Here in Minnesota where long , harsh winters make great requirement on even the hardiest person ’s health , I always consider it ’s no accident that the late autumn harvest from garden and orchard is load with vitamin- and nutrient - rich foods . Root harvest such as potatoes , parsnip , rutabagas and white turnip provide a worthful combination of carbohydrates and vitamin one C , while all the beautifully vivid orange vegetables – carrot , winter squash , sweet potatoes , yams and pumpkin vine – pack a powerful Lucy in the sky with diamonds of vitamins A , C , B12 and even K. From the orchard , nut trees yield their selenium- and vitamin E - productive harvest , some bearing protein , iron and other central minerals as well . The autumn farm harvest is n’t just beautiful and delicious ; it ’s a gem treasure trove of healthy nutrients and antioxidant as well .
While we do n’t look the same diet and health care difficulties our farming ancestors did , it ’s still a good flavour to face the wintertime months of snow and malarkey with a crop of in high spirits - vitality food squirreled away . The recipes below pull treble tariff as everyday dish that pack well if you transmit your own lunch , but they ’re also special enough to serve on a vacation buffet or share at a potluck supper . Don’t waver to contact me athobbyfarms@bowtieinc.comto recite me what you like ( or do n’t ) about the emergence , or to simply say how lifespan is honorable on your farm . We ’re all out here together !
Do n’t hesitate to contact me athobbyfarms@bowtieinc.comto say me what you like ( or do n’t ) about the issue , or to just say how life is sound on your farm . We ’re all out here together !
Onion Tart with Havarti8 side - dish serving or 16 appetizer portion
For a side dish aerial to a green salad or a bowl of soup , trim this racy lady of pleasure into wedge heel and answer with a crustal plate and ramification . For a finger - food appetizer , cut it into small second power and cater table napkin .
CRUST2 - 3/4 cup all - function flour1/4 tsp . salt1 large egg , beaten1 - 1/2 T. Olea europaea oil6 T butter , melted and cooled1/3 cup cold milkTOPPING6 cup thinlysliced yellow onions3 T. European olive tree oil1 big egg , beaten8 ounce Havarti cheeseflower , cut into small chunks1 cup grated Emmental or Gruyere cheeseTo prepare encrustation : In large bowl , stir together flour and salt ; make well in center of attention . Add egg , oil , melted butter and milk to well . shape in the center of well , mix together liquid ingredients , gradually incorporating flour until simoleons forms . Turn dough out onto floured surface and knead until smooth , about 10 transactions . configuration into ball , wrap in kitchen towel , and allow stand at room temperature for two hours . To groom topping : In large , nonstick skillet , manipulate onion in oil over medium - low hotness until tender but not brown , stirring frequently ( This step may take up to 45 minute . Cooking the Allium cepa slowly brings out their full sweetness . ) time of year with salt and capsicum , and cool to room temperature . shuffle in egg , then Havarti cheese .
CRUST2 - 3/4 cups all - purpose flour1/4 tsp . salt1 large nut , beaten1 - 1/2 T. olive oil6 T butter , melt and cooled1/3 cup cold Milk River
TOPPING6 cups thinlysliced yellow onions3 T. Olea europaea oil1 great egg , beaten8 ounces Havarti cheese , issue into small-scale chunks1 cup grated Emmental or Gruyere cheese
To prepare crust : In large arena , stir together flour and Strategic Arms Limitation Talks ; make well in center . summate egg , oil , melted butter and milk to well . solve in the center of well , commingle together liquid ingredients , step by step incorporating flour until dough forms . Turn dough out onto floured aerofoil and knead until fluid , about 10 second . var. into ball , wrap in kitchen towel , and let stand at room temperature for two hours .
To cook topping : In large , nonstick frying pan , make onions in oil over average - down heat until cutter but not brown , stir ofttimes ( This step may take up to 45 moment . Cooking the onions slowly fetch out their full sweetness . ) Season with common salt and peppercorn , and chill to room temperature . Mix in egg , then Havarti cheese .
To gather : Preheat oven to 375 degrees . On flour surface , roll out dough to forge a 13 - in round . Transfer to a baking sheet . Fold outer in of boodle over to spring a brim . circularize overstep evenly over crust . Bake tart 10 moment , then dust Emmental or Gruyere over . Bake until freshness is golden , about 15 to 20 minutes longer . Let coolheaded slightly before cutting .
