Monthly Archives: October 2011

Week 21: Cool weather comforts

Pumpkin Puree Great for storing in the freezer. Think pumpkin bread, pumpkin bars, pumpkin pie, pumpkin waffles (see recipe below)…1 large pumpkin makes about 2 cups puree.  Cut the pumpkin in half. With a spoon or a scoop, scrape out … Continue reading

Posted in cabbage, carrots, cauliflower, dairy free, garlic, gluten free, green onion, kale, potatoes, Preserving!, pumpkin, radishes, rosemary, sweet peppers, vegan, vegetarian, winter squash | Leave a comment

Week 20: Orange!

 Creamy Butternut Squash Orzo recipe adapted from Simply in Season   1 cup onion, chopped In a frypan saute over medium heat in 1 Tbsp oil until tender, about 6 minutes   1 clove garlic, minced Add and saute until … Continue reading

Posted in beets, broccoli, carrots, celeriac, celery, cilantro, dairy free, garlic, green onion, kale, sweet peppers, vegetarian, winter squash | Leave a comment

Week 19: Roots, Squash and More Greens!

  Squash Soup An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart!    1 1/2 pounds tart apples, peeled, cored, and quartered  5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties … Continue reading

Posted in beets, cabbage, celeriac, celery, chives, cilantro, collard greens, dairy free, garlic, green onion, kohlrabi, parsley root, parsnips, Preserving!, sweet peppers, vegetarian, winter squash | Leave a comment

Week 18 Autumn

Enjoy this post from our Groundswell Community Farm Cookbook. The pictures were taken last year in October. Autumn The harvest, the beauty, the frost   Celeriac Celeriac, or celery root, has a nice, mild celery flavor with a typical root … Continue reading

Posted in celeriac, celery, gluten free, leeks, parsnips, Preserving!, pumpkin, rutabaga, sweet potato, vegan, vegetarian, winter squash | Leave a comment