October 16


  • Cherry tomatoes

  • Eggplant

Local Food Hub:

  • Shallots (Field's Edge--Floyd County)

  • Kabocha squash (Spring Hollow Farm--Buckingham County)

  • Gold Rush apples (Saunder's Brother's Orchard--Nelson County)

Bow Tide Farms:

  • Arugula

From The Moosewood Restaurant Table cookbook by The Moosewood Collective; modified for kabocha and arugula

Squash Polenta with Mushroom and Arugula Stew

Serves 4



1 cup cornmeal (Try our local yellow cornmeal by Woodson's Mill in this recipe!)

1 TSP salt

2 1/2 cups cold water

1 1/2 cups pureed cooked kabocha squash (To bake, heat oven to 350 F and cut kabocha squash in half and remove seeds; cook for 25-30 minutes or until you can easily pierce the squash with a fork. Scoop squash from skin and blend until smooth)

1/2 cup grated Pecorino Romano OR Parmesan cheese


2 cups diced onions

1 red bell pepper, stemmed, seeded and diced (about 1 1/4 cup)

3 TBSP extra virgin olive oil

1 1/2 LBs mushrooms (8 to 10 cups chopped)

1 TSP dried thyme

1/2 cup red wine or marsala

1 TBSP soy sauce

2 cups arugula


*You can use coarse or fine cornmeal for the polenta but the cooking times will vary significantly depending on the grind (15 to 35 minutes).*

**Choose a variety of mushrooms. Stay with about 1/2 LB portabella mushrooms for meatiness and bulk, and then choose a pound of mushrooms such as shiitake, morels, oyster mushrooms, or golden trumpets, or wild or exotic varieties. Or just use the more economical cremini or white button mushrooms, which also work fine in this stew. **

Make the polenta: In a heavy-bottomed 2-quart saucepan, stir together the cornmeal, salt, and cold water. Bring to a boil on high heat, stirring constantly with a wooden spoon. Reduce the heat to a simmer. If the polenta starts spitting, lower the heat or loosely cover the pan. Stir the polenta every few minutes to prevent sticking, and cook until it is soft and thick, pulls away from the sides of the pot when stirred, and tastes done. Depending on the grind and the kind of cornmeal, you might need to add a little more water, and the simmering time can range between 15 and 30 minutes. Add the pureed squash and stir to incorporate. Turn off the heat and stir in the cheese.

Make the stew: In a stew pot on medium heat, warm the oil and cook the onions and bell peppers for about 5 minutes. Gently wipe off any grit clinging to the mushrooms with a soft brush or a damp towel; avoid immersing or rinsing them in water. Chop the portabellas into 1-inch pieces. Cut other mushrooms lengthwise into halves or quarters. Separate oyster mushrooms or other mushrooms that grow in clumps into smaller bunches. Add the tougher mushrooms, like portabellas, porcini, cremini, or shiitake to the onions and peppers in the stew pot and stir to coat with oil. After 4 to 5 minutes, add the more tender mushrooms and the thyme and cook for another 4 to 5 minutes. Add the red wine and soy sauce, stir in the arugula, and cook for a couple of minutes more, until the arugula has wilted. Season with salt and cracked black pepper to taste.

To serve, spoon polenta into individual wide, shallow bowls and top with stew.

From Bon Appetit, September 2018; modified for shallots

Warm Eggplant Salad with Walnuts

Serves 4


¾ cup walnuts
¼ cup fresh lemon juice (from about 1 lemon)
1 tsp. ground cinnamon
½ tsp. crushed red pepper flakes
¼ cup plus 1 Tbsp. extra-virgin olive oil
Medium eggplants halved lengthwise, cut crosswise into 2" sections
Shallots, very thinly sliced
1½ cups mint leaves, torn if large
Kosher salt
2 Tbsp. date syrup


Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool, then finely chop; set aside.

Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 Tbsp. oil in a large bowl.

Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing occasionally, until golden brown and tender, 7–9 minutes. Using a slotted spoon or tongs, transfer eggplant to bowl with dressing, leaving any oil in pan behind; discard oil. Add shallot, mint, and three-quarters of reserved walnuts to bowl. Season with salt and toss to combine.

Transfer eggplant salad to a platter. Drizzle with date syrup, then top with remaining walnuts.

