This is the essential holiday squash dish in Farmer Jenni’s family. Every holiday while winter squash is in season we celebrate with Gingered Squash!

Makes 6-8 servings and freezes well!

Tender and crunchy with mild broccoli stem flavor, kohlrabi works great in a slaw.

Wonderfully rich muffins. No one will know about the beets unless you tell.

Apprentice Ian made a lovely tomato pepper sauce this past week. Here is a mostly hands off version using a slow oven to concentrate the flavors. This sauce will store a few days in the fridge and freeze well too.

This dish works as an appetizer, or a light meal all on its own.

A Greek Sauce sort of like Aioli, but much easier, happens to be vegan, and one of Jenni’s favorites.

A highlight of late summer, vibrant green edamame can be frozen for use year round

With a little practice, muffins can be a quick treat, and even better with the super flavor of local raspberries!

Apprentice Judith introduced us to the oven cooked risottos. Using the oven, you can have risotto when pressed for time!

No need to cook our corn for this salad. Sweet corn, fruity sungolds, salty feta, and tangy lime

Best of summer in one salad!

Golden brown hot cakes with okra and jalapenos, or build variations with your favorite veggies.

One of Farmer Jenni’s favorite last minute salads. Crisp and cool, great alongside our favorite hearty fall/winter recipes.

Sandy Bean shared this recipe with me last week, so simple, 15 minutes, and so scrumptious.