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Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt Freshly ground white pepper 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick or wonton 12 fresh sage leaves 1 tablespoon finely chopped fresh… Read More »

9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt Freshly ground white pepper 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick or wonton 12 fresh sage leaves 1 tablespoon finely chopped fresh… Read More »

Creamed Leeks

Creamed Leeks

Creamed Leeks

Creamed Leeks

Creamed Leeks 5 leeks, white and light green parts only 1 cup frozen green peas, optional 2 Tbsp olive oil, 1 Tbsp butter (or any combination of the two) 1/2 cup heavy cream salt and pepper to taste squirt of fresh lemon juice, optional Recipe Note: Leeks are the only vegetable I know of that… Read More »

Creamed Leeks 5 leeks, white and light green parts only 1 cup frozen green peas, optional 2 Tbsp olive oil, 1 Tbsp butter (or any combination of the two) 1/2 cup heavy cream salt and pepper to taste squirt of fresh lemon juice, optional Recipe Note: Leeks are the only vegetable I know of that… Read More »

Herb Preservation

Herb Preservation

Herb Preservation

Herb Preservation

To oven dry fresh herbs Pull the best leaves from their stems. Wash them, and then dry.  Lay one layer of paper towels on a shallow baking sheet.   Place the herb leaves on the paper towel in a single layer and avoid overlapping. Cover them with another paper towel and add another layer. Continue to layer… Read More »

To oven dry fresh herbs Pull the best leaves from their stems. Wash them, and then dry.  Lay one layer of paper towels on a shallow baking sheet.   Place the herb leaves on the paper towel in a single layer and avoid overlapping. Cover them with another paper towel and add another layer. Continue to layer… Read More »

Caponata

Caponata

Caponata

Caponata

“Caponata” is a Sicilian dish served as a salad, side dish or relish.  Caponata can be served as an appetizer spread on toasted baguette slices. 1 small eggplant, cut into 1/4-inch cubes 11/2 tbsp. kosher salt 2 large tomatoes, peeled and chopped 1 medium sweet red pepper, diced 1 cup diced zucchini 1/2 chopped onion… Read More »

“Caponata” is a Sicilian dish served as a salad, side dish or relish.  Caponata can be served as an appetizer spread on toasted baguette slices. 1 small eggplant, cut into 1/4-inch cubes 11/2 tbsp. kosher salt 2 large tomatoes, peeled and chopped 1 medium sweet red pepper, diced 1 cup diced zucchini 1/2 chopped onion… Read More »

Black Bean & Zucchini Chili

Black Bean & Zucchini Chili

Black Bean & Zucchini Chili

Black Bean & Zucchini Chili

Black Bean & Zucchini Chili 1 1/2 pounds ground turkey 1 Tbl olive oil 1 large onion, chopped 2 cloves garlic, chopped 3 medium zucchini – cut into 1/2 chunks 1 28 oz. can firest roasted crushed or diced tomatoes 1 8 oz can tomato sauce 1/4 tsp each; adobe chili powder, ground cumin 1… Read More »

Black Bean & Zucchini Chili 1 1/2 pounds ground turkey 1 Tbl olive oil 1 large onion, chopped 2 cloves garlic, chopped 3 medium zucchini – cut into 1/2 chunks 1 28 oz. can firest roasted crushed or diced tomatoes 1 8 oz can tomato sauce 1/4 tsp each; adobe chili powder, ground cumin 1… Read More »

All Day Apple Butter

All Day Apple Butter

All Day Apple Butter

All Day Apple Butter

Apples, Apples, Apples will keep best in the fruit drawer of your refrigerator.  Early apples will keep for up to 2-3 weeks.  Later apples have been known to keep much longer. All Day Apple Butter 5 1/2 pounds apples – peeled, cored and finely chopped 4 cups white sugar 2 teaspoons ground cinnamon 1/4 teaspoon… Read More »

