December 20


  • Hakurei turnips
  • Pac choi

Local Food Hub:

  • Green cabbage (Walnut Wind Farms--Pittsylvania County)
  • Kabocha squash (Singing Earth Farms--Augusta County)

Albert's Organics:

  • Organic Shiitake mushrooms (Mother Earth--Landenberg, PA)


From Full Belly Farm recipe archives; modified for turnips


Cabbage and Turnip Soup



1/2 head of cabbage, chopped

1 rutabaga, cut into 1-inch pieces

1 cup uncooked orzo (or other) pasta

1 onion, finely chopped

1/2 bulb of garlic, minced

3 tablespoons of chopped fresh dill

Broth — either chicken or veggie


Put all the ingredients into a soup pot or a slow cooker.  Cover with the broth and then cover the pot and cook it over a low heat until the vegetables are tender and the soup is thickened.


From Cooking with the New York Times; modified for pac choi and shiitake mushrooms


Sake-Steamed Kabocha Squash, Pac Choi, and Mushrooms With White Miso


Serves 6


1  pound kabocha squash (about half a medium squash), seeds removed

Baby pac choi, coarsley chopped

Shiitake mushrooms, thinly sliced crosswise

3  tablespoons white miso

6  tablespoons sake

3  tablespoons canola oil or mild vegetable oil

6  small dried red chile peppers

 Kosher salt

1  teaspoon sesame oil, optional



Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.

In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.

Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through. In the two minutes of cooking squash, add pac choi and mushrooms and mix to incorporate. 

Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.

December 13



  • Carrots
  • Vates curly kale


  • Baby fennel
  • Butternut squash (Deer Run Farm--King William County)
  • Chestnuts (Rocky Creek Chestnut Farm--Buckingham County)

Local Food Hub:

  • Golden Delicious apples (Dickie Brothers Orchard--Nelson County)


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 Martha Stewart Living October 2004; modified for butternut squash


Butternut Squash-Chestnut Soup


Serves 10



4 tablespoons unsalted butter

2 medium onions, coarsely chopped

8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed

Butternut squash, roasted, cut into 1-inch cubes

6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes

Chestnuts, roasted and outer skins removed

Coarse salt and freshly ground pepper

Up to 2 tablespoons heavy cream (optional)

Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)



Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, squash, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.

In batches, process mixture in a food processor until smooth (if the soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.


From One Pan Wonders by Cook's Country/American's Test Kitchen 2017


Fideos with Chickpeas, Fennel, and Kale


Serves 4



8 ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths

2 teaspoons plus 2 tablespoons extra-virgin olive oil

12 ounces kale, stemmed and cut into 1-inch pieces

1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced thin (Can mix up with carrots for a lil extra crunch!)

1 onion, chopped fine

Salt and pepper

1 (14.5 ounces) can diced tomatoes, drained and chopped fine, juice reserved

3 garlic cloves, minced

1 1/2 teaspoons smoked paprika

2 3/4 cups water

1 (15 ounces) can chickpeas, rinsed

1/2 cup dry white wine



Toss pasta and 2 teaspoons oil in 12 inch broiler-safe skillet until pasta is evenly coated. Toast pasta over medium-high heat, stirring often, until browned and releases nutty aroma (pasta should be color of peanut butter), 6 to 10 minutes; transfer to bowl.

Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add kale, a handful at a time, sliced fennel, onion, and 1/4 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in tomatoes and cook until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds.


Stir in toasted pasta until thoroughly combined. Stir in water, chickpeas, wine, reserved tomato juice, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Increase heat to medium-high and simmer, stirring occasionally, until liquid is slightly thickened and pasta is just tender, 8 to 10 minutes. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler.

Transfer skillet to oven and broil until surface of pasta is dry with crisped, browned spots, 5 to 7 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 5 minutes, then sprinkle with fennel fronds and serve with garlic aïoli.