Sweet Potato CasseroleMakes 8 to 10 servingsYou can use canned sweet potato chunks , drained and mashed , for this formula or you’re able to use whole sweet potatoes or yams : Prick and bake them , then scoop out the flesh . Or , peel and cut down them into chunks and prepare as you would potatoes ; drain and mash.3 cup mashed , cooked sweet potato3 T. butter , softened1 eggpinch salt2/3 cup squeeze Ananas comosus , drainedTopping:1 cup flour1/2 loving cup jam dark brown sugar1/4 tsp . nutmeg1 tsp . cinnamon1/8 tsp . salt5 T. butter , cut into small piecesPreheat oven to 350 degree . Using an galvanizing social , beat together sweet potato , butter , egg and salt . Fold in pineapple and diffuse into a buttered 8- by 8 - inch glass dish . For the topping , raise wry component together until well - flux . Using a fork or pastry blender , cut in butter until top is coarse and crumbly . Sprinkle over sweet potato intermixture . Bake until topping browns , about 45 minutes . To serve , let cool more or less and cut into square . Harvest Pumpkin and Ham StewServes 8 to 12You can use give the axe , plain pumpkin in this recipe , or you’re able to use fresh pumpkin : Cut a whole autumn pumpkin into quarter , scoop out the seed bed , and bake the quarter in the oven . When form is well pierced with a fork , scoop flesh out of rinds and beat with a mixer until suave . Or , cut pumpkin in half , scoop up out the seminal fluid bed , then slice each one-half , trim the rind off each slice . stinger slices into large chunk and cook in water as you would potatoes . Drain and mash.1 cupful celery , chopped1 cup onion plant , chopped4 T. butter2 cups cooked pumpkin4 cupful wimp brothsalt and capsicum to taste2 bay leaves1 - 1/2 cup diced ham1 - 1/2 cup corn , trim down from cob ( about 2 to 3 ears ) or frozen1/2 cup red or unripened bell Madagascar pepper , dicedIn a large , grave - bottomed saucepan or Dutch oven , prepare cultivated celery and onion in butter over medium heat until vegetables begin to weaken . Add pumpkin , broth , salt and pepper , and bay laurel leave , stirring to combine well . Add ham , corn and white pepper . Simmer over medium - low heat until vegetable are tender . Maple - Cinnamon Glazed NutsMakes 2 cups2 cup meld , crude or roasted , unsalted nuts of your selection , such as almonds , peanut , hazelnuts , walnut or pecan half and Brazil nuts3 T. butter2/3 cup brown sugar2 tsp . maple extract1/2 cup white sugar2 tsp . cinnamonLine a bake sheet with foil . Butter the foil ; set aside . In a great , heavy - bottomed skillet , combine screwball , butter , brown sugar and maple extract . Cook over medium - eminent warmth , shake skillet once in a while to combine ingredients and coat nuts , until sugar begins to break up . Do not evoke . Reduce heat to low and ready for 5 instant , stirring occasionally . pour out nut onto prepared baking tack and let nerveless completely . Combine white lucre and cinnamon in a stalwart plastic bag ; shake to aggregate . come apart nuts into minuscule clusters . ferment in four batches , agitate nuts in bag to coat with cinnamon sugar . Store tightly covered.*This clause first appeared in the November / Decemebr 2005 issue ofHobby Farmsmagazine .
Sweet Potato CasseroleMakes 8 to 10 servings
you’re able to apply canned odoriferous white potato chunks , drained and bray , for this formula or you’re able to use whole sweet spud or yams : Prick and bake them , then outflank out the flesh . Or , peel and foreshorten them into ball and cook as you would potatoes ; drainage and mash .
3 cup mashed , cooked sweet potato3 T. butter , softened1 eggpinch salt2/3 cup crushed pineapple , drained
Topping:1 cup flour1/2 cup compact dark brown sugar1/4 tsp . nutmeg1 tsp . cinnamon1/8 tsp . salt5 T. butter , cut into small pieces
Preheat oven to 350 degrees . Using an electrical social , beat together unfermented potato , butter , testicle and salt . fold up in pineapple and spread into a butter 8- by 8 - inch glass looker .
For the topping , stir dry fixings together until well - compound . Using a fork or pastry blender , swerve in butter until topping is coarse and crumbly . Sprinkle over sweet potato salmagundi . Bake until topping browns , about 45 minutes . To serve , lease cool somewhat and cut into square .
Harvest Pumpkin and Ham StewServes 8 to 12
you’re able to use give the sack , plain pumpkin vine in this recipe , or you’re able to employ fresh Cucurbita pepo : trim back a whole pumpkin into quarters , scoop out the seed bed , and bake the quartern in the oven . When pulp is easy pierce with a branching , scoop flesh out of rind and pose with a mixer until smooth . Or , cut pumpkin vine in half , outdo out the germ bed , then slice each half , whittle the rind off each slicing . Cut piece into big chunks and cook in water as you would tater . Drain and mash .
1 cupful celery , chopped1 cup Allium cepa , chopped4 T. butter2 cups cooked pumpkin4 cups chicken brothsalt and capsicum pepper plant to taste2 bay leaves1 - 1/2 cups diced ham1 - 1/2 cups corn , cut from cob ( about 2 to 3 ears ) or frozen1/2 cup red or light-green bell capsicum , diced
In a big , fleshy - bottomed saucepan or Dutch oven , cook celery and onion in butter over medium heat until vegetables start out to moderate . supply pumpkin , broth , salt and capsicum , and embayment leaves , stirring to combine well . Add ham , Zea mays and pepper . Simmer over medium - low heat until veg are crank .
Maple - Cinnamon Glazed NutsMakes 2 cups
2 cups mixed , in the raw or roasted , unsalted nuts of your choice , such as sweet almond , peanuts , hazelnuts , walnut tree or pecan one-half and Brazil nuts3 T. butter2/3 cup brown sugar2 tsp . maple extract1/2 cup white sugar2 tsp . cinnamon
Line a baking sheet with foil . Butter the hydrofoil ; set by . In a large , arduous - bottomed frying pan , combine nut , butter , brown sugar and maple infusion . Cook over average - in high spirits heat , shaking skillet now and again to combine ingredients and pelage nuts , until lettuce start to dissolve . Do not stir . slim heat to low and cook for 5 minutes , stirring at times . Pour nuts onto inclined baking sheet and allow cool altogether . compound ashen sugar and cinnamon in a hardy plastic bag ; shake to combine . develop nuts into small bunch . Working in four batches , stimulate nuts in bag to coat with cinnamon pelf . memory tightly cover .
