Spaghetti Squash Ramen

Photo from Anarchist Kitchen.

Serves 4


1 spaghetti squash, halved and de-seeded
2 carrots, cut in half lengthwise and cut into sticks
1/2  # mushrooms, sliced
2 cups arugula (or kale, chard  or spinach) chopped
2 green onions, chopped
1/2 cup of cilantro, chopped
1 tablespoon of fresh ginger, finely chopped
4 cloves of garlic, smashed, peeled and finely chopped
4 tablespoons of miso, thinned with water
1/2 tsp red pepper flakes
2 tablespoon of demerara sugar
1 fresh lime lime
sea salt to taste
4 tablespoons of toasted sesame seed oil
8 cups of water
4 hard-boiled chicken or duck eggs, peeled and halved


1.  Preheat oven to 400 C.  Cut squash in half and remove seeds.  Place face down in baking dish with some water and bake for for 40 minutes.

2.  In a skillet, add about 1 tbs sesame seed oil. Sautee half the mushrooms with the carrots and half the grated ginger and garlic. When carrots look soft take everything out of the skillet and set on a plate.

3.  In the same skillet, add the greens and remaining garlic and saute them. They will wilt quickly. Once done add them to the cooked veggie plate.

4.  To make broth, bring water to boil in the skillet with the rest of mushrooms and ginger, oil,  pepper flakes and sugar.  Let broth cool until it's warm, stir in the miso and the lime juice.

5. Take spaghetti squash from oven and use fork to remove insides in strands. Divide the squash among four bowls, add broth, and place veggies on top and garnish with onion greens, cilantro and hard boiled eggs.


Fennel-Apple-Winter Squash Tart

by McKel Hill for her blog
Nutrition Stripped


This week's farm share is slated to include fennel and I thought I'd do a recipe for a tart to celebrate.  With it being apple and winter squash season, why not combine all three? My recipe uses delicata squash and an onion, while butternut squash is pictured.  You could even use sweet potatoes instead.

This tart features a gluten and soy free vegan crust. If you'd prefer a conventional butter crust, see my recipe here.  I also have a recipe for a crust that includes corn meal and cheese here.  You can make the rice and the quinoa flours called for in this recipe by chilling the grains and then running them through a blender.


Serves 6 - 8


½ cup brown rice flour
½ cup quinoa flour
¼ cup cornstarch
8 tablespoons coconut oil, chilled
6 tablespoons ice water
¼ teaspoon sea salt


1 delicata squash, unpeeled and halved, (or 1 half large butternut, peeled and quartered), seeds and strings removed and then sliced thin. 
1 large Granny Smith apple, quartered, cored and sliced thin
1 fennel bulb, end trimmed, sliced thinly (reserve the greens and stems for another purpose)
1 large onion, peeled, end trimmed, sliced thinly
2 tablespoons olive oil
1 teaspoon dried sage or 1 tablespoon fresh sage leaves chopped
1 teaspoon of dried rosemary or 1 tablespoon fresh rosemary, whole leaves
1 teaspoon sea salt
¼ teaspoon ground nutmeg
¼-1/2 teaspoon red pepper flakes

1.  Preheat your oven to 400 degrees F.

2.  To make the crust, combine all the rice and quinoa flours and corn starch in a large mixing bowl.  Start making small balls or chunks of the chilled coconut oil that you'll be working this into the flour and gradually adding in the ice cold water 1 tablespoon at a time. At this point, the dough will look very crumbly. Work your hands into the dough bringing it together- use a pastry scraper to help get the dough off the the sides of the bowl. Spread the dough out in a well-greased cast iron skillet, making sure that the dough comes all the way up to the top of the sides so that you will have the option to fold it over..  Chill for 5-10 minutes in the refrigerator.  If you don't have a large skillet, you can roll the dough out on a piece of parchment paper on a baking sheet instead.

3.  To make the filling,  combine in the sliced squash, apples, onions and fennel in a large mixing bowl. Add olive oil and seasoning and gently toss.  Arrange in layers until the entire crust is full. When the crust is warm enough to work, gently fold the edges on top of the sliced filling. Drizzle entire tart with additional olive oil and sea salt.

