This is a vegetarian fall comfort food that is easy to make. In fact make a double batch so you have plenty for lunch the next day.
Now that there is a bit of a chill in the air, soup is sounding good. Make this recipe with new crop local winter squash from Fry Family Farm.
The problem with this cake is that it is hard to stop snacking! It is delicious any time of day but perhaps at it’s best with a cup of tea in the afternoon. It is not gluten free but could be adapted quite easily.
This is one of our most elegant and beautiful vegetarian recipes. We love to feature it in the fall for an inspired meal.
Make enough of the spiced walnuts for another day, another salad! They are easy to make and a happy garnish for either salad or roasted butternut squash.
Join us for blue grass music from the Turner Moore Band, apple tasting, cider pressing, pumpkin carving and much much more!
The tart sweetness of new season apples and pears are a perfect accompaniment for pork especially with baked yams or butternut squash.
Elegant and hearty enough to be a meal in itself, this salad is full of seasonal favorites.
These two fall fruits blend beautifully together to make a lovely and economical dessert. Serve with a little yogurt or vanilla ice cream.
Author Kirsten Shockey will be sampling her fermented veggies and signing her new book, Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes.