September 21


  • Lettuce
  • Bravo radishes

Tricycle Gardens:

  • Rainbow carrots
  • Green Beans


  • Crispie pears

Sunny Field Farm:

  • Delicata Squash

From Bi-Rite Market's Eat Good Food


Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds


Serves 6 to 8 as a side dish; 4 to 6 as an entree salad




1 1/2 lb fingerling potatoes (about 16 medium)

1/2 cup plus 3 Tbsp extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 medium delicata squash (about 2 1/2 lb)

2 Tbsp minced shallot

2 Tbsp freshly squeezed lemon juice, more as needed

2 Tbsp champagne vinegar, more as needed

1 Tsp Dijon mustard

1 Tsp honey

10 cups baby arugula (about 8 ounces)

Seeds from 1 medium pomegranate (about 1 cup)

1 cup shaved or grated Parmigiano-Reggiano cheese




Position a rack in the center of the oven and heat to 425 degrees. Cut the potatoes lengthwise into 1/4 inch thick slabs. Mound on a large rimmed baking sheet, drizzle with 1 Tbsp of the oil and 1/4 Tsp salt and toss to coat the potatoes evenly. Arrange in a snug single layer and roast until just tender and starting to brown, 20 to 25 minutes. 


While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 Tbsp of the olive oil, and sprinkle on 1/4 Tsp salt. With your hands, gently toss to coat evenly.


When the potatoes are out of the oven, line 2 large rimmed baking sheets with parchment or a nonstick liner and arrange the squash slices across them. Roast, rotating the pan after 10 minutes until the slices are just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook, or the squash will dry out. 

Note: Some slices will be darker than others even when cooked perfectly; this provides textural interest and depth of flavor. When done, set aside and let cool to room temperature. 


In a small bowl, combine the shallot, lemon juice, vinegar, honey and 1/8 Tsp salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.


Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste and adjust with more vinegar, lemon juice, and salt as needed. 


Add the arugula, half of the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper. 





Purple Carrot and Ginger Soup 




4 large purple carrots, peeled and chopped

2 teaspoons unsalted butter

4 scallions, chopped

2 shallots, chopped

2-inch piece ginger, minced or grated



Dried coriander

Warm water or vegetable stock




In a small covered pot, bring carrots and 1 cup water to a boil over medium heat. Boil until cooked through but not entirely mushy, about 5 minutes.


Meanwhile, in a pan over medium heat, melt butter. Add scallions, shallot, ginger, and salt and pepper to taste. Cook until shallot begins to soften and turn transparent.


Transfer carrots and cooking water and cooked veggies to a food processor. Add coriander to taste and up to 1 cup warm water to reach desired consistency. Process until smooth.


Serve garnished with additional scallions and ginger.