4-6 Beets with greens 

1 bunch Swiss chard

3 tablespoons butter

1 shallot

Salt and freshly ground pepper

2 tablespoons white wine 

2 tablespoons water

half pound Bucheron Cheese (room temperature)

Crusty peasant style bread (warmed in oven)

Scrub and peel the beets. Remove the greens and chop coarsely. Chop the Swiss Chard and mix with the beet greens. 

While sauteeing  the shallots in the butter, slice the beets into 1/4 inch rounds and add them to the shallot-butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking. 

About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. 

Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens. 

Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.

And here's a lovely squash recipe from TheKitchn.com:

Potato, Squash & Goat Cheese Gratin

2 medium yellow squash, about 1/2 pound

4 small to medium red potatoes, about 1 pound

3 tablespoons olive oil

4 ounces goat cheese

Salt and freshly ground black pepper

1/4 cup whole milk

1/3 cup freshly grated Parmesan cheese

1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400�F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish - no need to layer them - then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

The website The Packer

China produces more apples than any other country in the world. Market experts predict that if the proposal goes through, Chinese apple imports will effect growers on the west coast more than growers on the east coast.