Baked Spaghetti Squash with Garlic and Butter
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash. (more…)
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Potato Leek Soup
Here is a reliable standby soup from epicurious.com. It can be prepared ahead of time and kept in the refrigerator or frozen. Serves 4. (more…)
Radicchio and Summer Squash Salad
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…)
Spinach, Carrot, and Mushroom Lasagna
Here’s a delicious vegetarian lasagna that your family will love! This recipe was found on the food blog chocolatemoosey.com. To save time, making the sauce and assembling the lasagna can be done ahead of time. Store in the refrigerator until ready to use/bake. Serves 10-12.
Farm News – October 10, 2016
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 won’t 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…)
Leek and Swiss Chard Tart
Here’s another great recipe from epicurious.com, a quiche-like dish using leeks and Swiss chard. Feel free to experiment with quiche dishes like this – you can mix in almost any precooked meat or top with cheese. (more…)
Herbed Summer Squash and Potato Torte
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
Acorn Squash Purée
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…)
Acorn Squash Soup with Kale
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…)
Baked Eggplant Parmesan
This baked eggplant recipe, found on marthastewart.com is much lighter than the fried alternative. It’s more healthy, and won’t leave your kitchen stove messy and oil-spattered. It’s always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – don’t expect to have many leftovers! Serves 8. (more…)