December 21

Local Food Hub:

  • Butternut squash (Double H Farm; Nelson County)

Tricycle Gardens: 

  • Magenta French Crisp lettuce
  • Bunched carrots


  • Mizuna/Tatsoi braizing mix
  • Sweet potatoes


  • Rinker's apple cider


From Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

Sweet Potato Bisque* (Executive Chef Walter Bundy; Lemaire Restaurant); substitute Covington sweet potatoes

Serves 9 to 12


1 cup (2 sticks) unsalted butter

1 sweet onions (Vidalia), diced

2 celery stalks, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

5 large sweet potatoes, peeled and diced

2 quarts vegetable or chicken broth

2 cups heavy cream

1/4 cup brown sugar

1/4 cup maple syrup

Kosher salt and freshly ground white pepper



Warm the butter in a large pot over medium heat. Add the onion, celery, and garlic, and cook, stirring occasionally, until the onions are soft but not browned. 

Add the wine to the pot and simmer for a few minutes. Add the sweet potatoes and broth, and cook over medium-low heat until soft, about 20 minutes. 

Remove from heat and add the cream, sugar, and maple syrup. Salt and pepper to taste. Puree the soup in batches in a blender; while blending, adjust with water as necessary to achieve desired consistency. 

Reheat gently before serving.


*Leftovers can be refrigerated to up to 5 days or frozen for up to a year. 


From Martha Stewart Living


Quinoa Pie with Butternut Squash


Serves 8



1 tablespoon extra-virgin olive oil

1 butternut squash (about 1 1/2 pounds), peeled, halved crosswise, and seeded

18 fresh sage leaves, plus 1 teaspoon finely chopped sage

1/2 onion, cut into 1/4-inch dice (about 3/4 cup)

1 garlic clove, minced

1 cup quinoa

2 cups homemade or low-sodium store-bought vegetable stock

1 1/2 ounces Parmesan cheese, finely grated

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

Vegetable oil, cooking spray



Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.

Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.

Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down on plate; top with squash rings. Press quinoa mixture on top.

Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.