October 18


  • Collards
  • Juliet tomatoes

Albert's Organics: 

  • Organic Gold beets (Cal-Organic--California)


  • Lovagec
  • Winter sweet squash


  • Nittany apple (Hollabaugh's Orchard--Biglerville, PA)


From Deep Run Roots cookbook by Vivian Howard


Collards Dolmades with Sweet Potato Yogurt


Makes 15 dolmades



1/3 cup apple cider  

1/4 cup dried cranberries

10 to 15 large, intact, collard leaves

1 LB ground sausage (Can substitute with seitan or 1 1/2 cups cooked rice for a vegan/vegetarian option)

1 TBSP fresh ginger

1 TBSP brown sugar 

1/2 TSP salt

1/2 TSP black pepper

1/3 cup chopped, toasted pecans

Sweet Potato Yogurt:

Makes 1 cup

1/2 cup roasted sweet potatoes (Try substituting with roasted gold beets for a sweeter flavor!)

1/2 cup plain Greek yogurt 

Zest of 1 lemon 

2 TBSP lemon juice

1 TBSP honey

1/2 TSP salt

1/4 TSP cayenne




In a small saucepan or in the microwave, bring the apple cider up to a simmer and pour it over the cranberries to rehydrate them. While the cranberries are cooling, bring a large pot of heavily salted water to a boil and set up an ice bath nearby. 

Once the water is at a rolling boil, drop in the collard leaves, two at a time, blanching each set about 45 seconds. Using tongs, transfer the blanched, now bright green leaves into an ice bath. Continue this process with the remaining leaves. 

Once you've blanched and shocked all the collards, dry them thoroughly with paper towels and remove the large stem with a knife, taking care to make sure both sides of the leaf stay intact. 

In the bowl of a mixer fitted with the paddle attachment, combine the (uncooked) sausage, the drained cranberries, ginger, brown sugar, salt, and black pepper. Paddle on low until the mixture is homogenous. Then stir in the pecans. 

To assemble the dolmades, cut the collard leaves into roughly 4 X 6-inch rectangles. Spoon 2 TBSP of the sausage mix onto the lower center points of the collards rectangle. Using your fingers, shape the filling into a short cigar. Fold the side edges in over the filling. Fold the bottom over, and roll it up much like an egg roll. 

Continue cutting, filling, tucking, and rolling until you've used up all of your filling. Store the assembled dolmades, seam-side down, in the refrigerator for up to 2 days until you're ready to cook them. 



Combine all the ingredients in a blender and process until super smooth. 


Cook and serve:

In a steam basket over boiling water, place the dolmades in the basket on a rack in a single layer, making sure they don't touch the bottom of the pan or the water and are not touching one another. Cover and steam hard for 10 minutes. If you need to cook these in batches, they will keep warm in a bowl covered with plastic wrap. Serve the dolmades with a swoosh of yogurt. 



From Bon Appetit October 2016; modified for wintersweet squash


Minestrone Soup with Wintersweet Squash


Serves 4



¼ cup olive oil

4 ounces sliced pastrami, cut into ¼-inch strips 

1 large onion, chopped

1 teaspoon sambal oelek (Can substitute with chili paste or sriracha if sambal oelek unavailable)

Wintersweet squash, cut into ¾-inch pieces (Alternate adding gold beets for a sweet burst!)

Kosher salt, freshly ground pepper

5 tomatoes from one 28-ounce can whole peeled tomatoes

4 sprigs basil (Add a few sprigs of lovage for a boost of flavor!)

2 15-ounce cans butter beans, rinsed, drained



Heat oil in a large pot over medium-high. Cook pastrami, tossing occasionally, until just beginning to brown, about 3 minutes. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Stir in sambal oelek and cook until fragrant, about 1 minute. Add squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Season with salt and pepper.

Add tomatoes, breaking into small pieces with a spoon, then stir in basil and 4 cups water. Reduce heat and simmer until squash is tender, 15–20 minutes. Discard basil. Add beans and cook until heated through, about 3 minutes. Season to taste.