Where The Harvest and Hillsdale Meet — Sundays 10am – 2pm

Winter Squash Soup
1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced
Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down [...]

Ingredients
2 lb. potatoes
1 medium onion, finely diced
2 eggs, beaten
2 Tbsp. flour or matzoh meal
~ salt
~ pepper
~ vegetable oil
~ sour cream
~ applesauce

Steps
Shred potatoes in a food processor or by hand. Place potatoes in a large bowl. Add onions, eggs and flour (or matzoh meal). Mix well. Add salt and pepper to taste.

Heat about ½ inch [...]

Ingredients

1 bunch chard (about a pound)
1 medium onion, coarsely chopped
½ lb. assorted wild mushrooms, cleaned and sliced
2 Tbsp. olive oil
~ salt
~ pepper

Steps
After cleaning chard, separate leaves from stems and coarsely chop leaves. Slice stems into ¼ inch pieces.

Over medium heat, place olive oil in a pot large enough to hold the chard. Add onions and [...]

Ingredients

1 medium cauliflower, broken into florets about 1 inch in size.
~ olive oil
1 onion, finely chopped
2 cloves garlic, chopped
2 potatoes, diced
1 qt. water
1 Tbsp. cream
~ salt
~ pepper
~ paprika (optional)

Steps

Heat the oven to 350 degrees. Break the cauliflower into florets about an inch or so in size. Place florets in a large bowl, drizzle with olive [...]

1 lb green beans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1/2 teaspoon chili paste
1 tablespoon soy sauce
4 tablespoons vegetable or peanut oil for stir-frying
Wash beans and trim ends. Cut beans into 2 inch long pieces. Heat oil in a wok or large frying pan over medium heat. Add beans and stir-fry for about 5 minutes, until [...]

(from Blossom Vinegars)
5 pounds ripe peaches, peeled, pitted, chopped
1 cup Blossom’s Peach Vinegar
1 ½ cup white wine vinegar (5% acidity)
½ teaspoon salt
1 pound brown sugar
1 small vanilla bean
¼ [...]

3 Ripe sweet melons, halved and de-seeded
4 Oz. Icing sugar, sifted
6 Tbsp. Blossom’s Peach Vinegar (or Raspberry or Loganberry)
2 Large Egg whites
Scoop flesh from melons and place in a food processor with sugar and Blossom Vinegars. Blend to a purée.
Place in a freezer-proof [...]

Ingredients
2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
½ cup extra virgin olive oil
⅓ cup pine nuts, lightly toasted and cooled
3 garlic cloves, coarsely chopped
~ salt
~ pepper
Step
1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.
2. Add the olive oil [...]

1 lb. zucchini, trimmed and cut into ¼ inch thick slices
2 sweet peppers, cored and chopped
1 small onion, chopped
6 cloves garlic, chopped
1 lb. tomatoes, cored and chopped
8 basil leaves, cut into ribbons
2 Tbsp. olive oil
~ salt
~ pepper
Steps
1. Place zucchini slices on an oiled baking sheet and place in a 400 degree oven. Roast 5-8 minutes [...]

(from The Farm to Table Cookbook by Ivy Manning as posted on Culinate.com)
Ingredients
3 lb. young fava beans
~ Ice water for blanching
1 large lemon, halved
10 baby artichokes
3 Tbsp. olive oil
2/3 cup thinly sliced shallots
½ cup dry white wine or vermouth
½ tsp. chopped fresh thyme leaves
½ cup water or chicken stock
~ Salt and freshly ground black pepper
2 [...]