2013 Photo Contest Winner

Thank you to everyone who entered our photo contest this year. Here are the results:

 John Pfaff is the winner this season with a total of 23 likes on Facebook!

Found in the Stony Hill cabbage patch! 7 month old Alex, son of Betsy and Erich Regber of Long Valley, is happy to be part of the CSA program. His first vegetable was Stony Hill's green beans. CSA members (and grandparents) are John and Beth Pfaff of Chester.

A special thank you to all other participants. We love hearing about your experience and welcome any photos you would like to send our way!

 "Thank you for all the wonderful food you provide. I never buy at the supermarket anymore!"-Jonathan McKune

 Omelette with plum tomatoes, onion, and red leaf lettuce- Tanya Meronk

"We love kale chips!"-Teresa Jandziol

November 14 & 16 CSA Update

Good Morning CSA Members,

Here is an update on your shares for this week.

Your apples are:

 Granny Smith: very tart with a crisp skin. Great for cooking or baking.

Melrose: Crispy, sweet-tart and juicy.

Sun Crisp: Tender, sweet apple. It doesn't have a long shelf life so enjoy this one first :)

Full shares members are receiving delicata squash. It is a cross between a sweet potato and a butternut squash. Prepare the same as any winter squash but you do not need to cook it quite as long as its flesh is much more tender.  The flesh is also edible!

Thank You from Chester Food Pantry

Here on the farm we hate to see anything to waste. Last year, Stony Hill Farms teamed up with Chester Food Pantry to donate any shares that were left at the end of each CSA pick-up day to families in need.

You as members have been incredibly generous with you gifts of fresh produce to families that would otherwise go without.

Here is a message from the Chester Food Pantry to our CSA Members:

Dear Stony Hill CSA Member,

 

I would like to, once again, thank the members of the Stony Hill CSA for their generous support of the Chester Food Pantry this season.  I hope that the knowledge that your CSA’s did not go to waste but, instead, were used to help those in need is something that is meaningful to you.  You have no idea how precious that fresh produce is to the people that the Chester Food Pantry assists.  This year we were able to distribute close to 200 boxes to very appreciative families in Chester and Mendham.  Many times the doors would fly open as we approached the homes and young children would tear open the boxes.   Several people shared that they were able to make things for themselves and their families that they never would have been able to if not for the CSA. 

 

We take for granted the fresh produce that we are able to obtain and we don’t always realize how important it is to those that cannot afford it especially the seniors and children.  Thank you for helping us to make our neighbors’ lives a little easier.

Apple & Raisin Stuffed Acorn Squash

 Ingredients

• 1 Acorn Squash (halved and seeded)
• 2 Tbsp, Butter
• 1 Granny Smith Apple (seeded and chopped)
• 1/4 cup, Brown Sugar
• 1/2 tsp, Pumpkin Spice
• 1/2 cup, Raisins

 Directions

1. Preheat oven to 350 degrees. Place the squash onto a baking pan cut side down. Fill the baking pan with 1/4 inch of water.
   Note: it is easier to make the finished squash sit up straight if you cut a flat spot on the back of each half.
2. Bake the squash in the preheated oven for 30 minutes. Drain off any remaining water in the baking sheet and turn squash cut side up.
3. While the squash is baking, melt the butter in a large skillet over medium heat. Cook the apple in the butter about 15 minutes. Stir the raisins, brown sugar, and Pumpkin spice into the mixture.
4. Fill the acorn squash with the apple mixture. Return the squash to the oven and bake until the filling is hot (about 15 minutes).

