November 11

From Tricycle Gardens

  • Collards

From Local Food Hub

  • Acorn squash

From Tomten Farm

  • Mesculun Salad Mix
  • Fennel

From Origins Farm

  • Hakurei Turnips
  • Rosemary

From Agriberry

  • Gold Rush Apples

Serves: 2-3

red rice with roasted squash, beets and fennel



  • 1 acorn squash, peeled and cut in 1-inch pieces
  • 2 golden beets, cut in 1-inch pieces
  • 3 red beets, cut in 1-inch pieces
  • 1 fennel bulb, quartered
  • olive oil for tossing
  • salt and pepper, to taste
  • Granulated garlic (not garlic salt) or 2 cloves fresh garlic, minced


  • 1 cup red rice (cargo rice, red Thai Jasmine rice)
  • water
  • chopped parsley
  • chopped chives


  • White vinegar (a few tablespoons to ¼ cup)
  • 1 clove garlic, crushed
  • salt, just a pinch or two
  • soy sauce, a few dashes


  1. To prepare the rice: Rinse the rice and transfer to a 2-quart (or similar size) sauce pan. Add water to cover rice. I always use the finger-joint method and dip my middle finger into the water until it touches the top of the rice in the pan. The water level should reach the first joint of your middle finger. Cover, bring to a boil, then simmer until cooked, about 30 minutes.
  2. To roast the veggies: Preheat your oven to 375°F. Toss the veggies in olive oil, salt and pepper on a baking sheet. Arrange in a single layer and bake for about 40-45 minutes until the vegetables are tender. You might want to toss the veggies once or twice while roasting them.
  3. Five minutes before you take the veggies out of the oven, sprinkle the granulated or fresh crushed garlic over the top. Roast for a few more minutes to allow the garlic to cook before taking out of the oven.
  4. To prepare the condiment: Combine the vinegar, garlic, salt and soy sauce in a small bowl.
  5. To assemble: Place one serving of rice and veggies on a plate. Drizzle a teaspoon or two of the vinegar/garlic condiment and garnish with chopped parsley and chives. Serve warm.

Rosemary Apples with Oatmeal-Almond Crisp


Makes 6 -8 servings.
[If you like it with lots of crust like I do, double the first five ingredients.]

  • 1/2 cup almond meal/flour
  • 1 cup plus 2 tablespoons packed light-brown sugar
  • 1/2 cup old-fashioned rolled oats (not quick-cooking)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 4 apples, peeled and chopped
  • Juice of one lemon
  • 2 tbsp finely chopped fresh rosemary

Preheat oven to 375 degrees.
Toss apples with lemon juice and rosemary and distribute evenly in the bottom of a 2-qt baking dish.

Combine almond meal, brown sugar, oats, and salt. Cut in the butter until the mixture is relatively evenly mixed. Distribute the crust evenly over the apples.

Bake 40 minutes.
Serve with vanilla ice cream or yogurt.