Apples and Raspberries make a wonderful combination! Enjoy fall’s best flavors! Topping Ingredients: • 1 cup oat flour • 1 cup packed light or dark brown sugar • 1/2 cup cold unsalted butter • 1 cup old-fashioned rolled oats • 1/2 cup sliced or slivered almonds • 1 teaspoon ground cinnamon • 1/4 teaspoon salt…
Category: Recipes
Acorn Squash Fondue
This recipe calls for roasting the squash, but I have also tried it in the crock pot (pictured) which works. Just cook on high for 3 hours. Ingredients • 2 Acorn Squash (cut in half crosswise, seeds removed) • 2 tablespoons Butter • 2 Leeks (white and light green parts, finely chopped) • 1/4 cup…
Beet Pickles
A favorite family pickle recipe… to make and eat! Expand the recipe if you have larger amounts of beets to use up. I generally make large batches and can them for long term storage. You can use any color beets, but they will all blend in color in the end. Ingredients • 1/2 C water…
Potato Leek Soup
Potato Leek soup is the perfect fall comfort food. I use an immersion blender because it makes it one step easier! Ingredients • 3 large leeks, light green and white parts chopped • Herb bundle: 4 sprigs thyme, 2 sprigs rosemary, 2 bay leaves • ¼ cup (½ stick) unsalted butter • 3 celery stalks,…
Healthy Pumpkin Bread
Don’t let ‘Healthy’ in the name turn you off! This bread is amazingly moist and full of flavor. We love to use our own maple syrup! Ingredients • ⅓ cup melted coconut oil or your favorite kind • ½ cup honey or maple syrup • 2 eggs • 1 cup pumpkin purée • ¼ cup…
Cherry Tomato and Watermelon Salad
A share member introduced us to this salad. Though it seems like a odd combination… this salad perfectly balances sweet and savory! We don’t grow watermelons, but always have an abundance of Cherry Tomatoes on the farm – our favorite is Sun Gold! Ingredients: • 2 Cups cherry tomatoes, cut in half • 4 Cups…
Celery
We were never a fan of Celery until we started growing it. Now we can’t get enough of it and are continually finding new ways we enjoy eating it! To eat celery, try dipping the stalks in a variety of sauces, including peanut butter, hummus, cheese sauce, salad dressing, and yogurt. Additionally, you can make…
Sweet Onion Cabbage Jam
This year we have a huge onion harvest. Here is a different and delicious way we have found to enjoy the abundance! Ingredients: 2 tablespoons butter 1 pound sweet onion, quartered and thinly sliced (about 3 1/2 cups) 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 cup shredded red or green cabbage 1/3 cup…
Peach and Roasted Beet Salad
Peaches and beets are a perfect combination! Relish summer’s best flavors with this delicious salad. Ingredients: 1½ pounds small-to-medium beets 4 Cups packed baby spinach or roasted kale 4 ripe peaches cut into ½-inch wedges 2 Tbs roasted slivered almonds Dressing Ingredients: 1/2 c olive oil 2tbs white vinegar 1tbs maple syrup 1tsp mustard 1/4…
Roast Chicken with Fennel and Lemons
Beautiful and fragrant, fennel is a lovely addition to our herb garden before the bulbs grow large enough to harvest. The greens from fennel are an added bonus to the large bulbous stem. The leaves can be added to salads or used as a bed to steam fish in. Ingredients: 1 chicken (3 1/2 to…
Garden Pad Thai
A great way to use random vegetables leftover in the fridge. We love this meal as a quick lunch on a hot summer’s day! Ingredients: Wide rice noodles 1 med onion, chopped 1 clove garlic, minced 2 Tbls oil 0.5 lb pork loin, finely sliced 1 carrot, grated Chopped kale (or spinach) Vegetables of your…
Pea Humus
This humus celebrates summer! We have to thank a farm share member for giving us this recipe. We’ve enjoyed it with chips, salads and grilled meats. Uniquely flavored with summer ripe peas and fresh mint – we are sure it will soon be a favorite of yours as well! Ingredients: 2 Cups Peas 2 cloves…