Recipe from:Savings Lifestyle

Shepherd's Pie with Sweet Potatoes

Ingredients

• 2 tablespoons unsalted butter, divided
• 2 large sweet potatoes, scrubbed well
• 4 tablespoons olive oil, divided
• 2 teaspoons vegetable oil
• 1 pound ground beef
• Salt
• 1/2 large onion, chopped
• 1/2 cup finely chopped carrot
• 1 teaspoon tomato paste
• 1 tablespoon flour
• 1 cup beef stock or water

Directions

1. Heat the oven to 375 degrees and use 1 tablespoon of the butter to grease a 1 1/2-quart baking dish. Rub the sweet potatoes with 1 tablespoon of the olive oil, and pierce each one a few times with a sharp fork. Wrap them in aluminum foil and bake until tender, about an hour.
2. Meanwhile, heat the vegetable oil in a heavy saucepan over medium-high heat. Add the ground beef and a couple pinches of salt and brown, stirring frequently, 3 to 5 minutes. Remove the meat to a plate with a slotted spoon and turn the heat down to medium-low.
3. Add the onion and carrot to the pan and cook, stirring occasionally, until soft, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes. Stir in the flour and cook for another 2 minutes.
5. Add the stock or water and a couple more pinches of salt and raise the heat under the pan to bring the liquid to a boil. Cover the pan, lower the heat and simmer very gently, stirring every once in a while, until the mixture is thick but still a bit saucy, 10 to 15 minutes. Add more salt if necessary, and set this aside to cool a little while you finish the potatoes.
6. When the potatoes are tender, remove them from the oven and turn the oven temperature up to 425 degrees. Carefully unwrap the foil and slit the potatoes down the middle, Scoop out the flesh with a spoon, putting it into a heatproof bowl. Using a wooden spoon, beat in the remaining 3 tablespoons olive oil until you have a smooth, silky mash. Add salt to taste.
7. Transfer the meat to the buttered baking dish, smoothing the top. Spread the mashed sweet potatoes over the top, using a spatula to gently work it out to the edges of the dish and cover all of the meat.
8. Dot the top of the potatoes with the remaining tablespoon of butter and set the dish on a baking sheet with high sides to catch any spillover. Bake the shepherds pie until it is heated through, and the top begins to brown, 10 to 15 minutes. (You can use the broiler at the end to get a little more color on the potatoes if you'd like.) Let cool for a few minutes before serving.

Recipe from: Yahoo Shine

Carrots with Lemon Butter & Dill

INGREDIENTS

• 1/4 cup melted butter
• 2 teaspoons lemon juice
• 2 teaspoons fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound carrots, sliced

DIRECTIONS

Whisk the melted butter, lemon juice, dill, salt, and  pepper in a large bowl. Add the carrots to the butter mixture and toss gently to coat. Place the carrots in a preheated large sauté pan. Sauté until tender-crisp. Serve warm.

November 14 & 16 CSA Boxes (FINAL WEEK)

Good Afternoon CSA Members,

Can you believe we are at the end of our season already? We cannot believe how quickly this season has gone by. 

We have a great mix of fall crops for you this week as your final share box.

HALF SHARE
2	onions
2 heads	garlic
5	sweet potatoes
2	acorn squash
3	suncrisp apples
3	crimson crisp apples
3	melrose apples
3	granny smith apples
head	lettuce
bunch	dill

FULL SHARE
2	onions
4 heads	garlic
5	sweet potatoes
2	acorn squash
5	suncrisp apples
5	crimson crisp apples
5	melrose apples
5	granny smith apples
2 heads	lettuce
bunch	dill
bag	baby spinach
1	delicata squash

My family and I would like to thank you from the bottom of our hearts for making this season such a success! Each of our family members that met you do distribute your shares had a wonderful time seeing you and chatting each week about your experience with our CSA program.  You all have given us so much inspiration, appreciation and motivation to grow and improve our program in the seasons to come. Thank you so much for the kind words and for taking the time to ask questions about where your food comes from. Farming is a tough industry, no doubt about it, but with your help and support we are able to become more successful in our efforts to grow (pun intended) our family business.

Have a great winter everyone. We are wishing you all a happy holiday season and a wonderful New Year. We will see you again in June.

November 7 & 9 CSA Update

Your apples this week are a mix of:

 Snow Sweet: It is sweet yet slightly tart. It has a bright white flesh and is slow to brown so it makes a great addition to fresh salads.