October 9


  • Radishes

Shine Farms:

  • Salad mix

  • Slicer tomatoes

Bow Tide Farms:

  • Golden carrots


  • Baby pac choi

  • Italian "Stanley" Plums (Marker-Mill Orchard--Winchester, VA)

From Bon Appetit June 2019; modified for pac choi

Grilled Pac Choi with Sate Oil

Serves 4


Sate Oil:

1 head of garlic, cloves separated, finely chopped
1 shallot, finely chopped
1/2- 4" piece ginger, peeled, finely chopped
2 tsp. kosher salt
1 1/4 cups vegetable oil, divided
1/4 cup crushed red pepper flakes
1 dried shiitake mushrooms (optional)
2 TBSP sugar

Vegetable oil
4 cups halved baby pac choi
Kosher salt

Special Equipment:
A spice mill or mortar and pestle (optional)


Sate Oil
Bring garlic, shallots, ginger, salt, and 2 cups oil to a simmer in a medium saucepan over medium heat. Reduce heat to low and simmer gently until aromatics are softened, 8–10 minutes. Add red pepper flakes and cook, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until oil is very deep red and aromatics are very lightly browned, 45–60 minutes.

Meanwhile, grind mushrooms, if using, in a spice mill or with mortar and pestle to a powder.

Remove sate oil from heat; stir in sugar, mushroom powder, and remaining ½ cup oil (this will help cool it down). Let cool slightly before using it.

Do Ahead: Sate oil can be made 2 months ahead. Transfer to an airtight container; cover and chill.

Prepare a grill for medium-high heat; oil grate. Place pac Choi on a rimmed baking sheet. Drizzle with vegetable oil, season with salt, and toss to coat. Grill, turning occasionally until lightly browned and crisp-tender, about 4 minutes. Transfer to a platter; drizzle with sate oil, including the crispy bits.*

*Try also grilling your carrots or radishes along with the pac Choi for a beautiful grilled veggie medley!

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher

Grilled Prune Plums with Anise Ice Cream

Serves 3


Anise Ice Cream:

1 cup half and half

1/2 TSP aniseed, lightly crushed in a mortar

3 large egg yolks

1/3 cup sugar

Pinch of kosher or sea salt

1/2 cup heavy cream

Prune plums, halved and pitted

3/4 to 1 TBSP unsalted butter, melted


To make the ice cream, combine the half and half and aniseed in a medium saucepan. Bring to a simmer over moderate heat. In a bowl, whisk the egg yolks, sugar, and salt until pale and thick. Add the contents of the saucepan gradually, whisking constantly, then return the mixture to the saucepan and set over moderate heat. Cook, stirring occasionally with a wooden spoon until the custard reaches 178 F on an instant-read thermometer. It will visibly thicken and coat the spoon. Do not let the boil or it will curdle.

Immediately transfer the custard to a bowl and cool for 15 minutes, then stir in the heavy cream. Cover the custard and refrigerate until well chilled.

Whisk the custard to distribute the aniseed evenly, then freeze in an ice-cream maker according to the manufacture's directions. Transfer to a freezer container and freeze for at least 30 minutes to allow it to firm up before serving. You will have about 1/2 quart of ice cream, which is more than you need for this recipe. The remainder will keep for up to 1 week.

Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (425 F). Thread the plums on wooden skewers. Brush with the melted butter. Grill, cut side down, directly over the coals or gas flame until the flesh begins to caramelize, 3 to 4 minutes, then turn and grill on the skin side until hot, 1 to 2 minutes.

Put a scoop of ice cream in each compote dish. Remove the hot plums from the skewers and divide them evenly among the dishes. Serve immediately.

October 2


  • Hakurei salad turnips

Shalom Farms:

  • Tuscan kale

Shine Farms:

  • Heirloom tomatoes

  • Tatsoi/Mizuna mix

Local Food Hub:

  • Yellow candy onions (Spring Hollow Farm--Dillwyn, VA)


  • Bartlett pears (Owl Orchard--Powhatan, VA)

From the recipe archives of Fully Belly Farm in Capay Valley, CA; modified for mizuna/tatsoi mix

Mizuna/Tatsoi Salad with Tokyo Turnips and Shaved Artichokes


4-6 fresh mint leaves
6 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
Mizuna/Tatsoi mix
2-3 Tokyo turnips, leaves and tails trimmed
2 artichokes, outer leaves removed and cored, hearts sliced very thinly with a mandolin or chef’s knife (Optional) (Your welcome to use a can of artichoke hearts if whole artichokes are unavailable. Just drain and slice.)
2 ounces feta cheese
fresh black pepper
12 small black olives (Nicoise or greek)


Coarsely chop the mint leaves. Combine with the oil, vinegar, and salt to taste. Pour about 1/3 of the vinaigrette over the mizuna/tatsoi mix. Slice the Tokyo turnips into coins, and add the turnips and artichokes to the salad. Drizzle with the remaining vinaigrette and fold it all together gently but thoroughly. Crumble the feta over the salad, add a few grinds of black pepper, and fold again to distribute. Taste and add more salt, vinegar or pepper to taste. Garnish with the olives.

