From Tricycle Gardens
- red slicing tomato
- red marbled peppers
- mixed herb bunches
From BlueBird Produce
- Austrian Crescent potatoes
From Tomten Farm
- Rosa Bianca, Prosperosa and Dancer eggplant
From Manakintowne Specialty Growers
- Concord Grapes
- Asian Pears
SPICED LENTIL STEW with SUMMER VEGGIES
I made this last weekend, and just loved it! This would be great to adapt for the winter- subbing carrots and potatoes for the eggplant, and spinach for the micro greens. Keep this one in mind for cooler nights (they are on their way!)
- 1¾ Cups Light Coconut Milk (1 Can)
- 3/4 Cup yellow lentils
- 1 tomato
- 2 small eggplants
- 1 red onion
- 1 1-Inch piece ginger
- ! tsp whole cumin seeds
- 1 tsp whole brown mustard seeds
- 1 tsp hot red pepper flakes
- 1 Tablespoon Garam Masala
- A dollop of Greek Yogurt
- 1 sweet pepper
- 2 oz microgreens
- salt and pepper to taste
Wash and dry the fresh produce. Cut off and discard the stem ends of the eggplants; medium dice. Peel and mince the ginger. Peel and small dice the onion. Core and medium dice the tomato. Cut off and discard the stem end of the sweet pepper; remove and discard the seeds, thinly slice into rounds, then half.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned.
In the pan used to cook the eggplants, heat 2 teaspoons of olive oil on medium until hot. Add the onion, ginger, hot peppers, cumin and mustard seed; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened. Add Garam Masala.
Divide the finished stew between 2 bowls. Top with a dollop of Greek yogurt, sliced peppers and micro greens. and pepper. Serve with toasted bread drizzled with olive oil on the side.
GRAPE FOCACCIA with ROSEMARY
To seed your Concord grapes, I recommend re-sharpening your sharpest paring knife, halving them and then using the tip of the knife to excavate the seed or seeds. They make a lovely (albeit teeth- and fingernail-staining) snack while you work, so make sure you buy extra.
3/4 cup water (105° to 110°F)
2 tablespoons milk, slightly warmed
1 1/2 teaspoons sugar
1 1/4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons olive oil
1 1/2 cups halved Concord grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt (heads up: some are finding this too salty; if you’re worried, use less)
In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, raise the speed to medium-low and knead the dough for 8 minutes longer.
[And yes, you can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to “knead” it for a bit. It’ll be sticky, but doable, and of course you’ll get to say you made bread “old school” style.]
Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.
Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top the sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature. Try not to eat the whole thing like, uh, some people we might know.