Fall Fruits and Vegetables

Acorn Squash

• Look for blemish-free, dull green rind.
• Can keep up to two months.

Apples

• Choose firm, unblemished apples.

Butternut Squash

• Feel for top-heavy squash.
• Check skin for blemishes.

Cauliflower

• Look for tightly-packed florets.
• Check for yellow spots before buying.
• Keeps up to five days, refrigerated.

Figs

• Squeeze to test for firmness - not too soft, not hard.

Grapes

• Check for grapes to be plump and vibrant-colored.

Kale

• Look for dark green leaves (may have tinges of purple).
• Find kale with sturdy stems.
• Do not store longer than a week.

Mushrooms

• Avoid blemished or dried out mushrooms.
• Store in paper bag for the right humidity.

Parsnips

• Shouldn't look withered or limp or have too many small roots.
• Can be stored up to four weeks in refrigerator.

Pears

• Find pears free of blemishes or bruises.

Pomegranate

• Whole pomegranates should feel heavier than they look.
• Can be stored up to three months in the fridge.

Pumpkin

• Pick a pumpkin with a tough skin that can't be scratched by your thumbnail.

Rutabega

• Look for smaller rutabegas, as they will be sweeter.
• Check for an unblemished skin.

Sweet Potatoes

• Avoid sweet potatoes with black spots.
• Make sure they're not shriveled.

Swiss Chard

• Leaves should be vibrant and green.
• Avoid wilted chard.

Turnips

• Select turnips smaller than three inches in diameter.
• Store in a plastic bag up to one week in refrigerator.

Raw Milk Pumpkin Latte

You first need to make some pumpkin butter:

4 cups cooked pumpkin  (or 2 cans organic pumpkin)
How to cook a pumpkin
3 Cinnamon sticks
6 Whole Cloves
2 Tbs Pumpkin Spice
3/4 cups Pure Apple Cider (use local cider whenever possible avoiding apples from out of the US)

Bring to a boil and allow all flavors to blend together as you stir. You can put this in a jar for your next recipe. For this treat we'll take 4 Tablespoons out to use in our latte and put the rest away in the refrigerator. Leave the cinnamon sticks in whole to continue releasing flavor.

Take some wonderful farm fresh raw milk and remove just enough cream (1 and a half cups) to make your whip cream for the top of your drink. Shake the rest of the cream into your milk before measuring out so you get the full rich flavor this drink is meant to offer.

Put your cream along with 4 tsp of organic cane evaporated sugar into your mixer and mix up into whip cream.

Meanwhile, take the 3 cups raw milk and heat it up on the stove making sure to add:

4 TBS of your pumpkin butter
3 tsp of pure vanilla extract
4 tsp of organic cane evaporated sugar
Bring to desired temp to drink.. not too hot.

Before you pour the latte mixture into your cup add 1/2 cup of very strong coffee. Then pour into your cup (this makes three Latte's) add a large serving of your fresh made whip cream to top it. Sprinkle a pinch of pumpkin spice on the top add a cinnamon stick and serve!

Recipe adapted from a recipe by AZURE STANDARD

Master Cooking Day(s) - Using What's in the Garden & Freezer

Essential Foods:
3.5 pounds Grass-Fed Ground Beef
2 pounds Pasture-Raised Ground Pork
2-4 pounds Grass-Fed Beef Short Ribs
1-2 packages Free-Range Chicken Boney Pieces
1/2 cup dry bread crumbs (gluten-free if you are intolerant)
2/3 cup raw milk
4 large free-range, organic eggs
1 cup grated parmesan cheese
3/4  cup fresh chopped flat-leaf parsley
2 teaspoons kosher salt
Freshly ground black pepper
2 cups uncooked macaroni
56 ounce, crushed or diced tomatoes
2 cups tomato Sauce
16 cups Beef stock/broth
2 cans Canellini Beans
2 Teaspoons Italian Seasoning
48 meatballs
11 carrots, sliced
7 onions, diced
12  celery stalks, chopped
5 cups green beans, fresh or frozen
18 cloves diced garlic
1 small green pepper
4 pounds diced tomatoes
1 cup diced zuchinni (opt)
2 Tablespoons Extra Virgin Olive Oil.
1 1/2 cup chicken stock
1 pound Kielbassa or polish Sausage Cut into bite size pieces
(I used 1/2 pound pasture-raised Pork Polish Sausage and 1/2 pound grass-fed lamb brats)
2 Teaspoons dried oregano (or 4 teaspoons fresh)
2 teaspoons dried thyme
1/8 teaspoon red pepper flakes
3 slices bread, diced (use 4 gluten-free since these loaves are usually smaller)
1/4 cup whole raw milk
1 teaspoon fresh thyme leaves (1/2 t dried)
Salt and freshly ground black pepper
3-4 slices bacon
Extra-virgin olive oil
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
3/4 cup ketchup
1 tablespoon Worcestershire sauce
Kosher Salt and freshly ground black pepper

