Recipes

Sweet Potato Burgers

Pumpkin Hummus

Sweet Potato Liege Waffles

Pumpkin Mousse Pie

Butternut Squash Layer Cake

Pumpkin Cream Cheese Swirl Loaf

Brown Butter Pumpkin Pie

Bourbon Pumpkin Cheesecake

Pumpkin Gnocchi

Sweet Potato Chicken Curry

Butternut Squash and Pecan Pancakes

Pumpkin Chocolate Twist Cupcakes

Butternut Squash Pie

Spring Pea Pumpkin Risotto

Chai Butternut Squash Mousse Cups

Butternut Ravioli With Sage Brown Butter Sauce

Sweet Potato Brionuts With Spiced Maple Tahini Filling

Butternutscotch Custard with Fresh Whipped Cream

Chocolate Pumpkin Mini Pies

Great Aunt Sally’s Sweet Potato Soufflé

Sweet Potato Pecan Cinnamon Rolls

Sweet Potato Ginger Quick Bread

Pumpkin Bourbon Punch

Pumpkin Pie Cream Puffs

Browned Butter Butternut Squash in Pappardelle

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We are celebrating the first day of spring by shar

We are celebrating the first day of spring by sharing this vibrant spring pea pumpkin risotto. Recipe below:
INGREDIENTS
5 cups Chicken Broth
1 teaspoon Olive Oil
1 small Onion fine diced
1 large Galic clove minced
1 cup Arborio Rice
1/2 cup Sauvion Blanc white wine
1/8 teaspoon Nutmeg
1 cup Farmers Market Foods Organic Pumpkin Puree
1 cup Parmigiano Reggiano shredded
2 small Meyer Lemons zested
Kosher Salt & Black Pepper to taste
1, 12 ounce package fresh English Peas
1, 3 ounce package natural Prosciutto
INSTRUCTIONS
-Preheat the oven to 350˚F.
-Place the prosciutto on a parchment line baking tray and cook in the preheated oven for abut 10 minutes until crisp. Remove from the oven and let cool. Break the pieces into shards and set aside for later use.
-In a 2 quart sauce pot warm the chicken broth until steaming, do not boil.
-In a 4 quart nonstick pot or dutch oven, warm the olive oil over medium-low heat.
-Add the onion and garlic to the pot and cook until the onion becomes soft and translucent.
-Stir in the rice and coat with the oil. Add the wine and cook until it has mostly evaporated out of the pan.
-Add 1 cup of the broth and the nutmeg to the pot. Stir often until almost all of the liquid has been absorbed. Repeat the step until all of the stock has been used, stirring often, until the rice is almost tender, but has a slight bite to it still.
-Stir peas and simmer in the rice mixture for about 5 minutes. Add the pumpkin, parmesan, lemon zest, and some salt (about a teaspoon) and pepper (about a 1/2 teaspoon). Taste and adjust the seasoning if needed. I usually add more salt.
-Serve the risotto on a plate with shards of prosciutto pressed in the middle and a squeeze of lemon juice.
#springrecipes #springfoods #healthymeals #risotto #falvorful #organicmeals #colorfulmeals

Can you tell we are all about food that is good fo

Can you tell we are all about food that is good for you and good for the world? We are committed to organic and sustainable farming practices.
#organicfoods #farmtotable #greenenergy #sustainablefarming #eatclean #pumpkin #eatorganic #vegan #goodforyou #healthyeating

Pi Day is perfect for showing off the brilliant pi

Pi Day is perfect for showing off the brilliant pies you can create with our pumpkin, butternut, and sweet potato purees!
1. Butternut Squash Pie
2. Pumpkin Mousse Pie
3. Pumpkin Pie
4. Sweet Potato Pie
#piday #pieday #pumpkinpies #butternutsquash #sweetpotatopie #pierecipes #314 #desserts #pielovers #pie

Our butternut squash purée is getting the love it

Our butternut squash purée is getting the love it deserves!
“Yummy!!!!!!” - Christine (Amazon customer)
“Nice consistency” - DoubleJ (Amazon customer)
“Very tasty with a lovely texture” - englishdeb (Amazon customer)
“Taste is always spot-on perfect” - C. Brackett (Amazon customer)
“Super healthy and so good” - Karen T.
#butternutsquash #butternutsquashpuree #butternutsquashrecipes #organicproducts #organicfoods #organicbutternutsquash

Sweet Potato Chicken Curry🍛 Another day, anothe

Sweet Potato Chicken Curry🍛
Another day, another delicious way to enjoy sweet potatoes! Save this recipe:
Ingredients
2 tablespoons coconut oil
1 cup yellow onion chopped
1/3 cup lemongrass sliced
2 tablespoons yellow curry powder
1 tablespoon sugar
2 teaspoons seasoning salt
3 chicken thighs chopped
½ cup Farmer's Market Foods Sweet Potato Puree
1 can coconut milk
1 cup chicken broth
1 ½ cup carrots sliced
1 ½ cup green beans
1 ½ cup red bell pepper chopped
1/3 cup cilantro chopped
Instructions
In a large Dutch oven set over medium/high heat, place in the coconut oil, onion, lemongrass, curry powder, sugar, and seasoning salt. Stir together and cook until the onions are translucent, about 3 minutes.
Add in the raw chicken thigh, stir and continue to cook all the way through, about 5-7 minutes. Add in the sweet potato, coconut milk, and chicken broth. Bring to a boil.
Add in the carrots, green beans, and bell pepper. Cover and boil just until the veggies are cooked through but still firm, about 5 minutes.
Serve with jasmine rice.

Keeping it real by keeping it organic. Fertilizer

Keeping it real by keeping it organic. Fertilizer made from plant waste, no prohibited substances used on fields, just pure organic purée.
#organicpumpkin #organicpuree #nongmofoods #sustainablefarming #organicfarming #sweetpotatoes #butternutsquash #pumpkinrecipes

Good For You. Good For The World