Savoring the Seasons: Taking action
November 13, 2013. By Mary McClintock. Recently, I came across this powerful quote by Wendell Berry: “Eating is an agricultural act.” Those words are from[...]
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Squash and Cheese Pie
Adapted by Claire Morenon from the New York Times. Having spent many Thanksgivings as the lone vegetarian at the table, I developed an arsenal of delicious recipes[...]
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Adrie’s Pumpkin Pie
Recipe courtesy of Adrie Lester of Wheatberry Cafe and the Pioneer Valley Heritage Grain CSA, who blogs at Fields and Fire. The first thing to[...]
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March 23: Late-Winter Pizza
Thinly sliced butternut squash, roasted with onions, makes a great topping on a crispy thin-crust pizza. Take it out of the oven and top with[...]
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February 2: Root Vegetable Fries
French fries are surprisingly easy to make from scratch, and versatile.
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Pumpkin-Chocolate Chip Cake
Claire Morenon of CISA says: "I got this recipe from a friend's mom- I cornered her after dinner and begged her to share it!"
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Easy Roasted Acorn Squash
Made with acorn squash right from the garden or Farmer's Market. So simple and so yummy!
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Tinky’s Cider Butternut Soup
Tinky says: "An awful lot of the ingredients are local--squash, cider, apples, honey, onions, garlic, cream."
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Apple and Butternut Squash Soup
The folks from Atkins Farm shared this recipe, which was originally developed by Roger Frigon.
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Justamere Tree Farm’s Butternut Bisque
Justamere Tree Farm has a full line of certified organic maple products, syrup, candy, cream, and sugar.
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Spaghetti Squash with Sage Cream Sauce
A creamy, savory alternative to pasta from our friends at Riverland Farm.
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