Ingredients

• 5 lb pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• ½ cup packed brown sugar
• 1 Tbsp honey
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 1 Tbsp butter

Directions

1. Preheat oven to 350°F.
2. Cut the lid off the pumpkin and remove the seeds.
3. Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.
4. Replace lid on pumpkin and place on baking pan. Bake for 1 to 1½ hours or until mixture has set like a custard.
5. Allow to cool and serve directly from pumpkin.

Handling & Storage

Store pumpkins at room temperature up to a month or in a refrigerator up to 3 months. Wrap cut pumpkin in plastic and refrigerate up to 5 days.

To prepare pumpkins, wash pumpkin and cut lengthwise. Remove and discard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.

Nutritional Information

Calories: 224
Total Fat: 15.9 g
Saturated Fat: 8.9 g
Trans Fat: 0.0 g
Cholesterol: 168 mg
Sodium: 71 mg
Total Carbohydrates: 16.6 g
Dietary Fiber: 0.5 g
Sugars: 12.2 g
Protein: 5.5 g
Serves: 8

Ingredients

• 14 oz frozen baby lima beans
• 4 cloves of garlic, skin on
• 1 tablespoon of olive oil
• ⅛ tsp salt
• ⅛ tsp Fresh cracked pepper

Directions

1. Preheat oven to 375°F.
2. Take the lima beans frozen earlier in the season or purchased frozen from the store, and place in a 13X9 glass baking dish.
3. Leave the skins on the garlic cloves and toss in with the lima beans.
4. Sprinkle in the olive oil and then toss with a spoon to make sure everything is coated evenly with the oil.
5. Bake 30 to 45 minutes depending on preference for doneness. At 45 minutes, the lima beans should be crispy.
6. To serve, cut the end of the garlic cloves and squeeze the roasted garlic over the lima beans. Season with salt and pepper to taste. Toss to coat.

Handling & Storage

Store lima beans in the refrigerator in a tightly closed plastic bag. Lima beans can be frozen out of the pod and cooked without thawing.

If they are not already shucked, remove the lima beans from their pods before making the recipe.

Nutritional Information

Calories: 147
Total Fat: 4.4 g
Saturated Fat: 0.7 g
Cholesterol: 0 mg
Sodium: 299 mg
Total Carbohydrates: 21.2 g
Dietary Fiber: 5.0 g
Sugars: 1.5 g
Protein: 7.0 g
Serves: 4

Ingredients

• 2 cups blueberries
• 2/3 cup shortening
• 1¼ cups sugar
• 2 eggs
• 1 tsp vanilla
• 2¼ cups flour
• 1 tsp salt
• 2½ tsp baking powder
• 1 cup milk
• Cooking spray

Directions

1. Preheat oven to 350°F. Grease and flour 13×9 inch glass baking dish.
2. Sort through blueberries and remove any that have been damaged. Wash in collander, set aside to dry.
3. With a mixer, cream shortening, sugar, eggs, and vanilla.
4. In a separate bowl, blend together flour, salt, and baking powder.
5. Add flour mixture into creamed mixture, 1 cup at a time and alternate with ½ cup of milk until blended.
6. Flour blueberries with remaining ¼ cup of flour. Fold floured blueberries and any excess flour into batter. Pour into greased baking dish.
7. Bake for 30 minutes. Test with a toothpick to make sure center is done.Serves 12.

Handling & Storage

Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use.

Remove stems and wash in a collander priot to using. Remove any blueberries that have been damaged.

Blueberries freeze well. Lay out on a cookie try in single layer and place in freezer. Bag frozen berries for later.

