October 3

Community Food Collaborative:

  • Zesty baby mix

  • Shishito peppers

  • Okra

Local Food Hub:

  • Acorn squash (Witmer Farm--Rockingham County)

  • Shallots (Field's Edge Farm--Floyd County)


  • Bosc pears (Hollabaugh's Orchard--Biglersville, PA)

From This is What I Made Today food blog December 2015; modified for acorn squash

Braised Acorn Squash With Shishito Peppers

Serves 4


3 tablespoons canola oil, divided

1½ tablespoons ginger, grated

1 shallot, minced

5 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons granulated sugar

½ cup vegetable stock

1 medium acorn squash, seeded and cut into ¾ inch wedges

Shishito peppers

Kosher salt


Heat 2 tablespoons canola oil over medium-high heat in a large skillet. Add ginger and shallot and cook until fragrant, about 2 minutes.

Meanwhile, in a small bowl, whisk together soy sauce, rice wine vinegar, and sugar. Add mixture to skillet, then stir in stock and bring to a simmer.

Toss in squash and cook until softened, turning once, for about 8 minutes. Reduce heat to low, cover, and cook for an additional 12-18 minutes, turning occasionally, until squash is tender but not falling apart and sauce has thickened.

While squash is braising, heat remaining 1 tablespoon canola oil in a cast iron skillet over high heat. Add shishito peppers and cook until they start to char, about 6-8 minutes, turning half way through. Add a generous pinch of Kosher salt and remove from heat.

When squash is done, transfer to serving plate and drizzle sauce on top. Top with peppers and serve immediately.

From Saveur July 2014


Serves 4 to 6


1⁄2 cup canola oil

12 cloves garlic, thinly sliced

4 chiles de árbol, chopped (Can substitute for ground cayenne pepper or red chili pepper flakes, if chiles de arbol not available--adust recipe to how spicy you like it)

1 small red onion, sliced (Try using your shallot for a burst of flavor!)

1 lb. okra, sliced ⅓" thick

1 1⁄2 tbsp. garam masala

1 tbsp. ground coriander

1 plum tomato, chopped

Kosher salt, to taste


Heat oil in a 12" skillet over medium-high. Cook garlic, chiles, and onion until golden, 4–6 minutes. Add okra, garam masala, coriander, tomato, salt, and ⅓ cup water; cook until okra is crisp-tender, 3–4 minutes.