December 6



  • Scarlet Queen turnips
  • Swiss Chard
  • Winter Density lettuce


  • Hayman sweet potatoes
  • Jimmy Nardello peppers


  • Pink Lady apples


From Food and Wine December 2012


Farro Salad with Turnips and Greens


Serves 10



2 pounds farro (4 1/2 cups) 

2 bay leaves 


2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 

3 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped 

3/4 cup extra-virgin olive oil 

2 tablespoons chopped thyme 

Freshly ground pepper 

1/4 cup red wine vinegar 

1 cup chopped flat-leaf parsley



 Preheat the oven to 375°. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.

 In a large pot, combine the farro with the bay leaves and 12 cups of water and bring to a boil. Simmer the farro over moderately low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves and transfer the farro to a large serving bowl.

   In the same roasting pan, toss the turnips with 1/2 cup of the olive oil and the thyme. Set the pan over 2 burners and cook over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.

Scrape the turnips and turnip greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.



From the recipe archives of HEB grocery store in Texas; modified for Jimmy Nardello peppers


Spicy Roasted Sweet Potato & Red Peppers


Serves 12 



1 canola oil spray   

1/2 Lb sweet potatoes, peeled and cut into 2-inch chunks   

1/2 red onion, cut into 8 wedges, layers separated   

2 Tbsp extra virgin olive oil   

4 garlic, chopped   

Jimmy Nardello peppers, stems removed and cut into 1-inch pieces

1 Tsp ground cumin   

1/2 Tsp red cayenne pepper



Heat oven to 450°F.

Line baking pan with foil and spray with canola oil; set aside.

Combine sweet potato cubes, onion, olive oil, garlic and peppers in prepared baking pan and toss to coat.

Toss the mixture with cumin and cayenne to season.

Add 1 cup water to pan.

Roast sweet potato mixture on center oven rack for 30 to 45 minutes, stirring every 10 minutes.


November 29


  • Rhubarb

Local Food Hub:

  • Acorn squash (Critzer Family Farm--Nelson County, VA)


  • Lemongrass
  • Radishes (Bravo and Watermelon)

Windy Hill Farm:

  • Lacinato kale


  • Gold Rush apples (Hollabaugh's Orchard--Biglerville, PA)


From LHGG's House Made Menu; modified for acorn squash and kale


Acorn Squash, Kale and Goat Cheese Hand Pies


Makes 8 to 10 pies



For pie dough:

2 cups all-purpose flour

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (1 1/2 sticks), in small cubes

8 tablespoons ice water, plus more if needed

For filling:

Acorn squash, peeled, seeded, and cut into 1/2-inch cubes

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Kosher salt to taste

Red pepper flakes to taste

Olive oil

1 egg yolk beaten with 1 teaspoon warm water

6 ounces chèvre (fresh goat cheese), crumbled

1/2 bunch kale, stems removed and roughly chopped



To make dough:

In the bowl of a food processor, stir together the flour and salt. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large zipper-top plastic bag. Refrigerate the dough for at least 30 minutes or as long as 1 day.


To make filling:

Heat the oven to 425°F and arrange a rack in the middle. Place the acorn squash cubes on a large rimmed baking sheet. Sprinkle with the cumin, coriander, a large pinch of salt, and red pepper flakes to taste. Drizzle with a little olive oil. Toss to coat evenly, then spread in a single layer.

Roast until tender and caramelized, turning occasionally, about 20 minutes. Let cool completely before using.


To assemble:

Reduce the oven heat to 400°F. Line a large rimmed baking sheet with parchment paper.

Divide the chilled dough into 8 to 10 pieces. On a floured work surface, roll out each piece of dough into a circle about 1⁄8-inch thick. Place the circles on the baking sheet and refrigerate for about 10 minutes.

Brush a thin layer of the egg mixture across half of each circle. Divide the roasted squash among the dough circles, placing it in the middle of the circle. 

Top each with kale and sprinkle with some of the goat cheese, dividing it evenly. Fold the dough over the filling to make a half moon. Trim off any excess dough, making sure to leave enough of a margin to seal. Press the edges with a fork to seal. 

