October 31


  • Mustard greens
  • Asian eggplant

Local Food Hub:

  • White sweet potatoes (Walnut Winds Farm--Pittsylvania County)
  • Acorn squash (Malcom's Market Garden--Augusta County)


  • Watermelon radishes


  • Red raspberries

From Fully Belly Farm's recipe archive (Capay Valley, CA); modified for mustard greens


Eggplant – Ginger Tartines with Radishes and Mustard Greens 



For the eggplant spread:

3 1/2 lbs. whole eggplants

1/4 cup tahini

2 tablespoons pomegranate molasses or other fruity syrup

4 scallions or 1 small onion, trimmed and thinly sliced

2 tablespoons chopped cilantro or mint

1 to 2 tablespoons coarsely chopped fresh ginger

1/2 teaspoon ground sumac (Can substitute lemon zest if sumac unavailable)

1 lemon

sea salt

For the tartine:

4 thick slices country bread

olive oil

fresh lemon juice

8 or so radishes, trimmed and very thinly sliced

Mustard greens stems removed and coarsely chopped

fine sea salt

fresh black pepper



Preheat your oven to 400°.  Line a baking sheet with parchment paper.  Prick your eggplant in several places with the tip of a knife.  Bake them for 40 - 60 minutes, depending on size. Allow them to cool to room temperature.

Slit the eggplants and scrape the flesh into a bowl and mash with a fork.  Stir in the tahini and pomegranate molasses, the scallions or onion, the cilantro, mint, ginger, and sumac.  Grate the zest of the lemon into the bowl, stir and then squeeze the juice from about half the lemon.  Add a little salt, a bit of olive oil, and taste.  Add more lemon juice and/or salt if needed.  At this point, the spread can be refrigerated for up to 3 days if you are not using it right away.  Toast your bread and spread a thick layer of eggplant spread over the toast.  Top with the greens and radishes, and sprinkle with a little salt.  


From Joyful Healthy Eats food blog November 2013; modified for acorn squash





3 cups of acorn squash, small dices

3 cups of sweet potatoes, small dices

2 Tablespoons of olive oil

salt & pepper to taste


Honey Cinnamon Butter:

2½ tablespoons of butter, softened

1 tablespoon of honey

1 teaspoon of cinnamon



Preheat oven to 400º.

Put the butternut squash and sweet potato in a large bowl. Toss with olive oil and season with salt and pepper.

Spread the uncooked hash out on a baking sheet.

Put in the oven and roast for 30 minutes.

After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.

Remove from oven and let sit.

In the meantime, mix softened butter with honey and cinnamon.

Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash and serve!