PYO strawberries closed Sunday June 24

Our final offering of the season, in What's for Dinner?

Spinach Salad with Heritage French Dressing
Beef or Chicken Pot Pie
Caramel Apple Cake

Shopping List:
Spinach
Red Onion
Mushrooms
Harvest Goodies Heritage French Salad Dressing
2 - 8” pie crust packages
Either 1 pkg Poultry Place boneless skinless chicken breasts, or 2 packages Buis Beef Tenderloin Steaks
Carrots
Potatoes
Onions
Celery
Green Beans
Beef gravy or Condensed cream of Chicken soup
Salt and pepper, beef bouillon or poultry seasoning
Butter
Sugar
Eggs
Vanilla
Flour
Baking powder and soda
Sour cream
5 Empire Apples
1 pkg Chipits Skor Toffee Bits





Recipe for Chicken or Beef Pot Pie2- 8” pie crust packages
2 peeled and cubed potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
¼ cup chopped celery
½ cup of diced green beans
1 3/4 cups diced cooked beef tenderloin steak or boneless skinless chicken breasts
1 can beef gravy or condensed cream of chicken soup
salt and pepper to taste
½ tsp beef bouillon or poultry seasoning
Directions
1. Place all vegetables in a medium saucepan and add 2 cups water. Cover and cook over medium high heat until tender (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. In a medium bowl combine the vegetables, cooked meat, gravy or soup, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pour contents into 2 pie shells.
5. Gently remove crusts from remaining two pie shells, and place on top of the pies, sealing the edges with a fork. Slit the top crusts with a knife.
6. Bake for 35 – 45 minutes or until bubbly.

Recipe for Caramel Apple CakeA recipe from Dave, our only full season employee, who first started working with us when he was just 14! This cake is so delicious, it is worth the effort.

Cake: Cream together until light and fluffy:
½ cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla

Combine dry ingredients and add to creamed mixture, alternately with the sour cream:
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup sour cream

Fold in: 2 cups diced apples
½ 225g pkg of Chipits Skor Toffee Bits
Spread batter evenly in a greased 9: x 13” pan.

Topping: Combine all ingredients, mixing until crumbly. Sprinkle evenly over batter.
1/3 cup flour
2 Tbsp brown sugar
¼ cup butter
Remaining ½ pkg of Skor Toffee Bits

Bake at 350F for 35-45 minutes, or until a toothpick inserted in centre comes out clean.

Autumn Fruit Green Salad & Pumpkin Sausage Pasta

Shopping List:1 apple
1 pear
1 head Romaine or 1 bag of Spinach
Feta cheese
Parmesan cheese
Dried Cranberries
Almonds or walnuts
Maple syrup
Harvest Goodies Poppy Seed
Dressing
Pasta (we used penne)
I pkg Earlidale Garlic Sausage
1 onion
1 clove garlic
Bay leaf, sage, cinnamon, nutmeg, salt and pepper
Chicken or vegetable broth
Pumpkin
Evaporated milk


Recipe for Autumn Fruit Tossed Green Salad:
Modified from Simply in Season cookbook

6-8 cups romaine or spinach, torn into bite sized pieces
¼ - ½ cup crumbled feta cheese (or shredded parmesan cheese)
½ cup dried cranberries
½ cup almonds or walnuts – can be carmelized (see below)
1 apple quartered and chopped
1 pear quartered and chopped
Toss altogether with Harvest Goodies Poppy Seed Dressing
Carmelized nuts:
Drizzle 1-2 Tbsp maple syrup over nuts and toast in oven at 350F until nuts are toasted and coated. Watch carefully to avoid burning.

Recipe for Pumpkin Sausage Pasta:
From Simply in Season cookbook

500 g penne pasta or other chunky pasta
Cook, drain, and set aside.

1 lb Earlidale Garlic Pork Sausage
In a large deep frypan, remove sausage from casing and brown over medium high heat. When cooked, remove meat and set aside. Drain fat from frypan and return to stove.

1 medium onion, finely chopped
4 cloves garlic, minced
Add to frypan and sauté until soft, 3-5 minutes.

1 bay leaf
2 Tbsp fresh sage, or 1 scant tsp dried sage
1 cup dry white wine or chicken broth
Add and cook until half of liquid evaporates, about 2 minutes.

1 cup chicken or vegetable broth
1 cup pumpkin or winter squash, cooked and puréed
Mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.

½ cup evaporated milk
1/8 tsp ground cinnamon
½ tsp ground nutmeg
Coarse salt and pepper to taste
Stir in milk. Add seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese and fresh sage leaves. (optional)

Hamburger Stew, Pears & Apples With Caramel Dip

Shopping List:
2 packages Lean Ground Beef – Buis Beef
1 onion
garlic
1 cup Mushrooms – cremini or button
1 large tomato
Celery – 2 ribs
Carrots
Basket green and yellow beans
Vegetable or beef broth
Worcestershire sauce
Dried oregano, basil and thyme
Salt & pepper
Onion soup mix (optional)
Whole Grain bread or dinner rolls
Old Cheddar Cheese
apples
pears
whipping cream
brown sugar

Recipe for Hamburger Stew:
A family favourite!
2 lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 cup mushrooms, sliced
1 large tomato, pureed
3 carrots, sliced
2 ribs celery, sliced
3 cups green & yellow beans, cut
2 cups water or vegetable broth or beef broth
1 Tbsp. Worcestershire sauce
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried thyme
2 Tbsp. dry onion soup mix (optional)
1 tsp salt
¼ tsp. pepper
1. Brown meat with onion, garlic and mushrooms. Stir in pureed tomato and heat until boiling.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 8-10 hours.

