October 21

From the Local Food Hub

  • Delicata Squash
  • Carrots

From Tricycle Gardens

  • Vates Kale
  • Arugula
  • Radishes
  • Rosemary

From Agriberry

  • Honeycrisp Apples

Delicata Squash Salad with Kale and Cranberry Beans

From MarthaStewart.com


  • 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed


  1. Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.

  2. Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.

Rosemary and Cumin Roasted Carrots

From theroastedroot.net

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4


  • 2 pounds carrots, assorted colors
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt


  1. Preheat oven to 400 degrees F.
  2. Wash the carrots and pat them.
  3. Slice carrots diagonally (you can peel them first if you’d like. I left the peel on) and place in a large mixing bowl.
  4. Add the remaining ingredients to the bowl and using your hands, toss everything together until all of the carrots are coated.
  5. Spread the sliced carrots over one large baking sheet (or two small), and roast in the oven for 25 to 30 minutes, or until carrots are golden-brown and softened. Stir the carrots with a spatula once half-way through the roasting process.
  6. Serve roasted carrots with your favorite entrée.