Category Archives: Holiday

Inspiring Thanksgiving Sides

Photo and Recipe from 101 Cookbooks Blog

Roasted Pumpkin Salad (101 Cookbooks)

 

 

Photo and Recipe from 101 Cookbooks Blog

Vanilla Mashed Sweet Potatoes (101 Cookbooks)

 

 

Photo and Recipe from Epicurious

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese (Epicurious; Self Nov. 2010)

 

 

Photo and Recipe from Epicurious

Braised Turnip Greens with Turnips and Apples (Epicurious; Gourmet Nov. 2009)

 

 

Photo and Recipe from Epicurious

Poblano Potato Gratin (Epicurious; Gourmet Nov. 2008)

 

 

Photo and Recipe from Epicurious

Kale and Garlic with Cranberries (Epicurious; Gourmet Nov. 2007)

Cranberry Apple Crumb Pie

Hands Down… this is my husband’s FAVORITE pie. It’s quite simple to make and well worth your time. It’s a perfect balance of tart and sweet! Pull out those cranberries and apples from this week’s box and surprise your family with a fall treat.

Recipe details are found on epicurious.
Photo was borrowed from www.Epicuriuos.com.

Chocolate Chip Pumpkin Cookies


You’ll Need:
1 cup Butter or Margarine, softened or melted
3/4 cup Honey
1 cup Brown Sugar
1 Egg
1 tsp Vanilla Extract
2 cups Whole Wheat Flour
1.5 cups of Oats
1 tsp Baking Soda
2 cups of Pumpkin Puree
2 cups of Dark Chocolate Chips

In a mixing bowl, make a cream sauce by combining butter/margarine, brown sugar, honey, egg, vanilla and pumpkin puree. In a seperate bowl, mix all dry ingredients (with the exception of the chocolate. Combine wet and dry ingredients in a mixing bowl until thoroughly mixed. Stir in chocolate chips. Place approximately 2 tbsp of dough on greased sheet and bake at 350F for 12 minutes. The cookies bake best if the dough is relatively flat and about 1/4 inch thick before baking. Note, the dough will be gooey and you will not be able to roll it. Just spoon the dough onto the sheet.

These cookies freeze well and can be refrigerated too.

Seminole pumpkins straight from the farm

Wonder why your box was so heavy today?  It was the Seminole pumpkin.

This pumpkin has a long history.  Grown for hundreds of years in south Florida, it pre-dates the arrival of European settlers.  The Florida Indian relied heavily on it for survival and improved it through selection over the centuries.  Today, the Seminole pumpkin is well adapted to life in the Everglade because it resists diseases and pests that would decimate other varieties of pumpkins.

Jordan, the farmer who grows our Seminole pumpkins at The Family Garden CSA, told me the best way to eat it is roasted.  He suggested cutting the pumpkin into sections, scooping out the seeds (which are also great roasted just like traditional pumpkin seeds), and roasting in the oven.

You can make so many dishes with cooked pumpkin.  Make it into puree and use it in pumpkin pie, chocolate chip pumpkin cookies, pumpkin risotto, pumpkin soup, or as you would any other winter squash.  Recipes coming very soon!

It’s Time to Think Turkey!!

It’s Turkey Time.

If you wish to order a Thanksgiving Turkey, you must prepay by October 6th!
We have:
Grateful Harvest Natural Turkeys (8-12#) for $2.28 per lb
Grateful Harvest Organic Turkeys (8-12#) for $3.55 per lb

Note, when prepaying for these, pay for 12# and we will adjust your credit to reflect the actual weight and cost of the Turkey.

Make checks payable to Doreen Penn and drop them off to Vineyard’s Church Office by Oct. 6th, in the ‘Angela Singleton’ mail box. If you have problems with prepayment, please email Angela.