Transfer the hand pies to the prepared baking sheet, arranging them evenly. Place in the freezer for 5 minutes. Brush the tops with the remaining egg mixture, then—using the tines of the fork—poke vents in the top of each hand pie. 

Bake until puffed and golden brown, about 25 to 30 minutes. Let cool slightly before serving. 



From Scissors and Spice food blog


Savory Rhubarb Lentil Curry with Spinach and Red Peppers 


Serves 2 (entree) to 4 (side)



1 large sweet potato (Easily substitute with acorn squash!) 

1 cup French lentils

3 cups of water

1 bay leaf

1 stalk (or 2) of rhubarb (diced into small pieces)

1/2 of 1 red bell pepper (diced into small pieces)

2 cups frozen spinach or 2 cups cooked spinach, chopped finely (Substitute with kale for a hearty, fresh taste!)

1 TB olive oil

1/2 TB of mustard seeds

pinch of red pepper flakes

1/4 tsp fennel seeds

1 TB minced ginger

1 TB cumin powder

1 TB brown sugar

salt to taste




Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.

Cook sweet potato. My favorite method is baking: Wrap sweet potato in foil and bake at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft. Baking caramelizes the sugar and brings a nice deep flavor to the potato. You can also just peel and cube the sweet potato and steam it. 

While lentils are simmering, cut your vegetables.

In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.

Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked sweet potato and brown sugar and stir. Add salt to taste.

Serve alone or with rice/quinoa.






November 22


  • Carrots
  • Tricycle Baby lettuce mix


  • Baby fennel
  • Radicchio 

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)


  • Pink Lady apples


From Mariquita Farm in Watsonville, CA; modified for lettuce mix




Serves 6



1 large garlic clove, minced (about 1 1/2 teaspoons)

1 tablespoon juice from 1 small lemon

2 tablespoons sherry or white wine vinegar

1/4 teaspoon salt

1/8 teaspoon ground black pepper 

1 tablespoon extra‑virgin olive oil, plus 1/3 cup

1 cup walnuts, chopped coarse

1 medium fennel bulb (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)

2–3 anchovy fillets, minced (about 1 tablespoon)

Baby lettuce mix, washed and dried

Radicchio, washed, dried, and torn into bite‑size pieces (about 2 1/2 cups, loosely packed)

1 small chunk (about 1 1/2 ounces) Parmesan cheese, shaved into thin strips with a vegetable peeler



1. Whisk garlic, lemon juice, vinegar, salt and pepper in small bowl; gradually whisk in 1/3 cup olive oil until dressing is smooth and emulsified; set aside.

2. Heat walnuts in remaining 1 tablespoon oil in medium skillet (preferably nonstick) over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Add fennel and cook until it just begins to soften and turns a very light golden, about 3 minutes longer. Stir anchovy fillets into fennel mixture and cook until fragrant, about 30 seconds longer. Whisk dressing to re‑blend and, off heat, stir into fennel mixture to distribute evenly.

3. Toss greens and warm dressing mixture to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of shaved Parmesan and serve immediately.


From Bon Appetit; modified for Pink Lady apple


Yukon Gold Potatoes and Fuji Apple Gratins


Serves 6


1 tablespoon unsalted butter plus more for dishes, room temperature

2 large shallots, minced

2 1/3 cups heavy cream

2 large sprigs thyme

1 bay leaf

1 1/2 cups coarsely grated peeled Yukon Gold potatoes (about 9 1/2 ounces)

Kosher salt and freshly ground black pepper

1 medium Pink Lady apple, peeled, cored, finely diced (about 1 1/4 cups)

Chopped fresh chives



Preheat oven to 375°. Lightly butter soufflé dishes*; place on a rimmed baking sheet. Melt remaining 1 Tbsp. butter in a medium heavy saucepan over medium-low heat. Add shallots and sauté until beginning to soften about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium and simmer for 3 minutes. Stir in potatoes and simmer until partially cooked and the mixture is thick and creamy about 4 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper.

