Stuffed Autumn Squash


Thank you to Stoney Creek Nursery for the wonderful squashes, McDonald’s Farm for the ground lamb (not pictured), Reisingers Apple Country for the Honey Crisp Apples, Blue Oyster Cultivation for the Blue Oyster Mushrooms, Wild Apple Well Earth Farming for the carrots, and Earthly Mirth for the leeks and garlic! Ingredients:
  • 3-4* squash of your choice (acorn, delicate, or kabocha)
  • 2 lbs of ground lamb (or meat of your choice)
  • ½ tsp ground mace
  • ¼ tsp ground cloves
  • ½ tsp ground sage
  • ½ tsp salt
  • 2 large cloves of minced garlic
  • 2 tbsp olive oil
  • 2 small leeks diced
  • 4 small carrots diced
  • 2 stalks of celery diced
  • 2 apples (I used honey crisp)
  • 1 ½ cups of diced mushrooms (I used Blue Oyster Mushrooms)
  • Pinch of salt and pepper
  • 2 tbsp of apple juice (Optional)
*The number of squash depends on how full you wish to stuff the squash. If there is left over filling it is wonderful in breakfast scrambles!   Directions: Preheat the oven to 375 degrees Fahrenheit.


Wash and cut the squash in half. Remove the seeds with a spoon and place the squash cut side down in baking dish. Fill with a ¼ inch of water. Place in the oven and bake 30 minutes to an hour depending on the type of squash used.


While the squash is roasting, mix the lamb, mace, cloves, sage, salt, and minced garlic in a large bowl.


In a large pan, add a tablespoon of olive oil and the lamb mixture. Cook the lamb on medium for about 15 minutes or until it is cooked all the way through. Break the lamb up while it is cooking.


While the lamb is cooking chop the leeks and set aside. Dice the carrots and celery.


When the lamb is done, remove it from the pan and set aside in a bowl. Add a tablespoon of olive oil and the diced leeks to the pan. Sautee for 5 minutes on medium-low. Add the celery and carrots to the pan and cook for another 5 minutes.


Dice the apples and mushrooms.


Add the apples and mushrooms to the pan with a pinch of salt and pepper. Cook for 7-10 minutes.


Next, mix the lamb back to the pan with the vegetables and fruit and cook covered on low for five minutes.


Take the squash out of the oven and test with a fork to make sure it is done.  If more baking time is needed, test every ten minutes until squash is tender. Drain the water from the pan, turn the squash over, brush the inside of the squash with either olive oil or apple juice. Then, fill the squash with the mixture.


Put the stuffed squash in the oven for 10 minutes to brown.


After ten minutes, remove the squash from the oven and enjoy! Tip: If you are vegetarian or vegan try this recipe with your favorite protein (maybe crumbled tofu or seitan)!



Grain Free Apple Muffins

These muffins make for a yummy breakfast or afternoon treat! They are a wonderful alternative for those with an allergy or intolerance to gluten or other grains.

Thank you to Wade’s Honey and Candles for the Finger Lakes Honey and to Black Diamond Farm for the Empire and Bramley’s Seedling Apples!


For Muffins:
  • 2 cups Almond Flour
  • ½ tsp Baking Soda
  • ⅛ tsp Sea Salt
  • 1 ½ tsp Cinnamon
  • ½ tsp Vanilla
  • 3 Eggs
  • ¼ cup Honey
  • 2 tbsp Butter, Ghee, or Oil (Coconut or Palm Shortening)
  • 1 Large Apple- Finely Diced
For Streusel Topping (optional): 
  • ½ cup Almond Flour
  • 2 tsp Cinnamon
  • 1 tbsp Honey or Maple Syrup
  • 1 tbsp of cold butter, ghee, coconut oil, or palm shortening
  Preheat the oven to 325 degrees Fahrenheit and either grease the muffin tin or line it with baking cups.   Mix all of the dry ingredients in a large bowl (If the almond flour has clumps, make sure to break these with a fork) and set aside.


Wisk all of the wet ingredients in a medium bowl (melt the oil or ghee before hand if need be).


Chop up the apple into small chunks (I used a delicious Bramley’s Seedling Apple).


Fold the wet ingredients and apple into the dry ingredients.


Using a large spoon or ice cream scoop, fill the muffin tins ¾ of the way full.


Put the muffins in the oven and bake for 20-25 minutes or until they are golden brown and an inserted toothpick comes out clean.   If you are making the optional streusel topping: Follow the directions above but make the topping before putting the muffins in the oven. Combine all of the streusel ingredients in a bowl and use a fork to mash them together until the ingredients are well combined.


After filling the muffin tins with batter crumble the streusel on top. Bake for 20-25 minutes.


Tip: If the topping starts becoming too brown, tent foil over the muffins and continue to bake until the muffins are cooked all the way through.


Wondering what type of apple to use? Blackdiamond Farm suggests using Empire or Bramley’s Seedling apples which are great for baking! Experiment and have fun! Enjoy!      

Fabulously Fall Pumpkin Butter!

Let's kick off the first official day of fall with a roasted pumpkin butter recipe! Thank you to Woodwind Farm for the pie pumpkin, Little Tree Orchards for the apple cider, Schoolyard Sugarbush for the dark maple syrup, and Fatboy Bakery for the multigrain bread to eat this pumpkin butter on!