Mutsu: (also known as a Crispin) a sweet juicy and crisp apple that is excellent for eating or baking

 Crimson Crisp:a firm, deep red-purple, and crunchy apple. Its crispy yellow flesh holds a sweet-tart flavor

Pink Lady: slightly tart apple with a firm skin and juicy flesh. Pink Lady apples are excellent for fresh eating, salads, pies & sauce; good for baking & freezing.

Glazed Turnips

Turnips are in the same family as beets and radishes. They are a very versatile veggie and can be boiled, steamed, roasted, mashed or fried. They pair well with any meats and make an excellent side dish.

Ingredients       

• 2 lb small to medium (2-inch) turnips
• About 1 1/2 cups plus 3 tablespoons water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon salt

• Garnish: chopped fresh flat-leaf parsley

Preparation

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.

Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Recipe from: Epicurious

Beet & Apple Salad

Ingredients
1 red beet
1 medium apple
2 Tbsp olive oil
1 tsp spicy brown mustard
2 Tbsp Apple Cider
2 tsp red wine vinegar
1/4 tsp kosher salt
1/8 black pepper
1 Tbsp chives


 Directions
Preheat the oven to 450 degrees.  Wrap the beet in tin foil and put into the oven directly on the wire rack. Roast for about 45 minutes then remove and let cool.  Once cooled enough to touch, use a paring knife to remove the outer skin.  Slice into wedges and add to a bowl.  Cut the apple in large wedges and set aside. 
In a small bowl, add the mustard, apple cider, red wine vinegar, salt, and pepper.  Slowly add in the olive oil, using a fork to whip together.  

Drizzle over the beet and add the apple wedges.  Toss to combine and top with the chopped chives.  Served chilled.

Recipe from: Not So Doughie

Twice Baked Potatoes

Ingredients

• 2 large potatoes
• 1 1/2 cup shredded cheddar cheese or blue cheese
• 1/2 cup diced scallions or chives
• 1 cup sour cream, at room temp
• 1/4 cup heavy cream
• 4 Tbsp unsalted butter
• 1 tsp olive oil
• Salt and pepper

Instructions

1. Preheat oven to 350 degrees.
2. Poke holes in the skin of the russets with a fork to prevent exploding and place on center rack, cook until soft and a skewer slides easily through, about 30-35 minutes.
3. Remove from oven. Turn oven up to 475 degrees.
4. Slice potatoes lengthwise and pinch from bottom to open.
5. With a large spoon, scoop out potato and place in large bowl, smash with a fork until fluffy.
6. Add butter and mix until melted, add sour cream and heavy cream, mix until creamy but still chunky.
7. Add remainder ingredients and mix. Spoon back into potato skins until full, top with additional cheese if desired.
8. Brush skins lightly with oil or butter.
9. Place on pan and bake in hot oven for additional five minutes or until slightly brown.
10. Remove and serve.

Recipe from: Full Circle

Glazed Apple Cookies

Ingredients

• ½ cup shortening
• 1⅓ cups packed light brown sugar
• 1 egg
• 2 cups all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 cup apples, peeled, cored, and finely diced
• 1 cup raisins
• ¼ cup milk
• 1½ cups powdered sugar
• 1 tbsp butter
• ½ tsp vanilla extract
• 2½ tbsp half and half

Instructions

1. Preheat oven to 400 degrees
2. Beat shortening, brown sugar, and egg together until light and fluffy
3. In a separate bowl, stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg
4. Stir half of the dry ingredients into creamed mixture
5. Stir in apples and raisins, then stir in remaining half of dry ingredients and milk
6. Mix well
7. Drop batter (from about a big tablespoon) 2 inches apart onto a lightly greased baking sheet
8. Bake for 10-12 minutes (I did 8-9 minutes because we like them soft and they were perfect)
9. Make glaze: combine powdered sugar, butter, vanilla and half and half and beat until smooth
10. Remove cookies and put on cooling racks
11. Spread glaze on warm cookies
12. Enjoy

 