Sprinkle apples over the bottoms of prepared dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil and bake until potato mixture and apples are tender (tops will not be brown), about 30 minutes. Let stand for 10 minutes. Uncover, sprinkle with chives and serve.

*= Can easily convert to one single large casserole dish if you do not have souffle dishes

November 15


  • Bloomsdale spinach

Albert's Organics:

  • Rutabagas (Organically Grown Co-OP--Oregon)


  • Yard long beans
  • Carnival squash (Deer Run Farm--King William County)
  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)


  • Granny Smith apples (Hollabaugh's Orchard--Biglerville, PA)

From Full Belly Farm's recipe archives in Capay Valley, CA; Modified for carnival squash


Winter Stew of Braised Rutabagas with Carrots, Squash and Parsley



1 tablespoon butter

1 tablespoon sunflower seed oil

1 onion, cut into 1-inch dice

Generous 1-pound rutabaga, thickly peeled and quartered

Carnival Squash, cut into wedges

2 hefty carrots, scrubbed, cut into 1 1/2-inch lengths, and wider ends quartered lengthwise

Pinch of dried thyme, or 1 thyme sprig

2 bay leaves

sea salt

1 cup water or vegetable or chicken stock

2 to 3 teaspoons mustard

freshly ground pepper

Chopped parsley



Heat the butter and oil in a wide sauté pan with a lid over medium heat. Add the onion, rutabagas, squash, carrots, thyme and bay leaves, turn to coat, and season with 1 teaspoon salt.  Cook over medium heat for 10 minutes, turning occasionally.  Add the water, cover, turn the heat to medium-low, and cook for 20 minutes.  Check to see how tender the vegetables are and how much liquid is left.  When the vegetables are nearly tender, stir in the mustard and then continue cooking without the lid to reduce the cooking liquid.


From Genius Kitchen food blog; modified for crimini mushrooms and carnival squash





Crimini mushrooms, thinly sliced

1⁄2 lb chinese long beans

Carnival squash, cut into 2 inch pieces

2 tablespoons peanut oil

2 tablespoons shallots, finely chopped

2 tablespoons garlic, coarsely chopped

2 tablespoons gingerroot, peeled & finely chopped

2 tablespoons oyster sauce (Substitute for hoisin sauce for vegan/vegetarian option)

2 tablespoons rice wine or 2 tablespoons dry sherry

2 tablespoons light soy sauce

2 teaspoons salt

1⁄2 cup chicken stock (Substitute with veggie broth for vegan/vegetarian option)



If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces

Heat a wok or large skillet until it's very hot, then add the oil.

Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.

Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).

Serve immediately.








November 8



  • Vates curly kale
  • Pac Choi
  • Green bell peppers


  • Sunchokes
  • Hakurei turnips 


  • Stayman apples (Hollabaugh's Orchard--Biglerville, PA)


From Bon Appetit December 2013


Jerusalem Artichokes with Salsa Verde



Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

4 anchovy fillets packed in oil, drained, finely chopped

2 garlic cloves, finely grated

½ cup chopped fresh flat-leaf parsley

2 tablespoons drained capers, chopped

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper flakes



Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.



From Oh My Veggies food blog August 2015; modified for kale


One-Pot Peanut Sesame Noodles & Veggies


8 ounces linguine, uncooked

3 1/2 cups water

Bok choy, sliced

1 Bell pepper, thinly sliced

2 medium carrots, cut into coins (about 1 cup)

1 small yellow onion, halved and thinly sliced

3 medium cloves garlic, minced (about 1 tablespoon)

1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)

1/4 cup Tamari-style soy sauce*

3 tablespoons sesame oil

2 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (add more if you like more heat)

1/2 teaspoon kosher salt

Kale, roughly chopped 

1 tablespoon rice vinegar


Optional toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds



To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.

As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.

Remove from heat and add the kale and vinegar, tossing until kale wilts, about 30 seconds.

Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.


October 31


  • Mustard greens
  • Asian eggplant

Local Food Hub:

  • White sweet potatoes (Walnut Winds Farm--Pittsylvania County)
  • Acorn squash (Malcom's Market Garden--Augusta County)


  • Watermelon radishes


  • Red raspberries

From Fully Belly Farm's recipe archive (Capay Valley, CA); modified for mustard greens


Eggplant – Ginger Tartines with Radishes and Mustard Greens 



For the eggplant spread:

3 1/2 lbs. whole eggplants

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 (Can substitute lemon zest if sumac unavailable)

1 lemon

sea salt

For the tartine:

4 thick slices country bread

olive oil

fresh lemon juice

8 or so radishes, trimmed and very thinly sliced

Mustard greens stems removed and coarsely chopped

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 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 Joyful Healthy Eats food blog November 2013; modified for acorn squash





3 cups of acorn squash, small dices

3 cups of sweet potatoes, small dices

2 Tablespoons of olive oil

salt & pepper to taste


Honey Cinnamon Butter:

2½ tablespoons of butter, softened

1 tablespoon of honey

1 teaspoon of cinnamon



Preheat oven to 400º.

Put the butternut squash and sweet potato in a large bowl. Toss with olive oil and season with salt and pepper.

Spread the uncooked hash out on a baking sheet.

Put in the oven and roast for 30 minutes.

After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.

Remove from oven and let sit.

In the meantime, mix softened butter with honey and cinnamon.

Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash and serve!

October 25


  • Baby lettuce mix


  • Scarlet turnips
  • Jimmy Nardello sweet peppers

Local Food Hub:

  • Pie pumpkin (Critzer Family Farm--Nelson County, VA)
  • Chestnuts (Virginia Chestnuts--Lovingston, VA)


  • Apple Cider (Rinker's Orchard--Stephen's 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 Kitchn Food Blog by Emily Han January 2014


Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)


Serves 4




For the porridge:

1 (2-pound) pumpkin, kabocha, or butternut squash, peeled and cut into 1-inch cubes

4 cups water

1/4 cup sweet rice flour 

1/4 cup brown sugar (or to taste)

1 teaspoon salt

1/2 cup cooked red beans (optional) 

2 tablespoons pine nuts (optional)

1 teaspoon black sesame seeds (optional)


For the sweet rice dumplings:

1/2 cup sweet rice flour

3 to 5 tablespoons hot water



To prepare the porridge, fill a saucepan with an inch or two of water. Place a steamer basket or colander in the saucepan, cover, and bring to a boil over high heat. Place the pumpkin in the basket, cover, and reduce heat to medium. Make sure the water doesn't boil away; if necessary, add more water during steaming. Cook the pumpkin until very tender when pierced with the tip of a knife, about 20 minutes.

While the pumpkin steams, prepare the rice balls. In a bowl, combine 1/2 cup sweet rice flour and 3 tablespoons of hot water. Using your hands, knead it to form a dough. The dough should be soft and pliable like play-dough — not too dry and not too sticky. If necessary, add more water, a little at a time, to reach the right consistency.

Divide the dough into 12 pieces and roll into balls. Keep the balls covered with a damp towel to prevent them from drying out. Set aside.

Transfer the pumpkin to a blender along with 4 cups water, 1/4 cup sweet rice flour, and the brown sugar and salt. Blend until smooth. Pour into a saucepan and simmer over medium heat for 5 minutes, stirring frequently.

While the porridge simmers, cook the rice balls. Bring a medium saucepan of water to a rolling boil. Add the rice balls and cook until they float, about 2 minutes. Use a small strainer or slotted spoon to remove the cooked dumplings.

If using red beans, add a spoonful of beans to the bottom of each individual bowl. Ladle the porridge into the bowls. Add three rice dumplings to each bowl. Garnish with pine nuts and sesame seeds, if using. Serve immediately.


