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As the end of the season draws closer, it is a good time to reflect and smile upon the good aspects and try to work out any problems that occurred to better the program next year. Currently we are busy combining field corn and will be for the next few weeks. Tillage work has begun […]
Ingredients: 1 1/2 cup flour 1/2 cup old fashioned rolled oats 2 tsp baking powder 1 tsp cinnamon 1/2 tsp salt 1/2 tsp ginger 1/2 tsp mace 1/4 tsp baking soda 1/8 tsp cloves 2 slightly beaten egg whites 1 cup canned pumpkin 1/2 cup light molasses 1/2 cup orange juice 1/4 cup oil 1/2 […]
This is a favorite of ours at the market! We love the description the author uses, “the flavors dance on your tongue and causes you to keep picking up chip after chip…” Ingredients: 1-2 dozen fresh tomatillos, husked 1 onion quartered 1 pablano pepper, seeded and cut into quarters 1-2 jalapeno peppers, seeded and cut […]
This is a twist to the famous Pahl’s Squash Pie recipe, revised for use of a white Pie Pumpkin. Gary baked one last week and it was delicious! Ingredients: 1 3/4 cup Cooked Pumpkin 1/4 tsp Clove 1/4 tsp Cinnamon 1/2 tsp Ginger 1/2 tsp Nutmeg 1 tbls Butter 1 cup Sugar 1 tsp Salt 1 […]
Is someone close to you on a gluten-free diet? One of our “greenhouse ladies”, Brenda Alreck, cooks for a daughter who is on a gluten-free diet. Brenda has found a wonderful pumpkin pie recipe that everyone can enjoy. Ingredients: 2 eggs 1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin 3/4 cup granulated […]
Although green cabbage is the most commonly eaten variety, red cabbage provides more nutritional benefits as well as an incredible flavor. It is low in calories, an excellent source of dietary fiber, and a rich source of vitamins A, C, and K. Red cabbage also contains significant amounts of the minerals potassium and manganese. It contains […]
Habanero chili peppers are an exceptionally hot pepper. Unripe habaneros are green, and as they ripen, the color changes to a deep rich orange or red. They are excellent in salsas or many Mexican dishes where an authentic hot pepper is called for. Remember to use gloves when working with them!
Important in Mexican cooking, the tomatillo, or husk tomato, has been under-utilized and not as well-known in this country. It is the main ingredient in salsa verde, or green sauce. When tomatillos are blended with the perfect combination of garlic, onion, hot chile peppers, lime juice, and fresh cilantro, all that is needed is a huge bag […]
The oldest member of the cabbage family, kale is among the earliest cultivated and was a favorite vegetable in ancient Rome. It is a powerhouse vegetable, very rich in vitamins A, C, and the mineral calcium. It is also high in the B vitamins. Kale is the highest in protein of all the other vegetables. […]
Poblano peppers are mild chili peppers that originated in the state of Puebla, Mexico. When dried, they are called ancho or ancho chile, from the Spanish word for “wide” (chile ancho-“wide chile”). As the poblano ripens and changes to red in color, it becomes significantly hotter and more flavorful. It is usually used in a […]
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