Ingredients

• 3 pounds Yukon Gold potatoes. washed and quartered, from Agrarian Harvest
• 2 pounds turnips, washed and quartered, from Squash Blossom Farm
• 2 medium yellow onions, diced, from Kings Crown Organic
• 6 cloves of garlic, minced, from Squash Blossom Farm
• 1 bunch kale or Swiss chard, washed and cut, from Kraay’s Market & Garden
• 3/4 cup chicken broth from NourishMe, or use water for cooking and add cream
• 1 stick organic, unsalted butter
• Salt & pepper to taste

Instructions

• Add broth, potatoes, and turnips to large saucepan or stockpot. Heat on medium-low with a lid on until vegetables are soft, approximately 35 minutes
• In the meantime, sauté onions, hearty greens and 2 cloves of garlic in butter in a pan for approximately 10 minutes. Keep warm
• Do not strain the broth from potatoes and turnips. If you used water, strain the water and add ½ cup of cream or milk to replace the liquid. Add butter, remaining garlic, salt and pepper to the potato and turnips. Mash to the desired consistency
• Fold in sautéed onions and greens. Taste, and add more salt and pepper as needed
• Serve warm or make ahead and reheat in lidded dish in the oven for an hour before serving

Ingredients

• 1lb. of carrots from Squash Blossom Farm
• 1lb. of beets from Squash Blossom Farm
• 1 tablespoon of Jersey Dream Cheese (Feta) from Ballard Cheese
• 1 tablespoon of Five Bee Hives Honey
• 2 tablespoons of olive oil
• 1/3 teaspoon of salt
• Red chili flakes to taste

Instructions

• Preheat your oven to 425 degrees Fahrenheit
• Wash beets and carrots, and peel if desired
• Halve carrots long-ways and slice beets into approximately 1 centimeter thick slices
• Use parchment paper or drizzle olive oil on a baking sheet
• Spread carrots and beets onto the pan, minimizing overlap to ensure even roasting
• Drizzle olive oil and honey over veggies evenly, and sprinkle salt
• Sprinkle chili flakes to your desired spice level
• Bake for 15 minutes, flip veggies and bake for another 10-12 minutes, until tender
• Let cool for 5 minutes, sprinkle with cheese
• Serve warm!

Pie Crust Ingredients

• 2 ½ cups Hillside Grain all purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 230g (1 cup) Wild Spaces Farm Raw Butter. Chilled and cut into small cubes
• ½ cup ice water, plus more as needed

Pie Filling Ingredients

• 1 large beaten egg for egg wash
• 2 cups fresh pumpkin puree from a 3 lb. Lower Salmon River Squash from Squash Blossom Farm or 1 lb. of frozen pumpkin puree from Chef Laura Apshaga
• 3 large Agrarian Harvest eggs
• 250g (1 and ¼ cups) dark brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• ½ cup heavy cream
• ¼ cup Wild Spaces Farm Raw Milk

Preparing the Fresh Pumpkin

• Cut the pumpkin in half vertically and scoop out the seeds
• Place the pieces face down on a baking sheet and roast them in a 350 degree Fahrenheit oven for 45 minutes
• Remove from the oven and check for doneness. They should be soft and a fork will go right through
• Peel off the skins and puree the flesh in a food processor, blender or use a potato masher

Pie Crust Instructions

• Combine ½ cup of water and ice in a measuring cup
• Mix the flour, sugar, and salt together in a large bowl. Add chilled cubed butter on top
• Using a pastry cutter or two forks, cut the butter into the dry ingredients until all butter is coated. Keep cutting until the bits of butter are about pea-sized
• Measure out ½ cup of the ice cold water and add it to flour and butter mixture 2 tablespoons at a time. Stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough should feel moist and a little sticky, but not wet
• Tip the dough out onto a lightly floured work surface and fold it in on itself until the flour is fully incorporated and it forms into a ball. Don’t knead the dough, only fold it enough to bring everything together. Divide the dough in half and flatten each half into a 1” thick disk
• Wrap each disc tightly and refrigerate for at least 2 hours before making the pie
• This recipe makes 2 12-inch crusts. You’ll only need one for the pumpkin pie recipe. You can freeze the other one for up to a month

Par-baking (blind baking) the crust

• Preheat the oven to 375 Fahrenheit
• Roll out the prechilled pie crust into a 12-inch circle. Use short gentle strokes on a lightly floured work surface to roll out the dough. Turn the dough ¼ turn every few strokes to maintain a circle
• Place the dough in a 9-inch glass pie dish. Push the dough into all corners of the dish. Fold any overhanging dough back into the edge of the dish to form a thick rim around the edges and crimp the edges with a fork or your fingers. Brush the edges with egg wash mixture
• Par-bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans
• Par-bake the crust for 10 minutes. Carefully remove the crust from the oven and take out the pie weights or dried beans. Prick the bottom of the crust with a fork to release steam and return the crust, without weights, to the oven for 7-8 more minutes or until the bottom of the crust begins to brown.