Apple Stuffed Blue Squash

  • 1 Farm fresh blue squash (cleaned out and cut in half)
  • 4 – 5 Apples (chopped)
  • 1C Nut of choice (chopped almonds or walnuts recommended)
  • 3/4C Maple syrup
  • 1/2C Butter (melted)

 Place squash halves on a rimmed baking sheet and pour about a  1/2 inch water to the pan. In a bowl mix together the apples, nuts, maple syrup as well as all but 2 Tablespoons of butter and fill the center cavity of squash with this mixture. Use remaining 2 tablespoons of butter to brush surfaces of squash. Cover pan with aluminum foil and bake at 400° for 45 minutes or until the squash is tender.

Serve hot.

Sunchoke Potato Soup

  • 1lb Farm fresh jerusalem artichokes (cut into large chunks)
  • 2lbs Farm fresh potatoes (chopped into chunks)
  • 6 Cloves of garlic (peeled & crushed)
  • 4T Olive oil
  • 1 Large onion (diced)
  • Squeeze of lemon
  • 6 cups water or stock of choice (vegetable recommended)
  • Salt & pepper to taste

Add the oil to a deep soup pot and sauté the onions until translucent.  Add the potatoes, jerusalem artichokes, lemon, water/stock, garlic cloves, and salt & pepper. Bring to a boil and immediately turn down to simmer. Cover with a lid and cook 45 minutes or  until vegetables are fork tender. Stir occasionally throughout the process. Adjust for salt, let cool a bit before pureeing with an immersions blender or blender.

Serve hot with crusty bread.