August 15

Tricycle:

  • Pattypan squash

Local Food Hub:

  • Purple fingerling potatoes

Agriberry:

  • Yellow peaches (Hanover Peaches--Hanover, VA)

Manakintowne:

  • Poblano peppers

Sion House:

  • Heirloom tomatoes

Community Food Collaborative:

  • Basil

 

From Tasty Kitchen food blog June 2013

 

Grilled Poblano Fingerling Potato Salad 

 

Serves 4

 

Ingredients:

Fingerling Potatoes, Cut In 1/2 Lengthwise

1 small Red Bell Pepper

1 whole Poblano Peppers

1 small Jalapeno Pepper

Canola Oil For Grilling

1 Lime, Zest And Juice

1 Tablespoons Apple Cider Vinegar

1 Tablespoons Agave

1/2 cup Vegenaise Mayonnaise Or Any Mayonnaise Of Your Choice

1/2 teaspoon Salt

Pepper To Taste

2 stalks Celery, Chopped 1/4 Inch Dice

1/4 cups Chopped Cilantro

 1 small Red Onion, Diced

2 whole Scallions, Cut On Bias

 

Directions:

In a large stockpot add fingerling potatoes and fill the pot with cold water until potatoes are covered by two inches. Turn on high and add a nice pinch of salt. When water starts to boil turn down heat to a simmer and gently stir. Potatoes should be ready a few minutes after the water has boiled. Check by piercing the potatoes with the tip of your paring knife. You want the knife to go through the potatoes easily and then taste to double check. Keep checking about every minute until potatoes are tender. This should take about 15-20 minutes from start to finish. When done, carefully pour potatoes into a colander and rinse with cold water to stop residual cooking.

Preheat a grill pan to medium-high heat. Brush fingerlings and all three types of peppers with canola oil. Sprinkle with salt and pepper to taste. Put them onto the hot grill and grill on all sides until you have nice grill marks, about 5-7 minutes a side.

Place peppers in a bowl and cover tightly with plastic wrap. Allow them to cool for around ten minutes. Also, let grilled potatoes cool to room temperature on a sheet pan.

With your hand or a paring knife carefully remove the charred skin off of the peppers. Don’t worry about removing all the skin—it’s okay to have some skin on there. (I always wear gloves when working with hot peppers.) Remove the stem and seeds from the peppers. Dice the red bell pepper into 1/4 inch dice and set aside.

In a blender add poblanos and jalapeno, lime zest and juice, vinegar and agave. Blend until smooth.

In a large bowl add Vegenaise, blended poblano mixture, salt, and pepper and mix with a whisk until smooth. Add bell peppers, celery, cilantro, red onion, scallions and fingerling potatoes. With a spatula carefully fold everything together until incorporated. Cover with plastic wrap and refrigerate until ready to serve.

Always check for seasoning before serving.

 

 

From Fake Food Free food blog June 2010

 

Patty Pan Squash Stuffed with Basil Orzo

 

Serves 2

 

Ingredients:

2 medium Patty Pan squash

Olive oil

1 cup orzo, cooked and cooled

2 tablespoon whole milk ricotta cheese

2 tablespoon Romano cheese, grated

6 fresh basil leaves, chopped

¼ teaspoon sea salt

1/8 teaspoon black pepper

 

Directions:

Preheat the oven to 400 degrees F. Trim the stem off the squash to create a flat surface. Coat them in olive oil and place them stem side down in a baking dish. The bake time will vary greatly depending on the size of the Patty Pan. I had two, one smaller than the other. The smaller cooked in 30 minutes and the larger took 40 minutes. Insert a fork in the flesh to ensure that it is tender and remove from the oven. Set aside until cool enough to handle.

In a bowl mix together the orzo, cheeses, basil, salt, and pepper. Set aside.