September 20

Local Food Hub
Fingerling potatoes

Baby lettuce mix
green tomatoes
Manakintowne Specialty Growers
White turnips
Jester squash

Red Raspberries

Mixed herb bunches

Serves 6

4 medium green tomatoes, cored and cut into ¼-inch-thick slices
2 large eggs, lightly beaten
1 cup panko
1 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons olive oil, plus more if needed
2 tablespoons unsalted butter, plus more if needed
Freshly ground black pepper

Lay the tomato slices on a baking sheet and sprinkle generously (like you’re seasoning a steak) with both salt and sugar. Turn over the slices and season the other sides. Let sit for 30 minutes. Have a large non-stick sauté pan on the stove. Add the beaten egg to a wide shallow bowl. Combine the panko and Parmesan in another wide shallow bowl. Set them near the stove. Lay the tomato slices on paper towel, top with another layer of paper towel and press on the tomatoes to dry them well. Season the slices again with a little salt. Working one at a time, dip the tomatoes in egg, then the panko-Parmesan mixture. Really press and pat the panko into the tomatoes. Set the tomatoes on a clean baking sheet. Heat the sauté pan over medium-high heat, and add the olive oil and butter. When the foam subsides, add the tomatoes, enough to cover the base of the pan in a single layer. Let them be for a few minutes and when you see browning on the edge, check the tomatoes. You want a nut brown crust. Turn them and brown the other side. Keep working in batches, adding more oil and butter to the pan as needed, and transfer the tomatoes to a warm serving platter. Grind (coarsely!) fresh pepper on top, sprinkle with extra cheese, and serve!

from a

1 jester squash
3/4 cups uncooked quinoa (white, red, or mixed)
1/2  pound leeks
1/8 cup fresh sage
1/8 cup fresh thyme
1/4 cup walnuts
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
Fresh ground pepper


Preheat oven to 425°F.
Cut squash in half and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. 
Cook quinoa. Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). Rinse thoroughly in a colander to remove any dirt. Remove the leaves of the thyme, and chop the sage leaves. If not already chopped, roughly chop the walnuts. In a skillet, heat 1½ tablespoons olive oil. Add the leeks and sauté about 4 minutes, just before they begin to brown.
In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don't burn.
When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, ½ teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, and a drizzle of olive oil.
When the squash is done, spoon quinoa generously into each half. Top with walnuts and serve immediately.