Serving: 2 1 medium (1.–2 pound) butternut squash 1 small red apple, such asFuji, cored and chopped ¼ cup dried cranberries 1 teaspoon ground cinnamon 2 tablespoons maple syrup Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 … Read moreSTUFFED SQUASH
Serving: 2 1 tablespoon olive oil ½ cup chopped onion 1 clove garlic, minced 1 zucchini, sliced into .-inch-thick rounds ½ yellow squash, sliced into ½ inch thick rounds Kosher salt and black pepper, to taste 2 tablespoons freshly grated Parmesan cheese Heat oil in skillet over medium-high heat. Add onion and garlic and cook … Read moreZUCCHINI AND ONIONS
Serving: 6 Slaw: 5 cups chopped green cabbage ½ cup shredded carrots ½ cup shredded purple cabbage 1Fujiapple, finely chopped 1 Granny Smith apple, chopped Dressing: 3 tablespoons apple cider vinegar ¼ cup extra-virgin olive oil ¼ cup honey 2 tablespoons poppy seeds 1 teaspoon ground mustard ½ teaspoon salt ⅛ teaspoon pepper ½ lemon … Read moreAPPLE SLAW WITH POPPY SEED DRESSING
Serving: 12 muffins 2 cups peeled, cored and chopped apples ¼ cup granulated sugar 2 tablespoons vegetable oil 1 egg 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 1 cup fresh or frozen cranberries ½ cup chopped walnuts Preheat oven to 350°. Line muffin tin … Read moreCRANBERRY APPLE MUFFINS
Serving: 6–8 8–10 apples, any variety, cored and chopped ½ cup granulated sugar 3–4 cinnamon sticks or 4 tablespoons ground cinnamon 4 tablespoons alls pice Pinch each of nutmeg and ground cloves Cut the apples into quarters, leaving skins on. Add to large stockpot and fill with enough water to cover apples. Add spices and … Read moreEASY APPLE CIDER
Serving: 16 Basic Hummus: 2 tablespoons olive oil 2 cloves garlic, minced 1 can garbanzo beans, rinsed and drained 2 tablespoons lemon juice ½ teaspoon kosher salt ¼ cup shelled, roasted pumpkin seeds, plus 1 teaspoon reserved for topping In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. … Read moreFALL HUMMUS
From City Worker to Organic Farm VolunteerStory and Photography by Erica Ehlers This last spring, I quit my job inLincoln,Nebraska, and left my apartment to travel the country volunteering on organic farms in exchange for food and accommodations. It wasn’t an easy choice, but I had nothing holding me back except a steady paycheck and … Read moreTHE LAST BITE: A New Direction
How to Eat LocalAll Year LongBy Summer MillerPhotography by Carole Topalian The changing seasons and cooler weather could mean the end to fresh, local produce, but thanks to high tunnels, greenhouses and enhanced farming techniques, our growing season lasts year-round. Don’t let “sweater weather” signify the end of tasty food. Now is the best time … Read moreWINTER IS COMING!
A Day at Pin Oak PlaceBy Jessica Clem-McClarenPhotography by Kate White The air conditioner blows dust into my Honda Civic as we drive toPin Oak Placeon a hot Saturday in July. Our host, Ellen Walsh-Rosmann, had invited us to spend time exploring a day in the life of a young farmer, which included plans for … Read moreEDIBLE INSPIRATION: The Way to Enjoy Food and Life
Preservation Orchard atArbor Day FarmBy Summer MillerPhotography by Alison Bickel Elaine Kramer stepped off the Discovery Ride at Arbor Day Farm one day in August, looked straight at me and asked, “Where is theWolfRiverapple? I came here to see it.” The spry 87-year-old Wisconsin native was unaffected by the 100-degree heat, and was eager to … Read moreAPPLES OF YESTERYEAR