1. First, I cut up the kuri and saved the seeds for planting next spring.
2. Then I sautéed the kuri until lightly brown and removed from pan.
3. In same pan, I sautéed the chicken that I had cut into bite-sized pieces.
4. I then tossed the kuri back into the pan, added 1 T miso, small bits of small julienned ginger, leftover green beans (you can also use or chard or spinach), dash of soy sauce, add enoki (or any kind of) mushrooms.
5. Heat and stir all.
6. Serve with rice and a green vegetable.

New LAGG Teaching Garden Volunteer Sarah F. shared the fava bean dip recipe she used for the beans she harvested from last week's garden tending.

"The purple mustard is incredible. I’ve been adding it to everything. The fava beans I made into a wonderful dip! And the artichoke was very sweet and delicious," said Sarah. 

Check out the recipe here: 

https://www.hippressurecooking.com/bessara-pressure-cooked-moroccan-fava-bean-dip/

Making a yummy dish from what's on hand can be fun.

Cleaning up one planting bed, I pulled up the last two negi (long green onions), and snipped off a chunk of shungiku that was getting too large. And in my kitchen, I had some two-week old gobo, two sato imo (taro) left from my final fall harvest (the other four are starting to bud, so I'll plant those), a handful of Japanese sweet potatoes (satsuma imo), and kombu (kelp).

What did I do with all of these? I made a tasty stew.

When fall and winter comes and you've harvested the last tomatoes left on the plants, but they're all green. What to do?

Try this recipe by Anna Thomas of The New Vegetarian Epicure. Just made and tasted it. Fantastic! And amazingly easy to make. The combination of slightly tart tomatoes with the sweetness of the yams and onions is wonderful!

If you love persimmons and have a lot to eat now - this is a great salad:

INGREDIENTS

2 lbs Fuyu persimmons

juice of 1 lime

1/2 tsp. ground cumin

1/2 serrano chile, seeded and minced

salt

1 T. walnut oil (or good olive oil)

1/4 cup pomegranate seeds (about 1/4 pomegranate)

3 T. chopped walnuts, toasted (in a dry iron skillet)

2 T. chopped cilantro

DIRECTIONS

1. Cut off the calyxes on the tops of the persimmons, and trim any portions with aphids (yuck).  Slice each persimmon into 10 to 12 wedges.
   
   
2. In a small jar with lid, combine lime juice, cumin, half the chile, dash of salt, walnut/olive oil.  Tighten lid and shake to mix well. 
   
   
3. Combine the persimmons, dressing in a work bowl, toss lightly to coat well.  Slice narrowly crisp romaine lettuce (or combination of romaine and arugula) to make a slight bed in the bottom of a pretty serving bowl.  Add the persimmons on top, sprinkle remaining serrano minces, pomegranate seeds, walnut pieces and cilantro.  At the table, toss with salad spoon and fork just before serving.

Beautiful and delicious! 

Note: persimmons soak up dressing pretty quickly, so add the dressing and toss just before serving --after people are seated and ready to eat. 

Serves 8.