September 26


  • Asian eggplant

Community Food Collaborative:

  • Mizuna


  • Asian pears (Saunder's Brothers--Piney River, VA)


  • Purple daikon radishes

  • Shiitake mushrooms (Lar-Lyn Farm--Buckingham County)

Shalom Farm:

  • Green cabbage

From the recipe archives of Full Belly Farm in Capay Valley, CA

Eggplant – Ginger Tartines with Radishes and Mizuna


For the eggplant spread:


1/4 cup tahini
2 tablespoons pomegranate molasses or other fruity syrup
4 scallions or 1 small onion, trimmed and thinly sliced
2 tablespoons chopped cilantro or mint
1 to 2 tablespoons coarsely chopped fresh ginger
1/2 teaspoon ground sumac (Add lime juice if ground sumac unavailable.)
1 lemon
sea salt

For the tartine:

4 thick slices country bread

olive oil
fresh lemon juice
Radishes, trimmed and very thinly sliced
a small handful mizuna
fine sea salt
fresh black pepper


Preheat your oven to 400°.  Line a baking sheet with parchment paper.  Prick your eggplant in several places with the tip of a knife.  Bake them for 40 - 60 minutes, depending on size.  Allow them to cool to room temperature.

Slit the eggplants and scrape the flesh into a bowl and mash with a fork.  Stir in the tahini and pomegranate molasses, the scallions or onion, the cilantro, mint, ginger and sumac.  Grate the zest of the lemon into the bowl, stir and then squeeze in the juice from about half the lemon.  Add a little salt, a bit of olive oil, and taste.  Add more lemon juice and/or salt if needed.  At this point, the spread can be refrigerated for up to 3 days if you are not using it right away.  Toast your bread and spread a thick layer of eggplant spread over the toast.  Top with the greens and radishes, and sprinkle with a little salt.  

From Bon Appetit November 2015; modified for Asian pears

Sautéed Pears with Bacon and Mustard Dressing

Serves 8


6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces (Substitute with tempeh OR try out our Bacon Seitan by Upton's for a vegetarian/vegan option!)

Asian pears, quartered

Kosher salt, freshly ground pepper

1 tablespoon white wine vinegar

1 tablespoon whole grain mustard

3 tablespoons plus 2 teaspoons walnut oil or olive oil

½ cup unsalted, roasted walnuts

Sliced chives (for serving)


Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.

Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.

Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.

Do Ahead: 
Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.