From Food & Wine magazine December 2007


Root Vegetable, Pear and Chestnut Ragout


Serves 12



1 1/2 pounds celery root, peeled and cut into 1-inch dice (Can substitute with rutabaga, carrots, or more beets/turnips)

1 1/4 pounds turnips, peeled and cut into 1-inch dice 

4 Bosc pears (1 1/2 pounds)—peeled, cored and cut into 1-inch dice (Can substitute with sweet-tart apple like Nittany OR Piney River Gold)

1 1/4 pounds baby golden beets (2 bunches), stems trimmed 

2 tablespoons extra-virgin olive oil 

3 garlic cloves, minced 

1 large shallot, minced 

1 tablespoon coarsely chopped thyme

1 1/2 cups chicken stock or low-sodium broth 

1 cup roasted peeled chestnuts

Salt and freshly ground pepper 

3 tablespoons unsalted butter, at room temperature



Step 1:

Bring a large pot of salted water to a boil over high heat. Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet. Add the turnips to the pot and cook until tender, about 5 minutes. Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet. Add the beets to the pot and simmer for 15 minutes. Drain the beets and transfer to a large plate. Let cool slightly, then peel and quarter the beets.


Step 2:

Return the pot to the stove. Add the olive oil, and when it's hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes. Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes. Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heatproof rubber spatula, until heated through. Add the beets and chestnuts and season with salt and pepper. Cover and cook until heated through, about 3 minutes. Gently stir in the butter, transfer the ragout to a bowl and serve.

October 18


  • Collards
  • Juliet tomatoes

Albert's Organics: 

  • Organic Gold beets (Cal-Organic--California)


  • Lovagec
  • Winter sweet squash


  • Nittany apple (Hollabaugh's Orchard--Biglerville, PA)


From Deep Run Roots cookbook by Vivian Howard


Collards Dolmades with Sweet Potato Yogurt


Makes 15 dolmades



1/3 cup apple cider  

1/4 cup dried cranberries

10 to 15 large, intact, collard leaves

1 LB ground sausage (Can substitute with seitan or 1 1/2 cups cooked rice for a vegan/vegetarian option)

1 TBSP fresh ginger

1 TBSP brown sugar 

1/2 TSP salt

1/2 TSP black pepper

1/3 cup chopped, toasted pecans

Sweet Potato Yogurt:

Makes 1 cup

1/2 cup roasted sweet potatoes (Try substituting with roasted gold beets for a sweeter flavor!)

1/2 cup plain Greek yogurt 

Zest of 1 lemon 

2 TBSP lemon juice

1 TBSP honey

1/2 TSP salt

1/4 TSP cayenne




In a small saucepan or in the microwave, bring the apple cider up to a simmer and pour it over the cranberries to rehydrate them. While the cranberries are cooling, bring a large pot of heavily salted water to a boil and set up an ice bath nearby. 

Once the water is at a rolling boil, drop in the collard leaves, two at a time, blanching each set about 45 seconds. Using tongs, transfer the blanched, now bright green leaves into an ice bath. Continue this process with the remaining leaves. 

Once you've blanched and shocked all the collards, dry them thoroughly with paper towels and remove the large stem with a knife, taking care to make sure both sides of the leaf stay intact. 

In the bowl of a mixer fitted with the paddle attachment, combine the (uncooked) sausage, the drained cranberries, ginger, brown sugar, salt, and black pepper. Paddle on low until the mixture is homogenous. Then stir in the pecans. 

To assemble the dolmades, cut the collard leaves into roughly 4 X 6-inch rectangles. Spoon 2 TBSP of the sausage mix onto the lower center points of the collards rectangle. Using your fingers, shape the filling into a short cigar. Fold the side edges in over the filling. Fold the bottom over, and roll it up much like an egg roll. 

Continue cutting, filling, tucking, and rolling until you've used up all of your filling. Store the assembled dolmades, seam-side down, in the refrigerator for up to 2 days until you're ready to cook them. 



Combine all the ingredients in a blender and process until super smooth. 


