November 2


  • Mesclun salad mix (mizuna, taglio chard, red mustard, tatsoi, lettuces, arugula) Remo
  • Yu Choy Sum (flowering Brassica)

Local Food Hub:

  • Chestnuts (Virginia Chestnuts)

Amelia Soap:

  • Red Kuri squash


  • Mixed herb bunches: rosemary, thyme and chives

Tricycle Gardens:

  • Jalapeno pepper


  • Ida Red apples


From Cooking with the New York times


Roasted Squash With Cornbread, Sage and Chestnut Stuffing

6 servings


6 round medium-size squashes

 Salt and freshly ground black pepper

5 cups vegetable stock

4 tablespoons extra virgin olive oil

1 cup diced yellow onion

½ cup finely diced celery

2 ½ cups finely diced carrot

6 cloves garlic, peeled and minced

⅓ teaspoon celery seed

½ teaspoon caraway seed

⅓ teaspoon nutmeg

2 tablespoons dry sherry

4 cups toasted crumbled corn bread

1 cup shelled roasted chestnuts, crumbled into large pieces

2 tablespoons minced fresh sage

2 leeks, white and light green parts only, in 1/2-inch-thick slices

1 cup chopped portobello mushrooms

½ pound smoked tempeh or tofu, in cubes

½ teaspoon dried thyme

1 teaspoon minced fresh rosemary

¼ teaspoon ground juniper berries

2 bay leaves

1 cup apple cider

1 ½ cups finely diced parsnips

2 cups diced butternut squash

2 tablespoons Dijon mustard



Heat oven to 400 degrees. Slice 1 1/2 inches off tops of squashes and set them aside. Scoop out, and discard seeds and pith. Sprinkle cavities with salt and pepper to taste. Place squashes cut sides down in a large baking dish. Pour in 2 cups stock and enough water for liquid to be 1/3 to 1/2 inch deep. Cover tightly with foil. On a baking sheet with a rim, place squash tops cut side down, and add just enough water to cover the bottom of the pan. Bake until squashes are slightly soft when squeezed and flesh is fork-tender, 30 to 40 minutes. Tops can be baked as long or until very lightly browned. Remove from heat, and allow to cool. (May cover and refrigerate up to 24 hours.)

Heat oven to 350 degrees. Reheat squashes and tops for 10 minutes. Place squashes on a plate, fill with stuffing and top with ragout. Lean tops against squashes and serve.



In a large skillet over medium heat, heat 2 tablespoons oil. Add onion, celery, 1 1/2 cups carrots and 2 cloves garlic, and sauté until lightly browned. Add celery seed, caraway seed, and nutmeg, and sauté for 1 minute. Add sherry and 1 cup stock, stirring and scraping pan. Simmer until reduced by one-third, then remove from heat. In a large bowl, combine cornbread, chestnuts, and sage. Add carrot mixture, and mix well. Season with salt and pepper to taste. Set aside, and keep warm. (May be covered, and refrigerated up to 24 hours; gently reheat before using.)



In a deep skillet over medium heat, add remaining 2 tablespoons olive oil. Add leeks and remaining 4 cloves garlic, and sauté until softened. Add mushrooms and tempeh, and sauté until mushrooms are softened. Add thyme, rosemary, juniper and bay leaves, and sauté 1 minute. Stir in apple cider, scraping the bottom of the pan. Add parsnips, butternut squash, remaining 1 1/2 cups carrots and remaining 2 cups stock. Bring to a boil, then reduce heat to low. Cover, and simmer until vegetables are just fork-tender, about 30 minutes. Stir in mustard, and adjust salt and pepper to taste.


From Cooking with New York Times; modified for Yu Choy Sum


Yu Choy Sum, Shakshuka Style

4 to 6 servings


3 tablespoons extra-virgin olive oil

1 cup onion, in 1/2-inch dice

2 medium-size green bell peppers, cored and seeded, in 1/2-inch dice

2 medium-size jalapeño chiles, seeded and chopped fine

3 cloves garlic, slivered

12 ounces Yukon Gold potatoes, peeled, in 1/2-inch dice

 Salt and ground black pepper

1 tablespoon fresh thyme leaves

1 ½ cups chicken or vegetable broth

1 bunch Yu Choy Sum, heavy stems removed, finely chopped

½ teaspoon crushed red chile flakes or to taste

4 to 6 large eggs

4 to 6 tablespoons grated Parmigiano-Reggiano



Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.

Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.


Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they’ll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and serve.