From Bon Appetit January 2019; modified for heirloom tomatoes

Simple Ribollita

Serves 4 to 6


1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
Tuscan kale
1 small wedge of Parmesan with rind
Heirloom tomatoes, peeled
½ loaf crusty country bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Kosher salt

1 14-oz. can cannellini beans
¾ tsp. crushed red pepper flakes


Place a rack in the middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through the root. Peel and discard skins. Finely chop and transfer to a medium bowl.

Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.

Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.

Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.

Strip stems from Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.

Cut rind off of 1 small Parmesan wedge; set aside.

Place tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.
Tear ½ loaf crusty country bread into 1½" pieces.

Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add the bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)

While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to the pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer. Add kale in two additions, stirring often and allowing to wilt in between.

Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

Remove from heat. Place remaining torn bread chunks on top of the stew. Drizzle generously with olive oil.

Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

September 25


  • Fresh ginger

Bow Tide Farms:

  • Okra

  • Cherry tomatoes

Shalom Farms:

  • Collard greens

  • Sweet potatoes

Local Food Hub:

  • Piney River Gold apples (Saunder's Brothers--Piney River, VA)

From Food 52 food blog; modified for Piney River Gold apples

Braised Collards with Vidalia Sweet Onions and Apples

Serves 4


Maple Roasted Pecans:

1/2 cup pecans
3 tablespoons pure maple syrup

Collard Greens:
1 bunch collard greens
1 Vidalia Sweet Onion
1 Piney River Gold apple
2-3 tablespoons olive oil
16 ounces organic chicken or vegetable broth
1 teaspoon kosher salt


Toss pecans with maple syrup. Roast on 300 for 15-20 minutes. Set aside.

Heat olive oil in a large iron skillet.

Slice onion and apple. Add to hot skillet. Cook until tender.

Wash collards thoroughly. Cut stems off. Chop or tear roughly. Add to skillet with onions and apple.

Add chicken broth. Simmer on medium-low to medium heat until tender.

Serve with pecans sprinkled on top. Eat up!

From Bon Appetit February 2019

Black Lentil and Harissa-Roasted Veggie Bowl

Serves 4


2 tsp. kosher salt, plus more
2 cups black beluga lentils, rinsed
½ tsp. ground coriander
7 Tbsp. extra-virgin olive oil, divided
2 Tbsp. harissa paste, divided (Try using your fresh ginger as a milder, less spicy substitute.)
½ tsp. freshly ground black pepper, plus more
2 large sweet potatoes (about 1½ lb.), scrubbed, cut into ½" pieces
Cherry tomatoes halved
3 Tbsp. red wine vinegar
1 Tbsp. honey
½ cup chopped cilantro


Preheat oven to 425°. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.

Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and ½ tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes.

Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.

Add half of the vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.

Do Ahead: Lentils can be cooked 3 days ahead. Let cool; cover and chill.

September 18

Manakintowne Growers:

•Baby Kale

• Carrots

• Bosc pears

Bow Tide Farms:

•Fairytale eggplant

Community Food Collaborative:

•Summer Squash

Sion House Farm:


From Cooking Light magazine; modified for slicer tomatoes

Zucchini Salad with Farro and Tahini-Lemon Dressing

Serves 1


1/4 cup hot cooked farro

1 small zucchini, chopped (4 ounces)

1/2 cup quartered tomatoes

1/2 medium-sized ripe avocado, chopped

1/4 cup shelled frozen edamame, thawed

1/8 teaspoon kosher salt

2 TBSP Tahini-Lemon dressing

Tahini-Lemon dressing (Makes ½ cup):

2 ½ tablespoons fresh lemon juice (from 1 lemon)

1 coarsely chopped garlic clove

1/4 cup tahini paste

3 tablespoons cold water


Place the farro on one side of a shallow bowl. Toss the zucchini with the tomatoes, avocado, edamame, and salt on other side of the bowl. Drizzle with the dressing.

Tahini-Lemon dressing:

Place fresh lemon juice (from 1 lemon) and coarsely chopped garlic clove in a mini food processor; process until the garlic is finely chopped, about 10 seconds, scraping the bowl as necessary. Add tahini paste, and process until smooth, about 10 seconds longer. Add 3 tablespoons cold water, 1 tablespoon at a time, until the dressing can be drizzled. Spoon into an airtight container. Refrigerate until needed.

