Follow us on Facebook and Instagram

Hi,

Just a quick note to let everyone know to follow us now on Facebook and Instagram. We will be putting up weekly recipes, updates, farm information and awesome pictures throughout the season. Thanks for joining us and We hope you have a bountiful year!

The Stony Hill Farms Family

Spinach Salad with Shallots, Apples and Cranberries

Spinach Salad

Ingredients:

4 cups baby spinach

1 shallot, thinly sliced

1 cup cranberries

1 cup diced apples

1 cup walnuts

Dressing:

2 tsp maple syrup

¼ cup cider vinegar

¼ cup olive oil

Salt and pepper to taste

Directions:

Place salad ingredients in a bowl. Whisk dressing ingredients then pour over the salad.

Roasted Sweet Potatoes with Apples, Carrots, and Cranberries

Roasted Sweet Potatoes

Ingredients:

4 sweet potatoes, diced

1 apple, diced

1 carrot, diced

1 cup cranberries

Olive oil

Butter

Salt and pepper

1 tsp cinnamon

1 tsp nutmeg

Directions:

Coat potatoes and carrots with olive oil, salt, pepper, cinnamon, and nutmeg. Place in a baking dish and roast in the oven for 15 minutes at 350.

Remove potatoes, stir, and add the apples and cranberries. Add in 2 T of butter and adjust seasonings if necessary.

Roast for 20-30 more minutes until tender.

Cauliflower Soup

Ingredients:

1 head cauliflower

4 tablespoons olive oil

1 onion (diced)
1 carrot(diced)

4 cups stock

1 cup whole milk

Directions:

Cut cauliflower into manageable pieces and cover with olive oil, salt, and pepper. Place in a baking dish with 1 inch of water and roast at 350 for about 30 minutes until tender.

Heat 2 T of olive oil in a pot and add in the onion and carrot. Cook for 15 minutes over medium heat.

Add in the cauliflower and stock. Bring to a boil and then simmer for about 10 minutes.

Puree in a food processor until smooth. Place soup back in the pot, add milk, and simmer for 10 additional minutes.

Share Contents 11/17-11/23

Personal Share
Sweet Potatoes(4)
Celery
Cranberries(pt)
Carrots
Parsley
Baby Spinach
Shallots(2)
Cauliflower
Apples(6)

Half Share
Sweet Potatoes(6)
Celery
Cranberries(qt)
Carrots
Parsley
Baby Spinach
Shallots(4)
Cauliflower
Apples(12)

Full Share
Sweet Potatoes(8)
Celery
Cranberries(qt)
Carrots
Parsley
Baby Spinach
Shallots(6)
Cauliflower
Apples(18)
Cheese Pumpkin

Share Contents Week of 11/10-11/16

Personal Share
Pink Lady Apples(3)
Apples(3)
Apples(3)
Fennel
Brussels Sprouts
Cauliflower
Leeks
Parsnips(2)

Half Share
Pink Lady Apples(5)
Apples(5)
Apples(5)
Fennel
Brussels Sprouts
Cauliflower
Leeks
Parsnips(4)
Baby Spinach

Full Share
Pink Lady Apples(7)
Apples(7)
Apples(7)
Fennel
Brussels Sprouts
Cauliflower
Leeks
Parsnips(6)
Baby Spinach
Dill

Riced Cauliflower Pilaf

This recipe is both easy and healthy. A great side or even the whole meal. Enjoy!

Ingredients:
2 lbs cauliflower
1/4 lb bacon
3 T oil
4 ounces chopped scallions
1 clove garlic, chopped
1 T minced parsely
1/3 cup slivered almonds

Directions:
Trim cauliflower and grate by hand or in food processor.
In a large skillet, cook bacon until crispy. Remove to cool then crumble. Leave 3 T of oil in the bottom of the pan.
Add the almonds and scallions to the pan and cook for 2 minutes. Add the garlic and cook an additional minute.
Add cauliflower and cook until softened. Remove from heat.
Add mixture to a bowl. Add in the bacon and parsley and season with salt and pepper. 
 
From: lowcarbmaven.com