Tag Archives: Acorn Squash

Great Eats from the Farm

I always love cooking with my mother, so getting to spend two full days creating delicious meals for dad and Bryan was a real treat! We arrived at the family farm for a late lunch on Monday that consisted of Homemade Chicken Salad with Red Grapes and Diced Celery, Chips and Dip, and a Fruit Salad.

Dinner that first night was Salad with Pears, Apples, Pomegranate, Cashews, Pecans, Swiss Cheese, Green Peppers, Celery, and Shallots with a Warm Black Raspberry Vinaigrette dressing along with a delicious Beef Stew with Potatoes, Carrots, Onions, Celery and Mushrooms.

Tuesday's Breakfast was Roasted Acorn Squash with Brown Sugar and Butter, Bacon, Eggs Cooked to Order, Grapefruit, OJ and, of course, Coffee! Yum!

We went on a short walk before the flurries began! Yes, I saw my first snowflakes of the season! We came in for lunch, which was full of various and sundry leftovers along with deli sandwiches. And we munched on crackers with cream cheese and Mom’s homemade Raspberry Habanero Jelly! Caution: this jelly is not for the faint of heart! But it is SO good!

Tuesday's Dinner was London Broil, Green Beans with Feta, Slivered Almonds, Crumbled Bacon and a splash of vinegar, Wild Autumn Rice with Onions, Celery, Mushrooms, Apricots and Dried Cranberries, and a Warm Apple-Cranberry Chutney. Delicious and so colorful!

Wednesday morning, we ended up eating at a little local place for a hearty breakfast before heading back to town on our last day off work for Thanksgiving break! I am so thankful for a chance to use up so much of our produce from our weekly Milk and Honey Organics basket and to try out some new recipes! I always hate leaving the farm. It’s one of my favorite places in the whole world – a retreat from the normal hustle and bustle of life (especially life around the holidays).

I hope you all had a great holiday full of family and great food! So, what was your favorite dish you prepared or tasted this Thanksgiving season?!

A Special Thanksgiving Week Basket and Recipe Ideas

Happy Thanksgiving! This week’s basket from Milk and Honey Organics was amazing and so festive for the holidays! They delivered on Tuesday instead of the normal Thursday schedule, due to the holiday. Instead of a meal plan this week, I’m sharing extra recipe ideas along with table-scape and fall decor tips for Thanksgiving Day…and what to do with the Leftovers!

This Week’s Basket includes: 

  • Microgreens from Chef’s Greenhouse
  • Green Beans
  • Cranberries
  • Sweet Yellow Onions
  • Garlic
  • Yukon Potatoes
  • Macintosh Apples
  • Sweet Potatoes
  • Granny Smith Apples
  • Acorn Squash
  • Salad Mix (or Lettuce)
The first thing I did (after taking today’s picture using my Instagram app) was wash the salad mix and microgreens and toss them together with thinly sliced pears, apples, shallots, avocado, and carrots and topped with chopped nuts, feta cheese, dried cranberries and balsamic vinegar. If you’re not sure what to do with microgreens, mixing them with your salad greens is delicious!

Recipes Ideas for the Thanksgiving Week Basket:

For more LOTS of ideas on decorations and recipes, check out my “Thanksgiving” Pinterest Board.

And for Post-Turkey-Day, check out these great ideas:

by Mary Kate McDevitt

 Happy Thanksgiving! Bon Appetit! And Enjoy the Journey!

Weekly Basket and Recipes!

We just missed Ivan (from Milk & Honey Organics) tonight, so we arrived home with a cooler full of fresh, organic fruits and veggies on our doorstep. There was a ton this week! I’m so excited! I already started Twice Baked Potatoes and Strawberries Romanoff for dinner tonight!

This Week’s Basket:Hurricane Creek Farms Beefsteak tomatoes, 1 bunch Furman University Organic Garden’s Collard Greens, 3 Granny Smith Apples, 3 Red Navel Cara Cara Oranges, 1 Acorn Squash, 1 Cauliflower head, 2 Jumbo Yellow Onions, 1 large bunch Curly Parsley, 1 bunch Bananas, 1 Red Leaf Lettuce head, 2 handfuls of Russet Potatoes, 2 Leeks, and 1 pint Florida Strawberries. I feel so blessed! I love Milk & Honey Organics! All this is 100% Organic and only cost me $35, including the delivery!!

Here are some ideas for what to do with it:

Hurricane Creek Farms Beefsteak Tomatoes:

Furman University Organic Garden’s Collard Greens:

Granny Smith Apples:

Red Navel Cara Cara Oranges:

Acorn Squash:

Cauliflower:

Jumbo Yellow Onions:

Curly Parsley:

Bananas:

  • Enjoy in a smoothie
  • Slice on top of waffles
  • Peel and freeze – blend with chocolate syrup and PB for a quick ice cream treat (My Favorite Protein Shake)
  • Or eat by itself

Red Leaf Lettuce:

Russet Potatoes:

  • Add one boiled to thicken a soup
  • Shred, add an egg and make into a crust for an egg pie (see recipe under Onions above)
  • Irish Cheddar Potato Bites – from Whole Foods Market
  • Twice Baked Potatoes – my version
  • Roasted Potato Wedges
  • Potato Soup

Leeks:

Florida Strawberries:

  • Strawberry Mint Sprint Rolls – from All Recipes
  • Strawberries Romanoff with Real Whipped Cream (Good Housekeeping Illustrated Cookbook)
  • Toss in a salad with spinach, pecans, and goat cheese, topped with balsamic vinaigrette
  • Strawberry Soup – my version adapted from a DesignSponge recipe