From Martha Stewart Living April 2018; modified for baby kale

Eggplant Flatbreads

Serves 4


For the Pickled Red Onion:

1 small red onion, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoon distilled white vinegar

Pinch of sugar

For the Flatbreads:

3 small eggplants (about 2 pounds)

Kosher salt

1/4 cup extra-virgin olive oil

2 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon baking powder

2 teaspoons nigella seeds (Can substitute for sesame seeds if nigella seeds unavailable.)

1 cup plain whole-milk Greek yogurt

2 tablespoons ghee

2 cups baby kale

1 cup fresh mint leaves

For the Tahini Sauce:

1/3 cup tahini

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons paprika

1/2 teaspoon cayenne pepper

Kosher salt


1. Make the pickled red onion: Combine onion, lemon juice, vinegar, and sugar in a small bowl. Refrigerate for at least 4 hours or up to overnight. Drain.

2. Make the flatbreads: Heat broiler with rack 6 inches from heating element. Pierce eggplants all over with a fork. Place on a rimmed baking sheet and broil, flipping once, until charred on both sides, 20 minutes. When cool enough to handle, cut open, then scrape out flesh and discard skin. (You should have about 1 1/2 cups.) Using a fork, mash eggplant, then season with salt and stir in 2 tablespoons oil. Set aside.

3. Whisk to combine flour, baking powder, nigella seeds, and 2 teaspoons salt in a medium bowl. Add yogurt and stir until mixture comes together and forms a dough. Knead dough in bowl until soft and sticky, about 1 minute. Cover bowl with plastic wrap and let rest 15 minutes. On a lightly floured surface, divide dough into 4 equal pieces. Roll each piece into an 11-by-4-inch oval, about 1/8 inch thick.

4. Heat a large cast-iron griddle or skillet over medium-high. Brush with 1 tablespoon ghee. Working with 1 oval of dough at a time, brush with ghee, then cook flatbread ghee-side down, turning once, until deep brown, about 2 minutes per side.

5. In a small bowl, toss kale and mint with remaining 2 tablespoons oil; season with salt.

6. Make the tahini sauce: Mix tahini, lemon juice, oil, paprika, and cayenne in a small bowl until smooth; season with salt.

7. To serve, divide the eggplant mixture among the 4 flatbreads and spread evenly to cover. Top each with kale mixture and pickled onion. Cut each flatbread crosswise into 8 triangles, drizzle with tahini sauce, and serve.

September 11

Local Food Hub:

  • Purple fingerling potatoes (Spring Hollow Farm--Dillwyn, VA)

  • Tomatillos (Church Hill Produce--Highland County, VA)

Bow Tide Farms:

  • Arugula


  • Sweet pepper mix

  • Concord grapes (Wenger Grapes--Waynesboro, VA)

Little House Green Grocery:

  • Mixed herb bunch (Sage, Thyme, Rosemary)

From Serious Eats food blog

Fingerling Potato Salad With Chorizo, Onion, and Arugula Recipe

Serves 4


1 3/4 pounds (800g) fingerling potatoes
Kosher salt
4 sprigs fresh oregano or thyme
3 bay leaves
1 medium (6-ounce; 170g) yellow onion, diced, divided
Sherry vinegar, as needed
2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
4 ounces (115g) Spanish dry-cured chorizo, preferably younger and more tender, diced
2 ounces (55g) arugula


In a medium saucepan or saucier, cover potatoes with cold water. Add enough salt to make the water unpleasantly salty (don't worry, the potatoes won't end up too salty). Add oregano or thyme and bay leaves. Bring to a boil, then lower heat to a bare simmer and cook until you can easily slide a fork through the potatoes, about 25 minutes. (This is a very rough estimate; actual cooking time will vary with the size of the potatoes, so check them often.)

Remove potatoes from heat and let them cool in their cooking water.

Meanwhile, place half the diced onion in a medium nonreactive bowl. Add just enough sherry vinegar to cover and set aside.

In a skillet, warm olive oil over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate. Add remaining onion to skillet, increase heat to high, and cook, stirring frequently, until starting to brown, about 3 minutes; lower heat if onions threaten to burn at any point.

Drain potatoes and discard herbs. If potatoes are very small, you can leave them whole; otherwise, cut into halves or quarters. Transfer potatoes to a large bowl. Add chorizo and sautéed onion along with the cooking oil.

