Parsnip Mash

  • 2lbs Farm fresh potatoes
  • 1lb Farm fresh parsnips
  • 1/2C heavy cream
  • 2T Butter
  • Salt & pepper to taste
  • 2T Chives or green onions (optional)

Peel and cut the potatoes and parsnips into chunks before placing them into a large pot of water. Bring to a boil and simmer about 20-30 minutes or until they are tender. While those are cooking gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper as desired and top with chopped chives.


Pumpkin Pie

  • 1 Farm fresh pumpkin
  • 1 Can (14 ounces) sweetened condensed milk
  • 1/2C Whipping cream
  • 2T Cornstarch
  • 2T Molasses
  • 2T Vegetable or canola oil
  • 2T Ground cinnamon
  • 2t Ground ginger
  • 1/2t Ground nutmeg
  • 2t Vanilla extract
  • 1/4 teaspoon salt
  • 3 Eggs

Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides (setting aside the seeds if roasting is desired)  before slicing the pumpkin in half and laying it cut-side down on a rimmed baking sheet. Pour about a half cup of water in your pan  and bake about 1 hour or until you can pierce it with a fork. Let it cool and then peel the pumpkin meat into a food processor or blender. Wiz until smooth.

Put your pumpkin puree (roughly 4C) into a bowl and add the condensed milk, cream, cornstarch, molasses, oil, spices as well as the eggs and mix thoroughly.

Pour the filling into a crust and bake about 1 hour or until the filling has set. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.