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Autumn Recipes

Autumn Recipes

Smoky Cauliflower

1 large head cauliflower, broken into 1-in. florets (about 9 cups)
2 Tbsp. olive oil
1 tsp. smoked paprika
¾ tsp. salt
2 garlic cloves, minced
2 Tbsp. minced fresh parsley

1. Place cauliflower in a bowl. Mix oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15 in. x 10 in. x 1 in. baking pan. Bake, uncovered, at 450 degrees for 10 minutes.
2. Stir in garlic. Bake 10 – 15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

Mashed Cauliflower Au Gratin

2 large heads cauliflower, broken into florets
1 ½ cups shredded Parmesan Cheese
1 cup shredded Colby-Monterey Jack cheese
6 Tbsp. butter, cubed
¾ tsp. garlic salt
½ tsp. Montreal steak seasoning

1 cup Italian-style Panko (Japanese) bread crumbs
¼ cup butter, melted

1. Place cauliflower in a stock pot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheese, cubed butter and seasonings. Transfer to a greased 13 in. x 9 in. baking dish.
2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, at 350 degrees for 40-50 minutes or until heated through and topping is golden brown.

Herb-Seasoned Cauliflower

1 head cauliflower, cut up
1 tsp. salt
¼ tsp. pepper

Cook and drain enough cauliflower to cover 9 x 13” baking dish single layer, Season with salt and pepper.

1 ½ C. herb-seasoned stuffing mix
½ C. melted butter 1 ½ C shredded Swiss cheese
½ C. grated Parmesan cheese

Combine butter and stuffing mix. Combine cheese with mix. Sprinkle over cauliflower. Bake in a 400 degree oven for 15 minutes or until bubbly. Serves 6 to 8.

Apple and Pecan Stuffed Sweet Potatoes

6 medium sweet potatoes (about 8 oz. each)
½ cup butter, cubed
¼ cup packed brown sugar
½ tsp. grated orange peel
1 medium apple, chopped
¼ cup chopped pecans

1. Scrub and pierce potatoes with a fork. Place on a foil-lined 15 in. x 10 in. x 1 in. baking pan. Bake at 400 degrees for 45-60 minutes or until tender.
2. When cool, cut a thin slice from top of each potato; discard. Scoop out pulp, leaving ¼ in. thick shells; transfer to a large bowl. Mash with butter, brown sugar and orange peel. Fold in apple and pecans.
3. Spoon into potato shells. Return to baking pan. Bake 15-20 minutes longer or until heated through.

Rosemary Butternut Squash Lasagna

9 uncooked whole grain lasagna noodles
1 medium butternut squash (about 3 lbs.), peeled and cut crosswise in ¼ in. slices
2 Tbsp. olive oil
1 tsp. salt, divided
6 Tbsp. all-purpose flour
4 cups fat-free milk
6 garlic cloves, minced
1 Tbsp. minced fresh rosemary
1 1/3 cups shredded Parmesan cheese

1. Cook noodles according to package directions; drain.
2. In a large bowl, combine the squash, oil and ½ tsp. salt; toss to coat. Transfer to a 15 in. x 10 in. x 1 in baking pan coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until tender; remove from the oven. Reduce heat to 375 degrees.
3. Place flour and remaining salt in a large saucepan; gradually whisk in milk, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Stir in garlic and rosemary.
4. Spread 1 cup sauce into a 13 in. x 9 in. baking dish coated with cooking spray. Layer with 3 noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
5. Bake, covered, for 40 minutes. Bake, uncovered, 10 minutes longer or until bubbly and top is lightly browned. Let stand 10 minutes before serving.

Sweet Potato Casserole

4 C. cooked and mashed sweet potatoes ¼ C. brown sugar
1 8 oz. pkg. cream cheese, softened 2 ½ Tbsp. dry sherry
½ C. unsalted butter ¼ tsp. salt
2 eggs, beaten ¾ C. black walnuts, chopped
¼ tsp. nutmeg

Preheat oven to 350 degrees. Whip all ingredients, except walnuts and nutmeg. Stir in walnuts. Put into a 9” x 13” buttered casserole dish. Sprinkle nutmeg on top. Bake for 45 minutes. Serves 8.