Using a slotted spoon, transfer quick-pickled onions to bowl with potatoes; reserve vinegar. Toss to combine. Dress with more olive oil as desired, then add reserved vinegar, 1 tablespoon (15ml) at a time, tossing between additions, until desired flavor is reached. Season with salt, if needed.

Just before serving, add arugula and toss well. Serve.

From Food 52 food blog; modified for tomatillos

Tomatillos and Concord Grape Tart with a Cornmeal Black Pepper Crust

Serves 8


For the cornmeal black pepper crust:

1 cup unbleached all-purpose flour
1/4 cup masa harina or finely ground cornmeal
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 tablespoons cold unsalted butter
6 tablespoons of ice water

For the toppings:

Tomatillos, quartered and seeded
1/4 cup Concord grapes, halved and seeded
1/4 cup seedless red or purple grapes, halved
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 cup red onion, sliced thin
1/2 teaspoon freshly ground black pepper
1/3 cup feta, crumbled


To prepare the dough, combine the flour, masa harina, sea salt, and pepper in the bowl of a food processor.

Chop up the butter, scatter over the flour mixture, and then pulse 5 to 6 times to combine.

Drizzle ice water over the mixture and pulse just until dough holds together.

Turn out onto a lightly floured surface, gather into a disc, and then wrap tightly in plastic. Chill in the fridge for at least 30 minutes.

Preheat the oven to 425° F. Place a large rimmed baking sheet in the oven to preheat as well. Grease a 10-inch tart pan and set aside.

Prepare the tomatillos and grapes, sprinkle with sea salt, and set aside.

On a lightly floured sheet of parchment, roll the dough out into a 12-inch circle. Press into the tart pan, folding any excess dough into the sides. Place tart shell in the freezer to set up for 10 minutes.

Brush the crust with olive oil and sprinkle on a pinch of sea salt. Arrange the tomatillos in concentric circles, and then dot with the grapes and onion slices. Sprinkle black pepper over top.

Set the tart on the preheated baking sheet, and bake for 20 minutes. Remove tart from oven, dot with feta, and bake for 5 minutes more.

Cool tart for 20 minutes or more, slice, and serve with a salad of bitter greens.

September 4


  • Eggplant

  • Cherry tomatoes

  • Asian pears (Silver Creek and Seamen's Orchard--Nelson County)

Meadow Acre Gardens:

  • Mixed shoots

Local Food Hub:

  • Carnival squash (Spring Hollow Farm--Dilwyn, VA)

  • Green beans (Appalachian Harvest--Abington, VA)

From Bon Appetit

Stir-Fried Eggplant and Green Beans with Tofu and Chili-Garlic Sauce

Serves 2


3 1/2 tablespoons olive oil, divided
6 ounces green beans, trimmed, cut into 2–3-inch pieces
1 long, narrow Chinese eggplant (about 9 ounces), cut in half lengthwise, halves cut into 1/2-inch slices on a wide diagonal
3 scallions, green and white parts separated, thinly sliced
7 ounces teriyaki-flavor baked tofu, preferably organic, cut into 1/2-inch cubes
3 tablespoons chili-garlic sauce
Kosher salt


Heat 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add green beans and stir-fry until coated, about 30 seconds. Add 1 Tbsp. water to the skillet, cover, and cook until beans are almost crisp-tender and water evaporates about 2 minutes. Transfer green beans to a bowl.

Heat remaining 3 Tbsp. oil in the same skillet over medium-high heat. Add eggplant and stir-fry until tender and brown, about 2 minutes. Add white parts of scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and stir-fry until tofu is browned and heated through, about 2 minutes.

Mix chili-garlic sauce and 2 Tbsp. water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated about 1 minute. Season to taste with salt. Sprinkle with green parts of scallions and divide among plates.

From County Living Magazine July 2019; modified for carnival squash

Golden Carnival Squash Soup with Crispy Garlic Chickpeas

Serves 2


1 carnival squash
1 can chickpeas
1 tbsp olive oil (separated)
1 medium yellow onion
3 cloves minced garlic
1 cup vegetable broth
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp cayenne


Preheat your oven to 400 degrees. Slice your carnival squash in half lengthwise and de-seed it. Place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place face down on the baking sheet. Roast for 30 minutes or until fork-tender.

In a bowl, toss your chickpeas with olive oil, garlic powder, onion powder, and cayenne until evenly coated. Place on another baking sheet and roast at the same time as the squash for 20 minutes. Flip the chickpeas halfway to make sure they don't burn.

