We’re definitely feeling the seasons change with these cooler mornings. We’re in peak harvest season so we’re spending most of our time collecting all our produce treasures from the fields. We’re also still finding time to direct seed and transplant fall crops, but our window of opportunity is winding down. We’ll still be transplanting fall alliums, mostly garlic and onions, right up to Thanksgiving, which will then be harvested next May/June/July. We hope you enjoy the delicata squash included this week. Many customers tell us that it is their favorite winter squash. Thank you for supporting our farm, and have a wonderful week!

stuffed poblanos

Cut the tops off of the poblanos, save the tops and scoop out the seeds. Preheat the oven to 375 degrees F. Place all the poblano peppers on a baking sheet and roast for 15-20 minutes, or until softened and slightly charred.

In a medium bowl, combine 8 oz cream cheese, 1/2 cup diced tomatoes 1/2 cup cheddar cheese, 1 tbsp chili powder, 1 tsp garlic powder, 1/2 tsp cumin, salt, and pepper. Mix until well combined.

Stuff the poblano pepper halves with the cream cheese mixture. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with lime juice and cilantro, if desired. Serve hot.


sauteed delicata

Cut delicata squash in half then scoop out seeds. Slice delicata squash into 1/4 inch half moons. Dice one sweet onion. Heat 2 tbsp of olive oil over medium heat in a deep skillet. Add diced onion and saute until fragrant. Add chopped squash, 2 tbsp honey, 1 tsp salt, and 1/2 tsp ground black pepper.


romano beans and carrots with mustard vinaigrette

Preheat the oven to 350°. chiffonade all the carrots.  roast in the oven until tender. Toast 1 cup walnuts in the oven, 8–10 minutes. Let cool, then coarsely chop.

Cook all the Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.

Meanwhile, mix vinegar, 2 Tbsp. Dijon mustard, 1 garlic clove minced, and 2 Tbsp olive oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.

Add walnuts, carrots and Romano beans to dressing. Finely zest lemon over beans and add 3/4 cup parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.


beet and potato hash

Shred 1 bunch of beets, and 3 medium potatoes. Mix shredded vegetables together in a mixing bowl by hand.

Add 2 Tbsp olive oil to a large skillet over medium high heat. Spoon about 1 cup of shredded vegetables into skillet, then flatten to form a patty. Fry until golden brown. Serve with sour cream.


salad with Garlic Parmesan Vinaigrette

1/4 cup grated Parmesan cheese, 3 tablespoons extra-virgin olive oil, 2 tablespoons white vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove , minced salt and fresh ground pepper , to taste, add water for a thinner dressing.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

stuffed poblanos sauteed delicata romano beans and carrots with mustard vinaigrette beet and potato hash salad with Garlic Parmesan Vinaigrette
cherry tomatoes all
tomatoes 1/2 cup
poblano peppers all
delicata squash all
beets all
carrots all
lettuce mix all
romano beans all
stuffed poblanos sauteed delicata romano beans and carrots with mustard vinaigrette beet and potato hash salad with Garlic Parmesan Vinaigrette
cream cheese 8 oz
cheddar cheese 1/2 cup
chili powder 1 tbsp
garlic powder 1 tsp
cumin 1/2 tsp
lime juice 1 tsp
cilantro 1 tsp
onion 1
olive oil 2 Tbsp 2 Tbsp 2 Tbsp 2 Tbsp
honey, 2 Tbsp
walnuts 1 cup
Dijon mustard 2 Tbsp 1 tsp
garlic 1 clove 1 clove
lemon zest
potatoes 3
sour cream 2 Tbsp
Parmesan cheese 1/4 cup
white vinegar 2 Tbsp
lemon juice 1 Tbsp