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Yes!  Recipes!

Here is a collection of recipes taken from multiple sources.  Jen Veshia helped us put many of these together in 2013 - thanks, Jen!  Others are newer additions.  Enjoy!

Pears and Apple Crisp with Cranberries


4 medium almost-ripe pears
4 medium crisp apples
1 cup dried cranberries
3 tbsps. water
1 lemon, juice and grated peel
1 cup brown sugar, divide in 2 portions
1 tsp. cardamom, divide in 2 portions
1/2 cup whole rolled oats
1/2 cup all-purpose flour
2 tbsps. butter
1 cup vanilla yogurt, optional*


1. Preheat oven to 375° F and place oven rack in middle position.


2. Peel and core pears and apples, then dice.  Place in lightly greased, shallow baking casserole. Sprinkle evenly with cranberries and water.


3. Grate the peel from lemon and reserve juice. Sprinkle grated peel over fruit mixture.


4. Combine one half the brown sugar with one half the cardamom and sprinkle over fruit.


5. Meanwhile, combine rolled oats, flour, and remaining sugar and cardamom in medium bowl. Add butter and work with a fork until mixture is well-blended butter and crumbly. Add lemon juice and mix thoroughly. Sprinkle evenly over entire fruit mixture. Place in hot oven and bake for 45 minutes.


6. Remove from oven, allow to cool slightly. Stir yogurt in a small bowl until creamy. Serve bowls of warm Crisp, topped with yogurt if desired.  YUM!!


Preparation time: 30 minutes           Servings: 8               





It never ceases to amaze me how many people consider homemade applesauce as surprising and special.  Nothing is easier to make, especially since the recipe simply allows beautiful apples to shine.  Here are some great sauce apples:  Baldwin, Cortland, Fuji, Gala, Empire, Liberty, Macoun, and Paula Red.   These apples are used because they have sweet and tart elements.  Experiment with different combinations of cooking apple varieties to find your ideal flavor. 


- 8-10 sauce apples, peeled and roughly chopped

- Apple cider or water, as needed to keep the apples from sticking to the pan

- 1 cinnamon stick (optional)

- Up to 1/3 cup of sugar, to taste; brown sugar works well – just a little goes a long way


In a heavy-bottomed saucepan, combine the apples, cinnamon stick (if using) and 1-2 tablespoons of  cooking liquid.  Cover and cook over medium-low heat until apples are soft, stirring occasionally and adding additional liquid if necessary to prevent sticking.   Taste for sweetness and add sugar if desired.  Whisk, mash, or puree the sauce to reach your desired consistency.

  Apple Strudel


This recipe comes to us from friends who shared a recipe for Apple Strudel that has been passed down from one generation to the next.  The recipe is by Marlena Sacca.  Ms. Sacca probably made her dough from scratch, but store bought can work just great, too.  Enjoy!




6 tart apples, peeled, cored

½ cup sugar

4 tablespoons butter

1 pinch salt

¼ teaspoon black pepper

1 tablespoon cinnamon

Puff pastry dough (purchase from store)


- Cut apples in half and slice each into ¼ inch slices.

- Melt butter in saute pan.  And apples and heat until apples turn pale brown.

- Add sugar and fold sugar into apples until sugar is melted.

- Remove from heat and fold in salt, pepper, cinnamon.

- Preheat oven to 375 degrees.

- Pile half of the caramelized apples in the center of each dough part leaving ½ inch empty on the short sides. 

- Fold long sides in to meet in the center.  Pinch with your fingers to seal.

- Place sheet of parchment paper on baking sheet.

Turn each roll so seam is down and place on baking sheet.  Bake about 30 minutes or until top is light golden brown.

- Sprinkle the top with powdered sugar or bruch on sugar glaze and leave in oven for 5 more minutes.

- Slice into 2 inch wide slices.  Serve hot, topped with vanilla custard (or ice cream).



  Cider Baked Winter Vegetables


This can be served as a side dish or on a bed of grains as a vegetarian main dish. Vegetable substitutions are fine in this recipe – any combination of winter vegetables is delicious.  Likewise, any apple that holds its shape when cooked (see the pie apples listed in the farm’s chart of apple uses) will work.


1 pound carrots, (peeled and) cut into 1-inch chunks

1 pound parsnips, peeled and cut into 1-inch cubes

½ pound rutabaga or turnip, peeled and cut into 1-inch cubes

2 large sweet potatoes or one butternut squash (or a combination), peeled and cut into 1½ -inch cubes

2 large Empire apples, peeled, cored, and thickly sliced

1 medium onion, chopped

3 tablespoons olive oil

1 ½ tsp. kosher salt

1 cup of apple cider

1 teaspoon dried thyme

black pepper, to taste


Preheat the oven to 400⁰.  Grease a large shallow baking dish or rimmed cookie sheet with one tablespoon of olive oil.


Place the cut vegetables in the dish/on the cookie sheet in a single layer.  Drizzle the vegetabes with olive oil, and sprinkle them with salt.  Toss well.  Bake for 30 minutes, turning once with a metal spatula.