Roasted Pumpkin Butter: Ingredients:
  • 4lb Pie Pumpkin (about five cups roasted)
  • 1 cup of Apple Cider
  • 5 tbls Dark Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 ½ tsp Ginger
  • Pinch of Cloves
  • Pinch of Salt
  • 1 tsp of Lemon Juice
  Directions: Preheat the oven to 350 degrees Fahrenheit.   Take the stem off the pumpkin and cut it in half. Scoop out the seeds and brush the insides of the pumpkin with apple cider.


Put the pumpkin in a baking dish and pour in the apple cider (this should fill the dish about ½ of an inch).


Place the dish in the oven and roast the pumpkin for an hour.   Once the pumpkin is done roasting, remove the dish from the oven and let the pumpkin cool.


Once the pumpkin has cooled scoop out the insides and put them in a blender or food processor. Add ½ cup of the apple cider from the baking dish. Puree the pumpkin until smooth.


Pour the pumpkin puree into a stock pot and add the maple syrup, vanilla extract, cinnamon, ginger, cloves, and salt. Mix well. Bring the butter to a boil then reduce the heat to a simmer. Let this mixture simmer for thirty minutes, stirring often. Cover the pot so the lid is semi-open (see picture below). *Be careful when removing the lid and stirring because the butter does “pop” since it is very thick.


After thirty minutes the mixture should be thick. Remove the mixture from the heat. Let the pumpkin butter cool then stir in the lemon juice.


Now its ready for toast, pancakes, oatmeal, yogurt, smoothies, muffins, or just by the spoonful! Enjoy!


Store the pumpkin butter in an airtight container in the fridge. Tip: Schoolyard Sugarbush told me that light maple syrup has a delicate vanilla flavor while medium maple syrup has a little less vanilla flavor and more maple. Dark maple syrup has a robust maple flavor and is great for pumpkin butter! Feel free to experiment with the different types of maple syrup!  

17th Annual International Rutabaga Curling World Championship to be held December 20 at the Ithaca Farmers Market!

Attention, Rutabaga loyalists, extreme sports fans, cruciferous athletes, ne'er-do-wells, hardened criminals, families with children, and folks with well insulated coats: The Ithaca Farmers Market has announced that the 17th Annual Rutabaga Curling World Championship will again be held at the market's Steamboat Landing pavilion, December 20th, the last Saturday market for the 2014 season. Market starts again in January, indoors at The Space @ Greenstar. Games start at High Noon, and there will be a Turnip Toss for youngsters, who are for some reason extraordinarily talented at root tossin' and so have been banned from normal Rutabaga play. Registration fees include your very own rutabaga to bring home and turn into soup. The Cruciferous Choir will be in attendance with their Rutabaga-ized version of Handel's Messiah. To get involved with the Rutabaga Curl pre-event planning, contact aaronmunzer@ Volunteers are welcome with open arms, and bushels of rutabagas to grade.

This soothing soup contains a rainbow of fresh produce!

This is a nicely spiced, yet soothing, fall soup, made with a plethora of fresh market produce! Thanks to our intern, Emma Anderson, for this recipe, and for more to come in the fall semester! Ginger Golden Beet and Rainbow Carrot Ginger Soup • 1lb Rainbow Carrots • 1lb Golden Beets • 1 inch Ginger Root • 1 Medium Onion • 3 Garlic Cloves • 1⁄2 Orange • 2 tablespoons Oil (Olive or Coconut) • 4 cups of Broth (chicken or vegetable) • 1 Bay Leaf • Salt and pepper to taste • Coconut Milk (optional)   Instructions: 1. Preheat the oven to 375 degrees Fahrenheit. 2. Peel and chop the beets and carrots. Save the beet greens for later. IMG_7738 3.  Smash the garlic cloves to release their oils. 4. Put the beets, carrots and garlic into a baking dish.


5. Add 1 tablespoon of oil and toss everything together. 6. Put the baking dish in the oven and roast the vegetables for 20 minutes. Remember to mix the vegetables at least once.


7. While the vegetables are roasting, heat one tablespoon of oil in a stockpot. Dice the onion and sauté it until it is translucent, about 5 minutes. 8. Peel and grate (or chop very finely) the ginger and add it to the onion. Sauté for 3 minutes on medium low.




9. Add the broth, the roasted vegetables and bay leaf to the stockpot.


10. Zest and juice 1⁄2 of an orange and add it to the soup. 11. Bring the soup to a boil and reduce the heat to a simmer. Let the soup simmer for 20 minutes. 12. While waiting, clean the beet greens.


13. Once the soup is done simmering, the vegetables should be tender. Remove the bay leaf and either blend the soup in a blender or blend with a hand mixer until the soup is creamy. Add salt and pepper to taste. 14. Saute the greens and use them either as a side dish or put them in the soup. IMG_7760 15. Serve the soup plain or with a little cream or coconut milk. 16. Enjoy! A special thank you to Humble Hill Farms for the delicious rainbow carrots! Also, thank you to Six Circles Farm for the wonderful golden beets! IMG_7758