This recipe was included in the veggie box last year, but I can’t find on the Farm Fresh to You site, so I’ll reprint it here.

First, either make a pie crust or thaw a frozen one. I used the frozen crust this time. Bake the pie crust in a 350 degree oven until it’s lightly browned, about 10 minutes. Meanwhile, melt 3 tablespoons of butter.

Peel 4 firm-ripe Fuyu persimmons—and they do have to be Fuyu; the other types of persimmons are too astringent to work well—and slice them up. Peel and slice two tart apples (such as Granny Smith or Pink Lady) as well. Mix the fruit in a large bowl with 1/4 cup sugar, 1 tablespoon cornstarch, and the juice of a lemon.

In another bowl, mix together 1 cup crushed gingersnap cookies, 1/3 cup firmly packed brown sugar, and 2 tablespoons flour. Mix in the melted butter and squeeze with your fingertips to form lumps.

When the pie crust is ready, fill it with the sliced fruit. Scatter the gingersnap mixture on top.

Bake at 325 degrees for 1 hour, or until pastry is browned and filling bubbles.

The recipe for the muffins is one I clipped from the St. Louis Post-Dispatch probably around ten years ago. You preheat your oven to 350 degrees. In one bowl beat together 6 tablespoons melted butter, two eggs, two tablespoons molasses, 1 1/4 cups pumpkin puree, and 1/2 cup orange juice. In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup brown sugar, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon. Stir the liquid into the dry ingredients and mix until just combined. Fold in 1/2 cup walnut pieces and 1/2 cup dried cranberries. Spoon into a greased muffin tin and bake for 30 minutes.

This week veggies included spinach, collard greens, red leaf lettuce, a fennel bulb and fronds, a bunch of leeks, a bag of bok choy, a butternut squash, five satsuma mandarin oranges, four persimmons, and five pink lady apples. Tonight we’re working on leftovers from last week’s cabbage and white bean stew, but tomorrow I’ll do pork chops alongside creamed spinach with leeks. Saturday, we’ll have a green salad with sauteed fennel and grilled steak tips, and then Sunday black-eyed peas with bacon and collard greens, and apple-persimmon pie for dessert. Monday, butternut squash and sage risotto; Tuesday, leftovers. Robin and I will have the bok choy at some point for lunch.

I actually love watching his care and concentration as he navigates the soup to his mouth. And more than that: there’s something deeply, intensely rewarding in watching my son slurp up his vitamin-packed, all-organic, all-local, cooked-from-scratch squash soup. It’s like with every bite he takes my hindbrain purrs, good mom, good mom. Partly because food = love in my brain, but even more particularly because it’s squash soup, and I associate squash with my mom, so it’s like: Yes! I’m doing it right!

Weird the kind of deep buttons food can push for us, huh? Well, at least the mess is pretty localized, so it’ll be easy enough to mop up later.

Anyway, we don’t have Halloween pictures, but since we did get him a costume we’ll probably dress him up and snap some shots anyway. Maybe later tonight.

Meanwhile, in our veggie box we got several huge glorious bunches of fresh leafy greens: chard, kale, broccoli rabe, arugula, and a bunch of beets with the greens still attached. We also got cabbage, lettuce, six kiwis, four fuyu persimmons, and five mandarin oranges—Robin will probably gobble these up as soon as he realizes we have them. He’s not as big a fan of kiwis, but I can usually pawn them off on him, since neither Sam nor I like them (too slimy! too many seeds!).

Tonight I’m making the squash soup that I didn’t get around to fixing last week. Tomorrow, we’ll have a salad using the lettuce, the arugula, and the beets (roasted), along with the persimmon-apple pie that I also didn’t make last week. Friday night we can have pasta with broccoli rabe, Italian sausage, and beet greens; Saturday night, I’ll make polenta with chard (one of my favorite recipes). Sunday night we’ll have a Tuscan cabbage and white bean stew, even though every time I make a recipe that describes itself as “Tuscan” I think of this bit from The Onion. Monday night, Indian-spiced lentils with kale over brown rice, and Tuesday, leftovers. And that’s what’s for dinner!

