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Week 13 Recipe Ideas

Maple Harvest Butternut Squash  

2 butternut squash                                        
2 tbsp. coconut oil
1 tsp. cinnamon                                            
2 tbsp. maple sugar

Directions: Combine all ingredients and roast at 400 degrees for 30 minutes.    

Crock Pot Tomato Sauce  

5 lbs organic tomatoes
2 bay leaves
1 c. broth
1 tsp. hot sauce
½ c. red wine (optional)
1 tbsp. Italian seasoning
1 onion
¼ c. pesto
1 carrot
1 tbsp. maple syrup
1 celery
1 tbsp. rice wine vinegar
1 bulb of garlic
to taste salt and pepper  

Directions: Prepare tomatoes: core, blanch and shock tomatoes. Place all tomatoes in a crock pot. Prepare remaining vegetables: chop onions and garlic, but leave the carrot and celery whole (these will be removed at the end). Combine all ingredients except the pesto. The pesto will be added when the items are pureed and cooled. Cook for 6-8 hours remove the celery and carrot from the crock pot, add pesto, and salt and pepper to taste. For chunky sauce use a potato masher and mash 3 min. until items are chopped by still intact. For a smooth sauce add ingredients to vitamix or food processor and puree until smooth. This sauce can be frozen, but it will need to be reheated and reduced a little to cook out the extra moisture from freezing.   

Savory Roasted Potatoes  

3 sweet potatoes
3 red skinned potatoes
2 tbsp. melted coconut oil
½ tsp. granulated garlic
½ tsp. paprika
½ tsp. sugar
to taste salt and pepper
1 tsp. fresh thyme  

Directions: Slice sweet potatoes and red potatoes ¼ inch. Toss all ingredients except fresh thyme and pepper with the potatoes. Roast on 425 20-25 minutes. Remove from oven and add pepper fresh thyme.  

Best Custard Done  

¼ organic cane sugar
1 pint raw milk heavy cream
5 yolks (farm fresh are the best)
1 vanilla bean 
1 tsp. homemade vanilla  

Directions: This is the best flan, crème brulee or crème caramel recipe. Scald cream and vanilla bean, slice the vanilla bean and remove the seeds, mix in the seeds and set aside. In a bowl add sugar and yolks, mix until well combined. Gradually pour warm cream into the yolks and sugar. Place in 2-4 oz. ramekins, place in a large cake pan, hotel pan or sheet pan. Place in the oven, add water ½ the way up the ramekins. Bake at 325 degrees for 25-35 minutes or until the center is firm. Don't over bake, this will curdle the custards.

Recipes by: Chef Jennifer Pasos

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Carrot, Sweet Potato, Potato,
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