Apples, Apples, Apples will keep best in the fruit drawer of your refrigerator.  Early apples will keep for up to 2-3 weeks.  Later apples have been known to keep much longer. All Day Apple Butter 5 1/2 pounds apples – peeled, cored and finely chopped 4 cups white sugar 2 teaspoons ground cinnamon 1/4 teaspoon… Read More »

Swiss Chard with Chick Peas and Fresh Tomatoes

Swiss Chard with Chick Peas and Fresh Tomatoes

Swiss Chard with Chick Peas and Fresh Tomatoes

Swiss Chard with Chick Peas and Fresh Tomatoes

2 Tbsp. olive oil 1 shallot or small onion, chopped 2 scallions, chopped 1/2 cup chickpeas, drained salt and pepper to taste 1 bunch Swiss chard, rinsed and chopped 1 tomato, sliced 1/2 lemon, juiced 1) Heat olive oil in a large skillet. Stir in shallot/onion and scallions. Cook and stir for 3-5 minutes until… Read More »

2 Tbsp. olive oil 1 shallot or small onion, chopped 2 scallions, chopped 1/2 cup chickpeas, drained salt and pepper to taste 1 bunch Swiss chard, rinsed and chopped 1 tomato, sliced 1/2 lemon, juiced 1) Heat olive oil in a large skillet. Stir in shallot/onion and scallions. Cook and stir for 3-5 minutes until… Read More »

Roasted Tomatoes

Roasted Tomatoes

Roasted Tomatoes

Roasted Tomatoes

Now that you have tomatoes, how should you keep them?  To have the best flavor and texture you want to keep them at room temperature. If there are too many for you and your family keep some in the refrigerator and take them out as you need them. Each day, early in the day, take… Read More »

Now that you have tomatoes, how should you keep them?  To have the best flavor and texture you want to keep them at room temperature. If there are too many for you and your family keep some in the refrigerator and take them out as you need them. Each day, early in the day, take… Read More »

Purslane

Purslane

Purslane

Purslane

In your shares this week you may have something that is new to all of us:  “Purslane.”  This plant has been known as a weed, so it is easy to grow.  It is also known as a succulent herb and it is a member of the Portulaca family.  It is a part of edible landscape… Read More »

In your shares this week you may have something that is new to all of us:  “Purslane.”  This plant has been known as a weed, so it is easy to grow.  It is also known as a succulent herb and it is a member of the Portulaca family.  It is a part of edible landscape… Read More »

Peach Pie

Peach Pie

Peach Pie

Peach Pie

Many thanks to Carolyn Campbell for sending in this Peach Pie Recipe that is a little different! PEACH PIE   5 Cups of peeled and sliced peaches 1/3 Cup of Butter or Margarine ( I use butter ) 1 Cup of sugar 1/3 cup of flour ( I use Wonder ) 1 Egg 1 Deep… Read More »

Many thanks to Carolyn Campbell for sending in this Peach Pie Recipe that is a little different! PEACH PIE   5 Cups of peeled and sliced peaches 1/3 Cup of Butter or Margarine ( I use butter ) 1 Cup of sugar 1/3 cup of flour ( I use Wonder ) 1 Egg 1 Deep… Read More »

Potato Salad

Potato Salad

Potato Salad

Potato Salad

While over in Germany last year Farmer Kurt stopped by the home of one or our International Students.  He was served this potato salad.  The recipe came with ingredients and not much in the way of measurements so here is our version. We served this at Customer Appreciation Weekend. Potato Salad  1 bowl of potatoes… Read More »

While over in Germany last year Farmer Kurt stopped by the home of one or our International Students.  He was served this potato salad.  The recipe came with ingredients and not much in the way of measurements so here is our version. We served this at Customer Appreciation Weekend. Potato Salad  1 bowl of potatoes… Read More »

Grilled Ratatouille

Grilled Ratatouille

Grilled Ratatouille

Grilled Ratatouille

2 zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 2 Japanese eggplant, halved lengthwise 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 2 red onions, quartered 1 pint cherry tomatoes 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4… Read More »

2 zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 2 Japanese eggplant, halved lengthwise 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 2 red onions, quartered 1 pint cherry tomatoes 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4… Read More »