September 18

Manakintowne Growers:


•Baby Kale

• Carrots

• Bosc pears


Bow Tide Farms:


•Fairytale eggplant


Community Food Collaborative:


•Summer Squash


Sion House Farm:


•Tomatoes


From Cooking Light magazine; modified for slicer tomatoes


Zucchini Salad with Farro and Tahini-Lemon Dressing


Serves 1


Ingredients:

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


Directions:


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

Ingredients:

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


Directions:


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

Manakintowne:

  • 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


Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Manakintowne:

  • 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


Ingredients:

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

Directions:

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


Ingredients:

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

Directions:

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

Tricycle:

  • Sweet pepper mix

  • Tomatoes

Community Food Collaborative:

  • Zucchini

Manakintowne:

  • 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


Ingredients:

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


Directions:

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

Ingredients:

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


Directions:

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

Agriberry:

  • 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


Ingredients:

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

Directions:

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

Ingredients:

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)

Directions:

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

Tricycle:

Garlic

Heirloom Tomatoes


Manakintowne:

Patty pan squash

French sorrel


Agriberry:

Yellow Peaches


Sion House:

English seedless cucumbers

From Bon Appetit June 2014

Sorrel Rice Bowls with Poached Eggs

Serves 4

Ingredients:

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)

Directions:

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

Ingredients:

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

Directions:

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

Tricycle:

  • Squash blossoms

Bow Tide Farms:

  • Cherry tomatoes

  • Arugula

Manakintowne:

  • Okra

  • Eggplant

Agriberry:

  • 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


Ingredients:

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


Directions:

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


Ingredients:


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

Directions:

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

Tricycle:

  • Heirloom tomatoes

Meadow Acre:

  • Basil

Bow Tide Farms:

  • Shishito peppers

Shalom Farms:

  • Green beans

Community Food Collaborative:

  • Yellow zephyr squash

Agriberry:

  • Yellow peaches


From Food52 food blog August 2011


Summer Squash & Green Bean Salad

Serves 4

Ingredients:

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!)

Directions:

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


Ingredients:

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!)


Directions:


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.


July 24

Tricycle:

  • Fingerling potatoes

  • Sweet pepper mix

Community Food Collaborative:

  • Cherry tomatoes

Agriberry:

  • Yellow nectarines

Bow Tide Farms:

  • Cucumbers

  • Chiogga beets


From The Moosewood Restaurant Table cookbook by the Moosewood Collective


Roasted Beet and Walnut Dip

Makes 2 cups


Ingredients:

1 1/2 LB raw beets

3/4 cup plain Greek yogurt

2 large garlic cloves, minced or pressed

2 TBSP olive oil

2 TBSP red wine vinegar

1 TSP salt

Dash of cayenne pepper

3 TBSP chopped fresh mint

3/4 cup toasted walnuts

Thinly sliced scallions, for garnish


Directions:

Preheat oven to 400 F. Rinse the beets and place them on a roasting pan. Roast until a knife can easily pierce the beets; the oven time will depend on the size and age of the beets, usually between 45 minutes to an hour. Allow the beets to cool enough to handle and then rub the peel off with your hands or peel with a knife. Cut the beets into chunks.

Place the beets,yogurt, garlic, oil, vinegar, salt, cayenne, mint and walnuts in the bowl of a food processor and whirl until smooth.

Serve garnished with sliced scallions.


From Martha Stewart Living March 2008


Baked Nectarines with Pistachios

Serves 4


Ingredients:

4 tablespoons shelled pistachios
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 drops (less than 1/8 teaspoon) almond extract (optional)
1/8 teaspoon salt
2 nectarines, halved and pitted
1/2 lemon
1/2 cup creme fraiche
1 tablespoon granulated sugar

Directions:

Preheat oven to 400 degrees. Chop 3 tablespoons pistachios in a food processor until finely ground. Add butter, confectioners' sugar, almond extract, and salt. Process until combined.

Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.

Whisk together creme fraiche and granulated sugar. Spoon over nectarines, and serve.


From Cooking with the New York Times January 2002


Potato and Cucumber Salad

Serves 2 to 4


Ingredients:

Cucumber, peeled and sliced paper thin

Salt

Fingerling potatoes

Pinch caraway seeds

Freshly ground black pepper

1/4 cup chicken stock

2 TBSP chopped onion

1/2 tablespoon Dijon mustard

2 TBSP cider vinegar

1 tablespoons extra virgin olive oil

1/2 tablespoon canola or sunflower seed oil

1 tablespoon sour cream, crème fraîche or plain yogurt, optional

1 tablespoon finely chopped fresh dill


Directions:

Put cucumber slices in bowl, toss with 2 teaspoons salt, and set aside.

Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.

In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.

Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.) Fold cucumbers into potato salad. Add more salt, pepper and vinegar if needed. Add sour cream, crème fraîche or yogurt if wanted. Fold in dill, and serve as first course or side dish.

July 17

Meadow Acre:

  • Ground cherries

  • Radishes

Manakintowne:

  • Yardlong beans

  • Rossa Lunga onions

Bow Tide Farm:

  • Asian eggplant

Agriberry:

  • Blackberries


From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for yard long beans


Chinese Noodle Salad with Eggplant and Green Beans


Ingredients:


Dressing:


7 Tbs. toasted Sesame Oil

7 Tbs. low sodium soy sauce or tamari

3 Tbs. balsamic vinegar

3 Tbs. sugar

2 1/2 tsp. salt (or less)

1 Tbs. red pepper oil

8 - 10 scallions (or use 1/2 the onion from your box!)

