October 16

Seared Broccoli and Potato Soup

Keeps well for one week. In a saucepan heat over medium low for 5-8 minutes or until heated through.Top with a squeeze of lemon and some freshly cracked black pepper.

Harvest Salad with Tart Apples, Sprouted Hazelnuts and Midnight Moon Goat Cheese

Best within 2-3 days from receiving. Stir dijon and shallot vinaigrette vigorously. For softer sweet potatoes  you can warm them on the stove top or oven. Dress greens and enyoy! Pairs well with a slice of this week's bread and apple Mustard!

Creamy Baked Herbed Polenta

Keeps well for up to a week. In a frying pan over medium heat, melt ghee, butter,

or high quality olive oil and sear both sides (about 3 min each side) until crispy on both sides (inside should be creamy.) Or preheat oven to 400F. In ovenproof dish, heat for 10 minutes.

French Lentil Soup with Sweet potatoes and Rainbow Chard

Keeps well for one week. In a saucepan heat over medium low for 4-6 minutes or until heated through. PAirs well with this week’s  harvest salad.

Rock Cod Cakes with Fresh Herbs and a White Wine and Local Tomato Sauce

Keeps well for 3-4 days. Bring Sauce and cakes to room temperature. Warm sauce first in a shallow pan  over medium low heat. Plate sauce and wipe pan clean. Use olive oil or medium-high heat oil and sear one side of cod cakes for 2-3 minutes. Turn heat to low and cook covered for another 2 minutes Cakes can also be warmed in an oven proof dish. Best to bring to room temperature and warm at 375 for 8-10 minutes. Pairs really well with a slice of this week's herbed polenta.

Caramelized Butternut Squash and Onion Frittata with Rosemary and Kerrygold Cheddar

Keeps well for up to one week. Preheat oven or toaster oven to 350F and warm in an ovenproof dish for 8-10 minutes, or until heated through. Serve alongside some lightly dressed arula or with this week's harvest salad.

Roasted Apple and Rosemary Mustard

Keeps well for 7-10 days. Make a turkey sandwich ZING! Great on Pork tenderloin or slow roasted meats. A fabulous addition to a cheese or charcuterie board. We love it on a slice of toasted Oat and Seed Bread with a hard cheese (like our favorite midnight moon goat cheese.) Also yummy on our cod cakes!

Almond and Coconut Flour Fresh Ginger and Chai Spiced Molasses Cookies

Fall in a bite!  Keeps well for about 7-10 days. So impressed if you make it more than 3. These cookies may soften once packaged but you can bring back their crunchy exterior by gently toasting at 325 for 5 minutes. Let cool for a minute while the outside crisps back up.

Sprouted Buckwheat and Millet bread with whole Garlic

Keeps well for up to two weeks. Slice, toast, and top with whatever your heart desires. We love this bread with this weeks roasted apple mustard.!

Melanie Geist