1 medium red kuri winter squash, cut into six pieces

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon cracked pepper

2 ½ cups kale, deveined and coarsely chopped

1 ½ cups cannellini beans, cooked* or canned (rinsed and drained)

¼ cup red onion, minced

1 tablespoon parsley, minced

2 tablespoons basil, minced

¼ cup feta or goats’ cheese

 

Dressing:

2 tablespoons olive oil

1 tablespoon lemon juice

Lemon zest from one lemon

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/4 teaspoon whole grain mustard

1 teaspoon honey or maple syrup

 

Directions:

Preheat oven to 400 degrees F. 

Using a sharp knife, cut the squash in half from top to bottom, scoop out and discard the seeds and string. Then cut each half into three even pieces.

Rub each piece with olive oil, then sprinkle with salt and pepper. Place in a baking dish or sheet pan and roast for 30 to 40 minutes or until tender. 

Remove from oven and let cool slightly.

In a separate large bowl, combine the kale with the cannellini beans, red onion, parsley and basil.

While the squash is roasting, whisk together all the dressing ingredients until frothy. Set aside.

Pour some of the dressing over the kale mixture and toss until well coated.

When the squash is cooled a bit, place the kale mixture on each piece evenly, drizzle a little more dressing over the top and sprinkle with goats’ cheese.

 

From The Purple Carrot

 

Soba Noodles with Bok Choy and Edamame

 

Serves 2

Ingredients:

Salt

12 ounces baby bok choy

6 ounces carrots

1 scallion

Fresh ginger

Garlic

1 tablespoon vegetable oil

1/4 teaspoon red chile flakes

6 ounces soba noodles

1 tablespoon sesame oil

1 tablespoon tamari

1 cup edamame

Pepper

 

Directions:

Bring a large pot of water to a boil and salt it. Rinse the bok choy, carrots, and scallions. Trim the bok choy and slice it crosswise into ribbons. Peel the carrots and slice them crosswise into coins. Trim and chop the scallions; reserve. Peel and chop the ginger and enough garlic to measure a scant teaspoon.

Put the oil in a large skillet over medium-high heat. When it’s hot, add the ginger and garlic and cook, stirring frequently until they’re fragrant, 1 to 3 minutes; add 1/8 teaspoon chile flakes (you’ll have extra), stir once, and then add the bok choy and carrots. Stir once again and remove the pan from the heat.

 

Add the noodles to the boiling water. Start tasting them after 3 minutes; they should be tender but not mushy. Remove about 1 cup of the cooking water and reserve. When the noodles are done, drain them into a colander and toss with the sesame oil. Return the skillet to the heat, add 1⁄4 cup reserved cooking water, and stir to scrape up any browned bits from the bottom of the pan. Cook the vegetables, adding a little more of the cooking water if necessary to prevent them from burning, until the bok choy is bright green, 5 to 10 minutes.

Add the noodles, tamari, and edamame and cook, stirring and adding just enough cooking water to keep everything from sticking, until the noodles are hot, no more than 1 minute. Taste and adjust the seasoning, adding some salt, pepper, and chile flakes if you’d like. Garnish with the scallions and serve hot or at room temperature.

September 6

Tricycle:

  • Green bell peppers
  • Asian eggplant

Manakintowne:

  • Okra
  • Red currant and Juliet cherry tomatoes
  • Spaghetti squash

Windy Hill:

  • Globe eggplant

Agriberry:

  • European prune plums

 

From Bon Appetit November 2014

 

Curried Spaghetti Squash Fritters

 

Serves 20

Ingredients:

Yogurt Sauce:

½ English hothouse cucumber, grated

½ cup plain Greek yogurt

½ teaspoon finely grated lime zest

1 tablespoon fresh lime juice

1 teaspoon brown mustard seeds

Kosher salt

 

Fritters:

 

1 medium spaghetti squash (about 3 pounds)

½ onion, grated

1 large egg, beaten to blend

¼ cup chickpea flour

1 teaspoon curry powder

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

Vegetable oil (for frying; about 3 cups)

Flaky sea salt (such as Maldon)

 

Directions:

Yogurt Sauce:

Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.

Fritters:

Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Using a clean kitchen towel, wring out excess liquid from squash.

 

Mix squash, onion, egg, chickpea flour, curry powder, kosher salt, and cayenne in a medium bowl.

Pour oil into a large skillet, preferably cast iron skillet, to a depth of ½" and heat over medium-high until oil bubbles immediately when a bit of squash mixture is added. Working in batches, scoop heaping tablespoons of squash mixture into skillet, pressing down with a spatula to flatten. Cook until golden brown, about 3 minutes per side. Transfer to paper towels to drain; sprinkle with sea salt.

Serve fritters with yogurt sauce alongside for dipping.

 

 

From Holy Cow Vegan food blog

 

VEGAN AFRICAN PEANUT STEW WITH EGGPLANT AND OKRA

Serves 6

Ingredients:

Okra, cut into thin rounds

Small round eggplants, cut into a small dice (preferably, go for the small eggplants used in Indian cooking, or Japanese eggplants, which are very tender)

1/2 TBSP vegetable oil

1 TBSP grated ginger

1 green chili pepper like serrano or jalapeno (optional -- you also add Harissa at the end and that has plenty of heat. If you had to pick one, pick the Harissa)

1/2 large sweet potato, diced

1/2 large onion diced

1 tomatoes, pureed

1TBSP tomato paste (tomato ketchup is a neat substitute-- you won't be able to tell the difference because this recipe already has some sweetness because of the peanuts)

1/3 Cup peanut butter (I like using smooth but use chunky by all means for more texture to your stew)

1/4 Cup peanuts

2 1/2 cups vegetable stock. Use water in a pinch

1/2 TSP paprika

1/8 TSP fenugreek seeds

1 TBSP coriander seeds

1 TSP cumin seeds

1/2 Cup Harissa paste

Salt to taste

 

Directions:

Powder the fenugreek seeds, coriander seeds and cumin seeds and set aside.

In a large pot, heat the oil.

Add the onions and saute over medium heat for about 7-8 minutes until they're soft.

Add the ginger and stir to mix, about thirty seconds, then add the powdered spices and the tomato paste.

Cook, stirring occasionally until the tomato paste is almost dry. Add the tomato puree, paprika, peanut butter and vegetable stock.

Stir until everything's well combined. Add all the vegetables and peanuts and bring the stew to a boil.

Cover, turn the heat to low and let the stew cook 30 minutes or until all the vegetables are really tender. Add more water or vegetable stock if the stew gets really thick.

Stir in the harissa, a little at a time, until you have the heat you desire. Add salt to taste.

Serve hot with rice or quinoa.