September 9 or 12

Small share:  3/4 pound green kale, 4 pounds sweet dumpling squashes, 1 bunch of pink beauty radish, 1/2 pound french green beans, 1 garlic bulb.
Regular share:  3/4 pound green kale, 4 pounds sweet dumpling squash, 1 bunch pink beauty radish, 1 pound french green beans, 2 garlic bulbs, 2 baby fennel, 1/2 pound yellow onions, 1 large slicer tomato.

Storage:  squeeze the air out of the kale bag and tie and keep in refrigerator.  Put the radishes in their own bag and do the same.  Beans and fennel in fridge too.  Sweet dumplings, garlic, and onions can be kept on counter or cabinet.

Sweet dumpling squash is in the acorn family.  It has a nutty sort of flavor and isn't as sweet as the delicata you had a couple weeks ago.  It is a short term keeper so eat it within a month.
If you haven't tried before, try eating the radish greens.  They are a little spicy.  Wilt the greens with a little salt and massage then thinly slice the radishes, add a little red wine vinegar or lemon juice and a drizzle of extra virgin olive oil and eat as a salad on its own or add to lettuce.

Honey bee on Squash flower (Marc LeMauviel)

INDIAN SQUASH and SPLIT PEAS
This is good served with basmati rice and greens
serves 4 to 6
1/3 cup unsweetened shredded coconut
1 1/2 tsp ground cumin
1/2 cup very hot water
1/2 cup split peas (yellow or green)
1 tsp fennel seeds
2 cups water, divided
1 tsp salt, divided
2 pounds winter squash ( about 2 sweet dumpling or 1 average butternut or 2 small), peeled, seeded,  cut into 3/4 inch cubes
1/2 tsp ground turmeric
1 T ghee or oil
1 tsp mustard seeds
1/2 tsp red pepper flakes
1. Stir the coconut and cumin into the hot water, set aside.
2. Combine split peas and fenenl seeds in saucepan.  Add 1 cup of water.  Partially cover and boil until peas are soft, about 30 mins.. (Most of the water will be absorbed.)  Remove from heat.  If necessary, add more water to reach the consistency of oatmeal.  Add 1/2 tsp of the salt to the cooked peas and stir well.
3. Place the winter squash in a large skillet.  Add the remaining 1 cup of water and the turmeric.  Bring to boil, reduce heat, and cover.  Simmer for 10 minutes, then uncover and simmer until most of the water has evaporated and the squash  is soft, 10 to 20 minutes.  Stir in the remaining 1/2 tsp salt.
4. Puree the coconut and its soaking water in a blender or processor until very smooth.
5. Combine the peas, coconut, and squash in a saucepan over medium-high heat: simmer until mixture is heated through, about 3 minutes.
6. In a small, heavy pan, heat the ghee or oil over medium-high heat; add the mustard seeds and red pepper flakes.  When the seeds start popping, turn off the heat; cover and let stand until the popping stops.  Add the seeds to the squash mixture.  Stir well.