Recipe from:Real House Moms

Caramel Apple Bars

Caramel Apple Bars

Crust Ingredients:
2 1/2 cups oats
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 ½ sticks) cold unsalted butter, cut into small pieces
Caramel Ingredients:
6 ounces soft caramels (18-20 caramels)
1/4 cup heavy cream
Apple Filling Ingredients:
3 large tart apples (such as Granny Smith, Pink Lady, or Fuji)
2 tablespoons lemon juice
2 tablespoons unsalted butter
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 350°F. Grease a 9”x 13”x 2” baking pan.
To make the crust, stir together oats, flour, brown sugar, cinnamon, baking powder and salt in a large bowl. Add cold butter and mix with a pastry blender, a fork, or your hands until mixture is crumbly.
Remove about 1/2 cup of crust mixture. Set aside.
Press remaining dough evenly into bottom of prepared pan. Bake 16-18 minutes, or until crust is lightly golden. Set pan on wire rack to cool slightly.
To make the caramel layer, place caramels and cream in a heavy saucepan. Cook over medium-low heat, stirring constantly, until mixture is smooth. Immediately pour caramel over partially baked crust and spread evenly.
To make the apple filling, chop apples into small pieces (1/4-1/2-inch). As you chop the apples, place them in a medium bowl and toss with lemon juice to prevent browning.
Place butter in a large pan over medium heat. When butter has melted, add chopped apples. Cook about 8 minutes, stirring frequently. Add sugar and cinnamon and continue cooking another 8 minutes, or until apples are softened.
Spread apple mixture evenly over caramel layer. Scatter reserved crust mixture over top of apple filling.
Bake 25-30 minutes, or until bars are lightly browned. Cool completely in pan before cutting into bars.

Recipe from: Go Bold with Butter

Freezable Apple Pie Filling

Have you ever wanted to make apple pie in the spring and summer and there are just no good apples around to choose from. How about freezing your apple pie filling using the apples in your shares this week. Here is what you need.

 

Ingredients

• 12 cups thinly sliced apples
• 3 Tablespoons lemon juice
• 3 – ½ cups white sugar
• 1 cup cornstarch
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 5 cups water

Instructions

1. Toss the sliced apples with lemon juice in a large mixing bowl and set aside.
2. Pour water into a Dutch oven over medium heat.
3. Combine sugar, cornstarch, cinnamon, salt and nutmeg, then add to the water and bring to a boil. Boil the mixture for 2-4 minutes, stirring constantly.
4. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
5. Cool for 30 minutes.
6. Ladle into 4 freezer bags. Be sure to leave at least a half inch of empty space to allow the bag to breathe when freezing.
7. Allow the bags to cool at room temperature for up to an hour.
8. Freeze for up to one year.
9. Seal and freeze. Can be stored for up to 12 months.

Apple Dumplings

Ingredients        

Makes servings USMetricAdjust Recipe (Help)

•                        
  1 (16 ounce) can refrigerated flaky biscuit dough
• 4 apples - peeled, cored and halved
•                    
  1 cup white sugar
•                         
  1 cup water

•                         
  1/2 cup butter, melted
•                    
  2 teaspoons vanilla extract

                        

1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
3. In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.

 

November 7 & 9 CSA Boxes

Hello All!

I have received lots of emails and requests for a picture of our daughter, Bryn, and her first Halloween costume. So without further adieu I give you............

Bryn at 9 months in her giraffe costume!

Back to business here!

Here is what we have for you this week.

HALF SHARE
2	turnips
head	broccoli
5	white potatoes
bunch	beets
head	lettuce
1	onion
3	Fuji apples
3	Mutsu apples
3	Snow Sweet apples
3	Pink Lady apples

FULL SHARE
2	turnips
2 heads	broccoli
5	white potatoes
2 bunches	beets
head	lettuce
bunch	leeks
2	onions
5	Fuji apples
5	Mutsu apples
5	Snow Sweet apples
5	Pink Lady apples

Keep your apples in the fridge to make them last longer. Next week is the last week so we really want to stock you up on your fruit for the winter. You will be getting the same amount of apples next week so we will do lots of apple recipes for you this week and the following.

