I was never served beets as a child, perhaps because it was one of the few foods my father refused to eat. Even as an adult, I am reluctant to eat beets; perhaps because they look so much like cranberry sauce, which is a favorite of mine, but their taste and texture is very different. I like this recipe for Roasted Beets ‘n’ Sweets from Allrecipes for a number of reasons. Not only does it make good use of this seasonal vegetable, and contains all of the beautiful purple and orange colors of autumn, but it also includes that that superfood, Sweet Potatoes. This recipe is also very versatile–it can be used to top a salad or makes a great side dish to serve at Thanksgiving. Stop by Colchester Neighborhood Farm today and pick up some freshly harvested beets.
- 6 medium beets, peeled and cut into chunks
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Now that the trees are bursting with color, we can be assured that autumn is officially here. And nothing smells or tastes better at this time of year than winter squashes baking in the oven. This recipe kicks it up a notch and really brings out the fall flavors by adding in some apples. Courtesy of Betty Crocker, this side dish is as delicious as it is easy to make. Using just a few ingredients, you are going to question whether it should be served as a side dish or dessert! Feel free to use the buttercup or acorn squash when making this recipe–either one will taste wonderful and both are available at Colchester Neighborhood Farm’s farm stand this week.
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened SAVE $
1/8 teaspoon ground nutmeg
Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
Cover and bake 30 to 40 minutes or until squash is tender.
Well, if you can make a mock apple pie using Ritz Crackers, then it doesn’t seem like a big stretch to bake up a similar pie using green tomatoes. Once again, Allrecipes offered up this variation of a non-apple, apple pie and the reviews on it are very good. So, if you haven’t gone apple picking yet but still want an apple pie or if you are just looking for a different way to cook up the green tomatoes, give this Green Tomato Pie III a try. Warning, some people indicated that they used a little more flour than called for in the recipe to cut down on the wateriness. If you do try this recipe, please let us know if you liked it.
5 green tomatoes, chopped
1 1/2 cups white sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 350 degrees F (175 degrees C).
- Place diced green tomatoes and vinegar in a large bowl.
- In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
- Pour into pie crust and cover with criss-cross lattice crust.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
As soon as the calendar turns to September, pumpkin season officially begins. Coffee shops immediately add pumpkin lattes back onto the menu. (I believe there was even a little controversy this year, when a few chain coffee brewers began offering the autumn treat at the end of August!) While most people only ever use pumpkins for decorating, this gourd really is capable of so much more. It can be used for everything from acting as a decorative vase and holding a floral display to filling the role of a serving bowl for dips or even soups. Making a batch of puree is as simple as cutting the gourd in half, roasting it, and then scooping out the flesh and pureeing it. A four pound pumpkin will yield about 1 1/2 cups of pumpkin puree which can be used in an endless number of delicious recipes. One such recipe is Pumpkin Cream Cheese Muffins. These delicious treats with their streusel topping are sure to impress, whether you serve them up for Brunch or as a dessert or snack for the family.
- 1 (8 ounce) package cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 4 1/2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 3/4 teaspoon ground cinnamon
- 3 tablespoons butter
- 3 tablespoons chopped pecans
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups canned pumpkin
- 1/3 cup olive oil
- 2 teaspoons vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Well here is a delicious coffee cake that is sure to get accolades from family friends and friends. Its alias name of Boy Bait comes from a 15-year-old girl from Chicago named Renny Powell who, in 1954, submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men. Try making this cake for your next Sunday Brunch get together or any Sunday morning, for that matter.
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 1/2 cup milk
- 2 cups fresh blueberries (frozen may be used but do not defrost)
- Make the Streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips or cut it in with two knives or a pastry cutter until it reaches a crumbly state. Refrigerate until ready to use.
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
- This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
We are so excited that Colchester Neighborhood Farm is selling freshly harvested peaches from Kimball Farm in Pepperell this week. While the fruit is delicious eaten just as is, it’s also yummy in a pie. But with the hazy, hot, and humid days of August upon us, we like this No Bake Peach Pie from Allrecipes–it’s simple and easy, and doesn’t require using the oven. We suggest serving this with a little whipped cream on top. Enjoy!
1/2 cup water
2/3 cup white sugar
3 tablespoons cornstarch
1 tablespoon butter
6 fresh peaches, peeled, pitted, and sliced
1 (9 inch) graham cracker pie crust
- Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
- Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.