- 1 large butternut squash peeled and cubed (about 6 to 7 cups)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh ginger
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 cups chicken broth (or vegetable broth)
- 1 cup unsweetened apple juice
- 1/2 cup half-and-half
- Sour cream, for serving (optional)
I used fresh turkey broth, but you can certainly use store bought vegetable or chicken broth.
We’ve changed our winter market hours, to better accommodate our earlier-rising customers! From now on, Winter Market at the Space will start at 10:30 a.m. and go until 2 p.m. Our winter market starts January 7th and goes through March!
For directions to the Space at Greenstar, please check out this map below!
Cantaloupe and Vanilla Sundae
Two yummy ingredients:
Find a smallish cantaloupe, cut it in half, and remove the seeds.
You”ll have two cantaloupe bowls.
Fill generously with your favorite vanilla ice and indulge.
Growing up, this was a family favorite. It remains a highlight dish for cantaloupe season. Feel free to add blueberries for that little extra something.
The Shishitos are finally coming in! The most delicious sweet pepper. Supposedly you can use them in recipes but they’ve never lasted long enough. Plant-pan-mouth. Noelia from Oxbow farm sold me the first of the season at the Ithaca Farmers Market
Olive oil, salt and pepper.
Sauté ever so lightly until they pop a bit and Carmelize. Sprinkle with salt and pepper, to taste.
Scramble up some eggs, serve on toast and top with fresh market tomatoes and basil. Serve with a side of sautéed Shishitos. Yummy!