Chicken & Spaghetti Squash Medley

Ingredients
1 medium spaghetti squash
2 broccoli heads
1 cup carrots, peeled and chopped
 1-2 tsp olive oil
2 cups shredded chicken
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt and pepper,

Directions
1. Cut Spaghetti Squash in half length wise and scoop out the seeds and pulp. Place cut side down in baking dish and fill dish with 1/2 inch of water. Bake spaghetti squash at 375 for about 30 minutes.
2. In the mean time, chop broccoli heads, carrots. Place in microwavable dish with 1/4 cup of water and cover with plastic wrap. Cook for 5 minutes.
3. Remove squash (carefully) from baking dish and rinse out the baking dish.

4. Add 1-2 tsp olive oil to the clean baking dish. Add steamed broccoli, carrots, and shredded chicken. Toss around in the baking dish.

5. Scoop out spaghetti squash seeds and then use a fork to scrape out the “spaghetti” strands from the squash. Add to the baking dish and toss with the other ingredients
6. Season with Italian seasonings, garlic powder, salt and pepper, to taste.  Return to oven and bake at 350 for 10-15 minutes.
7. Serve Chicken and Spaghetti Squash Medley.


Read more: http://www.5dollardinners.com/chicken-and-spaghetti-squash-medle/#ixzz2j8vhb6jS

Chicken Stir Fry with Carrots and Sugar Snap Peas

Ingredients:For the sauce:
1 tbsp low sodium soy sauce (or Tamari f or GF)
1 tbsp fresh lime juice
2 tbsp water
1 tsp cornstarch
For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced thin
salt, to taste
1 tbsp rice bran oil, or canola
2 tsp fresh garlic, minced
1 tsp fresh ginger, grated
1 cup sugar snap peas
1 cup carrots, sliced diagonally
scallions for garnish

Directions:
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

Recipe from: On the Menu

Basalmic Brussels Sprouts

Ingredients

• 3-4 cups Brussels sprouts, cut in half
• 3 T. balsamic vinegar
• 3 T. olive oil
• sea salt and pepper, to taste

 

Instructions

1. Preheat oven to 375 degrees.
2. Line your baking sheet with aluminum foil.
3. Whisk vinegar, oil, salt and pepper until well combined. Toss with the sprouts on baking sheet, making sure the spouts are well combined.
4. Roast for 25 minutes, or until they are slightly browned

 

This recipe is from: The Salty Kitchen which is a great blog with easy, family-friendly recipes.

October 31 & November 2 Boxes

Good Afternoon Everyone!

We have three great fall additions to your shares this week:

HALF SHARE
pint	grape tomatoes
pint	brussels sprouts
pint	sugar snap peas
1	spaghetti squash
2	mutsu apples
2	snow sweet apples
bunch	kale
2	large carrots

FULL SHARE
2 pint	grape tomatoes
2 pints	brussels sprouts
2 pints	sugar snap peas
1	spaghetti squash
2	mutsu apples
2	snow sweet apples
2	macoun apple
bunch	kale
2	large carrots
bunch	scallions

Happy Halloween all! Stay safe during Trick-Or-Treating with the kiddos! :)

Acorn Squash with Apples

This recipe is from Jacki Spinelli.  Thank you for sharing :)

 

1 Acorn Squash

2 Apples, cored and sliced

1 Tbl Butter

2 Tbl brown Sugar

1 Tbl finely chopped walnuts

1/2 tsp salt

1/2 tsp Cinnamon

 

To easily peel the acorn squash without losing a lot of the meat, gently drop the squash in a large pot of boiling water and boil for 15 minutes.  Pour off the boiling water and fill with cold water and let sit for 5 minutes.  When cool enough to handle, use a knife to slice off the peel on the ridges and a teaspoon to dig out the peel in the valleys. (This might sound like a lot of work but it is easy).  Slice the squash in half and remove the seeds and stem.  Then Slice the halves into sections and finally cut into 1 inch chunks.

