January 10

Tricycle:

  • Carrots

Local Food Hub:

  • Acorn squash (Singing Earth Farm--Accomack County)
  • Brussel sprouts (Goldman Farm--Charlotte County)

Manakintowne:

  • Fava greens
  • Sweet potatoes (Mica Hill Farm--Nottoway County)

Agriberry:

  • Granny Smith apples

 

 

From Bon Appetit; modified for Brussel sprouts

 

Shaved Brussel Sprouts and Chickpeas with Mustard Seeds and Yogurt

 

Serves 2 to 4

 

Ingredients:

1 tablespoons olive oil

1 shallots, thinly sliced

1 teaspoons mustard seeds

1 15-oz. can chickpeas, rinsed

Brussel sprouts, shaved

Kosher salt, freshly ground pepper

1/2 tablespoon white wine vinegar

1/4 teaspoon crused red pepper flakes

1/2 cup plain Greek yogurt

 

Directions:

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally until shallots soften and mustard seeds begin to pop about 3 minutes.

Add chickpeas, brussel sprouts, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes. Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.

Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with brussel sprouts and chickpeas.

 

 

From Simply Scratch food blog; modified for fava greens

 

Twice Baked Fava Greens and Parmesan Acorn Squash

 

Serves 4

 

Ingredients:

2 acorn squash (I picked ones on the small side) (Or try this recipe with the sweet potatoes. Yum!)

olive oil

3 tablespoons butter, divided

2 cups loosely packed fresh fava greens

1 clove garlic

2 tablespoons heavy cream

1/2 cup freshly Parmesan cheese crumbles, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 teaspoon smoked paprika

 

Directions:

Preheat your oven to 350 degrees and lightly oil a small roasting pan.

Cut the squash in half from root to tip. Use a spoon to scrape out the seeds. Place the squash halves, cut-side down into the greased pan. Roast on the middle rack of your oven for 50-60 minutes or until fork tender. Once roasted, allow to cool slightly until safe to handle.

While the squash is roasting, melt 1 tablespoon of butter in a 10-inch skillet over medium to medium-low heat. Squeeze the clove of garlic through a garlic press and into the pan. Stir and cook 1 minutes before adding the fava greens. Cook for a few minutes, stirring often until wilted. Set off to the side.

Scrape the flesh of the squash into a large bowl. Add the butter and heavy cream and mash until smooth. Use a spatula to stir in 1/4 cup of the Parmesan, salt, pepper, paprika and cooked fava greens. Divide and fill each squash with the filling and sprinkle with remaining cheese. Slide back into the oven to bake for 25 to 30 minutes more until hot, cheese is melted and slightly browned.