While everything is roasting, slice your onion into long thin slices. Mince your garlic. Add a generous amount of olive oil to a large skillet and cook your onions until delicious and caramelized - about 5-10 minutes. Add your garlic once the onions are done and cook until fragrant. Set aside.

Once your carnival squash is done roasting, let it cool for a few minutes and then roughly chop it up. Add your roughly chopped carnival squash, the onions and garlic and the vegetable broth to a heat-safe blender. Blend until creamy and smooth, adding more veggie broth if needed.

Add the blended soup to a large pot if desired and let it simmer and heat on the stove until warm and cozy. Top with the crispy roasted chickpeas and enjoy!

August 28


  • Sweet pepper mix

  • Tomatoes

Community Food Collaborative:

  • Zucchini


  • Sweet corn (Sunnyside Farm--Cumberland)

  • Cantaloupe (Sunnyside Farm--Cumberland)

  • Sweet basil

From Bon Appetit June 2019; modified for sweet pepper mix

Melon Panzanella

Serves 4 to 6


2 thick slices large white country-style bread, cut into 1" pieces (about 5 cups)
¼ cup extra-virgin olive oil
3 Tbsp. white balsamic vinegar
Sweet peppers, seeds, and stem removed, sliced crosswise
1 garlic clove, finely grated
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
½ small juicy ripe cantaloupe (about 1½ lb.), rind and seeds removed, flesh cut into irregular bite-size pieces (about 4 cups)
Flaky sea salt


Preheat oven to 400°. Arrange bread in an even layer on a rimmed baking sheet. On another rimmed baking sheet, arrange sliced sweet peppers in an even layer. Bake bread until golden and lightly crisped and peppers until slightly dark and soft, about 9 minutes; let cool.

Whisk oil, vinegar, brine, garlic, and oregano in a large bowl; season with kosher salt and pepper. Add roasted sweet peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

Arrange salad on a platter and sprinkle with sea salt.

From the recipe archives of Full Belly Farm in Capay Valley, CA

Zucchini and Corn Fritters


2-3 ears of corn with the kernels cut off the cob
1 lb. zucchini (about 2 medium), grated
1 teaspoon kosher salt
1 small onion, finely diced
1 large egg, lightly beaten
black pepper
1/2 cup flour
1/2 teaspoon baking powder
olive oil


Preheat your oven to 200º (unless you are going to serve the fritters immediately). Toss the grated zucchini with the salt and set aside for 10 minutes. Then, you want to get as much water out of the zucchini as you can. I did this by putting a small amount in some cheesecloth and wringing it out. You could also just press the water out with your hands. Put the zucchini back in the bowl, salt a tiny bit more, and add the corn, onion, egg, and pepper. In a small, separate bowl, stir together the flour and the baking powder, then stir this into the zucchini.

In a large, heavy-bottomed skillet (cast iron is best if you have it), heat 2 tablespoons of oil. Drop small bunches of the zucchini batter into the hot pan. Flatten them a bit with your spatula. Cook 3-4 minutes per side, or until golden brown. Drain them on paper towels for a minute or two to soak up any excess oil. Transfer them to a baking sheet and keep them warm in the oven until you serve them. You can also serve them right out of the skillet. These are definitely best eaten as quickly as possible!

August 21

Manakintowne Growers:

  • Salad mix

  • Juliet tomatoes

  • Cippolini onions

Bow Tide Farms:

  • Dragon Tongue shelling beans

Sion House Farm:

  • Acorn squash


  • Honey Crisp apples (Adams County Nursery--Biglerville, PA)

From Cooking with the New York Times August 2018

Pasta With Winter Squash and Tomatoes

Serves 4


Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
¼ cup sliced shallots
¼ teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 ½ to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
½ pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish


Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.

When squash is tender – about 10 minutes for shreds, 15 or so for small cubes – cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

From Bon Appetit June 2018

Mixed Bean Salad with Tomato Vinaigrette

Serves 8


5 plum tomatoes, cored
½ medium white onion
2 serrano chiles
½ cup (packed) cilantro leaves with tender stems
3 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans, plus more
4 pounds fresh shell beans (such as cranberry or butter), shelled, or three 15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed
½ pound snap beans, thinly sliced on a diagonal
¼ cup olive oil
1 tablespoon chia seeds (optional)


Purée tomatoes, onion, chiles, cilantro, 1 Tbsp. lime juice, and 1 tsp. salt in a food processor until almost completely smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Reserve solids for another use (like soffritto). Cover pico de gallo broth and chill until ready to use.

To cook Dragon Tongue beans, in a medium saucepan, fill with 2 inches of water from the bottom of the pan and bring water to a boil over medium-high heat. In a medium mixing bowl, fill with ice-cold water. Once water is boiling, add beans to pan and blanch or quickly cook them for 5 minutes. Remove from heat and drain and then submerge them in ice-cold color so that you are able to keep their original color. Drain again and set aside.

If using fresh shelling beans, bring beans, 3 Tbsp. salt, and 6 cups water to a boil in a medium pot over medium heat. Reduce heat and simmer until beans are tender, 15–45 minutes (fresher beans will cook faster; drier beans will take longer). Taste and season with salt as needed; let beans cool in cooking liquid, about 2 hours.

Drain beans and place in a large bowl. Add snap beans, oil, chia seeds, if using, pico de gallo broth, and remaining 2 Tbsp. lime juice; toss to combine. Let sit 1 hour to allow flavors to meld (chia seeds will bloom and thicken dressing slightly). Taste and season with salt as needed just before serving.

Do Ahead: Salad can be made 1 day ahead. Cover and chill.

August 14



Heirloom Tomatoes


Patty pan squash

French sorrel


Yellow Peaches

Sion House:

English seedless cucumbers

From Bon Appetit June 2014

Sorrel Rice Bowls with Poached Eggs

Serves 4


2 cups short-grain brown rice

Kosher salt

1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)

¼ cup olive oil

Freshly ground black pepper

1 tablespoon distilled white vinegar

4 large eggs

1 large watermelon radish or 2 red radishes, very thinly sliced (Try quick pickling the English cucumber in your box for a fresh addition in place of radish!)

2 tablespoons fresh lemon juice, divided

½ preserved lemon, flesh removed, peel finely chopped

1 tablespoon chopped fresh dill, plus more for serving

2 oz. feta, preferably sheep’s milk, crumbled

Hot sauce

Flaky sea salt (such as Maldon)


Cook rice in a large pot of boiling salted water until tender, 45–50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.

Purée sorrel, oil, and 1 Tbsp. water in a food processor until smooth; season with kosher salt and pepper.

Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

Toss radish with 1 Tbsp. lemon juice in a small bowl; season with kosher salt.

Toss rice, preserved lemon, 1 Tbsp. dill, remaining 1 Tbsp. lemon juice, and ⅓ cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.

Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.

Rice can be cooked 2 days ahead; cover and chill. Sorrel purée can be made 2 days ahead; cover and chill. Bring rice and purée to room temperature before serving.

From Love and Lemons food blog

Patty Pan Squash Panzanella

Serves 2 to 3


5-6 small pattypan squash, cut into 1 inch pieces

olive oil, for drizzling

1½ cup cherry tomatoes, sliced in half

1 small cucumber, chopped into ½ inch pieces

½ clove garlic, minced

sherry vinegar, for drizzling

½ cup mini mozzarella balls, sliced in half (skip if vegan)

4-5 slices stale sourdough bread, sliced into 1-inch cubes

¼ cup toasted pine nuts

big handful of torn fresh basil leaves

generous pinches of sea salt and freshly ground black pepper


Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).

Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.

When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.

Add more olive oil, sherry vinegar, salt and pepper as needed.

Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

August 7


  • Squash blossoms

Bow Tide Farms:

  • Cherry tomatoes

  • Arugula


  • Okra

  • Eggplant


  • White peaches (Hanover Peaches--Hanover County)

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher

Grilled Quesadillas with Mozzarella and Squash Blossoms

Serves 2


Squash blossoms

1 TBSP canola oil, plus more for brushing

1/2 small white onion, minced

1 clove garlic

1/2 TSP dried Mexican oregano (Can substitute Italian dried or fresh oregano if Mexican oregano unavailable)

Kosher or sea salt

1 small avocado

2 flour tortillas, 9 inches in diameter

1/4 LB low moisture whole-milk mozzarella cheese, grated on the large holes of a box grater


Prepare a moderate charcoal fire or preheat a gas grill to medium (375 F). Tear the squash blossoms in half lengthwise and inspect for ants. Dunk the blossoms in a large bowl of cold water, swish well, then lift them out into a sieve or colander to drain. Pat dry. If the blossom halves are large, tear each one lengthwise into 2 or 3 pieces.

Heat the canola oil in a large skillet over moderately low heat. Add the onion, garlic, and oregano, crumbling the herb between your fingers as you add it. Saute until the onion is soft, about 10 minutes. Add the squash blossoms, season with salt, and cook, stirring to coat them with the seasonings, just until the blossoms began to soften, about 1 minute. Do not let them wilt.

