These recipes featuring tomatoes and winter squash (sometimes both!) are sure to help you savor the last of summer, while easing into fall.
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Cherry Tomato Jam! You might just be surprised by how often you reach for it…
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No, this isn’t a How-To for eating half a pint of tomatoes — it’s a quick trick for slicing an entire pint into halves at once!
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Looking for a new spring recipe? Look no further! This is it.
Asparagus + Dates + Goat Cheese + Radishes + Lemon + Mint = Wow.
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Take a look at what we’ve been busy with at Durst Organic Growers this winter!
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An incredibly easy way to turn your pureed winter squash (sugar pie pumpkin, kabocha, butternut!) into a delicious, creamy, pasta sauce, this recipe makes us wish we’d stockpiled more squash in our winter pantries! If you have the puree on hand (homemade, of course!), it comes together in a snap.
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With dried cherry tomatoes, you CAN enjoy the warmth and delight of summer on a chilly winter morning with these tomato-cheddar-onion buttermilk scones. (We’re thanking our late-summer selves right now for putting the dehydrator to good use…)
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Here’s a simple how-to guide for preparing spaghetti squash: a cheery winter squash known for its noodle-like flesh. Its uses extend far beyond the spaghetti substitution your mind might automatically go to: remove “spaghetti” from your thoughts and open up your kitchen to all the fun possibilities!
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Late October may seem an odd time to be sharing a recipe for melons, let alone a recipe that calls for the freezer, but we planted a late crop of Cantaloupe this year, so they’re still rolling in and what better time to try preserving some of their delicacy for a winter day when we’re dreaming of sunshine?
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When the seasons change, the temperatures cool, and we’re feeling “cozy,” BUT we still have a taste for tomatoes…it’s time to roast! Here are our favorite ways to roast tomatoes and keep on enjoying them into the cooler days of Fall.
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Try making a batch of this drinking vinegar to keep you hydrated and refreshed! All you need is a melon, sugar, vinegar and time.
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Corn and tomatoes: a match made in Summer.
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The two best things about this recipe are as follows: the fresh tomatoes and the roasted tomatoes. So, in sum, it’s the tomatoes…this pasta tastes like summer on a plate.
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It’s hard to stray from simply prepared asparagus, especially at the start of the season, but we are (almost) always happy when we push ourselves to try a new recipe with our farm fresh organic produce. Inspired by the Pasta Grannies, we tried our hand at making asparagus sauce recently. The results? SO GOOD. What else can we use this with?
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RAW Winter Squash?! Under the guidance of Joshua McFadden in his book, Six Seasons, we tried making a raw winter squash salad. Here’s how, why, and what we thought!
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From field to soup! This is one of Deborah’s favorite winter squash soup recipes, and thanks to a special secret ingredient, it comes together very quickly and brings a lot of flavor! If you don’t have a sugar pie pumpkin, a butternut would make a fine substitute.
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Try making these “Tomato Crisps,” (disclaimer: they’re really just dehydrated cherry tomatoes) to get you through the cold season until fresh cherry tomatoes are available once more. They’re great on their own as a crunchy snack, or they make a nice topping for salads, pastas, soups, pizzas…the list goes on!
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Those greens look good enough to eat! Here’s how to make a pesto with collard greens, and some ideas for alternative ingredients and ways to eat it.
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As we enter the Persephone Period, the sun is sleeping in a little bit later every morning -- a telling reminder that the seasons are shifting. Here’s what that means out at Hungry Hollow…
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This may not be news to anyone, but making pumpkin puree is VERY easy. All you really need is a knife, a spoon, and an oven. With small, freezable, storage containers, you can make a large batch and keep it on hand for when you’re ready to use it.
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