Archive | Harvest


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 stir once. Bring to a boil over high heat and boil for 1 hour. Reduce heat and simmer for 30 minutes. Remove from stove and mash apples into a pulp. Let cool. Strain liquid into a jar and store in refrigerator up to 1 week. Can also be frozen and stored for 1 month.

From Janelle Dangerfield Shank

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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. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.

Serve with crudites or pita points.


Pumpkin Hummus:

Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.

Squash Hummus:

Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.

From Julie Kolpin and Mary Oswald

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