September 23

From Manakintowne Specialty Growers

  • Candy Roaster Squash
  • Arugula

From Tricycle Gardens

  • Herb Bunches

From the Local Food Hub

  • Green Bell Peppers
  • Carrots

From Agriberry

  • mixed apples


The Candy Roaster Squash is known for its sweet, unique flavor, which is the reasoning behind its name. The Cherokee tribes in the southern Appalachians originally cherished this squash for its ability to withstand winter frost and its long shelf life; many more people have come to treasure it for its unique taste.  


From the NYT Cooking

1 pound winter squash (about 1/2 of a Candy Roaster Squash), peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
 Salt to taste
1 ½ cups Arborio or Carnaroli rice
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
 Freshly ground pepper

Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and apread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
Bring the stock to a simmer in a saucepan.
Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.



1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow or orange bell peppers, halved, seeds removed
1/2 cup salsa, plus more for serving
1 Tbsp nutritional yeast (optional)
2  cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15-ounce can black beans, drained (if unsalted, add 1/4 tsp sea salt)
1 cup whole kernel corn, drained

TOPPINGS optional
Ripe avocado, sliced
Fresh lime juice
Hot sauce
Cilantro, chopped
Diced red onion

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.