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Our produce is grown without harmful pest or preservative sprays. Try the recipes below to use your share soon after bringing it home! And check out these useful tips on managing your bounty and storing your produce.

National Center for Home Food Preservation

Classic Baked Acorn Squash Recipe
This is a very basic recipe but I decided to include it simply because when I think of acorn squash this is what comes to mind. It is easy and tasty…my favorite elements to most recipes.
  • Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • Dash of cinnamon and nutmeg
  • Dash of Salt and Pepper to taste
  1. Preheat oven to 400°F.
  2. Using a strong chef's knife cut the acorn squash in half (see safety note above.) Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a ¼ inch of water to the bottom of the baking.
  3. Coat the inside of each half with ½ a Tbsp of butter. Add seasoning and brown sugar to the cavity of each half.
  4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
French Onion Soup
Although I have always intended to, I have never made this myself but I am determined to now that the truly chilly weather is here to stay. Dave loves French Onion Soup and every so often he’ll offer up a gentle suggestion that I make it. How can I say no?
  • 4 tablespoons unsalted butter
  • 2 pounds yellow onions, sliced ¼-inch into half circles
  • 1 teaspoon sugar
  • 1 tablespoons all-purpose flour
  • ½ cup dry sherry
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 2 teaspoons chopped fresh thyme or ¾ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 small French baguette, sliced crosswise into ½-inch pieces
  • 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)
  1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
  2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
  3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle ½ cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
Braised and Glazed Butternut Squash
According to Mark Bittman, this is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 11/2 pounds butternut or other winter squash, peeled and cut into ½- to 1-inch cubes
  • ¼ cup vegetable stock or water
  • Salt and freshly ground black pepper
  • Chopped parsley leaves for garnish
  1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
  2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.


Simple goodness down to our roots

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Just two beautiful miles south of Petoskey on US-131