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October 26, 2017

Pie pumpkins aren’t only for pies—they make a great soup as well! Check out this simple recipe from Ms. Martha:

October 26, 2017

As their name implies, pie pumpkins are often used in baking because of their great texture and superior flavor. Here is a great resource on how to turn that pumpkin into puree to be added to your next baking project:

October 26, 2017

From Farmer John’s Cookbook by Farmer John Peterson and Angelic Organics

1 lb brussels sprouts

1 C olive oil

2 C seasoned dry breadcrumbs

½ C freshly grated parmesan cheese

Freshly ground black pepper

1. Bring 2 cups water to a boil in a large skillet. Add brussels sprouts a...

October 6, 2017

The author of this recipe was inspired by Valentine’s day for the red/pink beet sauce—but I think it will be just as lovely with the golden beets we have this week. And since it’s not anywhere near V-Day yet, we don’t have to try to be festive. http://www.thelovelycraz...

October 6, 2017

When it comes to Brussels sprouts I usually stick with my go-to no-brainer of simply roasted with olive oil, salt and pepper. I usually don’t even think to try to do anything else with them until….I came across this breaded version that sounds super easy too and with e...

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