September 28


  • Arugula
  • Shishito peppers

Sunnyside Farm:

  • Spaghetti squash


  • Shiitake mushrooms

Tricycle Garden's:

  • Asian eggplant




Quick Turkey Bolognese with Spaghetti Squash


Serves 4




3 bacon slices, cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced small

1 large carrot, diced small

2 small celery stalks, diced small

3 garlic cloves, minced

1 pound ground turkey breast or chicken breast

2 cups crushed tomatoes (from a 28-ounce can)

Red-pepper flakes (optional)

Coarse salt and ground pepper

6 cups Roasted Spaghetti Squash

Grated Parmesan, for serving


Roast Spaghetti Squash:


Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.


When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. 


Turkey Bolognese*:


In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.


Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.


*Replace ground turkey for asian eggplant for a delicious, vegetarian option! Just remove stem and roughly chop. 



From Cooking with New York Times; substituted with Arugula and Shishito peppers


Glazed Shiitakes With Bok Choy


Serves 6 to 8




2 pounds baby bok choy* (Substitute arugula)

3 tablespoons vegetable oil

3 small dry red Chinese hot peppers* (Substitute with a small handful of shishito peppers; remove stem and slice crosswise to remove seeds; roughly chop)

1 pound shiitake mushrooms (about 4 dozen), stems removed

 Salt and pepper

4 garlic cloves, minced

1 tablespoon grated ginger

1 tablespoons sugar

1 teaspoon sesame oil

3 tablespoons tamari or soy sauce

6 scallions, sliced diagonally, for garnish

1 tablespoon roasted sesame seeds for garnish (optional)




Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy (arugula). Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.

  1. Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers (roughly chopped shishito peppers) and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  2. Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.