Meanwhile in our veggie box this week we got: lettuce, broccoli, four beets, four leeks, two tomatoes, a bag of little sweet peppers, three persimmons, a pomegranate, a bunch of cilantro, a kabocha squash, and a thing I’d never seen before that turned out to be kohlrabi. Last night for dinner we had a big salad of lettuce, broccoli, tomatoes, peppers, kohlrabi (it tasted exactly like broccoli-flavored jicama), bacon, and hard-boiled eggs, with home-made blue cheese dressing. Robin and I had the leftovers for lunch.

Tonight I’m using the leeks and beets in a buffalo borscht. I’ve gotten on a buffalo kick lately—I tried it in something, I forget what now, and thought it was delicious; plus it’s cheaper than grass-fed beef and has all the same health advantages (high in omega-3s, low in cholesterol and “bad” fats). Although I’m afraid my buffalo borscht might not turn out well since the friendly butcher warned me that buffalo meat is too lean to stand up to extended cooking. Well, we’ll see. If it comes out tough as shoe leather I guess we can just eat around the buffalo parts.

Tomorrow I’m going to try making cilantro pesto, which is again sort of a gamble, although there are plenty of recipes online. If it doesn’t come out well we can pick something up on the road, because tomorrow evening we’re packing up and heading to Carson City to celebrate Nonna’s birthday. Can’t wait to see everyone! It’ll be a short visit—we’re coming back on Sunday. Monday night I’ll finish up the vegetables by making Roasted Kabocha Squash Soup with Pancetta and Sage, and a persimmon-and-apple pie for dessert (I should post that pie recipe, it’s good).

Hopefully I’ll also have some cute Halloween pictures to post later in the week!

I think we’re going to have to take a break from house-hunting for a while.

Let’s talk about something nice, like dinner. This week in our vegetable box we got six gala apples, a bunch of arugula, some lettuce, some spinach, a bunch of radishes, a head of radicchio, a bag of bok choy, four fuyu persimmons, three eggplants (one big globe and two small skinny ones), and a sugar pie pumpkin.

Tonight we’re having baba ghanoush, homemade pita bread, and a salad of the radicchio and arugula with persimmons, pomegranate seeds, and blue cheese in a balsamic vinaigrette. The recipe is from the San Francisco Ferry Plaza Farmer’s Market Cookbook. It’s very colorful—here’s a picture:

Tomorrow Robin and I will have the bok choy for lunch—I’ll braise it with garlic and stir in a pack of cooked ramen noodles. For dinner we’ll have penne with spinach, sausage, and sun-dried tomatoes.

Saturday is D&D and hence a good night for leftovers or delivery; Sunday we’ll have whatever meat is on sale at the butcher counter, and a green salad. I might make a pumpkin pie, if I feel inspired. Monday, beef stroganoff; Tuesday, leftovers. And we’ll eat the apples just as they are.

Oh, I meant to link to this recipe for squash and apple bake, which I made last week. It’s very sweet, but would make a nice side dish for Thanksgiving. I’ll probably make it again, next time we get acorn squash and apples in the same box, but I’ll tone down the sugar and the butter next time.

We knew we needed diapers, so we stopped by a grocery store to pick some up. However we got distracted in there (”We should pick up some bananas!” “How about some cheese?”) and ended up coming out with two full bags that did not include any diapers. We only realized our mistake back in the hotel room, two bananas later, when Robin started tugging at his pants and announcing “Poopy! Poopy!”

He sure was. He was very, very stinky: and we were out of diapers. It was close to midnight local time (we were still awake because it’s three hours earlier in San Francisco). We called down to the concierge and asked if there were any 24-hour groceries or drug stores nearby. He suggested a 7-11 a block away, so Sam set off on foot to buy some diapers, while I stayed back in the room to distract my poopy boy.

Unfortunately, the 7-11 didn’t have any diapers, so Sam was back ten minutes later and I was on the phone with the concierge again, getting directions to a grocery store a bit further afield. Meanwhile, Robin, perceiving that Sam was about to go out again, began expressing his desire to go along. It started with him tugging on Sam’s pant leg and then running to the door: “No,” said Sam, “you should stay here.”