 

Place the squash chunks into a large microwave-safe bowl along with the apples.  Dot with pieces of butter.  Sprinkle the brown sugar, salt and cinnamon over the top.  Cover with plastic wrap and poke a few holes in it for ventilation.

 

Cook in microwave for 7 1/2 minutes on full power.  Remove, uncover and stir.  Return to microwave and cook for another 7 1/2 minutes on full power, until tender.

 

Serve hot.

 

NOTES:  I did not have walnuts and substituted pecans, they work just as well.  I used a little more brown sugar because we like it a little sweeter.

October 24 & 26 CSA Update

Good Morning CSA Members,

Burrrrr! It was chilly out this morning. We were under a freeze warning last night but only received a light frost. Thank goodness! Here is a short update on your shares this week.

The apples in your shares this week are Gala. They are tender and sweet.

 

There are only 3 more weeks after this week in out 2013 season. For a guaranteed spot next season please send in your applications(they are attached in this week's update email) along with a deposit to:

Stony Hill Farms

Attn: CSA

8 Route 24

Chester, NJ 07930

 

If you ever have any questions about how to store or prepare the items in your shares please don't hesitate to email me at stonyhillcsa@gmail.com

 

Thank you again for your continued membership and support for our family farm.  :)

 

 



Kohlrabi Gratin

 

You will need:
3 kohlrabi
1 1/2 cups chicken broth
2 garlic cloves
2 onions
2 Tbs olive oil
1/2 cup grated parmesan cheese

Equipment:
A mandolin
A small round casserole dish

Method:
1. Preheat your oven to 360. Chop the onion and garlic very finely. In a skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes until they start to brown. Add the chicken broth and cook for 3 minutes in high, then turn the flame down to a simmer for another 10-15 minutes until the mixture has thickened. You may want to add some salt if you used low-sodium chicken broth.
2. Drizzle a small amount of olive oil on the bottom of the pot. Using a peeler and knife, remove the outer skin and dark green layer of the kohlrabi. Then, using a mandolin, slice each vegetable into paper thin pieces. Add a thin layer of them on the bottom of pot so they resemble fish scales. Drizzle 2 Tbs of the mixture on top of the first layer, then repeat with a second layer fo kohlrabi slices. Continue this process until you have 6 layers or you run out oh kholrabi. If you run out of sauce, quickly fry up some garlic in olive oil and add another 1/2 cup of chicken broth.
3. Sprinkle the parmesan cheese on top and bake, with the lid on for 35 minutes. Take the lid off and cook for an additional 10 minutes or until the cheese forms a nice crust.

Recipe from: Kitchen Princess

Butternut Squash & Apple Bread

Ingredients:
1/2 cup squash puree
1/2 cup applesauce or apple puree
1/4 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs

Directions:

Preheat the oven to 350-degrees. Lightly butter one loaf pan and set aside.

I chose to roast my butternut squash rather than boil it, which adds a bit of flavor and richness, I think.  Peel and cut your squash pieces.  Use a cooking spray to lightly coat a baking sheet.  Spread the squash pieces out, give another quick spritz and a sprinkle of cinnamon.  Cook at 400-degrees until fork tender (about 20-25 minutes depending on the size of your pieces). 

In a medium mixing bowl, whisk together the dry ingredients and spices and set aside.  In a large mixing bowl, beat the egg, then combine the rest of the wet ingredients.  Fold in the dry ingredients until just mixed.  Pour the mixture into the prepared pan and bake for 35-40 minutes.

This makes two loaves of bread, and you can easily freeze one loaf for later. Let the loaves cool completely, wrap the freezer-bound bread with plastic wrap, then a layer of foil.  Label and store for up to three weeks in the freezer.  Thaw on the counter overnight.