While the vegetables are cooking, heat one tablespoon of olive oil in a large skillet.  Add the onions and cook until softened, about 5-6 minutes.  Add the cider and thyme and bring to a boil.


Remove the vegetables from the oven.  Pour the hot onion mixture over the vegetables, add the sliced apples, and toss.  Cover and bake for 25-30 minutes, or until the vegetables are tender and the liquid has been absorbed. 


Season with salt and black pepper to taste.


(This recipe is adapted from New England Cooking by local author Claire Hopley)

Raspberry Peach Hand Pies

These are lovely pies, requiring a bit of effort, but well worth it.  We will have both raspberries and peaches in the fall share - maybe even at the same time!  If so, give this recipe a try.  Marietta found this recipe and tried it out.  The recipe comes from "Kristi" who maintains a website with some yummy recipes!  Click below and you'll end up at her cool website.


Raspberry Peach Hand Pies

Shiro Plum Jam

If you’ve never made your own jam, don’t be daunted.  This jam is simple to make and the flavor of the Shiro plums is delicious.  Depending on your mood (and what you have on hand), add the vanilla bean for richness or the orange zest for brightness.  Either way, this jam is excellent with Greek yogurt, French toast, regular toast, or anything else you enjoy with jam.

~ Jen


2 cups Shiro plums (peeled and pitted)

1 cup sugar

½ cup water

2 tablespoons fresh lemon juice

½ of a vanilla bean, split lengthwise or the zest of one small orange


Simmer all of the ingredients in a heavy-bottomed saucepan over low heat, stirring consistently to prevent the sugar from burning, until the jam has set (approximately 30 minutes).  You can tell when the jam has set by using a candy thermometer and waiting for a reading of 220⁰ or by putting a dollop of jam on a small plate, putting the plate in the freezer for one minute, and then removing it and seeing if the jam wrinkles when a finger is lightly dragged through it.  If you use the freezer method, it is best to remove the pan from the heat while your sample is in the freezer to avoid overcooking.


Once set, immediately pour your jam into a clean, sterile jar to cool.  Enjoy!


(This recipe was adapted from a recipe posted by Susan L. Wolfe on her blog at

Lorne's Apple Muffins


¼ c shortening or margarine

¾ cup sugar

½ teasp vanilla

1 egg, beaten

1 cup all-purpose flour

½ teasp baking soda

1 teasp baking powder

¼ teasp salt

½ teasp cinnamon

¼ teasp nutmeg

1 ½ cups chopped apples

1 tablesp cream or milk



(Passed along from member Randa Nachbar)


1. Cream shortening and sugar.


2. Add vanilla and beaten egg.


3. In separate bowl, stir together dry ingredients.


4. Add dry ingredients to wet mixture stirring just enough to moisten.


5. Add apples and cream gently.  (Very little batter to apple ratio – don’t worry – turns out well).


5. Fill greased muffin pan and bake at 350 for 20-25 minutes.


(Can add 1 cup of grated cheddar cheese into the recipe for added flavor)

  Apple Butter


Apple butter is a rich, dark, intense version of applesauce.  At breakfast time it makes an excellent topping for toast, scones, pancakes, French toast, and hot cereals.  Most commercially made apple butter is highly seasoned.  The basic recipe here is unembellished, but I’ve included the option of adding spices for a more familiar flavor.


3 pounds sauce apples, cored and quartered

1 cup apple cider

½ cup granulated sugar

½ cup brown sugar



1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves


Combine the apples and cider in a heavy-bottomed saucepan or Dutch oven over medium-high heat.  Bring to a boil then reduce the heat, cover, and simmer, stirring occasionally, until the apples are soft (about 30 minutes).   Preheat the oven to 350⁰.


Remove the apple mixture from the heat.  Press the mixture, in batches, through a food mill or sieve.  (Add the spices, if using, to the pressed apples.)


Pour the mixture into a baking dish.*  Bake, stirring occasionally, until the apple butter is dark brown and has thickened to a spreadable consistency ( 2-2 ½ hours).   Pour the apple butter into clean, sterile jars and store in the refrigerator for up to two weeks.


* Note:  Apple butter can also be cooked in a slow cooker.  It will take 8-10 hours.


(This recipe was inspired by Christie Morrison’s recipe at

Apple Brownies


Who doesn't love brownies?  And, these have the added benefit of having healthy apples in the mix.  So, indulge!  This recipe has been a favorite of CSA members for years.  Not sure where it came from....





½ C butter, melted

1 C white sugar

1 egg



1 C all-purpose flour

¼ teasp. salt

½ teasp. baking powder

½ teasp. baking soda

1 teasp. ground cinnamon


3 med. apples – peeled, cored, thinly sliced 


- Preheat oven to 350 degrees F.  Grease 9 X 9 inch baking dish.

- Beat wet ingredients in large bowl until fluffy.

-  Fold in apples (and ½ C walnuts, if desired).

- In separate bowl, sift together dry ingredients.

