- Hakurei turnips
- Magenta French Crisp lettuce
- Burgess buttercup squash
Local Food Hub:
- Pinto potatoes (Fields Edge Farm--Floyd County)
- Seckel pears (Hollabaugh's Orchard--Biglerville, PA)
From Bon Appetit October 2012
Vegetable Shepherd’s Pie
3 pounds russet potatoes, unpeeled
3 pounds Yukon Gold potatoes, unpeeled
½ cup (1 stick) unsalted butter, cut into ½” cubes
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)
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.
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
Seckel pears, quartered lengthwise and cored
3 Tbs. fresh lemon juice
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
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.