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.
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
- 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.
There is just so much to like about this salad from Taste of Home. Not only does it taste good, it’s good for you. And nearly all of the ingredients can purchased at Colchester Neighborhood Farm including the fresh lettuce, Red Russian Kale and Curly Kale for the greens, apples, raw honey, and Blue Cheese. So why not stop into Colchester Farm today and make this sweet and tasty salad tonight. Feel free to grill up some fresh chicken to add a little protein.
- 6 tablespoons olive oil
- 1/4 cup minced fresh cilantro
- 1/4 cup orange juice
- 1/4 cup white or regular balsamic vinegar
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha Asian hot chili sauce
- 2 large apples, cut into 1/2-inch wedges
- 1 package (5 ounces) spring mix salad greens
- 1 cup walnut halves, toasted
- 1/2 cup crumbled blue cheese
- For dressing, whisk together first eight ingredients. In a bowl, toss apples with 1/4 cup dressing.
- Place apple slices on a grill rack over medium heat; reserve dressing left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade.
- To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
This Purple Top Turnip & Apple Slaw from Early Morning Farm has a combination of spicy and sweet flavors that will complement everything from a burger or hot dog to salmon cooked on the grill. So good and so healthy!
1 apple (whatever variety you prefer)
1/3 cup raw pumpkin seeds
1/3 cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tsp dijon mustard
1 tablespoon honey (substitute agave or maple syrup if you don’t use honey)
1 teaspoon chopped fresh thyme
salt + pepper to taste
Julienne apples and turnips. Peel turnips and slice into 1/4 inch slices. Stack slices on top of each other cut as thin as you can into “matchsticks”. Repeat with unpeeled apple. (or use mandolin). Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.
Make dressing. Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid. Shake until combined.
Pour dressing over slaw. Mix pumpkin seeds, dressing, and slaw until combined.