-  Stir dry ingredients into wet mixture until just blended.  Spread batter into prepared baking dish.

-   Bake for 35-45 minutes - until toothpick in center comes out clean.  Makes about 12.



- Don’t worry if the batter is lumpy and barely covers the bottom of the pan.

- Add 1 teasp. of vanilla and ½ teasp. of nutmeg for some additional flavor.

- The cooking time for this recipe is tricky.  It took at least 45 minutes to cook in our oven.  Keep checking with a toothpick.

- Serving suggestion:  Heat the brownie and add a scoop of vanilla ice cream.  WOW!


Butternut Squash Soup with Apples


This is a rich, delicious soup that happens to be very low in fat.  For a non-dairy version, substitute olive oil for the butter and omit the garnish.  I sometimes add a generous teaspoonful of curry powder with the squash and apples for a completely different flavor.


3 cups light vegetable stock

2 tablespoons butter

1 large onion, thinly sliced

3 pounds butternut squash, peeled, seeded, and cubed

2 Baldwin, Golden Delicious or other apples on the "sauce" list, peeled, cored, and roughly chopped

½ cup apple cider

salt and white pepper, to taste

½ cup crème fraiche or Greek yogurt


Melt the butter in a Dutch oven or soup pot.  Add the onions and gently sauté them over medium heat until caramelized (about 15 minutes), stirring occasionally and adding cider as needed to keep the onions from sticking to the pan. 


Add the squash, apples, 1 teaspoon of salt, and any remaining cider to the pan. Stir gently to coat and saute briefly before adding the vegetable stock.  Bring the soup to a boil, then reduce the heat, cover the pot, and until the squash is very soft (20-25 minutes). 


Puree the soup using an immersion blender, food mill, blender, or food processor.  Add additional stock if the soup is too thick and simmer for 10-15 minutes. 


Season to taste with salt and white pepper and serve with a dollop of crème fraiche or Greek yogurt. 


(This recipe was inspired by Anna Thomsons’ Butternut Squash and Pear Soup recipe in The New Vegetarian Epicure.)

Asian Pear Crostini


The pears in this recipe are grilled.  They are lightly caramelized and difficult to resist right out of the pan!  It’s worth the wait, though, because the sweetness of the fruit is beautifully offset by the tang of the goat’s cheese and the crunch of the crostini.


4 tablespoons of olive oil, plus extra to finish

1 garlic clove, peeled and cut in half

4 large slices of sourdough bread, cut about ½ inch thick

8 small or 4 large Asian pears

2 teaspoons sugar

2 teaspoons fresh lemon juice

4 ounces good-quality goat’s cheese

A few sprigs of fresh chervil, parsley, or thyme to garnish

1-2 tablespoons pine nuts (optional)


Heat a ridged griddle pan over high heat.  Lay the slices of bread in the pan and leave for a minute or so on each side, or until grilled.  Remove the bread slices from the pan and immediately rub both sides gently with the cut side of the garlic, sprinkle them lightly with salt and black pepper, and drizzle them with extra virgin olive oil.


Stand each pear on a chopping board and trim off a thin slice of skin from the widest part of the fruit.  Then cut each pear lengthwise into four slices for small pears or eight slices for large pears.  Place the slices in a bowl with 1 tablespoon of olive oil, the sugar, lemon juice and a pinch of salt.  Toss gently.


Lay the pear slices gently on the griddle pan and leave for about 90 seconds on each side, to make char marks and cook slightly.  Turn carefully and remove with tongs, being careful not to break the pears.


To assemble the crostini, slice the cheese thinly and arrange over the toasts, alongside the pears.  Allow the pears and cheese to overlap, while still allowing both to be seen clearly.  Sprinkle with pine nuts, if using.  Place the crostini under a hot broiler for a minute or so, just to warm up/partly melt the cheese.


Garnish the crostini with a small sprig of fresh herbs, drizzle with oil and sprinkle with freshly ground pepper.  Cut in half if smaller portions are desired.  Serve hot or warm.


(This recipe is adapted from Yotam Ottolenghi’s  Plenty)

Shiro Plum Toast

This lovely dish can be served as either a decadent breakfast or a simple dessert.  Either way, it will be enjoyed!  My husband, who had a similar dish many times during childhood, insists that it is delicious even when made with fairly ordinary non-egg bread.

~ Jen


6 tablespoons butter, softened

4 slices brioche, challah, or other egg bread

¼ cup brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

12-16 Shiro plums, pitted and cut into chunks


Preheat oven to 375⁰.


Generously butter both sides of each slice of bread using 1 tablespoon of butter per slice.


Place the bread on a baking sheet.


Combine the brown sugar, cinnamon, and nutmeg in a small bowl.  Sprinkle the slices of bread with approximately half of the mixture, cover each slice completely with the plum pieces, and then sprinkle the remainder of the sugar mixture over the top.  Dot the slices with the remaining butter.


Bake until the edges of the bread are brown and crispy and the plums are tender and juicy.


(This recipe was adapted from the Moosewood Collective’s Moosewood Restaurant Book of Desserts)

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