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From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
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Found on Royal Rose’s radicchio.com, this recipe is easy, colorful, and readily combines some of our veggies this week.  The recipe serves 6. (more…)
Here is a reliable standby soup from epicurious.com. Â It can be prepared ahead of time and kept in the refrigerator or frozen. Â Serves 4. (more…)
Here is a great salad idea, from Mariquita Farms and epicurious.com using fennel, radicchio, and romaine lettuce. If you donât have romaine, use any green or red leaf lettuce.  If you canât find black grapes, use red grapes. Serves 4. (more…)
Try this classic Cobb salad made with a quick homemade dressing, courtesy of delish.com. If you want to make this ahead of time, we recommend storing the lettuce, eggs, chicken, bacon, and chives in one container. Then you can peel the avocado and chop it along with the tomatoes before adding to the salad and tossing with dressing. Everything will keep in the fridge like that for up to 3 days. Serves 4-6. (more…)
Found on foodie site, saveur.com, this easy one-pan meal is just the thing for a fulfilling breakfast that comes together in the blink of an eye.  The debate rages on as to the origin of this San Francisco dishâ”Joe’s” restaurant has seen several incarnations.  Original Joe’s on Taylor Street, however, has had it on the menu for 59 years.  Serves 2. (more…)
This baked eggplant recipe, found on marthastewart.com is much lighter than the fried alternative. It’s more healthy, and wonât leave your kitchen stove messy and oil-spattered. Itâs always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – donât expect to have many leftovers! Serves 8. (more…)
Hi Folks!  We are expecting the possibility of our first frost early Tuesday morning.  It will likely be a light one, and things will begin to warm up as we go through the week. Most of what is left in the field is hardy enough to survive, and we will be covering a few tender crops to try and protect them.  This will be the last week for eggplant, except for maybe a few small ones as an extra. We will have some lettuce in the shares again this week, although the heads wonât be very large; everything grows rather slowly now with the short days and cool nights. For those who did not get broccoli last week, you should expect it this time around, otherwise there will be kale. We will be including a few decorative gourds and mini pumpkins in the share this week.  The mini pumpkins are edible, the gourds are not! (more…)
This recipe from epicurious.com is a simple way to make your acorn squash into a soup, perfect for chilly October nights.  This recipe yields 6 servings. (more…)
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right? Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup. The recipe serves 4. Try it! (more…)