- Baby lettuce mix
- Scarlet turnips
- Jimmy Nardello sweet peppers
Local Food Hub:
- Pie pumpkin (Critzer Family Farm--Nelson County, VA)
- Chestnuts (Virginia Chestnuts--Lovingston, VA)
- Apple Cider (Rinker's Orchard--Stephen's City, VA)
To roast the chestnuts:
- Preheat oven to 400 F
- With a sharp knife, cut an "X" into the flat side of the chestnut to allow steam to escape
- Place on a baking sheet in a single layer and sprinkle with water
- Roast them in the oven for 15 to 20 minutes or until they become tender and the shell easily comes off. Flip them occasionally while roasting.
- Remove from oven and let cool slightly or 2 to 3 minutes. Wrap them in paper towels and squeeze them until the skin is crushed. Leave them in the paper towel for another five minutes.
- Remove the shell and inner skin completely. If tough to peel, place back into oven and roast for 3 to 5 minutes.
From The Kitchn Food Blog by Emily Han January 2014
Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)
For the porridge:
1 (2-pound) pumpkin, kabocha, or butternut squash, peeled and cut into 1-inch cubes
4 cups water
1/4 cup sweet rice flour
1/4 cup brown sugar (or to taste)
1 teaspoon salt
1/2 cup cooked red beans (optional)
2 tablespoons pine nuts (optional)
1 teaspoon black sesame seeds (optional)
For the sweet rice dumplings:
1/2 cup sweet rice flour
3 to 5 tablespoons hot water
To prepare the porridge, fill a saucepan with an inch or two of water. Place a steamer basket or colander in the saucepan, cover, and bring to a boil over high heat. Place the pumpkin in the basket, cover, and reduce heat to medium. Make sure the water doesn't boil away; if necessary, add more water during steaming. Cook the pumpkin until very tender when pierced with the tip of a knife, about 20 minutes.
While the pumpkin steams, prepare the rice balls. In a bowl, combine 1/2 cup sweet rice flour and 3 tablespoons of hot water. Using your hands, knead it to form a dough. The dough should be soft and pliable like play-dough — not too dry and not too sticky. If necessary, add more water, a little at a time, to reach the right consistency.
Divide the dough into 12 pieces and roll into balls. Keep the balls covered with a damp towel to prevent them from drying out. Set aside.
Transfer the pumpkin to a blender along with 4 cups water, 1/4 cup sweet rice flour, and the brown sugar and salt. Blend until smooth. Pour into a saucepan and simmer over medium heat for 5 minutes, stirring frequently.
While the porridge simmers, cook the rice balls. Bring a medium saucepan of water to a rolling boil. Add the rice balls and cook until they float, about 2 minutes. Use a small strainer or slotted spoon to remove the cooked dumplings.
If using red beans, add a spoonful of beans to the bottom of each individual bowl. Ladle the porridge into the bowls. Add three rice dumplings to each bowl. Garnish with pine nuts and sesame seeds, if using. Serve immediately.
From Food & Wine magazine December 2007
Root Vegetable, Pear and Chestnut Ragout
1 1/2 pounds celery root, peeled and cut into 1-inch dice (Can substitute with rutabaga, carrots, or more beets/turnips)
1 1/4 pounds turnips, peeled and cut into 1-inch dice
4 Bosc pears (1 1/2 pounds)—peeled, cored and cut into 1-inch dice (Can substitute with sweet-tart apple like Nittany OR Piney River Gold)
1 1/4 pounds baby golden beets (2 bunches), stems trimmed
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 large shallot, minced
1 tablespoon coarsely chopped thyme
1 1/2 cups chicken stock or low-sodium broth
1 cup roasted peeled chestnuts
Salt and freshly ground pepper
3 tablespoons unsalted butter, at room temperature
Bring a large pot of salted water to a boil over high heat. Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet. Add the turnips to the pot and cook until tender, about 5 minutes. Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet. Add the beets to the pot and simmer for 15 minutes. Drain the beets and transfer to a large plate. Let cool slightly, then peel and quarter the beets.
Return the pot to the stove. Add the olive oil, and when it's hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes. Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes. Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heatproof rubber spatula, until heated through. Add the beets and chestnuts and season with salt and pepper. Cover and cook until heated through, about 3 minutes. Gently stir in the butter, transfer the ragout to a bowl and serve.