Roasted Delicata Squash with Kale
  • 1 medium delicata squash
  • 1 bunch kale or other dark leafy greens
  • 1 clove garlic
  • 2 tablespoon, divided olive oil
  •  salt and pepper
    1. Preheat oven to 425F. Scrub squash well. Slice off the ends and cut in half length-wise. Scoop out seeds (I use a melon-baller). Cut into half-moons or quarters no more than 1/2″ thick.
    2. Toss squash with 1 tablespoon of the olive oil. Arrange on a baking sheet in a single layer. Roast at 425F for about 20-25 minutes, until uniformly tender and golden, turning after 10-15 minutes.
    3. While squash is roasting, rinse kale and remove stems. Chop roughly. Chop garlic clove.
    4. Heat additional tablespoon of oil in a skillet over medium heat and add kale with a pinch of salt. Saute until dark green and wilted. Add garlic. Cook one more minute, then add two tablespoons of water. Stir briefly and remove from heat.
    5. Serve squash on top of garlicky greens, hot or at room temperature. Add salt and pepper to taste.

Prep time: Cook time: Total time: Yield: 2 servings

Zucchini Cake!

My all time favourite way to eat zucchini!


3/4 oil

2 cups sugar

Beating well, gradually add:

3 eggs

2 cups grated zuchinni

Mix in alternatively:

2 1/2 cups flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tsp cinnamon



1/2 cup milk or water


1 cup chopped nuts and/or chocolate chips

Divide into 2 greased bread pans and bake at 350 degrees for 1 hour. Cool before devouring.


Strawberry Rhubarb Pie!


  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

*Later in the season we will also have strawberries!