September 14

Tomten:

  • Thai basil
  • Verona tomatoes
  • Okra

Manakintowne:

  • Acorn Squash

Tricycle Gardens:

  • Hakurei salad turnips

Agriberry:

  • Concord grapes

 

From Food52.com

Tomato and Concord Grape Tart with a Cornmeal Black Pepper Crust

Serves 8

For the cornmeal black pepper crust:

1 cup unbleached all-purpose flour

1/4 cup masa harina or finely ground cornmeal

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

8 tablespoons cold unsalted butter

6 tablespoons ice water

 

For the toppings:

1 1/2 cups cherry tomatoes, halved and seeded

1/4 cup Concord grapes, halved and seeded

1/4 cup seedless red or purple grapes, halved

1/2 teaspoon sea salt

2 tablespoons olive oil

1/4 cup red onion, sliced thin

1/2 teaspoon freshly ground black pepper

1/3 cup feta, crumbled

 

To prepare the dough, combine the flour, masa harina, sea salt, and pepper in the bowl of a food processor. Chop up the butter, scatter over the flour mixture and then pulse 5 to 6 times to combine. Drizzle ice water over the mixture and pulse just until dough holds together. Turn out onto a lightly floured surface, gather into a disc, and then wrap tightly in plastic. Chill in the fridge for at least 30 minutes. 

 

Preheat the oven to 425° F. Place a large rimmed baking sheet in the oven to preheat as well. Grease a 10-inch tart pan and set aside. Prepare the tomatoes and grapes, sprinkle with sea salt, and set aside. 

 

On a lightly floured sheet of parchment, roll the dough out into a 12-inch circle. Press into the tart pan, folding any excess dough into the sides. Place tart shell in the freezer to set up for 10 minutes. Brush the crust with olive oil and sprinkle with a pinch of sea salt. Arrange the tomatoes in concentric circles, and then dot with the grapes and onion slices. Sprinkle black pepper over top. 

 

Set the tart on the preheated baking sheet, and bake for 20 minutes. Remove tart from oven, dot with feta, and bake for 5 minutes more. Cool tart for 20 minutes or more, slice, and serve with a salad of bitter greens.

 

From Connoisseurusveg.com

RED CURRY BASMATI RICE AND TEMPEH STUFFED ACORN SQUASH

INGREDIENTS:

FOR THE ROASTED ACORN SQUASH:

2 MEDIUM ACORN SQUASHES, HALVED AND SEEDED

1 TBSP. OLIVE OIL

2 TBSP. MAPLE SYRUP

FOR THE RED CURRY BASMATI RICE:

1 CUP FULL FAT COCONUT MILK

1 CUP WATER

2 TBSP. RED CURRY PASTE (OR TO TASTE, MAKE SURE IT'S VEGAN)

1/2 TBSP. LIME JUICE

1/2 TBSP. MAPLE SYRUP

1 CUP BASMATI RICE

FOR THE PAN-FRIED TEMPEH (EASY TO SUBSTITUTE WITH CHICKEN FOR YOU OMNIVORES!)

2 TBSP. SOY SAUCE OR TAMARI

2 TBSP. MAPLE SYRUP

2 TSP. LIME JUICE

1 TSP. FRESH GRATED GINGER

2 GARLIC CLOVES, MINCED

1-8 OZ. PACKAGE TEMPEH, CUT INTO 1/2 INCH CUBES

1 TBSP. VEGETABLE OIL

1 RED BELL PEPPER, DICED

2 SCALLIONS, CHOPPED

1/4 CUP ROASTED PEANUTS

SALT

INSTRUCTIONS:

ROAST THE ACORN SQUASH:

PREHEAT OVEN TO 400°. MIX MAPLE SYRUP AND OLIVE OIL IN A SMALL BOWL. RUB SQUASH LIGHTLY WITH MIXTURE AND ARRANGE ON PARCHMENT LINED BAKING SHEET, SEAM SIDE DOWN. BAKE 25-30 MINUTES, UNTIL TENDER.

COOK THE RED CURRY BASMATI RICE:

WHILE SQUASH ROASTS, STIR COCONUT MILK, WATER, CURRY PASTE, LIME JUICE, AND MAPLE SYRUP TOGETHER IN A MEDIUM SAUCEPAN. STIR IN RICE AND PLACE OVER HIGH HEAT. BRING TO A SIMMER, LOWER HEAT AND COVER. ALLOW TO SIMMER UNTIL RICE IS TENDER, ABOUT 20 MINUTES. THE MIXTURE WILL BE MOIST. ALLOW TO SIT FOR 5 MINUTES BEFORE UNCOVERING.

PAN-FRY THE TEMPEH:

STIR SOY SAUCE OR TAMARI, MAPLE SYRUP, LIME JUICE, GINGER AND GARLIC TOGETHER IN A MEDIUM BOWL. ADD TEMPEH CUBES AND TOSS A FEW TIMES TO COAT. OPTIONALLY, ALLOW TO MARINATE FOR UP TO 30 MINUTES (TOTALLY NOT NECESSARY!).

COAT THE BOTTOM OF A LARGE SKILLET WITH OIL AND PLACE OVER MEDIUM HEAT. ADD TEMPEH CUBES IN A SINGLE LAYER. COOK UNTIL LIGHTLY BROWNED ON BOTTOMS, ABOUT 4 MINUTES. FLIP AND COOK ANOTHER 4 MINUTES. ADD RED BELL PEPPER AND STIR-FRY JUST UNTIL TENDER-CRISP, ABOUT 2 MINUTES.

ADD RICE, SCALLIONS AND PEANUTS TO SKILLET AND FLIP A FEW TIMES TO MIX. REMOVE FROM HEAT. SEASON WITH SALT TO TASTE.

STUFF SQUASH HALVES WITH RICE AND TEMPEH MIXTURE. SERVE.