“Maybe we should go with you,” I offered, “I can help you navigate and make sure you can read my directions.”

“No,” said Sam, “it’ll be easier if I just go. You’re in your pajamas.”

“It would only take me a minute to get dressed. The boy can stay in his PJs.”

Sam looked over at Robin. “Well, I guess since he’s already got his shoes on he might as well come.”

“Okay!” I said brightly, and started changing. Somewhere in the middle of that I actually registered what Sam had said. Indeed, Robin was standing by the door in his pajamas and sneakers. “Wait,” I said, “did YOU put his shoes on him?”

“No,” said Sam, “I assumed you did.”

“I sure didn’t. Has he got socks on?”

No, he didn’t have any socks on, and that clinched it: neither of us had put his shoes on him. Robin had put his shoes on all by himself. And yet that, while a notable “first” and an important achievement for a little boy, is only the third most amazing thing about this story!

The second most amazing thing, to me, is the multi-step chain of logic he must have used. “Daddy’s going outside,” he must have thought to himself. “I want to go with Daddy. In order to go outside I’ll need to have my shoes on. I’d better put on my shoes!” I didn’t quite realize he was capable of such logical and ordered thought at this stage.

But the most amazing thing of all is that it worked. Robin was absolutely correct in his thinking. It was because he already had his shoes on that Sam decided to bring him along. He was right!

Besides the bananas we had lettuce, arugula, three beets, a bunch of leetle carrots, a bunch of radishes, a bag of bok choy, three sweet peppers, six oranges, four small tomatoes, and a sugar pie pumpkin. The oranges are incredibly juicy, and Robin loves them: he ate three last night and by the time he was done he was drenched in orange juice.

We have a special challenge this week, which is to eat all of the produce before we leave on Friday for Baltimore, on a long-awaited trip to see my BFF Nina, her lovely little woman, and their amazing new baby. We’ll be back on Tuesday: it’s a short visit, but with the house sale still in escrow I didn’t want to be out of state for too long. I’m terribly excited about seeing them.

The house deal seems to be proceeding normally, by the way: the bank will resolve the lien, and the inspections will be done on Monday. They were supposed to be done this week, but the power to the house got turned off and we had to wait for PG&E to turn it back on. I do feel for the people who are living there now, underwater on their mortgage and behind on the utilities, to the point that their power just got turned off. It really seems like this sale would be a good thing for everyone. I hope the inspections go well; if they do, we’ll close on November 6th. Send us your good thoughts, please: it’s been a long and tiring process.

Anyway, the easiest way to eat a lot of vegetables at once seems to be in a salad, so we had one last night with the lettuce, radishes, peppers, and carrots, and we’ll do another tonight with the arugula and beets. The bananas are already gone; if there are any oranges left on Friday we’ll bring them on the plane; and the pumpkin can sit around decoratively until it is, at some future date, made into a pie. Robin and I will have lentils with the tomatoes and beet greens for lunch. That leaves only the bok choy, which I guess I’ll braise with garlic, and we’ll eat it with the beet salad. It’s maybe not the most harmonious food pairing in the world, but it’ll do.

Then we noticed that out of a dozen or so plastic dolphins, it’s always the same two that he grabs: the orange and the light red (there’s also a dark red dolphin, but that one he never chooses). And he only holds on to them while we’re drying him off and putting him in his jammies. Once he’s set loose, the first thing he does is run back to the tub and drop the dolphins back in with the others. What purpose does this ritual serve? We have no idea.

He’s definitely gotten into the stage where he likes his routines. I think he mostly likes being able to make predictions about the world. He gets upset when, for instance, we start walking towards a destination he recognizes, like the park or the grocery store, but then veer off to go somewhere else. I think his understanding of the order of things is foggy enough that he really clings to the parts of it he can predict or control. Sometimes we call him the Iron Tyrant, on account of how harshly he protests when his expectations are violated.

