Cream of Tomato Soup

  • 5 T Butter
  • 1 Large onion (chopped)
  • 4T Flour of choice
  • 4C Milk
  • 2t Sugar
  • 3C Farm fresh tomatoes (chopped)
  • Herbs of choice (bay, basil or rosemary)
  • Salt & pepper to taste

Cook the onion in the butter  over medium heat until the onion is softened but not browned. Sprinkle in the flour into the pot and cook another 2 minutes before slowly adding the milk, spices and  sugar. Cook until slightly thickened. Add the tomatoes  and bring just to a simmer. Remove from the heat and put through a strainer before serving.

Stuffed Sweet Meat Squash

  • 1 Farm fresh sweet meat squash
  • 1T Butter (melted)
  • 3 Cloves of garlic
  • 1lb pork sausage
  • 1 Onion (chopped)
  • 1C Mushrooms (chopped)
  • 2 Farm fresh apples (chopped) 
  • Spices of choice (sage, parsley, salt and pepper recommended) 
  • 1C Breadcrumbs (optional for a thicker stuffing)
  • 1egg, beaten

Cut and carve out the seeds of the squash. Combine the melted butter, garlic and spices then brush the mixture over cut sides and cavity of squash.  Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.

While squash is cooking fry your sausage until light brown. Remove the sausage and drain all but about  2 tablespoons of the drippings from your frying pan. Saute your onion and mushroom in the same pan for about 4 minutes. Stir in apple and saute 2 more minutes.

Combine the pork, vegetables, and the optional breadcrumbs in a large bowl.

Taste and season as desired before mixing in your egg.

Fill the squash halves with stuffing and return them to the oven to bake another 20 minutes or until the egg is set.

Garnish as desired with parsley and shredded cheese.