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- Kabocha Squash
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Manakintowne Specialty Growers
- Salad Mix
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Urban Choice Mushrooms
- Oyster Mushrooms
About the York Imperial , 'York' apple:
The 'York Imperial' is easily identified by its lop-sided shape and is excellent for baking, cooking, apple sauce, cider, preserves, jams, dried apple slices, and juice, as well as eating fresh.
BRAISED KABOCHA SQUASH WITH GINGER AND CILANTRO
- 1 tablespoon grated or finely chopped fresh ginger, peeled
- 2 garlic cloves, put through a press or smashed
- ½ large kabocha squash or other yellow-fleshed squash (about 1.75-2 lb)* (See notes below)
- 2 tablespoons of canola or other neutral oil
- 1 tablespoon vegan cane sugar
- Pinch of white pepper
- 125ml or ½ cup hot vegetable broth
- 2 ½ tablespoons soy sauce
- 1 tablespoon mirin or sweet rice wine
- 3 tablespoons chopped cilantro leaves for garnish
In a small bowl or measuring cup whisk sugar, white pepper, mirin, soy sauce and broth. Set the sauce aside and pre-heat a cast iron pan or deep, heavy skillet over medium heat.
Turn the temperature to medium-high and add oil to coat the bottom of the pan. Add ginger and garlic and cook until fragrant – around 30 seconds.
Add the sauce mixture to the ginger and garlic and then carefully place the squash pieces in the pan in a single layer. Cook for 10 minutes, flipping once. Cover, reduce heat to low and cook for an additional 30 minutes, flipping once. When the squash is tender and easily slides off a fork or chopstick when pierced, it is ready.
Transfer to a large bowl and toss with cilantro.
OYSTER MUSHROOM SPRING ROLLS
- 1 tablespoon sesame oil
- 1/2-inch knob of ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 teaspoon chile oil (optional)
- 1 garlic clove, minced
- 4-5 oyster mushrooms, sliced
- 6 round rice wrappers
- Small handful of micro greens
- 1 carrot, peeled and thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- Pinch of sesame seeds
1. In a small sauté pan, set over medium heat, add the sesame oil, ginger, soy sauce, light brown sugar, chile oil and garlic clove. Cook until the garlic clove has softened and the brown sugar has dissolved. Add the sliced oyster mushrooms and cook in the sauce until softened, about 3 minutes. Turn off the heat and cover the pan while you get the other ingredients ready.
2. Fill a shallow, wide bowl with warm water. Dip 1 rice paper into the water for 10 seconds or so, rotating it so all parts of the sheet hit the water. Transfer the softened rice paper to a cutting board, laying it out flat. Place a few tablespoons of the sautéed mushrooms in the center. Top with a small handful of sliced carrots and micro greens.
3. Fold the bottom edge of the rice paper over the filling and then fold in the 2 sides, the top and then roll the entire wrapper tightly. Repeat with the rest of the spring rolls.
4. To make the dipping sauce, whisk all of the ingredients in a small bowl. Serve the spring rolls immediately with dipping sauce on the side.