Locally Inspired Holiday Recipes

Chili Roasted Root Vegetables



  • Preheat your oven to 425 degrees Fahrenheit
  • Wash beets and carrots, and peel if desired
  • Halve carrots long-ways and slice beets into approximately centimeter thick slices
  • Use parchment paper or drizzle olive oil on a baking sheet pan
  • Spread carrots and beets onto the pan, minimizing overlap to ensure even roasting
  • Drizzle olive oil and honey over veggies evenly, and sprinkle salt on top
  • Sprinkle chili flakes to your desired spice level
  • Bake for 15 minutes, flip veggies and bake for another 10-12 minutes, until tender
  • Let cool for 5 minutes, sprinkle with cheese
  • Makes 6-8 servings. Serve warm!

Veggie Filled Mashed Potatoes



  • 3 pounds Yukon Gold potatoes. washed and quartered, from Squash Blossom Farm
  • 2 pounds turnips, washed and quartered, from Squash Blossom Farm
  • 2 medium yellow onions, diced, from Kings Crown Organic
  • 6 cloves of garlic, minced, from Squash Blossom Farm
  • 1 bunch kale or Swiss chard, washed and cut, from Kraay’s Market & Garden
  • 3/4 cup chicken broth from NourishMe, or use water for cooking and add cream
  • 1 stick organic, unsalted butter
  • Salt & pepper to taste
  • Add broth, potatoes, and turnips to large saucepan or stockpot. Heat on medium-low with a lid on until vegetables are soft, approximately 35 minutes.
  • In the meantime, sauté onions, hearty greens and 2 cloves of garlic in butter in a pan for approximately 10 minutes. Keep warm.
  • Do not strain the broth from potatoes and turnips. If you used water, strain the water and add ½ cup of cream or milk to replace the liquid. Add butter, remaining garlic, salt and pepper to the potato and turnips. Mash to the desired consistency
  • Fold in sautéed onions and greens. Taste, and add more salt and pepper as needed
  • Serve warm or make ahead and reheat in lidded dish in the oven for an hour before serving

Homemade Dinner Rolls



  • Warm the egg while prepping dry ingredients by submerging it in a bowl of warm water)
  • Add warm water, salt, sugar, yeast to stand mixer bowl and allow yeast to activate for 5 minutes
  • Add butter, egg, and flour to the stand mixing bowl. Mix contents of # 2 setting for Kitchen Aid Mixers. Mix until contents combine and then continue mixing until the dough pulls away cleanly from the sides of the mixing bowl and has an elastic feel to it when you pull it. (Note if mixing by hand, mix the contents with a spoon until combined in a bowl. Then turn dough out onto a well-floured surface and knead for 10 minutes)
  • Transfer the dough to an oiled bowl and allow to rise covered with plastic or a cloth until it doubles in size (roughly 1-1.5 hours)
  • Punch dough down. Then turn out onto a well-floured surface and cut into 16 equal size pieces
  • Form each piece into a round ball then place onto a greased baking sheet (if you have a sand stone those work really well!!) with equal spacing between each one
  • Cover again and allow to re-rise for another 30-40 minutes
  • While the rolls are re-rising preheat the oven to 375 degrees Fahrenheit
  • Remove cover from rolls and bake on a middle rack for 12-15 minutes until rolls are golden brown. Remove from oven and rub salted butter on top of each roll. Allow rolls to cool for 10 minutes on the baking sheet. Then remove from making sheet and enjoy!!!

Traditional Pumpkin Pie

Pie Crust Ingredients

Pie Filling Ingredients

  • 1 large beaten egg for egg wash
  • 2 cups fresh pumpkin puree from a 3 lb. pie pumpkin from Peters Family Farm or 1 lb. of frozen pumpkin puree from Chef Laura Apshaga
  • 3 large Agrarian Harvest eggs
  • 250g (1 and ¼ cups) dark brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground black pepper
  • ½ cup heavy cream
  • ¼ cup Wild Spaces Farm Raw Milk

Pie Crust Instructions

  • Combine ½ cup of water and ice in a measuring cup
  • Mix the flour, sugar, and salt together in a large bowl. Add chilled cubed butter on top
  • Using a pastry cutter or two forks, cut the butter into the dry ingredients until all butter is coated. Keep cutting until the bits of butter are about pea-sized
  • Measure out ½ cup of the ice cold water and add it to flour and butter mixture 2 tablespoons at a time. Stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough should feel moist and a little sticky, but not wet
  • Tip the dough out onto a lightly floured work surface and fold it in on itself until the flour is fully incorporated and it forms into a ball. Don’t knead the dough, only fold it enough to bring everything together. Divide the dough in half and flatten each half into a 1” thick disk
  • Wrap each disc tightly and refrigerate for at least 2 hours before making the pie
  • This recipe makes 2 12-inch crusts. You’ll only need one for the pumpkin pie recipe. You can freeze the other one for up to a month

Preparing the Fresh Pumpkin

  • Cut the pumpkin in half vertically and scoop out the seeds
  • Place the pieces face down on a baking sheet and roast them in a 350 degree Fahrenheit oven for 45 minutes
  • Remove from the oven and check for doneness. They should be soft and a fork will go right through
  • Peel off the skins and puree the flesh in a food processor, blender or use a potato masher

Par-baking the Crust Instructions

  • Preheat the oven to 375 Fahrenheit
  • Roll out the prechilled pie crust into a 12-inch circle. Use short gentle strokes on a lightly floured work surface to roll out the dough. Turn the dough ¼ turn every few strokes to maintain a circle
  • Place the dough in a 9-inch glass pie dish. Push the dough into all corners of the dish. Fold any overhanging dough back into the edge of the dish to form a thick rim around the edges and crimp the edges with a fork or your fingers. Brush the edges with egg wash mixture
  • Par-bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans
  • Par-bake the crust for 10 minutes. Carefully remove the crust from the oven and take out the pie weights or dried beans. Prick the bottom of the crust with a fork to release steam and return the crust, without weights, to the oven for 7-8 more minutes or until the bottom of the crust begins to brown.

Pie Filling Instructions

  • Preheat the oven to 375 Fahrenheit
  • In a large bowl, whisk the pureed pumpkin, 3 eggs and brown sugar together until combined. Add the cornstarch, salt, spices, heavy cream and milk. Whisk vigorously until everything is combined
  • Pour the filling into the precooked pie crust. Only fill the crust up about ¾ of the way. (Bake any additional pie filling in ramekins for 20-30 minutes along side the pie for delicious pumpkin custard.)
  • Bake the pie until the center is almost set (60-65 minutes). The center should still have a little wobble
  • After 25 minutes of baking, cover the edges of the crust with aluminum foil to prevent them from getting too brown
  • Start checking for doneness at 50 minutes and every 5 minutes after that
  • Once done baking, transfer to a wire cooling rack and allow to stand for at least 3 hours before slicing