September 6

Tricycle:

  • Green bell peppers
  • Asian eggplant

Manakintowne:

  • Okra
  • Red currant and Juliet cherry tomatoes
  • Spaghetti squash

Windy Hill:

  • Globe eggplant

Agriberry:

  • European prune plums

 

From Bon Appetit November 2014

 

Curried Spaghetti Squash Fritters

 

Serves 20

Ingredients:

Yogurt Sauce:

½ English hothouse cucumber, grated

½ cup plain Greek yogurt

½ teaspoon finely grated lime zest

1 tablespoon fresh lime juice

1 teaspoon brown mustard seeds

Kosher salt

 

Fritters:

 

1 medium spaghetti squash (about 3 pounds)

½ onion, grated

1 large egg, beaten to blend

¼ cup chickpea flour

1 teaspoon curry powder

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

Vegetable oil (for frying; about 3 cups)

Flaky sea salt (such as Maldon)

 

Directions:

Yogurt Sauce:

Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.

Fritters:

Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Using a clean kitchen towel, wring out excess liquid from squash.

 

Mix squash, onion, egg, chickpea flour, curry powder, kosher salt, and cayenne in a medium bowl.

Pour oil into a large skillet, preferably cast iron skillet, to a depth of ½" and heat over medium-high until oil bubbles immediately when a bit of squash mixture is added. Working in batches, scoop heaping tablespoons of squash mixture into skillet, pressing down with a spatula to flatten. Cook until golden brown, about 3 minutes per side. Transfer to paper towels to drain; sprinkle with sea salt.

Serve fritters with yogurt sauce alongside for dipping.

 

 

From Holy Cow Vegan food blog

 

VEGAN AFRICAN PEANUT STEW WITH EGGPLANT AND OKRA

Serves 6

Ingredients:

Okra, cut into thin rounds

Small round eggplants, cut into a small dice (preferably, go for the small eggplants used in Indian cooking, or Japanese eggplants, which are very tender)

1/2 TBSP vegetable oil

1 TBSP grated ginger

1 green chili pepper like serrano or jalapeno (optional -- you also add Harissa at the end and that has plenty of heat. If you had to pick one, pick the Harissa)

1/2 large sweet potato, diced

1/2 large onion diced

1 tomatoes, pureed

1TBSP tomato paste (tomato ketchup is a neat substitute-- you won't be able to tell the difference because this recipe already has some sweetness because of the peanuts)

1/3 Cup peanut butter (I like using smooth but use chunky by all means for more texture to your stew)

1/4 Cup peanuts

2 1/2 cups vegetable stock. Use water in a pinch

1/2 TSP paprika

1/8 TSP fenugreek seeds

1 TBSP coriander seeds

1 TSP cumin seeds

1/2 Cup Harissa paste

Salt to taste

 

Directions:

Powder the fenugreek seeds, coriander seeds and cumin seeds and set aside.

In a large pot, heat the oil.

Add the onions and saute over medium heat for about 7-8 minutes until they're soft.

Add the ginger and stir to mix, about thirty seconds, then add the powdered spices and the tomato paste.

Cook, stirring occasionally until the tomato paste is almost dry. Add the tomato puree, paprika, peanut butter and vegetable stock.

Stir until everything's well combined. Add all the vegetables and peanuts and bring the stew to a boil.

Cover, turn the heat to low and let the stew cook 30 minutes or until all the vegetables are really tender. Add more water or vegetable stock if the stew gets really thick.

Stir in the harissa, a little at a time, until you have the heat you desire. Add salt to taste.

Serve hot with rice or quinoa.