Fridays & Saturdays…
Nov. 28th/ Nov. 29th – THANKSGIVING HOLIDAY- NO MARKET
THURSDAY, DEC. 4th, DOTHAN NURSERIES & MARKET AT DOTHAN
CHRISTMAS OPEN HOUSE & FARMERS MARKET
3pm – Until,
(NO ONLINE ORDERING)
Friday, Dec.12th / Saturday, Dec. 13th – Online Pickup (Last Online Market 2014 Season)
THE BREAD LADY…
Freshly milled flour made from whole grains. Specify number of cups and kind of grain—hard white wheat, hard red wheat, soft white wheat, buckwheat, spelt, barley, or rye.
KARL’S GERMAN BAKERY…
***New*** Karl’s German Bakery, KARISTA POUND CAKES, CREAM CHEESE & SOUR CREAM. Fine ingredients, no preservatives!
Karl’s authentic German breads are made from old world family recipes with their own rye sour (a perpetual sour, specially developed and nurtured by Karl himself!). All of Karl’s breads are baked Hearth Style (Artisan) using no pans and no pan grease which can alter the taste. This unique and historic baking process creates a natural bread flavor crust. See all of Karl’s artisan breads listed under Farmers Daughters Co-Op.
LIMITED AVAILABILITY…ONSITE ONLY, Friday, 11/21, Pine Top Farm will try to have a limited amount of SATSUMAS weather & ripening permitted! Online Customers will have 1st Priority BUT quantity limited per customer. Watch for update via email & Facebook page. Thank you for your patience!
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Farm to Table Recipes
BUTTERNUT SQUASH with WALNUTS & VANILLA
Yield: Serves 4.
We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
3 bay leaves (if boiling the squash)
1 heaping cup of walnuts (can substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
1/2 teaspoon dried thyme
Black pepper to taste
1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.
1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.
2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.
Read more: http://www.simplyrecipes.com/recipes/butternut_squash_with_walnuts_and_vanilla/#ixzz3IVT31ru8