Essential Equipment:
Large Stainless Steel Stock Pot (2-3 gallon size)
13x18 baking sheet with sides
Cup Cake Pan
Small bowl and large bowl
Favorite Knife, tongs, ladle, large, long handled wooden spoon
Cutting Board
Cast Iron Pan
Zipper Bags
Tiny Cookie Scoop (like an ice cream scoop), opt

Recipe List:
My Favorite Meatloaf
Beef & Chicken Stock
Italian Meatballs
Italian Meatball Soup
Sausage Stew

Day One Through Three

1. Day one: thaw meat for bone broths
2. Day Two and Three: Make bone broths (chicken and beef) -  Freeze only what you are not going to use for the Soup and the Stew.
3. Day Three: Take meat out of the freezer and thaw in the refrigerator

Day Three - Putting it together

1. Make Meatloaf and the Tomato Sauce, Cool, package and freeze (we packaged in 2 serving sizes)
2. Make the Meat Balls, Cool
3. Assemble Italian Meatball Soup, cool, package and freeze (we packaged in 2 serving sizes)
4. Assemble Smoked Sausage Stew, cool, package and freeze (we packaged in 2 serving sizes)

Congratulations! 

You now have 20 meals for two or 10 meals for four

in your freezer.

Italian Meatball Soup

This recipe actually comes in two parts.  First we have to make the meatballs and then the Soup.  Today we are making 16 servings of both dishes so some can go into the freezer for quick meals.  Frankly I believe that we consume to large of portions of meat in the US diet.  I think 3-4 of these meatballs per serving it more than enough.  That way a person can consume more vegetables.  Be aware of this as you portion your servings and you will have enough meatballs for spaghetti also.

Italian Meatballs
1/2 cup dry bread crumbs (gluten-free if you are intolerant)
2/3 cup raw milk
2 large free-range, organic eggs
1 pound pasture-raised ground pork
2 pounds grass-fed ground beef
1 cup grated parmesan cheese
1/2 cup fresh chopped flat-leaf parsley
2 teaspoons kosher salt
1 medium onion, finely chopped
4 cloves garlic, minced
Freshly ground black pepper.

Wisk bread crumbs and eggs together in a small bowl.  Add the bread crumbs and stir. In a large bowl, combine the bread crumbs, meat, Parmesan, parsley, salt, pepper, onion, garlic, until combined.

Using a small cookie scoop (looks like tiny ice cream scoop) form meatballs and place on baking sheet with sides to catch the fat. 

Bake at 350 degrees until the meatballs are just done (about 20 minutes turning once at 10 minutes).  Be careful to not over cook so the cheese melts out of the meatballs and they fall apart.  Remove from the oven and cool.

Italian Meatball Soup
18 Servings

2 cups uncooked macaroni
56 ounce, crushed or diced tomatoes
2 cups tomato Sauce
16 cups Beef stock/broth
2 cans Canellini Beans
2 Teaspoons Italian Seasoning
48 meatballs
4 carrots, sliced
2 onions, diced
4 celery stalks, chopped
4 cups green beans, fresh or frozen

Cook macaroni according to package instructions. Drain and set aside. Combine crushed tomatoes, tomato sauce, beef Broth, undrained beans, Italian seasoning, meatballs, carrots, onion and celery in a large stock pot. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the vegetables are tender but not mushy.