Recipe from: Juggling Act Mama

Broccoli Cheese Soup with Butternut Squash

Healthy Broccoli Cheese Soup with Butternut Squash

Author: Kelly Hutchinson

 

Serves: 6

 

Ingredients

• 1 ½ c butternut squash or 12 oz frozen squash puree
• 1 head broccoli or frozen broccoli
• ½ onion, chopped
• 4 tbsp flour (I used white whole wheat)
• 1 tbsp butter or margarine (optional)
• 3+ c vegetable broth, separated
• 1 c almond milk or other milk
• 1 large carrot, finely chopped
• 3 c reduced fat shredded cheese (I recommend a mix of reduced fat sharp cheddar and colby jack)
• 1 tsp garlic powder
• salt and pepper, to taste

Instructions

1. If using fresh squash: oven roast until very soft. Using a blender, puree with 2 c of vegetable broth until very smooth. Transfer to large sauce pan over medium heat.
2. If using frozen squash puree: thaw on counter or in microwave. Heat in large saucepan and add 2 c of vegetable broth. Stir or whisk until the puree is smooth.
3. Meanwhile, steam broccoli or cook according to package instructions.
4. In a separate pan, saute onion using optional butter or nonstick spray. When onions are soft, add the flour, coating the onions. Cook 1 – 2 minutes longer, until the flour is slightly toasted.
5. Add the onions to the squash puree, stirring well to prevent the flour from clumping. Add 1 c vegetable broth and 1 c milk (if using fresh squash, you can use this liquid to “clean” the blender).
6. Finely chop approximately half of the broccoli and add to the soup along with the carrot. Cook until the soup is at desired thickness. If the soup is too thick, add additional broth. Roughly chop the remaining broccoli.
7. Add the cheese in three batches, stirring while the cheese melts. Add the roughly chopped broccoli. Cook until hot.

I am IN LOVE with this blog! Kelly has loads of great recipes with veggies and fruits that, when prepared, you would never know there were there! Please check out and subscribe to her blog: Hidden Fruits and Veggies for a long list of recipes that your family will love!

Vegan Butternut Squash Gnocchi

Vegan Butternut Squash Gnocchi

1 large butternut squash, seeded, peeled and cut into even-sized pieces

salt

fresh black pepper

about 2/3 cup all-purpose flour

about 1/3 cup cake flour

Pre-heat the oven to 400 degrees. Spread the squash out on a sheet pan and bake until soft (25-45 minutes, depending on the size of your pieces).

Mix the two flours.

Puree the squash in the food processor (you might have to do it in 2 batches). Add salt and pepper to taste.

Flour your work surface and place the squash on it. Using a bench scraper, start to work the flour into the squash (this ensures that you don't over-mix). You might not need all of the flour. Your dough should be sticky, but workable.

Divide the dough into 6 portions. Roll each one into a rope, about 1/2 inch thick. Cut into 1/2 inch pieces.

Using your thumb, roll each piece against the tines of a fork, to score it and sort of curl it. Lay out on parchment paper.

When ready to cook, boil some water with salt. Cook the gnocchi in batches. They will rise to the surface when they're done (2-3 minutes). Remove from the water with a slotted spoon. Plate and top with your favorite sauce.

 

This recipe is from a very creative blog called: One Taste Rule! I just LOVE their recipes because they are so new and inventive and also feature lots of veggies in you shares. Be sure to check out their blog for a list of some more simply divine dishes :)

October 24 & 26 Boxes

Hello everyone!

Fall is upon us but we still have the last hurrah from summer in the form of eggplant.

Here is what else you will find:

HALF SHARE
head	broccoli
1	butternut squash
6	gala apples
1	eggplant
head	garlic
bunch	romaine lettuce
2	onions
bunch	parsley
4	sweet potatoes
bunch	kohlrabi

FULL SHARE
2 heads	broccoli
1	butternut squash
6	gala apples
1	eggplant
2 heads	garlic
bunch	romaine lettuce
2	onions
bunch	parsley
6	sweet potatoes
bunch	kohlrabi
half pint	blackberries
3	large carrots
bunch	golden beets