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FARM FRESH RECIPES

roasted butternut squash soup

Embrace the flavours of Fall with this creamy butternut squash soup, roasted to perfection with in season farm-to-table ingredients all from our farm! A cozy bowl of comfort thats as nourishing as it is delicious!

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𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗕𝗨𝗧𝗧𝗘𝗥𝗡𝗨𝗧 𝗦𝗤𝗨𝗔𝗦𝗛 𝗦𝗢𝗨𝗣

 

Ingredients:

 

2 Medium Sized Butternut Squash

1 Large White Onion

1 Full Garlic

2 Honeycrisp Apples

2 Cups Broth

1-2 Tbsps Extra Virgin Olive Oil

Salt & Pepper

Thyme

Cinnamon

 

Directions:

 

1) Pre-Heat Oven to 400 degrees

2) Cut butternut squash in half length wise and take out seeds, peel and dice the apples as well as the onion. Cut off top of garlic head, leaving skin on

3) Lay the butternut squash skin side down on a cooking tray - toss around remaining vegetables (can stuff into the squash or lay around on the tray)

4) Drizzle everything with Extra Virgin Olive Oil and season with salt & pepper, cinnamon & thyme (measure with the heart)

5) Cook at 400° until squash is fully cooked (roughly 40-50 minutes)

6) Once cooked, let cool for about 10-15 minutes

7) Scoop out squash and put all ingredients from cooking tray into a blender or food processor

8) Add in broth, blend until creamy & smooth

9) Transfer to a Dutch oven and heat until warm

10) Add more seasoning until you reach desired taste

11) Serve!

FARM FRESH PEACH CRUMBLE

Enjoy the taste of Summer with this irresistible peach crumble made from farm fresh local peaches topped with a sweet vanilla glaze - trust me, you NEED to try this!

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Ingredients:

For the Crumble Crust and Topping:

• 1 1/2 cups old-fashioned oats

• 1 cup all-purpose flour

• 1/2 cup brown sugar, packed

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter (can use vegan/DF butter - same measurements), cold and cut into small pieces

 

For the Peach Filling:

• 3 cups fresh-picked local peaches, peeled and sliced

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1 teaspoon lemon juice

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

 

For the Vanilla Icing Glaze:

• 1 cup powdered (icing) sugar

• 2-4 tablespoons milk (dairy-free if needed)

• 1/2 teaspoon vanilla extract

 

Instructions:

1 Preheat the Oven:

2 Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.

3 Prepare the Crust and Topping:

4 In a large bowl, combine the oats, flour, brown sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside about 1 cup of this mixture for the topping.

5 Press the Crust:

6 Press the remaining oat mixture evenly into the bottom of the prepared baking dish to form the crust.

7 Make the Peach Filling:

8 In a medium saucepan, combine the peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg (if using). Cook over medium heat, stirring occasionally, until the mixture thickens and becomes bubbly (about 5-7 minutes). Remove from heat.

9 Assemble the crumble:

10 Spread the peach filling evenly over the prepared crust in the baking dish. Sprinkle the reserved oat mixture over the top to create the crumble topping.

11 Bake:

12 Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.

13 Prepare the Vanilla Icing Glaze:

14 In a small bowl, whisk together the powdered sugar, milk (slowly add until reached desired consistency), and vanilla extract until smooth.

15 Allow the crumble to cool completely in the baking dish. Drizzle the vanilla icing glaze over the crumble before serving. 

 

Enjoy on its own, or pair with some ice cream! 

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