August 21

Manakintowne Growers:

  • Salad mix

  • Juliet tomatoes

  • Cippolini onions

Bow Tide Farms:

  • Dragon Tongue shelling beans

Sion House Farm:

  • Acorn squash


  • Honey Crisp apples (Adams County Nursery--Biglerville, PA)

From Cooking with the New York Times August 2018

Pasta With Winter Squash and Tomatoes

Serves 4


Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
¼ cup sliced shallots
¼ teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 ½ to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
½ pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish


Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.

When squash is tender – about 10 minutes for shreds, 15 or so for small cubes – cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

From Bon Appetit June 2018

Mixed Bean Salad with Tomato Vinaigrette

Serves 8


5 plum tomatoes, cored
½ medium white onion
2 serrano chiles
½ cup (packed) cilantro leaves with tender stems
3 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans, plus more
4 pounds fresh shell beans (such as cranberry or butter), shelled, or three 15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed
½ pound snap beans, thinly sliced on a diagonal
¼ cup olive oil
1 tablespoon chia seeds (optional)


Purée tomatoes, onion, chiles, cilantro, 1 Tbsp. lime juice, and 1 tsp. salt in a food processor until almost completely smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Reserve solids for another use (like soffritto). Cover pico de gallo broth and chill until ready to use.

To cook Dragon Tongue beans, in a medium saucepan, fill with 2 inches of water from the bottom of the pan and bring water to a boil over medium-high heat. In a medium mixing bowl, fill with ice-cold water. Once water is boiling, add beans to pan and blanch or quickly cook them for 5 minutes. Remove from heat and drain and then submerge them in ice-cold color so that you are able to keep their original color. Drain again and set aside.

If using fresh shelling beans, bring beans, 3 Tbsp. salt, and 6 cups water to a boil in a medium pot over medium heat. Reduce heat and simmer until beans are tender, 15–45 minutes (fresher beans will cook faster; drier beans will take longer). Taste and season with salt as needed; let beans cool in cooking liquid, about 2 hours.

Drain beans and place in a large bowl. Add snap beans, oil, chia seeds, if using, pico de gallo broth, and remaining 2 Tbsp. lime juice; toss to combine. Let sit 1 hour to allow flavors to meld (chia seeds will bloom and thicken dressing slightly). Taste and season with salt as needed just before serving.

Do Ahead: Salad can be made 1 day ahead. Cover and chill.