Cook and serve:

In a steam basket over boiling water, place the dolmades in the basket on a rack in a single layer, making sure they don't touch the bottom of the pan or the water and are not touching one another. Cover and steam hard for 10 minutes. If you need to cook these in batches, they will keep warm in a bowl covered with plastic wrap. Serve the dolmades with a swoosh of yogurt. 



From Bon Appetit October 2016; modified for wintersweet squash


Minestrone Soup with Wintersweet Squash


Serves 4



¼ cup olive oil

4 ounces sliced pastrami, cut into ¼-inch strips 

1 large onion, chopped

1 teaspoon sambal oelek (Can substitute with chili paste or sriracha if sambal oelek unavailable)

Wintersweet squash, cut into ¾-inch pieces (Alternate adding gold beets for a sweet burst!)

Kosher salt, freshly ground pepper

5 tomatoes from one 28-ounce can whole peeled tomatoes

4 sprigs basil (Add a few sprigs of lovage for a boost of flavor!)

2 15-ounce cans butter beans, rinsed, drained



Heat oil in a large pot over medium-high. Cook pastrami, tossing occasionally, until just beginning to brown, about 3 minutes. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Stir in sambal oelek and cook until fragrant, about 1 minute. Add squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Season with salt and pepper.

Add tomatoes, breaking into small pieces with a spoon, then stir in basil and 4 cups water. Reduce heat and simmer until squash is tender, 15–20 minutes. Discard basil. Add beans and cook until heated through, about 3 minutes. Season to taste.


October 11


  • Hakurei turnips
  • Magenta French Crisp lettuce


  • Okra
  • Burgess buttercup squash

Local Food Hub:

  • Pinto potatoes (Fields Edge Farm--Floyd County)


  • Seckel pears (Hollabaugh's Orchard--Biglerville, PA)


From Bon Appetit October 2012


Vegetable Shepherd’s Pie


Serves 10




3 pounds russet potatoes, unpeeled

3 pounds Yukon Gold potatoes, unpeeled

½ cup (1 stick) unsalted butter, cut into ½” cubes

Kosher salt



1 ounce dried porcini mushrooms

¾ cup brown or French green lentils

6 garlic cloves, divided, plus 2 Tbsp. chopped garlic

1 teaspoon kosher salt plus more for seasoning

5 tablespoons olive oil, divided

3 cups coarsely chopped onions

2 tablespoons tomato paste

2 bay leaves

2 cups dry white wine

8 cups vegetable broth

2 tablespoons cornstarch

2 tablespoons gluten-free white miso or 2 tsp. gluten-free tamari soy sauce

Freshly ground black pepper

12 cups ½-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)

1 cup frozen pearl onions, thawed, halved

2 4-inch sprigs rosemary

2 cups bite-size pieces mixed fresh mushrooms

¼ cup chopped mixed fresh herbs (such as parsley, chives, and sage)




Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.


Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.

Heat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.

Preheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.

Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.


From Fine Cooking October/November 2014; modified for Magenta French Crisp


Seckel Pear and Crispy Mortadella Salad


Serves 4 to 6 



Seckel pears, quartered lengthwise and cored

3 Tbs. fresh lemon juice

Kosher salt

1/4 cup plus 1 Tbs. extra-virgin olive oil

1 Tbs. unsalted butter

2 oz. thinly sliced mortadella, halved and sliced crosswise into 1/2-inch ribbons (Substitute for pancetta or prosciutto if mortadella is unavailable; leave out for vegetarian option)

1/4 cup golden raisins

2 Tbs. balsamic vinegar

1 Tbs. dark brown sugar

1/4 tsp. freshly ground nutmeg

Freshly ground black pepper

2 oz. Gruyère cheese, cut into small dice (1/2 cup)

Magenta French Crisp lettuce, torn into bite-size pieces (8 cups)

1 Tbs. chopped dill



In a medium bowl, combine the pears, 1 Tbs. of the lemon juice, and 1/2 tsp. salt; set aside.

