November 4

From Tricycle Gardens

  • Spinach
  • Golden and Red Beets

From Tomten Farm

  • Garlic
  • Cilantro
  • Napa Cabbage

From Local Food Hub

  • Sweet Potatoes

From Agriberry

  • Crimson Crisp Apples

spicy napa cabbage slaw with cilantro dressing


This is one of my favorite go - to dishes!  Just top with a protein and you have a super fresh, satisfying, quick and healthy supper!


    • 1/4 cup rice vinegar (not seasoned)
    • 2 teaspoons sugar
    • 1 teaspoon grated peeled ginger
    • 2 tablespoons vegetable oil
    • 1 fresh serrano chile, finely chopped, with seeds
    • 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
    • 1 bunch scallions, sliced
    • 1/2 cup coarsely chopped cilantro


Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

rustic roasted beet and sweet potato salad with spinach


  • 1 bunch of Beets
  • 2 Sweet Potatoes
  • Olive Oil
  • Cinnamon
  • Garlic Salt
  • Black Pepper
  • a drizzle Maple Syrup
  • 1 Avocado
  • Baby Spinach Leaves
  • Maple Roasted Pecans
  • Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or Silpat liner. Slice the beets and sweet potatoes into 1/2 inch sticks. Drizzle with olive oil and maple syrup. Toss with your hands adding some cinnamon, garlic salt and pepper. Bake for about 40-45 minutes until slightly browned, caramelized and very soft.
  • Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or any favorite salad dressing.