Allow soup to cool completely. Stir in cooked macaroni and frozen green beans. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions: Thaw completely. Warm on the stove or in the microwave. Top with shredded Parmesan Cheese

Sausage Stew

Serves 4-6

2 celery ribs, chopped
1 medium Onion, chopped
1 medium carrot, chopped
1 cup fresh green beans, snapped to 1 inch pieces (or use frozen)
1 clove diced garlic
1 small green pepper
1 cup diced zuchinni (opt)
2 Tablespoons Extra Virgin Olive Oil.

Cook the above for 2 minutes

Add 1 pound diced fresh tomatoes (or 14-16 oz can diced tomatoes)

Cook 1 minute

Add the above to a crock-pot along with:

1 1/2 cup chicken stock
1 pound Kielbassa or polish Sausage Cut into bite size pieces
(I used 1/2 pound pasture-raised Pork Polish Sausage and 1/2 pound grass-fed lamb brats)
2 Teaspoons dried oregano (or 4 teaspoons fresh)
2 teaspoons dried thyme
1/8 teaspoon red pepper flakes
and vegetables above

Simmer for 30 minutes.  Mix 1/4 cup all-purpose flour (gluten-free folks use your favorite flour blend) with the remaining 1/2 cup chicken stock and add to pot, Stir.

NOTE:  At this point you can simply place all in Crock-pot for 4-5 hours on low and serve.  OPTION TWO:  Do not add the flour.  Can in your pressure canner vs freezing for quick meals without having to thaw anything.

Cool and freeze in zipper bags (2 servings per bag)

Label with cooking instructions (Thaw, cook 3-4 hours on low in crock-pot), Name of dish and the date.

Keeping Fresh Herbs

DRYING FRESH HERBS
On probably more than one occasion you have not used all of the fresh herbs you received in your box and you hated to see them go to waste. Never fear most herbs can be easily dried or frozen for use at a later time.
Herbs that have low moisture content will dry better than those with high moisture content. For herbs with high moisture content freezing is the best way to keep them for future use. These herbs will retain more of their flavor when frozen: basil, parsley, cilantro, and chives. Herbs that are ideal for drying are: sage, mint, thyme, oregano, rosemary, and dill. The process is easy and is not time consuming.
The first thing to remember is moisture will cause herbs to mold and rot so if you rinse them be sure to pat them dry and let them sit for a bit before tying them into bunches. Inspect the branches and remove any leaves that look unhealthy. Also take off the leaves on the bottom one inch of the branch. Bundle 4-6 branches together at the stem and tie them with a string or rubber band. The stems will shrink as they dry so be sure you have it tied tightly. Hang the bunch of herbs upside down in a dry, airy room (the laundry room or bathroom would not be a good choice) for about 2 weeks. They are ready when the leaves will crumble easily in your fingers. Always store the entire stem in an airtight container like a jar or zip lock bag because they will retain a lot more flavor if they are not crushed until you are ready to use them. Fresh dried herbs should keep for about a year. When they start to lose their color they are also losing flavor.



FREEZING HERBS
The best way to preserve herbs that have high water content is to freeze them. Moisture in the leaves will often cause the herb to mold before it becomes dry enough to store. While the leaves will become limp when frozen they will retain their flavor. Some of the herbs that are best frozen are basil, chives, cilantro, mint, and tarragon. Herbs that have been frozen will retain their potency for several months.
Wash and pat or spin dry the leaves and lay them on a cookie sheet that has been covered with parchment paper. Freeze over night and then store in an air-tight container in the freezer. If you plan to use the herbs in soup or stew chop the herbs and put them in ice cube trays, cover with water and freeze. Store the cubes in a plastic bag in the freezer.

THYME IDEAS

THYME IDEAS
We often hear that people don’t know what to do with the fresh herbs so here are a few ideas to help you use the fresh thyme this week.
• Use fresh thyme leaves when you season steak or pork chops before grilling
• Put sprigs of fresh thyme in the cavity of a chicken before roasting
• Add fresh thyme leaves to vinaigrette or creamy dressings
• To easily remove fresh thyme springs from soups or stews tie them in a bundle with twine before you put them in
• Add fresh thyme leaves to bread crumbs before breading fish
• Add fresh thyme leaves to softened butter and use it for making garlic bread, or herb butter is a great addition to grilled steaks
• Add fresh thyme leaves to scalloped potatoes or use them as a topping for baked potatoes
• Make herb infused oil or vinegar and give it as gift
• Add fresh thyme leaves to sautéed or roasted vegetables