The first frost of fall is upon us, and it’s always a defining bookend for our summer season, where we say a final goodbye to our field plants that cannot survive the cold. The morning after a frost is a bit of a reckoning- did we cover everything we should have? We’ve spent the past few days harvesting and covering all the plants that are valuable to us as we change seasons, so our hope is we haven’t overlooked anything. This week’s bag has an orange theme- butternut squash, sweet potatoes, ground cherries, and carrots. We are excited to include sweet potatoes as we have been growing them all year and it feels nice to share the fruits of our hard work. They are incredibly sweet and can be used in so many great dishes. Have a great week, and enjoy the vegetables!

broccoli & pepper stir fry

Cook 1-2 cups of basmati rice according to package instructions.

Cut 1 large chicken breast into strips, and thinly slice sprouting broccoli including stems and leaves, on a diagonal into bite sized pieces. Slice sweet pepper into matchsticks. Cut one sweet onion in strips by cutting in half, then slicing thinly along the rings. Mince 2 clove of garlic and 1 tbsp ginger.

Heat 2 tbsp cooking oil in a wok or large skillet over medium high heat, cook chicken, and remove from wok. Add sliced onion, ginger, garlic and cook until fragrant, about 1 minute. Then add broccoli stems, and 1/4 cup chicken stock and stir frequently for 2-3 minutes. Add sliced sweet pepper and cook another 2-3 minutes, then add 2 tbsp soy sauce, 1 tbsp sesame oil, and broccoli greens, stirring frequently. Add the chicken back, cook just until greens have wilted and serve over rice.


roasted butternut squash

Peel and cut squash into cubes. Toss with 3 tbsp melted butter, 2 tbsp brown sugar, 1/2 cup sliced almonds, salt and pepper. Roast in oven at 400F for about 35 minutes.


sweet potatoes home fries

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and cook for 4-5 minutes per side, or until golden brown. Salt and pepper to taste.

Reduce the heat to medium and cook for an additional 5-7 minutes, or until the sweet potatoes are tender. Serve immediately and enjoy!


salad with ground cherry dressing

Mix 1 cup mashed ground cherries and 1 Tbsp sugar together in a bowl; set aside about 10 minutes. Pour berry mixture into a jar with a lid; add 2/3 cup balsamic vinegar,1/4 cup olive oil, 1 Tbsp honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in the refrigerator. Serve over a bed of fresh lettuce.


hummus with carrots

Add 1 can (15 ounces) chickpeas, drained and rinsed, 1/3 cup tahini, 1/4 cup lemon juice, 1/4 cup water, 1 clove garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 cup olive oil to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Serve with carrots.


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.

broccoli & pepper stir fry roasted butternut squash sweet potatoes home fries salad with ground cherry dressing hummus with carrots
sprouting broccoli all
peppers all
ground cherries 1 cup
butternut squash all
carrots all
lettuce mix all
sweet potatoes all
broccoli & pepper stir fry roasted butternut squash sweet potatoes home fries salad with ground cherry dressing hummus with carrots
rice 2 cups
chicken breast 1 large
onion 1 onion
garlic 2 cloves
ginger 1 Tbsp
cooking oil 2 Tbsp
chicken stock 1/4 cup
soy sauce 2 Tbsp
sesame oil 1 Tbsp
butter 3 Tbsp
sliced almonds 1/2 cup
brown sugar 2 Tbsp
sugar 1 Tbsp
balsamic vinegar
olive oil 2 Tbsp 1/4 cup 1/4 cup
honey 1 Tbsp
chickpeas 1 can, 15 oz
tahini 1/3 cup
lemon juice 1/4 cup
garlic 1 clove
cumin 1/4 tsp