4.  Bake for 40 minutes at 400 degrees F or until crust is golden brown.

5.  If you'd like you can serve each slice with a dollop of  Greek yogurt, a crumble of goat or feta cheese, soy sour cream or McKel Hill suggests cashew spread ( I prefer Molly Patrick's recipe because it avoids the brewer's yeast, but you may want to spice it up with fresh garlic and Dijon mustard.)  In addition, or instead, you can also used a few of the fennel fronds torn apart for a garnish.


Spicy Carrot Soup

Photo by Karsten Moran for the New York Times.


Hail got Glade Road Growing's chard this week (sigh), but there will still be carrots and onions in the farm share.  With the cold weather, I though soup would be good.  (And when the warm weather returns, this one is also good chilled.  If you would like this to be heartier, for a main course, you can add two cups of cooked white beans or garbanzos. 


Serves 4

3 tablespoons extra virgin olive oil,  coconut oil, or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon fresh ginger, finely chopped
4 cloves of fresh garlic, smashed, peeled and finely chopped
1 tablespoon turmeric
½ ground coriander
⅛ teaspoon red pepper flakes

1/2 teaspoon sea salt
2 pounds young carrots, peeled and cut into 1-inch pieces
8 cups of water
1 cup of dried white beans or garbanzo beans, cooked (optional)
1 bunch or hakurei turnips or one small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups) (if using turnips, reserve the greens for another use)
1 teaspoon mustard seeds
1 teaspoon cumin seeds

Cilantro or basil leaves, chopped, for garnish (optional)
Lime wedges, for serving
Greek yogurt or tofu sour cream for garnish (optional)


1.  If you are adding beans to make this a main dish,
the night or at least two hours before, in a medium saucepan with a heavy bottom and a tight-fitting lid, cover 1 cup of beans with 2 cups water, and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time.  Add two cups of water and bring to a boil again and simmer on low heat until soft, about 1 hour with 2 bay leaves.

2.  In a heavy-bottomed, lidded  soup pot, over medium-high heat, add 2 tablespoons of the oil.  When it is hot enough that a drop of water turns to steam, add onions saute, stirring, for about 5 minutes, or until lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season with salt.

3.  Add carrots and water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly.
If you would like this to be a main dish, add two cups of cooked beans.  Purée in a blender in batches, then return to soup pot.  Thin with water as  necessary, as the soup should not be too thick. Set aside.

4.  While soup is cooking, steam the turnips or daikon until tender, about 5 to 6 minutes. Drain and keep warm.

5.  Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of  oil in cast iron skillet over medium-high heat. When hot, add mustard seeds, cumin seeds and red pepper flakes. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.

6.  Divide daikon pieces among four bowls and ladle over a cup or so of soup. Garnish with cilantro or basil leaves, if using, and give each bowl a squeeze of lime.   Add a dollop of yogurt or tofu sour cream, if you desire.  


Poem: Lucy Lee Shirley's Skirt

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Back then, if they saw us trying to read or write they would take our hands, take our eyes, if they saw us keep doing it, take our lives, and here I was being awarded one of the top literary awards in the country, having come from that land...That’s our spirit – you can kill us, some of us will die and some of us will take the stories of our grandparents to the next generation. I am the living embodiment of that.   

      ~  Nikky Finney on the dedication of the new Smithsonian National Museum of African American History and Culture, talking about one of the artifacts, a videotape of her acceptance speech for the National Book Award.


Six days after police shoot Keith Lamont Scott claiming he posed a threat,
Zianna Oliphant testifies before her hometown City Council:
It’s a shame that our fathers and mothers are killed, and we 
can’t even see them anymore. It’s a shame
that we have to go to their graveyard and bury them.

Scott's wife has released a video she took
as she yelled at police:
He has no gun.

His sister tells reporters,
He sits in the shade, reads his book
and waits on his kid to get off the bus
He didn’t have no gun, 

he wasn’t messing with nobody.

In the museum on the Mall, hangs that little skirt  
someone carefully sewed
using a whip stitch and natural thread:
fabric linen/cotton blend
patterned with small flowers:
red, purple, tan and blue.
Style typical of the day,
trimmed with a pleated self-fabric ruffle,
piped in blue, gathered into a yellow waistband.

Worn often, Lucy's skirt shows its age
in stains and holes and worn patches
and later alterations.
Her granddaughter Cornelia 
has shared it with us.
A Polaroid shows
how once it had a long-sleeved
matching peplum top.

The curator says:
people's ability to continue to love 
is something that I can never quite get over.

Picture Lucy, seven or eight or nine
at dusk on a summer Sunday forty miles south in Loudon County
a century and a half earlier
whirling at the edge of a dirt track
fringed in wild asters.

Zianna, the same age, now, crying at a Charlotte podium.



Enchilada Spaghetti Squash Bake

Photo by Dara Michalski (aka the Cookin' Canuck).

Sally asked me to come up with a recipe for spaghetti squash for this week's farm share from Glade Road Growing.  Italian or greek is pretty obvious and I'd already done one for Pad Thai, so I thought I'd come up with something with Mexican flavors.  Unlike Michalski, I make my sauce and beans from scratch and use feta cheese (as we do on Masa Mondays at the farm), rather than Monterrey Jack.  She uses two small squash and I substituted one large one cut in fourths.


Serves 4


2 tablespoons extra virgin olive oil
2 teaspoons whole wheat flour (or corn starch, if you would like this to be gluten free)
3 tablespoons paprika
1 tablespoon of cocoa powder
4 teaspoons oregano
4 teaspoons ground cumin
3/4 teaspoon cayenne pepper red pepper flakes
3/4 teaspoon cinnamon
1 sprig epazote (optional, if you can't find it)
3/4 cups water or stock
1 cup tomato paste or 4 fresh tomatoes roasted and pureed
1/3 teaspoon sea salt

1 cup dried black beans, cooked, rinsed and drained
1 large spaghetti squash
2 tsp olive oil
1 onion, chopped
1 red bell pepper, diced
4 garlic cloves, smashed, peeled and finely chopped
1 cup corn kernels, fresh cut off cob or frozen and defrosted
⅔ c feta cheese crumbled (or vegan feta substitute, see below)  If you eat neither dairy, nor soy,
     substitute 2/3 cups of chopped pitted kalamata olives)

3 tbsp cilantro, chopped

Ingredients for vegan feta substitute:
1⁄4 cup olive oil
1⁄4 cup water
1⁄2 balsamic vinegar
2 teaspoons salt
1 tablespoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon red pepper flakes
1 lb firm tofu, crumbled

If you want to try an almond-based feta substitute (which requires more work, see this recipe.

1.  To cook the black beans, the night before, bring 1 cup of beans to a boil in 3 cups of cold water and simmer for five minutes.  Rinse.  Bring back to boil and soak overnight. The next morning rinse well and drain. Cover with colder water plus an inch and start to simmer. (Add water as necessary to keep the beans barely covered).

2.  If you are making the vegan feta subsitute, place everything but the tofu in the bowl and whisk together. Add the tofu, stir, and let sit for at least an hour.  You will need 2/3 of a cup for this recipe and can store the rest for another use in a lidded glass jar in the fridge.

3.  To make the sauce,  heat the oil in a medium saucepan, add flour or corn starch, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add spices and cook for 30 seconds. Add water or stock, tomato paste and stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add salt and adjust the seasonings, as desired.  If you'd like, you can scale up this recipe and use 1 3/4 cups of the sauce and freeze the remainder for another use.

4.  Preheat oven to 450 degrees F.  Using a large, sharp knife, cut the spaghetti squash in half lengthwise.  Scrape out the seeds. Place the squash cut edge down in a  baking dish and roast in oven for about 20 minutes, or until soft.  Before handling, let the squash stand for 10 minutes. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.

5.  Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cook for 30 seconds. 

5.  Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes.  If you eat neither milk nor soy, instead of feta or substitute, stir in the chopped kalamata olives.  Scoop the spaghetti squash mixture into the spaghetti squash shells and top with cheese or vegan feta substitute, if using.

6.  If you are using the tofu vegan feta substitute skip this step, as it will not melt.  If you have made the almond vegan substitute or are using feta cheese, proceed as follows.  Turn oven to broil.  Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes. 

