Cook Field Pick-Up, Thursday, Oct 24, 3:30-5:30pm

Produce this week…

  • Acorn Squash
  • Arugula
  • Cabbage
  • Carleton (like Bok Choy)
  • Garlic
  • Greens
  • Radish

Self-select items…

  • Fall Decoration Squash
  • Eggplant
  • Peppers
  • Tomatoes
  • Turnips

Tentative produce list for 10/30…

  • Chard
  • Green onions
  • New beets
  • Spinach
  • Winter squash (Delicata)

What to do with your produce this week…

We will have a new variety of radish this week–Daikon. They have incredible health benefits. Here is a link that provides information and some recipes. https://www.ecowatch.com/daikon-radish-2641025634.html .

Also, lots to do with acorn squash–stuff them, make soup, or mix with other fall veggies . Here is a really easy roasted acorn squash recipe


  • 2 acorn squash
  • 1/4 cup pure maple syrup
  • 3 tbsp unsalted butter
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp salt


  • Preheat the oven to 375F.
  • Wash the squash well, then dry with a towel.
  • Trim the top and bottom off each squash, then cut in half from top to bottom.
  • Use a spoon to remove the inner seeds and strings.
  • Lay each acorn squash half on its flat side, and cut into 1-inch thick slices.
  • Melt together the maple syrup, butter, cinnamon, cloves, and salt. Stir well with a spoon.
  • Place the acorn squash slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of the squash.
  • Roast the squash for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft.