September 27

Local Food Hub:

  • Purple carrots (Van Dessel Farms--Accomack County)

Albert's Organics:

  • Butternut squash (Fishel Organic Farm--North Carolina)


  • Pac choi

Lakeside's Tiny Acre:

  • Arugula
  • Lunchbox peppers


  • Asian pears


From recipe archives of Mariquita Farm in Watsonville, CA


Butternut Squash Ravioli with Rosemary Oil


Makes 36 ravioli


1/2 lb. butternut squash, peeled, seeded, and cut into 1/2­inch dice (1­1/2 cups)

1/4 cup extra ­virgin olive oil

Kosher salt and freshly ground black pepper

1 clove garlic, minced

1­1/2 tsp. minced fresh rosemary

1/4 cup heavy cream

1/4 cup freshly grated Parmesan or other sharp hard cheese; more for serving

36 square or round wonton wrappers



Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers? cover and steam the squash until it's just tender and the water has just evaporated 5 to 6 minutes. Check often.

Stir in the garlic and 1/2 tsp. of the rosemary? sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmesan, and a few grinds pepper. Process, scraping the bowl as needed until the mixture is mostly smooth. While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt. Bring to a simmer over medium­ high heat.

With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack. Repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.

Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat. Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3 to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.


From recipe archives of Suzie's Farm in San Diego, CA




Serves 2 to 4



1 tbsp vegetable oil

1 tsp toasted sesame oil

½# of baby broccoli, use the whole top and stem, stalks can be cut in half to cook quicker ends trimmed

2 garlic cloves, finely sliced

½ long red chili, deseeded, finely sliced (optional)

1 thumb-sized piece root ginger, finely shredded

1 bunch of pak choi, leaves separated

1 tbsp soy sauce or Braggs Amino Acids



Heat the vegetable oil in a large wok/or skillet and add the sesame oil and baby broccoli. Add a splash of water to help steam the broccoli then stir-fry it over quickly a high heat for around 2-3 minutes.

Add the garlic, ginger and stir-fry for a further 1-2 minutes. Then add the pak choi leaves and soy sauce and fry for another minute or so, until the greens have started to wilt slightly.

Remove the wok/skillet from the heat and serve the pak choi immediately.