At the same time, he is delighted by small acts of transgression. His very favorite reaction to provoke from us is one of surprise or mild disapproval: not anger, he doesn’t like that at all, but the recoil when (say) he runs up and licks us is hilarious to him. He craves our approval, of course, but it also seems that he craves our disapproval: he needs to know where the boundaries are, and he needs to push them just a little.

So that’s a toddler in a nutshell: he likes his routines, he wants a predictable environment, but at the same time he’s always testing and pushing the boundaries. Trying to bring more of the world under his control. Mwah ha hah, says the Iron Tyrant!

Well, maybe not. All it really means is that summer is truly over, and we’re well into autumn: the season of soups, stews, squashes, and slow-cooked everythings. It’s hard to feel sorry for myself when I put it that way. Still, I didn’t get anywhere near enough okra this year. Next year, with any luck, I’ll grow it myself in my own garden.

Oh, about that: we do have another offer in, and it’s progressing surprisingly well so far. I say “surprisingly” because the property strikes us as being in all ways too good to be true: a beautiful (oh so beautiful) historic bungalow on a nice street, in (apparently) good condition and in our budget. We’ve pretty much accepted that we can have old-fashioned detailing, a nice location, or a home in good condition, but not all three, at least not in our price range. This one is all three so we don’t really believe in it: we just felt that we had to go through the formalities, you know, just in case. It is such a sweet house. We had to try.

Well, we’ve gotten further than we thought we would. It’s a short sale, so we expected this offer would die the same way the last one did: with the bank refusing the sale. Much to our surprise the bank has accepted, and the seller accepted, so we’re now farther along in this process than we ever have been before. There’s two things left that could go wrong: the first is that the inspections could turn up something dreadful, even though the house looks to be in great shape. The second is that there’s another lien on the property (not another mortgage holder, something smaller like utilities or something) and we need the sellers to take care of this before the title can be transferred. Either of these conditions are potentially deal-killing, but we’re not even going to order the inspections until we get some assurance from the sellers that the lien will be dealt with. The lien is definitely the more serious issue. I guess there’s just some part of me that assumes, or hopes, that the sellers and listing agent wouldn’t have even bothered putting this house on the market if there was no way it could be sold anyway. I mean, why would they? That would be dumb and a big waste of everyone’s time and energy.

Anyway. We’re waiting around for our hopes to be dashed, which they almost certainly will be—but like I said, we had to try. This house is better than any other we’ve seen. While we’re waiting, this week in our veggie box we got: lettuce, arugula, chard, beets, radishes, a pint of figs, two grapefruits, two acorn squash, three sweet peppers, and eight slicer tomatoes.

I thought tonight I’d use most of the tomatoes in the okra stir-fry, but like I already told you, that didn’t work out so good. So instead we had a repeat of those “English Mutton Chops” from my Italian cookbooks. To which I can only say, YUM. I don’t know if it’s because the meat is locally raised and grass-fed, or if all mutton is that good, but let me tell you, a pair of lamb or mutton chops sprinkled with salt and pepper, brushed with butter, and broiled for five minutes on a side make for a fantastic dinner. As a side we had creamed chard from this recipe (also delicious).

Tomorrow night we’ll have baked squash with apples (the recipe was tucked in our veggie box, and I’ll post it if it turns out well) and a beet salad. I’ll also make fig bars.

Friday night, a roast chicken and a green salad with the rest of the veggies. I’m really liking the Cook’s Illustrated recipe for avocado ranch dressing: I’ll post that if anyone’s interested.

(As a side note, I always rewrite the recipes I post, so as to respect copyright law. I don’t know if everyone realizes, but recipes, like software algorithms, or all ideas ever, really can’t be copyrighted: they belong to humanity. What can be copyrighted is the specific language or creative expression used to encapsulate the ideas in question. So you can always share recipes as long as you don’t plagiarize the descriptions.)

Right, so. Saturday night, we’ll have pasta with tomato sauce. Sunday I’m playing Dungeons and Dragons with friends, so we’ll have leftovers or sandwiches for dinner. Monday, something simple like pork chops; and Tuesday, baked potatoes with asparagus. So yeah! Despite myriad digressions, that’s the plan.