Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
Japanese Style Squash
Source: From Asparagus to Zucchini 3rd ed. 1 squash (preferably kabocha or buttercup), cut into 2” cubes ½ c. soy sauce ¼ c. brown sugar or honey Bring several inches of water to boil in a saucepan. Cube and add squash, leaving the skin on. Add more water to cover if needed. Bring to boil … Continue reading Japanese Style Squash
Swiss Chard Pie
Source: From Asparagus to Zucchini 3rd ed. 1 onion, chopped 1 garlic clove, minced 2 TB oil 1 bunch chard 6 eggs 1 c. shredded cheese 1 tsp salt 2 pie crusts Heat oven to 400°. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat … Continue reading Swiss Chard Pie
Winter Squash Bars
Source: Simply in Season 2 c. winter squash or pumpkin, cooked and pureed. 1 ½ c. sugar ¾ c. oil 4 eggs 1 tsp vanilla ½ tsp salt Beat together in a mixing bowl. 1 c. flour 1 c. whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon Mix in … Continue reading Winter Squash Bars
Fox & Fawn Farm 