Week 23 (10/31 & 11/3)

This week your basket contains: broccoli, Chinese cabbage, leeks, POTATOES, Swiss chard, and sweet peppers.HAPPY HALLOWEEN!  We hope you have a safe and fun holiday.  Speaking of Holidays, THANKSGIVING is just around the corner.  As we do every year, WE WILL DELIVER A DOUBLE BASKET THE TUESDAY BEFORE THANKSGIVING (NOV. 21ST).  We will SKIP DELIVERY Nov. 28th and resume normal deliveries on Dec 5th.  Let us know if you have any questions or concerns. 

This is a great recipe for your Chinese cabbage.  We actually use more cabbage than this recipe calls for, but like many recipes you can play with the proportions to fit your taste and preferences.  Leek can be substituted for the spring onion. 


1/2 cup warm water
1 cup peanut butter
1/3 cup soy sauce
1/4 cup balsamic vinegar
1/2 tsp chili pepper flakes
1/2 cup sweet chili sauce
5 garlic cloves, minced
1 lb udon noodles
2 tablespoons sesame oil

1/2 head cabbage
1 red bell pepper
2 large carrots
1 spring onion or green onions

Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.  

Leeks and potatoes are a match made in heaven.  This is the best recipe I’ve ever tried!


4 medium potatoes

4 Tbsp. butter

1 chopped leek

3/4 tsp. salt

6 cups stock or water

ground black pepper

snippets of fresh herbs: thyme, marjoram, basil

Chop leeks, including the greens, into ½ inch rounds, place into a bowl of cold water with 1 tsp of salt.  Leave soaking for ½ hour.   Clean and peel potatoes and dice into 1″ chunks.   Drain leeks and sauté in a saucepan with butter until translucent.  Add potatoes, stock, and seasonings.   Bring to a boil, reduce heat and simmer until potatoes are tender.   When done, puree the contents of the pan, making sure the puree is absolutely smooth. Return to the saucepan.   Thin with milk if soup is too thick. Heat gently, covered, until just hot. Do not boil.  Taste and adjust seasonings.  For a wonderful touch, swirl a Tbs of heavy cream into each bowl before serving.  Serves 4-6.


½ cup brown or green lentils

3 Tbs. Olive Oil

½ pound Shiitake mushrooms, sliced


1 garlic clove, minced

¼ tsp. ground cumin

¼ tsp. ground coriander

¼ tsp. ground black pepper

1/8 tsp. turmeric

½ Lb. coarsely chopped greens

In a small sauce pan, cover the lentils with 2 ½ cups water or broth and bring to a boil.  Cover and cook over low heat until lentils are tender, approx. 30 minutes.  Meanwhile, in a sauté pan, heat 2 Tbs. of the olive oil, add mushrooms and season with salt.  Cover and cook over moderate heat stirring, until the mushrooms are tender and starting to brown, approx. 5 minutes.  Add the remaining olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook stirring until fragrant, approx. 1 minute.  Add the greens and cook until wilted, approx. 5 minutes.  Add the lentils and their cooking liquid to the mushrooms and greens and cook for 3 minutes.  Add more liquid if the lentils are too dry.  Season with salt and ladle into bowls.  Adapted from Food and Wine February 2011.