Recipe for Caramel Dipping Sauce:

1 cup whipping cream
¾ cup brown sugar
Combine in a saucepan and bring to a boil, stirring. Boil for 5 minutes. Cool.
Core apples and pears, and cut into sections.

Curried Butternut Squash Soup & Apple Cake

Shopping List:
Butter or oil
onions
garlic
leeks
butternut squash
chicken broth
milk or light cream
curry powder
salt and white pepper
pepitas or slivered almonds for garnish
apples
sugar – white, brown and powdered
canola oil
eggs
whole wheat and white flour
baking soda
cinnamon
vanilla

Recipe for Curried Butternut Squash Soup:

A family favourite!
1 Tbsp butter or oil
1 large onion chopped
2 leeks, washed, and chopped- pale portions only
2 cloves garlic, minced
1 tsp curry powder
5 cups cubed butternut squash
2 Tbsp flour
3 cups chicken broth
½ tsp each salt and white pepper
1 ½ cups milk or light cream
¼ cup pepitas (pumpkin seeds)
1. In a large saucepan, melt butter and sauté the onions, and leeks for 5 minutes. Add the garlic and curry powder and sauté until tender.
2. Stir in the flour and the squash. Cook , stirring for 2 minutes. Add the chicken stock and bring to a boil.
3. Reduce heat to medium low and simmer until squash is tender.
4. Blend with an immersion blender or in a food processor until smooth.
5. Stir in milk, salt and pepper. Heat thoroughly.
6. Garnish with pepitas.


Recipe for Apple Cake:

from Simply In Season
5 cups apples
1 1/3 cups sugar
Combine and let stand while mixing other ingredients.

½ cup canola oil
2 eggs lightly beaten
2 tsp vanilla
Combine in a separate bowl.

1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup nuts (optional)
Combine in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into greased 9x13 “ pan. Bake in preheated 350F oven for 50-60 minutes (until a toothpick inserted in centre comes out clean.)

2/3 cup brown sugar
¼ cup milk or light cream
1 Tbsp flour
While cake bakes, heat to a boil, stirring occasionally. Remove from heat.
Mix in 1/3 cup powdered sugar. Drizzle over hot cake.

Sweet Potato Shepherd's Pie, & Pear Custard Bars

Shopping List:
2 lbs Lean Ground Beef
Garlic
Celery
Tomato Paste
Onions
Carrots
Turnip
Green Pepper
Bay leaves
Dried thyme
Salt and pepper
Nutmeg
Sodium Reduced Beef Broth
Worcestershire sauce
Sweet Potatoes
Milk
Butter
Sugar
Whole Wheat Flour
Vanilla
Nuts
Cream Cheese or Plain Yogurt
Eggs
Pears
Cinnamon
Carrots, Cucumber, Broccoli
Vegetable Dip : Salad Dressing, or Cream Cheese Salsa, or Hummus
Whole Grain Bread

Recipe for Sweet Potato Shepherd’s Pie:

from September 2011 Canadian LivingThis recipe yields 2 pies – one for dinner and one to freeze for a busy day ahead!

2 lbs extra lean ground beef
3 cloves garlic, minced
¼ cup tomato paste
3 ribs celery, finely chopped
2 onions, finely chopped
2 carrots, peeled and diced
1 cup turnip, peeled and diced
1 sweet green pepper, seeded and diced
2 bay leaves
1 1/4 tsp salt
1 tsp dried thyme
½ tsp pepper
¼ tsp nutmeg
2 Tbsp flour
½ cup sodium reduced beef broth
¼ cup water
1 ½ tsp Worcestershire sauce
4 lb sweet potatoes, peeled and coarsely chopped
1/3 cup milk
2 tbsp butter



In Dutch oven, cook beef and garlic over medium heat, breaking up with spoon, until browned, about 10 minutes. Stir in tomato paste; cook, stirring for 1 minute.

Stir in celery, onions, carrots, turnip, green pepper, bay leaves, ¾ tsp of the salt, the thyme, pepper and nutmeg. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in flour; cook, stirring, for 1 minute. Stir in broth, water and Worcestershire sauce; simmer for 3 minutes. Discard bay leaves. Divide between two 8 x 8” baking dishes.

Meanwhile, in large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return to pot over medium heat; cook, stirring until dry, about 1 minute. Stir in milk, butter and remaining salt; mash until smooth. Spread evenly over each beef mixture.

Bake 1 of the pies at 350F until bubbly, about 35 minutes. (Freeze remaining pie with plastic wrap, then foil, for up to one month. Bake, uncovered and frozen, in 350F oven for 50-60 minutes.)




Recipe for Pear Custard Bars:

from Simply In Season
1/3 cup butter, softened
1/3 cup sugar
Cream together with an electric mixer.

¾ cup whole wheat flour
¼ tsp vanilla
Add and beat until combined.

2/3 cup chopped nuts
Stir in and press into an 8 x 8” pan. Bake in preheated oven at 350F until lightly browned, 20 minutes. Cool on a wire rack.

8 ounces cream cheese softened or 1 cup plain yogurt
½ cup sugar
1 egg
½ tsp vanilla
In a mixing bowl beat cream cheese until smooth (no need to beat the yogurt). Mix in sugar, egg and vanilla. Pour over crust.

3 cups peeled and sliced fresh pears
Arrange over filling

½ tsp sugar
½ tsp cinnamon
Combine and sprinkle over pears. Bake in preheated oven at 350F for 25-30 minutes. (Center will be soft and will become firmer upon cooling.) Cool for 45 minutes, then cover and refrigerate at least 45 minutes before cutting. Store in refrigerator.