Halve and pit the avocado. With a large spoon, scoop both halves out of the peel in 1 piece, cut side down, on a cutting board. Slice thinly lengthwise.

Brush one side of a flour tortilla with canola oil, then place it, oiled side down, on a rimless baking sheet. Top one half of the tortilla with a quarter of the cheese, then a quarter of the squash blossom mixture. Fold like a turnover. Repeat with remaining tortilla. Slide the folded tortillas onto the grill directly over the coals or gas flame. Cook until browned on the bottom, about 1 minute, then turn and grill until the quesadilla browns on the second side and the cheese melts, about 1 minute longer.

Top each quesadilla with homemade or prepared salsa (try also topping with those fresh cherry tomatoes in this week's box!), a few slices of avocado, and a sprinkling of cilantro leaves. Serve immediately.

From Southern Living Magazine

Best-Ever Succotash

Serves 6


10 ounces fresh or frozen baby lima beans (2 cups)

4 center-cut bacon slices

1 cup chopped sweet onion (from 1 small onion)

4 ounces fresh okra, cut into 1/2-inch-thick slices (1 cup)

1 garlic clove, finely chopped (1 tsp.)

3 cups fresh corn kernels (4 ears)

1 1/4 teaspoons kosher salt

1/4 teaspoon black pepper

3 tablespoons butter

5 ounces cherry tomatoes, halved (1 cup)

1/4 cup thinly sliced fresh basil


Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.

While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.

Add chopped onion, fresh okra, and garlic to a skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted about 1 minute. Remove from heat.

Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

July 31


  • Heirloom tomatoes

Meadow Acre:

  • Basil

Bow Tide Farms:

  • Shishito peppers

Shalom Farms:

  • Green beans

Community Food Collaborative:

  • Yellow zephyr squash


  • Yellow peaches

From Food52 food blog August 2011

Summer Squash & Green Bean Salad

Serves 4


1 Zucchini, thinly sliced in a mandoline or julienned lengthwise
1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise
12 ounces Green beans or haricot vert
3/4 cup Crumbled feta
2 tablespoons Tightly packed parsley
1 tablespoon Lemon zest
1 Lemon juice
2 teaspoons Cloves garlic, minced
3 tablespoons Olive oil
1 teaspoon White wine vinegar
1/4 teaspoon Crushed red pepper flakes
Kosher salt & pepper
1/2 cup Sliced cherry tomatoes {optional} (Or try using those delicious and flavorful heirloom tomatoes in this week's box!)


Prepare an ice bath with cold water and ice cubes in a large bowl, and bring a pot of salted water to a boil. Once the water is boiling, blanch the green beans for two minutes. Immediately remove the beans from the pot and submerge them in the ice bath until cool. Remove them from the ice bath and path dry. Place in a large mixing bowl and set aside.

Add the sliced zucchini, squash, feta and cherry tomatoes {if using] to the mixing bowl. In a food processor, add the olive oil, white wine vinegar, parsley, lemon zest, and minced garlic. Season with salt, pepper, and stir in the red pepper flakes. {Note, this dressing is pretty dense. That's intentional. Zucchini and squash carry a lot of moisture.}

Pour the dressing over the vegetables. Toss all veggies are nicely coated in dressing. Sprinkle with any additional lemon zest and parsley, season with any additional salt and pepper to taste, and serve.

From Veggie Don't Bite food blog August 2016; modified for heirloom tomatoes

Spaghetti with Charred Tomatoes and Shishito Peppers

Serves 4


2 LBS Heirloom tomatoes, quartered
3 cups shishito peppers
10 cloves fresh garlic
1 loosely packed cup basil
1 teaspoon Himalayan pink salt
dash of ground black pepper
drizzle of veggie broth or your favorite roasting oil if you use oil , low sodium if needed
16 ounces spaghetti (Try some of our Ancient Harvest GF Quinoa Penne or Shells for a gluten free option! They are soo good!)
Parmesan cheese for topping (optional) (Or just a sprinkle of nutritional yeast for a great vegan option!)


Preheat oven to 375°F (190°C). Wash tomatoes, peppers and basil.

Place in a large bowl with garlic and add salt, pepper and broth or oil. Mix well to coat.

Place on a parchment lined cookie sheet and bake for about 45 minutes or until they begin to char. Start checking at 35 minutes as oven temps can vary.

While the veggies are roasting, cook spaghetti according to package directions.

When veggies are done, mix in with spaghetti and top with parmesan. Devour.