November 15


  • Bloomsdale spinach

Albert's Organics:

  • Rutabagas (Organically Grown Co-OP--Oregon)


  • Yard long beans
  • Carnival squash (Deer Run Farm--King William County)
  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)


  • Granny Smith apples (Hollabaugh's Orchard--Biglerville, PA)

From Full Belly Farm's recipe archives in Capay Valley, CA; Modified for carnival squash


Winter Stew of Braised Rutabagas with Carrots, Squash and Parsley



1 tablespoon butter

1 tablespoon sunflower seed oil

1 onion, cut into 1-inch dice

Generous 1-pound rutabaga, thickly peeled and quartered

Carnival Squash, cut into wedges

2 hefty carrots, scrubbed, cut into 1 1/2-inch lengths, and wider ends quartered lengthwise

Pinch of dried thyme, or 1 thyme sprig

2 bay leaves

sea salt

1 cup water or vegetable or chicken stock

2 to 3 teaspoons mustard

freshly ground pepper

Chopped parsley



Heat the butter and oil in a wide sauté pan with a lid over medium heat. Add the onion, rutabagas, squash, carrots, thyme and bay leaves, turn to coat, and season with 1 teaspoon salt.  Cook over medium heat for 10 minutes, turning occasionally.  Add the water, cover, turn the heat to medium-low, and cook for 20 minutes.  Check to see how tender the vegetables are and how much liquid is left.  When the vegetables are nearly tender, stir in the mustard and then continue cooking without the lid to reduce the cooking liquid.


From Genius Kitchen food blog; modified for crimini mushrooms and carnival squash





Crimini mushrooms, thinly sliced

1⁄2 lb chinese long beans

Carnival squash, cut into 2 inch pieces

2 tablespoons peanut oil

2 tablespoons shallots, finely chopped

2 tablespoons garlic, coarsely chopped

2 tablespoons gingerroot, peeled & finely chopped

2 tablespoons oyster sauce (Substitute for hoisin sauce for vegan/vegetarian option)

2 tablespoons rice wine or 2 tablespoons dry sherry

2 tablespoons light soy sauce

2 teaspoons salt

1⁄2 cup chicken stock (Substitute with veggie broth for vegan/vegetarian option)



If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces

Heat a wok or large skillet until it's very hot, then add the oil.

Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.

Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).

Serve immediately.