August 9

 

Tricycle:

  • Basil
  • Lunchbox peppers

Manakintowne:

  • Jester squash
  • Red currant cherry tomatoes
  • French sorrel

Agriberry:

  • Asian pears (Saunders Brothers Orchard--Piney River, VA)

 

 

 

From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for jester squash and sorrel

 

Forbidden Rice Salad with Black Beans, Sticky Squash, and Sorrel

 

Serves 4

 

Ingredients:

 

For the salad:

 

1 cup water

1/2 cup black rice

Sorrel

2 cups black beans

2 TBSP flaxseed oil or extra-virgin olive oil

1 TBSP lemon juice

1 TSP ground cumin

1 TSP sea salt

ground black pepper, to taste

 

For the Sticky Squash:

 

1-2 Jester squash, seeded, and cut into 1-inch cubes

2 TBSP orange juice

1 TBSP extra-virgin olive oil

1/2 TSP sea salt

 

Directions:

 

Make the black rice:

 

In a medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered for 5 minutes. Fluff with a fork. 

 

Make the Sticky Squash:

 

Preheat oven to 400 F. Line a large-rimmed baking sheet with parchment paper, add all squash ingredients, toss to combine, and line in a single layer. Bake 35-40 minutes, until tender. 

 

Make the Salad:

 

In a large salad bowl, toss cooked rice and squash with remaining salad ingredients. Serve. 

 

 

 

From Martha Stewart Living; modified for Jester squash

 

Roasted Squash with Cherry Tomatoes and Eggs

 

Serves 4

 

Ingredients:

 

2 small jester squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 teaspoon fresh thyme leaves, plus 6 sprigs

Cherry tomatoes (11 ounces), stem-on, if desired

2 teaspoons chile paste, such as sambal oelek, plus more for serving

4 large eggs

 

Directions:

 

Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.

 

Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on the second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.

 

Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollows in squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for doneness at early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.