Mixed shoots (pea, corn, sunflower)
Rocky Creek Chestnut Farm:
Organic Sugar pie pumpkins (Jacob's Farm--Pescadero, CA)
Community Food Collaborative:
Nampa Michihili Chinese Cabbage
Apple cider (Rinker's Orchard--Stephens City, VA)
To roast the chestnuts:
Preheat oven to 400 F
With a sharp knife, cut an "X" into the flat side of the chestnut to allow steam to escape
Place on a baking sheet in a single layer and sprinkle with water
Roast them in the oven for 15 to 20 minutes or until they become tender and the shell easily comes off. Flip them occasionally while roasting.
Remove from oven and let cool slightly or 2 to 3 minutes. Wrap them in paper towels and squeeze them until the skin is crushed. Leave them in the paper towel for another five minutes.
Remove the shell and inner skin completely. If tough to peel, place back into oven and roast for 3 to 5 minutes.
From The Moosewood Restaurant Table cookbook by The Moosewood Collective in Ithaca, NY; modiefied for bunching Chinese cabbage
Five Spice Tofu with Chinese Cabbage and Shiitakes
2 cups boiling water
8 dried shiitake mushrooms
2 TBSP vegetable oil
3 garlic cloves, minced or pressed
2 TSP peeled and grated fresh ginger
2 TSP five spice powder
1/2 TSP Chinese chili paste OR hot pepper sauce, or more to taste
4 TBSP soy sauce
6 TBSP dry sherry
2 TBSP rice vinegar
1 (15 oz) block extra firm tofu, cut into bite-size cubes or triangles
2 TSP cornstarch
Chinese cabbage, sliced crosswise into 1-inch pieces
Rice OR noodles, for serving
Pour boiling water over the dried mushrooms, cover, and set aside. Prep the garlic, ginger, tofu, and cabbage, and have the other ingredients close at hand before beginning to cook.
In a large skillet on medium heat, warm 1 TBSP of the oil and cook the garlic and ginger for a minute before adding the five-spice powder, chili paste, 2 TBSP of the soy sauce, 2 TBSP of the sherry, and 1 TBSP of the rice vinegar. Stir well and cook on medium heat. Drain the mushrooms, reserving all the stock. Add 2/3 cup of the mushroom stock to the skillet along with the tofu pieces. Trim off and discard the stems of the shiitakes, slice the caps, and add them to the skillet. Bring the liquid to a simmer, then reduce the heat to medium-low and cook, stirring often, for about 10 minutes, until most of the liquid has been absorbed by the tofu. Remove from the heat.
Measure the remaining mushroom stock, and if needed, add enough water to yield 1 1/4 cups of liquid. In a small bowl, whisk this stock into the cornstarch and add the remaining 2 TBSP soy sauce, 4 TBSP sherry, and 1 TBSP of rice vinegar. Set aside.
Heat the remaining 1 TBSP oil in a wok or large skillet on high heat, add the cabbage, and stir-fry until barely tender and still crisp, 2 to 3 minutes. Add the tofu and shiitakes and heat through. Stir in the cornstarch mixture and cook until the sauce is bubbling and somewhat thickened. Season with more chili paste/soy sauce to taste. Serve on rice or noodles, topped with scallions.
From Country Living Magazine September 2018; modified for pumpkin
Roasted Pumpkin with Cider Vinaigrette
Pie pumpkin, peeled, seeded, and cut into 1/2-inch-thick slices
1 medium red onion, cut into wedges
3 tbsp. olive oil, divided
freshly ground black pepper
1 c. apple cider
1 1/2 tbsp. whole-grain mustard
1 tbsp. red wine vinegar
2 tbsp. chopped fresh flat-leaf parsley
Preheat oven to 425°F. Toss pumpkin and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.
Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.
Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.
Drizzle pumpkin and onion with vinaigrette just before serving.