October 12

Manakintowne:

  • Juliet tomatoes
  • Dandelion greens

alcom's Market Garden:

  • blue Kabocha squash
  • La Ratte fingerling potatoes

Urban Choice:

  • Oyster mushrooms

Agriberry:

  • Magness pears 

 

From The Blenderist

 

Vegan Thai Curry with Kabocha Squash

Ingredients:

2 tbsp coconut oil

1 medium red onion, diced in large pieces

1 large red pepper, cut in strips

1 inch of ginger root, finely chopped

2 tbsp yellow or red Thai curry paste

4 cups kabocha squash, cubed and peeled

1 can coconut milk

1 tbsp brown sugar

1 cup vegetable stock

2 tbsp soy sauce, tamari, Bragg or coconut aminos

6 leaves of basil (substitute with cilantro, if basil unavailable)

 

Directions:

1. Heat the coconut oil in a large sauce pan or dutch oven over medium/high heat.

2. Add the onions and red pepper and sauté until softened, about 3-5 minutes.

3. Add the ginger and curry paste and stir until the vegetables are coated, sauté for 2 minutes.

4. Add the rest of the ingredients and stir until evenly mixed.

5. Bring to a low boil and then reduce the heat to a simmer.

6. Simmer until the squash is tender, approximately 20 minutes.

7. Serve over rice or noodles and top with fresh basil or cilantro.

 

From Bon Appetit; pesto modified for dandelion greens; pesto recipe from The Kitchn.com

 

ROASTED FINGERLING POTATOES WITH DANDELION PUMPKIN SEED PESTO

 

Ingredients*:

1 3/4 pounds fingerling potatoes, halved lengthwise

1 tablespoon plus 1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

*Add juliet tomatoes and oyster mushrooms in last 10 minutes of baking for a hearty side dish! Quarter juliet tomatoes and thinly slice oyster mushrooms and divide olive oil evenly amongst potatoes and then tomatoes and mushrooms. 

 

Ingredients for pesto:

3/4 cup unsalted hulled (green) pumpkin seeds (substitute with kabocha squash seeds!)

3 garlic gloves, minced

1/4 cup freshly grated parmesan

1 bunch dandelion greens (about 2 cups, loosely packed)

1 tablespoon lemon juice

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

Black pepper, to tasted

 

Directions for pesto:

Preheat the oven to 350°F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.

Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.

Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that's ok.

With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

 

Directions for potatoes:

 

Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.

 

Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

 

From Cooking for Keeps.com

 

Brown Butter Upside Down Pear Cake

 

Ingredients:

3 tablespoons butter

1 tablespoon water

½ cup brown sugar

Pinch of salt

1 pear, halved. Cored and thinly sliced

1 stick butter, divided and softened

½ cup sugar

2 eggs

¼ teaspoon vanilla

½ cup buttermilk + 3 tablespoons buttermilk

1 ½ cups all-purpose flour

⅓ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

Directions:

 

Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan. For the pears.

Melt three tablespoons of butter in a large sauté pan over a medium heat. Add water and brown sugar, cook over a medium heat until brown sugar is dissolved, about three minutes. Reduce the heat to medium-low and add pears. Cook another two minutes. Set aside.

Melt four tablespoons of butter in a small saucepan over a medium heat, swirl butter until it begins to brown and smells nutty. Pour into a bowl and stick in the freezer for about 10 minutes until it becomes a consistency close to softened butter. (you may have to stir every five minutes to make sure it doesn’t freeze)

Whisk flour, salt, baking soda, and baking powder together in a medium bowl.

Cream softened butter and softened brown butter with sugar in the bottom of a stand mixer over a medium-high speed until combined, about three minutes. Reduce speed to low and add eggs one at a time, until each is incorporated. Add vanilla.

With the mixer on low, add flour and buttermilk in three batches, alternating first with the flour and then buttermilk. Mix until combined.

Arrange pears in the bottom of the greased cake pan. Pour the caramel over.

Working carefully, dollop the batter over the pear mixture and spread the batter carefully and evenly over the pears, making sure not to move the pears.

Bake for 25-30 minutes or until a wooden skewer comes out with just a few crumbs attached.