Seasonal Specialties

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Tolman Sweet Apple Pickles

In a large pot mix water, vinegar, sugar, cinnamon, and cloves to make syrup. When sugar has melted add apples and cook for 20 minutes. Can in pints and cover with syrup. Store in refrigerator.

With thanks to Marion Parks

Baked Squash & Apple Casserole

Cover and bake at 350 degrees for 45-50 minutes or until tender.

Butternut Squash Soup

Split and bake squash until tender. Scoop out squash and put in a pot with onions, celery and carrots Cover with chicken stock and simmer until tender. Puree in cold processor. Add honey, sage, salt and pepper to taste. Add cream. Serve immediately.

with thanks to Ana from Elegant Edibles.

Chicken & Apples in Cider & Cream

Lightly sprinkle chicken with seasoned flour. In a large skillet, saute chicken in 2T butter until lightly brown, remove and keep warm. Saute apples until lightly browned,then set aside. Over medium-high heat, add cider and cook down to half its original amount. Whisk in mustard and cream. Cook until thickened, adding salt and pepper to taste.

Combine cooked chicken, apples, and cider sauce, and Enjoy!

Sweet Potato & Apple Casserole

Stuffed Acorn Squash

3 or 4 whole Acorn squash

Cut each squash in half, scoop out seeds and place cut side down in pan with 2 cups water.  Cover with foil.  Steam cook at 375 F for 30 minutes. 
Brown 1 lb of ground sausage in skillet, add chopped onion if desired.  Drain off fat.
Chop or Dice 1 large apple per squash, combine with cooked sausage in skillet. Quantity of apple should be about same as cooked sausage.  Continue cooking in skillet 5-10 minutes.
 Remove squash from oven, turnover pieces, and add apple/sausage mixture into each.  Top with spoonful of brown sugar, or maple syrup.  Return to oven for 15 minutes. 
 Serve Acorn in its skin, like a boat.  Enjoy !

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Seasonal Specialties

Sweet-Apple-Pickles

1 Qt. Apples – peeled, quartered and seeded
1 1/2 cups water
1/2 cup vinegar
1 cup sugar
3 sticks cinnamon
10 cloves (in a bag)

2-3lb butternut squash (peel,seed & cut into thin slices)
2-4 apples (core, peel & slice)
Alternate layers of squash & apples in buttered baking dish
Add and mix in:
1/3 cup brown sugar
1/2 tsp cinnamon
dash salt
1/4 cup cold butter, cut in small pieces
Add 1/4 cup water

3 lbs. butternut squash
1 lb. onions
4 carrots
3 stalks celery
Chicken stock to cover
Fresh sage and honey to taste
2 cups heavy cream
Salt and pepper to taste

3 Boned chicken breasts, split, skinned
Flour seasoned with salt and pepper to taste
4 T butter
2 tart apples, cored and cut into rings
2 cups cider
2 T dijon mustard
2 cups heavy cream
Salt and freshly ground pepper to tast

3-4 large, cooked sweet potatoes
3 large, tart apples
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup honey
1/2 tsp ground allspice
1/2 T lemon juice
1 T bourbon or rum
toasted pecans for garnish

Pre-heat oven to 375F. Slice sweet potatoes 1/4 inch thick, then peel and slice apples 1/4-1/2 inch thick. In a small bowl, combine remaining ingredients except garnish.
In a buttered casserole dish, layer a third of the potatoes then a third of the apples. Using a spatula, spread apple layer with a third of the sugar/honey mixture. Repeat this twice.
Bake, uncovered for 50-60 minutes. Serve garnished with pecans.

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