September 4


  • Eggplant

  • Cherry tomatoes

  • Asian pears (Silver Creek and Seamen's Orchard--Nelson County)

Meadow Acre Gardens:

  • Mixed shoots

Local Food Hub:

  • Carnival squash (Spring Hollow Farm--Dilwyn, VA)

  • Green beans (Appalachian Harvest--Abington, VA)

From Bon Appetit

Stir-Fried Eggplant and Green Beans with Tofu and Chili-Garlic Sauce

Serves 2


3 1/2 tablespoons olive oil, divided
6 ounces green beans, trimmed, cut into 2–3-inch pieces
1 long, narrow Chinese eggplant (about 9 ounces), cut in half lengthwise, halves cut into 1/2-inch slices on a wide diagonal
3 scallions, green and white parts separated, thinly sliced
7 ounces teriyaki-flavor baked tofu, preferably organic, cut into 1/2-inch cubes
3 tablespoons chili-garlic sauce
Kosher salt


Heat 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add green beans and stir-fry until coated, about 30 seconds. Add 1 Tbsp. water to the skillet, cover, and cook until beans are almost crisp-tender and water evaporates about 2 minutes. Transfer green beans to a bowl.

Heat remaining 3 Tbsp. oil in the same skillet over medium-high heat. Add eggplant and stir-fry until tender and brown, about 2 minutes. Add white parts of scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and stir-fry until tofu is browned and heated through, about 2 minutes.

Mix chili-garlic sauce and 2 Tbsp. water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated about 1 minute. Season to taste with salt. Sprinkle with green parts of scallions and divide among plates.

From County Living Magazine July 2019; modified for carnival squash

Golden Carnival Squash Soup with Crispy Garlic Chickpeas

Serves 2


1 carnival squash
1 can chickpeas
1 tbsp olive oil (separated)
1 medium yellow onion
3 cloves minced garlic
1 cup vegetable broth
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp cayenne


Preheat your oven to 400 degrees. Slice your carnival squash in half lengthwise and de-seed it. Place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place face down on the baking sheet. Roast for 30 minutes or until fork-tender.

In a bowl, toss your chickpeas with olive oil, garlic powder, onion powder, and cayenne until evenly coated. Place on another baking sheet and roast at the same time as the squash for 20 minutes. Flip the chickpeas halfway to make sure they don't burn.

While everything is roasting, slice your onion into long thin slices. Mince your garlic. Add a generous amount of olive oil to a large skillet and cook your onions until delicious and caramelized - about 5-10 minutes. Add your garlic once the onions are done and cook until fragrant. Set aside.

Once your carnival squash is done roasting, let it cool for a few minutes and then roughly chop it up. Add your roughly chopped carnival squash, the onions and garlic and the vegetable broth to a heat-safe blender. Blend until creamy and smooth, adding more veggie broth if needed.

Add the blended soup to a large pot if desired and let it simmer and heat on the stove until warm and cozy. Top with the crispy roasted chickpeas and enjoy!