In a 10-inch skillet, heat 1 Tbs. of the oil and the butter over medium heat until the foam subsides. Add the mortadella and cook, stirring occasionally, until crisp, about 3 minutes.

Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Let sit at room temperature until cool enough to handle; coarsely crumble. Reduce the heat to medium-low, add the raisins to the skillet, and cook, stirring, until they are deep golden brown, 15 to 30 seconds. Transfer to a paper-towel-lined plate.

In a small saucepan, combine the remaining 2 Tbs. lemon juice, the vinegar, brown sugar, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook over medium heat, stirring, until the sugar dissolves. Remove from the heat and slowly whisk in the remaining 1/4 cup olive oil. Pour over the pears and stir in the cheese and raisins.

In a large bowl, toss the lettuce and dill with a little salt and pepper. Divide evenly among 4 to 6 plates. Spoon the pear mixture on top and sprinkle with the mortadella.

October 4


  • Asian eggplant


  • Dulcina romano flat beans
  • Malabar spinach
  • Red currant cherry tomatoes

Local Food Hub:

  • Delicata squash


  • Red raspberries


From recipe archives of Mariquita Farm in Watsonville, CA; modified for delicata squash


Squash Stew with Cauliflower and Tomatoes



2 onions, chopped 

2 garlic cloves, chopped

2 tsp. cumin, ground 

2 TBL dry oregano, toasted

2 TBL chili powder 

2 lb hard squash, peeled and diced

8 oz mushrooms, cut into bite sized pieces

1 head cauliflower, cut into florets

3 TBL sesame seeds, toasted 

small handful of almonds, toasted

2 lb tomatoes, crushed or pureed

1 cup frozen peas

small handful cilantro, chopped



Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender about 20 minutes. Stir regularly so the mixture doesn't char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.



From Full Belly Farm in Capay Valley, CA; modified for Romano beans


Chinese Noodle Salad with Eggplant and Green Beans




7 Tbs. toasted Sesame Oil

7 Tbs. low sodium soy sauce or tamari

3 Tbs. balsamic vinegar

3 Tbs. sugar

2 1/2 tsp. salt (or less)

1 Tbs. red pepper oil

8 - 10 scallions (or use 1/2 the onion from your box!)

3 Tbs. cilantro, chopped

1 lb. spaghetti


For the eggplant and green beans:

1 lb. eggplant

1 Tbs. fresh ginger root, peeled and minced

1 clove garlic, minced

reserved dressing

1 cup green beans, stems removed

1/2 lb mung bean sprouts (optional)

3 Tbs sesame seeds, toasted in a skillet until lightly colored

1 medium carrot, peeled and julienned (optional)




First, make your dressing. Combine all the ingredients except for the noodles in a bowl, stir them together until the sugar has dissolved. Bring a large pot of water to a boil, and add the noodles. Cook until done but not overly soft and then pour them into a colander. Rinse with cold water immediately to cool them, and shake off the excess water. Transfer the noodles to a large bowl and stir in half the dressing. Use your hands to evenly distribute the dressing over the noodles. Set the remaining dressing aside. If the noodles are not going to be used for awhile, cover the bowl with plastic wrap and refrigerate.

Preheat the oven to 400 degrees. Pierce the eggplants with a knife and bake them on a baking sheet until they are soft and their skins are shriveled (20 - 30 minutes). When they are done, slice them in half lengthwise and let them cool on the baking sheet. When they are cool and you can handle them safely, peel away the skin and shred the flesh into rough strips. Add the ginger and garlic to the reserved dressing, and then dress the eggplant strips. 

Bring a pot of salted water to a boil. Add the green beans and cook them for just 20-30 seconds. Remove with a tongs or strainer, and rinse them in cold water. Cut them into long, thin strips and set aside. Cook the sprouts using the same method. Toss the noodles with the eggplant and half of the sesame seeds. Pile it on a platter and surround with the green beans, carrot, and mung sprouts. Garnish with sesame seeds and cilantro.