7.  Sprinkle stuffed squash with cilantro.  Cut the halves in half again crosswise, so that you have 4 pieces, plate and serve.


Farm Fried Rice

by Julia Mueller of her  vegetable fried rice from her blog, The Roasted Root.

When Sally and JP told me that  farm share from  Glade Road Growing  this week was slated to include baby bok choy, carrots, sweet peppers, lettuce mix and garlic this week, I suggested that I come up with a recipe for fried rice (which will use everything except the lettuce.)  Mueller's  recipe, which she developed for the spring features broccoli, spinach and green onions and is a side dish, but her photograph was so beautiful and her blog so in line with the kinds of recipes I develop that I decided to feature it here.  Like hers, my fried rice is mostly veggies with some rice, rather than the reverse proportions that you will find in your typical Chinese restaurant.  Mine is more yellow, as I use turmeric and olive oil to flavor the rice.


Serves 4

2 cups brown rice
4 cups water
1/2 teaspoon sea salt
5 tablespoons of extra virgin olive oil, divided
1 teaspoon of ground turmeric

1 red bell pepper, chopped
1 baby bok chok, sliced thin on the slant
2 cups shredded carrot
1  piece fresh ginger, finely chopped to make 1 to 2 tablespoons
8 cloves garlic, smashed peeled and finely chopped

1/4 teaspoon red pepper flakes
1 onion, chopped (or green onion, if you make this in the spring)
2 cups green peas (fresh if you make this in the spring, frozen this time of year)

8  duck or large chicken eggs, well beaten (you can substitute 1 cup of cooked chicken for 4 of the eggs, if you prefer.)

4 tablespoons toasted sesame oil
4  tablespoons miso, thinned with an equal amount of water
Chopped roasted peanuts


1. To cook the rice, in a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rice and water and bring to a boil.  Rinse.  Return to pot, add teaspoon sea salt, 2 tablespoons of extra virgin olive oil  and ground turmeric and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes.  Turn off heat and leave for 40 minutes until water is absorbed.

2. While rice is cooking, saute the vegetables. Add the remaining 3 tablespoons of olive oil to a large skillet, wok, or saucepan and heat to medium-high. Add the bok choy, bell pepper and onions and cook 3 minutes, stirring occasionally. Add 3 to 4 tablespoons of water, cover, and continue cooking until the bok choy  is bright green and the peppers and onions have begun softening, about 3 to 5 minutes.

3.  Add the shredded carrot, ginger, garlic and pepper flakes. Continue cooking until garlic and ginger are very fragrant, about 3 minutes.

4.  Transfer the cooked rice to the skillet with the veggies and add the peas.  Stir everything together well and reduce the heat to medium-low. Allow the rice mixture to sit.

5.  Scramble the the eggs in a separate skillet and add to the fried rice.  Turn off the heat and stir in the miso, toasted sesame oil and peanuts. 


Baingan Bharta AKA Northern Indian Eggplant Curry

Photo by Sabra Krock for the New York Times.


1 large eggplant
2 tablespoons lime juice
2 tablespoons extra virgin olive oil

1/2 tsp gound cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 teaspoon red pepper flakes

1 medium onion, thinly sliced
1 tablespoon ginger, finely chopped
4 cloves smashed, peeled, finely chopped
1 green chili finely chopped, seeds removed (optional--for extra heat)
1 tomato, diced
2 cups cooked garbanzo or chicken (optional)
1/2 cup plain yogurt
1 teaspoon salt
1/2 cup of cilantro or basil, finely chopped

1.  Prick the eggplant with a thin-blade knife. Grill over very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan or in a counter-top convection oven at 450 degrees F.  It will take about 20 minutes.

2.  When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

3.  Toast spices in a dry skillet and set to the side.

4.  Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and ginger  (and green chili, if you'd like) and cook for another minute. Add the tomato, toasted spices and salt. Cook until the tomato is soft, 5 minutes or so.

5.  If you would like for this to be a main dish, you can add two cups cooked garbanzo beans or  chopped cooked chicken. 

6. Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and cilantro and turn off the heat. Serve hot with warm chapati bread or pita, or over cooked rice quinoa.