This creamy mushroom and spinach side dish is wonderful with grilled spinach or pork chops. Additionally, this sauce could easily be stirred into cooked pasta and served as a main dish. INGREDIENTS: 4 tablespoons butter 1 tablespoon olive oil 3 cloves garlic, minced 1 tablespoon tomato paste 1 lb. small button or cremini mushrooms, cleaned...Read More

The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-mandarin orange cross, which became the Meyer lemon,...Read More

INGREDIENTS: 4 pounds sweet potatoes, peeled and cut into 1-inch chunks 2/3 cup red jalapeño pepper jelly 1/3 cup red wine vinegar 1/4 cup minced fresh cilantro About 3 tablespoons fresh lime juice Salt (we like Maldon) METHOD: Preheat oven to 450°F. Lightly oil a rimmed 13 x 18 baking pan. Spread the sweet potato...Read More

INGREDIENTS: 2 pounds deep orange sweet potatoes (3 or 4 medium), peeled and sliced 1/8-inch thick 1 large shallot, thinly sliced, rings separated 2 teaspoons chopped fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 cups (6 1/2 oz.) Gouda cheese, shredded 4 tablespoons flour, divided 3/4 cup whipping cream 3/4 cup...Read More

These tall, tender muffins are very moist with the addition of both mashed sweet potato and applesauce. They are the ideal bread to serve with Fall soups, but they are also wonderful for breakfast. INGREDIENTS: Muffins: 1 cup steamed and mashed sweet potato (1 medium sweet potato)* 2 cups all-purpose flour 2 teaspoons cinnamon 1...Read More

This recipe is from Chris Laughlin from Sky to Sea Farm. Chris runs the daily operations of the farm and comes from four generations of family farming – her great-grandfather, grandfather, father, and both brothers are farmers. Chris and her husband Dana manage 43 acres in the Bonny Doon and Davenport area and use sustainable...Read More

INGREDIENTS: For the soup 3/4 cup finely chopped onion 1 cup finely chopped leek, washed well and drained 2 large garlic cloves, minced 3 large carrots, sliced thin (about 1 1/2 cups) 1 bay leaf 3 tablespoons unsalted butter 2 pounds (about 3 large) sweet potatoes 1 – large russet (baking) potato 5 cups chicken...Read More

Mashed parsnips are surprisingly good! Slightly sweet, mashed parsnips have a similar texture to mashed potatoes and are delicious served with braised beef or roasted chicken. INGREDIENTS: 2 cups milk, divided 10 parsnips, peeled and cubed 1 teaspoon salt 1/4 cup butter 1 teaspoon dried thyme Salt and freshly ground pepper, to taste 1/4 teaspoon...Read More

A simple winter soup with a few ingredients, the delicate flavor of parsnips shines through and the slightly sweet, caramelized apple garnish adds a delightful finish. INGREDIENTS: 4 tablespoons butter, divided 3 Fuji apples (about 1 1/2 pounds), peeled, cored, and cut into 1/2-inch cubes 2 cups chopped onions 1 carrot, peeled, chopped 2 pounds...Read More

Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour 1 ½ tablespoons olive oil 1 ½ tablespoons water 1 teaspoon coarse sea salt, divided Optional: 1/2 teaspoon of Italian herb blend or rosemary METHOD:...Read More