April 4

Local Food Hub:

  • Butternut Squash (Singing Earth Farm--Augusta County)
  • Gold potatoes (Valley Farming--Augusta County)

Sion House:

  • Bok choy

Agriberry:

  • Fuji apples

Manakintowne:

  • Arugula
  • Mixed shoots ()

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Butternut Squash Salad with Farro and Pepitas

 

Ingredients:

1 butternut squash or other winter squash

5-6 tablespoons olive oil, divided

salt and freshly ground black pepper

1 cup semi-pearled farro or wheatberries or barley

1/3 cup toasted pepitas (Can easily substitute with pumpkin seeds, almonds, or walnuts)

3 ounces salty cheese (ricotta salata, feta or chevre)

1 tablespoon sherry vinegar

1 tablespoon water

1/2 teaspoon table salt

1/2 teaspoon granulated sugar

1 small red onion, coarsely chopped

 

Directions:

Preheat the oven to 375.  Peel squash, then halve lengthwise and scoop out the seeds.  Cut the squash into 3/4 " chunks.  Put the chunks on a baking sheet lined with parchment paper and toss with 2 tablespoons of the olive oil.  Spread out the squash in a single layer.  Roast 30-40 minutes, until tender.  Set aside to cool a bit.

In the meantime, cook the farro.  Warm a large pot of water on the stove.  When the water is simmering, add the farro and cook until tender (about 30 minutes).  Drain and cool slightly.

While the squash is roasting and the farro is simmering, in a small bowl, whisk together the sherry vinegar, water, 1/2 teaspoon salt and granulated sugar until the sugar and salt dissolve.  Stir in the onion.  Set this mixture in the fridge until needed.  

In a large bowl, mix together the butternut squash, farro, the onion and vinegar mixture, the crumbled cheese and the pepitas.  Toss with 3 tablespoons olive oil, and use the fourth only if needed.  Adjust salt and add pepper to taste.  This salad will keep in the fridge for up to a week.  

 

From Blue Apron's recipe archives

 

Cod Coconut Curry

 

Serves 2

 

Ingredients:

5  Baby Yukon Gold Potatoes

1 lb  Baby Bok Choy

1 bunch  Cilantro

2 cloves  Garlic

1  1-Inch Piece Ginger

2  Bird's Eye Chilies

1  Kaffir Lime Leaf

1 tsp  Curry Powder

1  14-Ounce Can Light Coconut Milk

2  Cod Fillets (Try with the butternut squash for a vegan/vegetarian option!)

 

Directions:

Heat a small pot of salted water to boiling on high. Wash and dry the potatoes, bok choy, and cilantro. Cut the potatoes into bite-sized pieces. Cut the bok choy in half lengthwise. Roughly chop the cilantro. Peel and mince the garlic and ginger. If you want your curry spicy, cut the birdseye chilis in half. (Wash your hands afterward.)

When the water comes to a boil, add the potatoes. Boil 6 to 8 minutes, or until tender when pierced with a fork. Drain and set aside.

While the potatoes boil, in a large pan, heat some olive oil on medium until hot. Add the garlic, ginger, birdseye chilis, and kaffir lime leaf. Cook 1 minute, stirring. Stir in the curry powder and cook about 30 seconds.

Stir in the coconut milk, using a whisk or spoon to scrape up any curry powder on the bottom of the pan. Allow the coconut milk to come to a simmer, then add the fish. Cook 3 to 5 minutes per side, or until cooked through. Gently transfer the cooked fish to a plate.

Add the drained potatoes and bok choy, and cook about 3 minutes or until the bok choy wilt, stirring to coat everything in the curry.

Place a piece of fish on each of 2 dishes. Serve each with half the bok choy and potato curry. Use the kaffir lime leaf and birdseye chilis for garnish, if you like. Top each dish with the cilantro. Enjoy!