The squash for this simple soup is cooked until just tender and it isn’t pureed. Thai and Vietnamese flavors permeate the Heartland’s farmers markets and such spices work beautifully with our mild, earthly-sweet winter squash.
Though we think of parsnips as a fall vegetable, those that have been left to “over-winter” and harvested after the thaw, are sweetest. Pan roast them until their edges are caramelized and they’re tender. Serve as a side dish, mash with potatoes, or toss with greens.
Rosemary Applesauce Makes about 3 cups Serve this with pork chops or roasted chicken from Sunshine Harvest Farm or as an accompaniment to a farmstead cheese plate. It will keep about 1 week, covered, in the refrigerator. 2 cups unsweetened apple cider 4 fresh rosemary sprigs 3-1/2 pounds (about 7 to 8 medium tart apples),… Read More →
