I'll roast and puree the Kabocha squash. Some of it will be Harper Chow; the rest will be the base for a soup, or perhaps this pumpkin-sage cream sauce for pasta?

I never know what to do with daikon. But these scallops with cilantro sauce and Asian slaw sound yummy. The farm's newsletter suggests roasting the roots; this reportedly mellows their spicy flavor. Mellow enough to puree and feed to a baby? We shall see.

Every time beets come into this house, they get roasted (in their skins, in a covered glass pan at 400 F until very tender; when cool, the skins slip right off). Some I will puree to add to other veggies for Harper, the rest will get thrown into our nightly salads, with some goat's cheese and toasted walnuts.

I better not tell Byrne that broccoli was in this week's box, or he's going to insist I make my baked mac 'n cheese 'n broc. Oh, who am I kidding? I am craving it, too. I have made my own modifications, finely tuned over several years of making it for many a Sunday dinner, to the recipe in Joy of Cooking. Tip: Gouda makes it good-a.

Leeks are a staple of the farm box in spring and fall, and my fall-back dish for them is quiche. But here's a nice-sounding variation: buttermilk leek tart. And these crab-stuffed shells with peas and leeks sound deelish--maybe for a special occasion.

Some of the sweet gypsy peppers will be cut up and added to salad; the rest I'll eat raw dipped into hummus (along with carrots and those oh-so addictive multigrain pita chips from Trader Joe's) on those days when Mama needs a quick, low-prep lunch that can be eaten with one hand.

The lettuce is destined for salads, of course.