Roasted Butternut Squash and Rice Salad

3 Tbsp. brown sugar
3 Tbsp. Balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. kosher salt
1 medium butternut squash (2 ½ lbs.), peeled and cut into cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, diced
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 Tbsp. snipped fresh dill
3 Tbsp. chopped fresh parsley

½ cup olive oil
3 Tbsp. red wine vinegar
1 tsp. kosher salt
¼ tsp. pepper

1. In a large bowl, combine, the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15 in. x 10 in. x 1 in. baking pan. Bake at 425 degrees for 25-30 minutes or until tender, stirring occasionally. Cool completely.
2. Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
3. In a large bowl, combine the red peppers, pine nuts, green onions, dill parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

Sweet Potato Pancakes with Cinnamon Cream

6 eggs
¾ cup all-purpose flour
½ tsp. ground nutmeg
½ tsp. salt
¼ tsp. pepper
6 cups shredded sweet potatoes (about 3 large)
3 cups shredded peeled apples (about 3 large)
1/3 cup grated onion
½ cup canola oil

1 package (8 oz.) cream cheese, softened
¼ cup packed brown sugar
½ tsp. ground cinnamon
½ cup sour cream

1. In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
2. In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.
3. In a large nonstick skillet, heat 2 Tbsp. oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Service with cinnamon topping.

Ruby Red Beet and Apple Salad

2 ½ lbs. fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
½ cup chopped onion
½ cup cider vinegar
1/3 cup olive oil
2 Tbsp. honey
1 tsp. salt
¾ tsp. curry powder
1/8 tsp. each ground ginger, garlic powder and pepper

1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30 – 60- minutes or until tender. Remove from the water; cool.
2. Peel beets and cut into ½ in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Spaghetti Squash Supper

1 medium spaghetti squash
½ cup water
1 lb. bulk Italian sausage
A medium onion, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 small zucchini, chopped
1 garlic clove, minced
1 can (15 ½ oz.) great northern beans, rinsed and drained
1 can (14 oz.) Italian stewed tomatoes
1 tsp. seasoned salt
Shredded Parmesan cheese

Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave-safe dish. Add water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes.

Meanwhile, brown sausage in a large skillet until meat is no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes or until heated through.

When squash is cool enough to handle, use a fork to separate stands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese.

Butternut Squash Casserole

2 cups cooked squash, mashed
3 tsp. butter
1 cup sugar
1/3 cup milk
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt

Cream squash and butter. Add sugar, milk, and eggs, one at a time. Add vanilla, salt, cinnamon, and nutmeg. Bake at 325 degrees for 1 hour and 15 minutes.

Butternut Squash Soup

¼ cup butter
1 large onion, chopped
4 garlic cloves, chopped
1 large butternut squash (at least 2 ½ lbs.)
1 cup heavy cream (I use half and half)
1 Tbsp. fresh ginger, minced
5 cups chicken broth
1-2 pinch cinnamon
Sour cream, to garnish

1. Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 – 45 minutes in a 425 degree oven.
2. In the meantime, saute the onion, ginger, and garlic in butter until soft.
3. Add the broth, simmer for ten minutes.
4. Add pulp from the butternut squash (that you have scooped out).
5. Puree in a food processor or blender (or I use a mixing wand right in the pot).
6. Return to pan.
7. Add cream, salt, pepper, and a pinch or 2 of cinnamon.
8. Simmer until heated through.

Super-Simple Garlic Broccoli

13 cups fresh broccoli florets (about 2 ½ lbs.)
3 Tbsp. olive oil
5 garlic cloves, minced
¾ tsp. Italian seasoning
¼ tsp. salt

In a Dutch oven, bring ½ in. of water to a boil. Add broccoli. Cover and cook for 3-5 minutes or until crisp-tender; drain. Combine the remaining ingredients. Add to broccoli; toss to combine.

Easy Broccoli Quiche

2 Tbsp. butter
1 onion, minced
1 tsp. minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 ½ cups shredded mozzarella cheese
4 eggs, will beaten
1 ½ cups milk
1 tsp. salt
½ tsp. black pepper
1 Tbsp. butter, melted

1. Preheat oven to 350 degrees
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.

Broccoli Puff

2 medium heads of broccoli 2 eggs
1 C. Bisquick baking mix ½ tsp. salt
1 C. milk 1 C. shredded Cheddar cheese

Heat oven to 325 degrees. Butter a 1 ½ qt. casserole dish. Steam broccoli; drain. Beat baking mix, mild, eggs and salt with a hand beater until smooth. Stir in broccoli and cheese. Pour into casserole dish. Bake until knife inserted in center and edge comes out clean, approximately 1 hour.

Broccoli Casserole

2 medium heads fresh broccoli
1 medium onion, chopped
1 can cream of mushroom soup
1 16 oz. pkg. grated Cheddar cheese
2 eggs
½ C. mayonnaise

Steam or boil broccoli with chopped onion until tender, do not overcook. In a bowl, beat eggs; add soup, ¾ package cheese and mayonnaise; stir well. Drain vegetables well. Add to mixture and stir well. Pour into a 9 x 13 inch casserole dish. Top with remainder of cheese. Bake in a 350 degree oven for 45 minutes. If watery, bake for 5 minutes longer. Serves 6 to 8.