This Fresh Fig Chutney is a celebration of late-summer abundance — a perfect balance of sweet, tangy, and warmly spiced flavors captured in every spoonful. Ripe figs simmer gently with red wine vinegar, brown sugar, ginger, jalapeño, and aromatic spices to create a jewel-toned preserve that’s as versatile as it is beautiful. Serve it with...Read More

This heirloom ground cherry pie is a late-summer favorite in Mennonite kitchens, made with sweet-tart ground cherries (also called husk cherries) tucked beneath a buttery streusel topping. Their golden, citrusy flavor shines when baked into this simple pie, which is perfect for showcasing one of fall’s most unique fruits. You’ll find ground cherries at our...Read More

If you’ve ever wandered through a farmers market in late fall or winter, chances are you’ve spotted the kabocha squash — sometimes called the “Japanese pumpkin.” With its squat, round shape, deep green skin, and sunshine-bright flesh, this little powerhouse has a way of catching the eye. But it’s not just beautiful — it’s one...Read More