More great fall veggies are included in shares this week. Celeriac is great in a mash with potatoes, wash and peel taking as little of the skin as possible, cube and cook with potatoes, drain, season and mash! I've seen celeriac described as having creamy white flesh that resembles a turnip and tastes like a subtle blend of celery and parsley. Then there's the winter squash - sunshine or buttercup - both are delicious baked, cut in half and scoop out seeds, bake in 350 oven for 30 to 40 mins. until soft, you can add butter and herbs in the cavity for extra flavor. Easy to make, squash soup is a warm offering on a cool fall day, there are a lot of different recipes out there but you can keep it simple by sauteing onions or leeks and garlic, add stock of your choice, a cubed potato and carrot and the baked squash, season with herbs of your choice-thyme and sage are favorites, simmer till veggies are soft then blend with immersion blender and enjoy!
Update from Back 40 Bakehouse
OUR MISSION: At Back 40 Bakehouse we produce a generous selection of handcrafted breads that are baked to perfection using a stone hearth oven.
We commit to produce our breads with organic ingredients only. Whenever possible, we source our ingredients in the northeast from folks that also understand the need for healthy food.
We strive to achieve a superior product by the use of 100% organic ingredients, natural leavening in most of our breads, gentle handling of the dough and slow fermentation. In many of our loaves we boost the flavor and nutrition even further by incorporating a variety of grains, seeds and other ingredients.
Packaging is done and ready for delivery. Picture of the whole team Cindy, Ray, Elisha, and Elijah with the MOFGA certified banner.
A fully loaded oven of Searsmont Sourdough.
A fully loaded oven of Searsmont Sourdough.
Our special packaging assistant, Elijah, keeps his handy twist-tie picker-upper fully loaded.
Out NEW Maple Cinnamon Raisin Loaf
