October 4


  • Asian eggplant


  • Dulcina romano flat beans
  • Malabar spinach
  • Red currant cherry tomatoes

Local Food Hub:

  • Delicata squash


  • Red raspberries


From recipe archives of Mariquita Farm in Watsonville, CA; modified for delicata squash


Squash Stew with Cauliflower and Tomatoes



2 onions, chopped 

2 garlic cloves, chopped

2 tsp. cumin, ground 

2 TBL dry oregano, toasted

2 TBL chili powder 

2 lb hard squash, peeled and diced

8 oz mushrooms, cut into bite sized pieces

1 head cauliflower, cut into florets

3 TBL sesame seeds, toasted 

small handful of almonds, toasted

2 lb tomatoes, crushed or pureed

1 cup frozen peas

small handful cilantro, chopped



Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender about 20 minutes. Stir regularly so the mixture doesn't char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.



From Full Belly Farm in Capay Valley, CA; modified for Romano beans


Chinese Noodle Salad with Eggplant and Green Beans




7 Tbs. toasted Sesame Oil

7 Tbs. low sodium soy sauce or tamari

3 Tbs. balsamic vinegar

3 Tbs. sugar

2 1/2 tsp. salt (or less)

1 Tbs. red pepper oil

8 - 10 scallions (or use 1/2 the onion from your box!)

3 Tbs. cilantro, chopped

1 lb. spaghetti


For the eggplant and green beans:

1 lb. eggplant

1 Tbs. fresh ginger root, peeled and minced

1 clove garlic, minced

reserved dressing

1 cup green beans, stems removed

1/2 lb mung bean sprouts (optional)

3 Tbs sesame seeds, toasted in a skillet until lightly colored

1 medium carrot, peeled and julienned (optional)




First, make your dressing. Combine all the ingredients except for the noodles in a bowl, stir them together until the sugar has dissolved. Bring a large pot of water to a boil, and add the noodles. Cook until done but not overly soft and then pour them into a colander. Rinse with cold water immediately to cool them, and shake off the excess water. Transfer the noodles to a large bowl and stir in half the dressing. Use your hands to evenly distribute the dressing over the noodles. Set the remaining dressing aside. If the noodles are not going to be used for awhile, cover the bowl with plastic wrap and refrigerate.

Preheat the oven to 400 degrees. Pierce the eggplants with a knife and bake them on a baking sheet until they are soft and their skins are shriveled (20 - 30 minutes). When they are done, slice them in half lengthwise and let them cool on the baking sheet. When they are cool and you can handle them safely, peel away the skin and shred the flesh into rough strips. Add the ginger and garlic to the reserved dressing, and then dress the eggplant strips. 

Bring a pot of salted water to a boil. Add the green beans and cook them for just 20-30 seconds. Remove with a tongs or strainer, and rinse them in cold water. Cut them into long, thin strips and set aside. Cook the sprouts using the same method. Toss the noodles with the eggplant and half of the sesame seeds. Pile it on a platter and surround with the green beans, carrot, and mung sprouts. Garnish with sesame seeds and cilantro.