3 Tbs. cilantro, chopped

1 lb. spaghetti

For the eggplant and green beans:

1 lb. eggplant

1 Tbs. fresh ginger root, peeled and minced

1 clove garlic, minced

reserved dressing

1 cup green beans, stems removed

1/2 lb mung bean sprouts (optional)

3 Tbs sesame seeds, toasted in a skillet until lightly colored

1 medium carrot, peeled and julienned (optional)

cilantro


From The Bird is the Word food blog June 2014; modified for ground cherries


Radish and Ground Cherry Salsa

Ingredients:

1 cup chopped ground cherries
1 cup diced radishes
1 jalapeno (seeded and minced)
1 medium white onion (finely chopped)
2 cloves minced garlic
1/4 bunch finely chopped cilantro
1 lime (juice + zest)
splash unrefined extra virgin olive oil
salt to season + pepper

Directions:

Place all ingredients in a bowl. Toss to combine. Season with sea salt and pepper.


Flavors intensify over time, but it’s always prettiest right away.


Wonderful with guacamole and on fish tacos.


From the recipe archives of the Mill City Farmer's Market in Minneapolis, Minnesota


GROUND CHERRY COMPOTE WITH SWEET CORN AND BERRIES

Serves 4 to 6


Ingredients:

¼ cup honey
1 Tablespoon warm water
2 ears sweet corn, shucked, grilled or charred, and cut off the cobs
1 pint fresh ground cherries, husks removed and well washed
1 pint blackberries
¼ cup toasted sunflower seeds
Pinch of coarse sea salt
Yogurt, ice cream or pound cake for serving

Directions:

Mix the honey and water. Add a few of the ground cherries and crush with the back of a spoon. Stir to combine. Add the remaining ground cherries, grilled corn, and the blueberries. Spoon over the yogurt or dessert with the honey syrup, and sprinkle sunflower seeds and a small bit of sea salt over the top.


July 10

Shalom Farms:

  • Red and gold potatoes

  • Tomatoes

Bow Tide Farms:

  • Arugula

  • Hakurei turnips

Local Food Hub:

  • Jalapeno peppers (Cedar Point Farm--Mechanicsville)

Agriberry:

  • Strawberries


From the Eating Local: The Cookbook Inspired by American Farmers cookbook by Janet Fletcher; modified for arugula


Grilled Tomatoes with Pesto

Serves 4


Ingredients:


Pesto:

1 1/2 cups firmly packed arugula leaves

2 cloves of garlic, sliced

1/4 cup pine nuts, toasted

1/2 cup extra virgin olive oil

6 TBSP freshly grated Parmigiano Reggiano or pecorino cheese or a mix

Kosher sea salt

3 large tomatoes

1 TBSP olive oil

Kosher or sea salt


Directions:

Prepare a moderate charcoal fire or preheat a gas grill to medium (375 F).

To make the pesto, put the arugula, garlic, and pine nuts in a food processor or blender and pulse until well chopped. With the motor running, add the olive oil gradually through the feed tube, stopping once or twice to scrape down the sides of the work bowl. Puree until the pesto is almost but not completely smooth. Transfer to a bowl and stir in the cheese. Season to taste with salt.

Core the tomatoes. Slice off the rounded top and bottom of each tomato then cut the remainder into 3/4 inch thick slices. Brush with olive oil on both sides and sprinkle both sides with salt.

Grill the tomatoes directly over the coals or gas flame, turning once, just until hot throughout, 2 to 3 minutes per side. Do not overcook or they will become mushy. Transfer the tomato slices to a serving platter and slather them with the pesto, using 1 heaping teaspoon per slice (reserve the remaining pesto for another use), and serve immediately.


From Not Eating Out in New York food blog


Roasted Hakurei Turnips with Israeli Couscous Salad

Serves 3 to 4


Ingredients:

1 bunch hakurei turnips with fresh-looking greens (Try a mix of turnip greens and arugula for an even spicer version!)
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes (Try finely chopping up some of those jalapenos for a fresh and spicy kick!)
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste


Directions:

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat-side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over a medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

July 3

Tricycle:

  • Green beans

Shalom Farms:

  • Green cabbage

  • Cherry tomatoes

Meadow Acre Gardens:

  • Basil

Local Food Hub:

  • Corn

Agriberry:

  • Red raspberries


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


Warm Green Bean Salad

Ingredients:

1/2-pound green beans
2 ears of sweet corn
1-cup cherry tomatoes (halved) or other diced tomatoes if available
1/3-pound of almonds
ponzu (Can substitute soy sauce or tamari with a little bit of lime/lemon juice mixed in if ponzu unavailable)
Safflower or olive other oil - 2 tablespoons
2-3 tablespoons of chopped chives

Directions:

If you are using sweet corn, cut the corn off the ear, and blanch it for 1 or 2 minutes. Blanch the green beans as well — just 3 or 4 minutes — so that they are still pretty firm. Drain the vegetables and put them in a bowl.

Pulverize the almonds in a blender or Vitamix until you have a mix of powder and chunks. Mix several tablespoons of the ponzu with the oil in a separate bowl.

Combine all of the vegetables with the almonds and toss in the ponzu/olive oil dressing. Taste it and add more ponzu if needed. Garnish with the chives.


From Food and Wine Magazine August 1996


Raspberry Dressed Coleslaw

Serves 8


Ingredients:

Scant 1/4 cup fresh raspberries

3 tablespoons raspberry vinegar (Can substitute with sherry or balsamic vinegar if raspberry vinegar unavailable. Add more fresh raspberries for a more raspberry flavor!)

3 tablespoons finely chopped fresh tarragon

Salt and freshly ground pepper

1/4 cup plus 2 tablespoons olive oil

3/4 pound red cabbage, thinly sliced

3/4 pound green cabbage, thinly sliced

Directions:

In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.

In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.


From Martha Stewart Living


Raspberry Buckle

Serves 8

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)


Directions:

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.


Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of the cake comes out clean and the top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.