September Vegetable Soup

- 6 tomatoes, heirloom preferred, chopped
- 2 bunches scallions, including greens, sliced
- 2 generous handfuls green and wax beans, ends removed & snapped into fourths
- 3 or 4 carrots sliced 
- A generous handful shelled fresh limas
- 2 medium gold or red potatoes, diced
- 3 ears of fresh corn, husked and then kernels sliced if cobs
- 1TBS sea salt
- 1TBS garlic powder 
- 1TBS dried Italian seasoning 
- 1 tsp black pepper

Bring 2 quarts of water and 1 TBS sea salt to a boil in a large stock pot as you prep vegetables. Stir in tomatoes, scallions, green/wax beans, carrots, limas and potatoes. Simmer covered on low heat for 20 minutes. Stir in corn, garlic, Italian seasoning and pepper and simmer uncovered for another 10 minutes. Let cool a bit and serve. 

A tasty way to use in season and end of season September veggies! Adjust vegetable/seasoning amounts to fit your taste. 

~ Candice Linton, Highland Orchards

Roasted Sunchokes-Parsnips-Artichokes

Sunchokes, a.ka. Jerusalem Artichokes, have a root that look similar to ginger, but are sweet and crunchy like a carrot. They can be eaten raw, cooked, peeled, or unpeeled. The following recipe is based on feeding a family of four as a side dish, with leftovers. Enjoy!  ~ Dave Lattomus

> 1 lb Sunchokes/Jerusalem Artichokes
> 1 lb Parsnips
> 1 lb Canned Artichoke Hearts
> 1/2 Cup Extra Virgin Olive Oil
> 1 Tbs Kosher Salt
> 2 Tbs Honey
> 2 Tsp Fresh Thyme
> 2 Tsp Fresh Rosemary
> 1 Tsp Minced Garlic
> 1 Tbs Minced Shallot
> Fresh Cracker Black Pepper To Taste

- Preheat Oven to 375 degrees.
- In a mixing bowl, mix olive oil, salt, honey, thyme, rosemary, garlic, shallots, &
   pepper
- Drain excess liquid off of artichoke hearts.
- Peel parsnips and cute into small dice or half-inch cubes.
- Peel sunchokes (optional), and cut into half inch slices.
- Coat artichokes, parsnips, and sunchokes with oil mixture. Spread on a cookie sheet.
- Bake for 35 minutes or until golden brown and cooked through.

Roasted Turkey

Dave's Spice Rub 
3 Tbs Black Peppercorns
2 Tbs Fennel Seed
1 Tbs Crushed Red Pepper Flakes
3 Tbs Kosher Salt
2 Tbs Paprika
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Fresh Rosemary, Finely Chopped
1 Tbs Thyme, Finely Chopped
1 Tbs Sage, Finely Chopped
1 Cup Extra Virgin Olive Oil

In a spice grinder or with a mortar & pestle, grind the peppercorns, fennel seed, and red pepper flakes to a medium grind consistency (slightly chunky, not too fine).
Mix all ingredients in a bowl. Add oil to make a paste. Rub turkey all over with paste.

Actually Cooking the Turkey: 
You will need an accurate meat thermometer and a turkey

Preheat the oven to 350 degrees. Cover the turkey with aluminum foil. Place in the oven and cook for 15 minutes per 1 pound of turkey (and stuffing) --> so a 10 lb turkey will take about 150 minutes (2.5 hours). For crispy skin remove the foil for the last 40 minutes of cooking.
To test for 'doneness,' stick your meat thermometer into the thickest part of the bird - but not against bone. Your bird is "cooked" at 160 degrees. Remove from oven and let rest at least 20 minutes. Slice. Serve. Enjoy!

Crustless Cranberry Pie

1 cup all purpose flour
1 cup sugar
1/4 tsp salt
1/2 cup chopped walnuts
2 cups cranberries
1/2 cup melted butter
2 eggs, beaten
1 tsp almond extract

- Preheat oven to 350 degrees
- Grease a 9" pie pan
- Combine flour, sugar, and salt. Stir in the cranberries and walnuts. Toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread batter into pan
- Bake at 350 degrees for 40 minutes, or until a toothpick comes out clean. Serve warm with ice cream or whipped cream (or ice cream AND whipped cream). Enjoy!

Courtesy of Jill McGonagall

Roasted Chestnuts

• Select your chestnuts carefully - no blemishes or mold or worms
• Soak your chestnuts in water for at least 4 hours, or overnight. This makes the chestnuts easier to peal 
• Preheat the oven to 400 degrees 
• Cut an "X" on the flat side of each chestnut to allow steam to escape (and make pealing easier)
• Place 15-20 chestnuts on a cookie sheet and bake for about 20 minutes. You want to work in small batches since they are easier to peel when hot
• Remove from oven, wrap in a towel, and allow to cool for about 5 minutes. Start peeling. work fast (but don't take any fingers off) so the chestnuts don't cool off before you peel them 
• And enjoy! You can eat them plain, add to soups or veggie dishes whole, or puree for ravioli filling or a smooth soup. And much much more.