Hello everyone! We hope you all got to the farm for the double pick up today. Looks like we have some great items to cook with and enjoy for the coming weeks. Winter Share #4 hilights meat products form Springdell! This is pretty exciting as Jess and I use almost […]
From fellow food blogger Sherri at “To Simply Inspire”, this recipe has done just that! A healthy and hearty soup for sure! If you need to cut some time, microwaving the sweet potatoes instead of baking them helps, as well as sautéing the pepper and onion directly into your pot before adding the beans and broth. If going olde school, use 4 cups of homemade veggie broth in lieu of the carton. I served with avocado, lime wedges, and a dollop of sour cream.
Happy holidays to you! As our second year of CSA365 comes to a close, our gratitude continues as we have a trustworthy bounty of wholesome food at our fingertips. We need not worry about catchy labels that say “now with real (insert ingredient here)” or “no high fructose corn syrup” […]
This one is a keeper. It didn’t last long on my dinner table. Feel free to change it up adding herbs to this side dish.
This is the Anderson family holiday morning brunch. This is a start-to-finish brunch (including timing and a shopping list) that will give you plenty of time to watch the yule log with your family. It makes enough for 12 folks, and if you don’t have that many, it makes great leftovers!
This is an Anderson family favorite, perfect for when the spaghetti squash season rolls around. Soy sauce or tamari can substitute fish sauce if you want to keep it vegetarian. Tamarind paste can be substituted for rice wine vinegar as well, but the real deal is best. Give yourself time to drain the tofu and make the squash, but the pad thai itself is quick to make.
Warm grapefruit? Yup. Give it a try! I think this one would be great with a little mint on top too!
Slaw is so versatile, you can use any spices and veggies too, this one would be a great opportunity to break out some of the frozen summer corn!
You can add nutmeg or other fall spices to this ice cream… or try it with red kuri squash too!
This recipe is my favorite way to conquer a whole Hubbard squash. It makes 2 pies (calling for 2 prepared pie crusts) and if there’s extra squash, a side dish. It takes about 2 1/2 hours including squash roasting and pie baking time, but it can be made in stages, so don’t feel like you need to do this whole thing start-to-finish in one wallop. If you have any puree left over, enjoy it with maple syrup and Amish Roll Butter!