Roasted Brussel Sprouts
While this recipe calls for roasting them in the oven, they are pretty darn good cooked on the grill. Toss with oil, and place right on the grill. If the sprouts are on the...
Monthly Archive: November 2010
Carrot/Almond Fudge (Gajjer Burfee)
Ingredients: 5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated ¾ cup of half-and-half ½ teaspoon ground cardamom ½ cup finely chopped golden raisins ½ cup ground, whole almonds ¼ cup white sugar ½ cup crumbled jaggery (unrefined sugar)...
Farm News- November 18, 2010
Hi Folks, The crops continue to grow very slowly, but that’s the way it is in November. We do have some broccoli that is big enough to cut, although not as large as I...
Farm News- November 11, 2010
Hello Everyone, We are rapidly approaching the end of the season, and none too soon for my workers who are trying to endure the cold weather we have had this past week. The fields...
Maple Ginger Roasted Butternut Squash
Butternut squash is typically on most people’s dinner tables so here is a fairly simple side dish that isn’t too time consuming.The recipe as is serves 6; you can double the recipe, but cook...
Roasted Beet Soup with Feta and Dill
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy. If you still have a leek from last week, use it here...
Roasted Butternut Squash and Whole Wheat Penne
From last month’s issue of Cuisine at Home, here is a tasty and full-of-Fall-flavor main dish. You can substitute turkey bacon for regular if you wish. The recipe yields 4 servings.
Farm News- November 4, 2010
Hi Folks, It’s been a very warm fall up to now, but now it would seem we are quickly entering winter. We have had lows in the upper 20’s these past few nights and...