November 29


  • Rhubarb

Local Food Hub:

  • Acorn squash (Critzer Family Farm--Nelson County, VA)


  • Lemongrass
  • Radishes (Bravo and Watermelon)

Windy Hill Farm:

  • Lacinato kale


  • Gold Rush apples (Hollabaugh's Orchard--Biglerville, PA)


From LHGG's House Made Menu; modified for acorn squash and kale


Acorn Squash, Kale and Goat Cheese Hand Pies


Makes 8 to 10 pies



For pie dough:

2 cups all-purpose flour

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (1 1/2 sticks), in small cubes

8 tablespoons ice water, plus more if needed

For filling:

Acorn squash, peeled, seeded, and cut into 1/2-inch cubes

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Kosher salt to taste

Red pepper flakes to taste

Olive oil

1 egg yolk beaten with 1 teaspoon warm water

6 ounces chèvre (fresh goat cheese), crumbled

1/2 bunch kale, stems removed and roughly chopped



To make dough:

In the bowl of a food processor, stir together the flour and salt. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large zipper-top plastic bag. Refrigerate the dough for at least 30 minutes or as long as 1 day.


To make filling:

Heat the oven to 425°F and arrange a rack in the middle. Place the acorn squash cubes on a large rimmed baking sheet. Sprinkle with the cumin, coriander, a large pinch of salt, and red pepper flakes to taste. Drizzle with a little olive oil. Toss to coat evenly, then spread in a single layer.

Roast until tender and caramelized, turning occasionally, about 20 minutes. Let cool completely before using.


To assemble:

Reduce the oven heat to 400°F. Line a large rimmed baking sheet with parchment paper.

Divide the chilled dough into 8 to 10 pieces. On a floured work surface, roll out each piece of dough into a circle about 1⁄8-inch thick. Place the circles on the baking sheet and refrigerate for about 10 minutes.

Brush a thin layer of the egg mixture across half of each circle. Divide the roasted squash among the dough circles, placing it in the middle of the circle. 

Top each with kale and sprinkle with some of the goat cheese, dividing it evenly. Fold the dough over the filling to make a half moon. Trim off any excess dough, making sure to leave enough of a margin to seal. Press the edges with a fork to seal. 

Transfer the hand pies to the prepared baking sheet, arranging them evenly. Place in the freezer for 5 minutes. Brush the tops with the remaining egg mixture, then—using the tines of the fork—poke vents in the top of each hand pie. 

Bake until puffed and golden brown, about 25 to 30 minutes. Let cool slightly before serving. 



From Scissors and Spice food blog


Savory Rhubarb Lentil Curry with Spinach and Red Peppers 


Serves 2 (entree) to 4 (side)



1 large sweet potato (Easily substitute with acorn squash!) 

1 cup French lentils

3 cups of water

1 bay leaf

1 stalk (or 2) of rhubarb (diced into small pieces)

1/2 of 1 red bell pepper (diced into small pieces)

2 cups frozen spinach or 2 cups cooked spinach, chopped finely (Substitute with kale for a hearty, fresh taste!)

1 TB olive oil

1/2 TB of mustard seeds

pinch of red pepper flakes

1/4 tsp fennel seeds

1 TB minced ginger

1 TB cumin powder

1 TB brown sugar

salt to taste




Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.

Cook sweet potato. My favorite method is baking: Wrap sweet potato in foil and bake at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft. Baking caramelizes the sugar and brings a nice deep flavor to the potato. You can also just peel and cube the sweet potato and steam it. 

While lentils are simmering, cut your vegetables.

In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.

Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked sweet potato and brown sugar and stir. Add salt to taste.

Serve alone or with rice/quinoa.