Local Food Hub:
- Cippolini onions (Fields Edge Farm--Floyd County, VA)
- Aji dulce and shishito peppers
- Red kuri squash (Janice McKinney--Amelia County, VA)
- Bok choy
- Honey crisp apples (Chris Baugher in Aspers, PA)
From Farm Fresh to You
ROASTED RED KURI SQUASH, CANNELLINI AND KALE SALAD
Serves 4 to 6
1 medium red kuri winter squash, cut into six pieces
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
2 ½ cups kale, deveined and coarsely chopped
1 ½ cups cannellini beans, cooked* or canned (rinsed and drained)
¼ cup red onion, minced
1 tablespoon parsley, minced
2 tablespoons basil, minced
¼ cup feta or goats’ cheese
2 tablespoons olive oil
1 tablespoon lemon juice
Lemon zest from one lemon
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon whole grain mustard
1 teaspoon honey or maple syrup
Preheat oven to 400 degrees F.
Using a sharp knife, cut the squash in half from top to bottom, scoop out and discard the seeds and string. Then cut each half into three even pieces.
Rub each piece with olive oil, then sprinkle with salt and pepper. Place in a baking dish or sheet pan and roast for 30 to 40 minutes or until tender.
Remove from oven and let cool slightly.
In a separate large bowl, combine the kale with the cannellini beans, red onion, parsley and basil.
While the squash is roasting, whisk together all the dressing ingredients until frothy. Set aside.
Pour some of the dressing over the kale mixture and toss until well coated.
When the squash is cooled a bit, place the kale mixture on each piece evenly, drizzle a little more dressing over the top and sprinkle with goats’ cheese.
From The Purple Carrot
Soba Noodles with Bok Choy and Edamame
12 ounces baby bok choy
6 ounces carrots
1 tablespoon vegetable oil
1/4 teaspoon red chile flakes
6 ounces soba noodles
1 tablespoon sesame oil
1 tablespoon tamari
1 cup edamame
Bring a large pot of water to a boil and salt it. Rinse the bok choy, carrots, and scallions. Trim the bok choy and slice it crosswise into ribbons. Peel the carrots and slice them crosswise into coins. Trim and chop the scallions; reserve. Peel and chop the ginger and enough garlic to measure a scant teaspoon.
Put the oil in a large skillet over medium-high heat. When it’s hot, add the ginger and garlic and cook, stirring frequently until they’re fragrant, 1 to 3 minutes; add 1/8 teaspoon chile flakes (you’ll have extra), stir once, and then add the bok choy and carrots. Stir once again and remove the pan from the heat.
Add the noodles to the boiling water. Start tasting them after 3 minutes; they should be tender but not mushy. Remove about 1 cup of the cooking water and reserve. When the noodles are done, drain them into a colander and toss with the sesame oil. Return the skillet to the heat, add 1⁄4 cup reserved cooking water, and stir to scrape up any browned bits from the bottom of the pan. Cook the vegetables, adding a little more of the cooking water if necessary to prevent them from burning, until the bok choy is bright green, 5 to 10 minutes.
Add the noodles, tamari, and edamame and cook, stirring and adding just enough cooking water to keep everything from sticking, until the noodles are hot, no more than 1 minute. Taste and adjust the seasoning, adding some salt, pepper, and chile flakes if you’d like. Garnish with the scallions and serve hot or at room temperature.