Nutritional Information

Calories: 301
Total Fat: 12.9 g
Saturated Fat: 4.0 g
Trans Fat: 0.0 g
Cholesterol: 29 mg
Sodium: 215 mg
Total Carbohydrates: 43.8 g
Dietary Fiber: 1.2 g
Sugars: 24.3g
Protein: 4.2 g
Serves: 12

Ingredients

• 4 cups of kale, deribbed
• Cooking spray
• 1 Tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. Preheat oven to 350°F. Line metal baking tray with non-stick aluminum foil or spray regular aluminum foil with cooking spray.
2. Deribb the center vein of each kale leaf, then tear into 2 inch pieces.
3. In large bowl, mix together olive oil, salt, and black pepper. Add in torn kale, toss to coat.
4. Place kale on baking tray in single layer. Place in oven to bake for 10-12 minutes, turning halfway. Cook until edges are slightly brown. Watch carefully because the kale can blacken quickly.

Handling & Storage

There are several different types of kale. They come in bunches that have small to medium leaves. Kale can be stored in a plastic bag for up to 5 days in the coldest part of the refrigerator.

Make sure to wash thoroughly before eating. Remove the stalk and center vein by hand or with a knife. Depending on the recipe, chop or tear the leaves.

Nutritional Information

Calories: 65
Total Fat: 3.6 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 176 mg
Total Carbohydrates: 7.1g
Dietary Fiber: 1.0 g
Sugars: 0 g
Protein: 2.0 g
Serves: 4

Ingredients

• 2 lbs. turnips, peeled and chopped
• ¼ cup butter, divided
• 1 small onion
• 1½ cup shredded white cheddar cheese, divided
• ½ tsp salt
• ½ tsp black pepper
• 2 Tbsp lemon juice
• ¹/3 cup Italian bread crumbs

Directions

1. In a saucepan, cover turnips with water. Bring to a boil; cook 20 minutes or until tender. Drain well.
2. Transfer to a large bowl and mash with a potato masher.
3. Melt 1 tablespoon of butter in a skillet over medium heat. Add onion and saute for 3 minutes or until tender.
4. Add onion, milk, 1 cup cheddar cheese, salt, pepper, and remaining 3 tablespoons of butter to mashed turnips. Stir to combine.
5. Spoon into a lightly greased 11×7 inch (2 qt) baking dish. Sprinkle evening with bread crumbs and remaining ½ cup of cheddar cheese.
6. Bake at 350°F for 30 minutes or until brown.

Handling & Storage

Choose turnips that are heavy for their size and still have fresh leaves attached. Small to medium size turnips are sweetest.

Refrigerate turnips in a plastic bag for use within 3 days. Turnips may become bitter with prolonged storage.

Before cooking, wash and peel the skin with a vegetable peeler, Then, trim off roots and tops.
 

Nutritional Information

Calories: 256
Total Fat: 17.4 g
Saturated Fat: 11 g
Trans Fat: 0.0 g
Cholesterol: 50 mg
Sodium: 624 mg
Total Carbohydrates: 16.1 g
Dietary Fiber: 3.0 g
Sugars: 7.4 g
Protein: 9.4 g
 

Serves: 6

Ingredients

• 1¼ cup sugar
• ¹/8 tsp salt
• ¹/3 cup flour
• 2 cups fresh sliced strawberries
• 2 cups chopped rhubarb
• 2-crust pie pastry (refrigerated or homemade)
• 2 Tbsp butter
• 1 Tbsp sugar

Directions

1. Preheat oven to 425°F.
2. Combine 1¼ cups sugar, salt, and flour in bowl.
3. Place pie pastry in an 8-inch pie plate. Arrange half the berries and half the rhubarb in pie shell. Sprinkle with half the sugar mixture. Repeat with remaining berries, rhubarb, and sugar mixture. Dot with butter.
4. Place remaining pastry over top of pie. Crimp edge; cut multiple slits in top. Sprinkle with 1 tablespoon of sugar.
5. Place pie plate on covered cookie sheet in case of leakage. Bake for 40-50 minutes or until crust is brown.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh green caps. Refrigerate ripened strawberries for 1-2 days, do not wash until ready to eat or cook.

To prepare, rinse in a bowl of cold water to clean. Do not soak. Remove the leaves and green caps. Slice strawberries as desired.

Nutritional Information

Calories: 212
Total Fat: 4.7 g
Saturated Fat: 2.5 g Trans Fat: 0.0 g
Cholesterol: 9 mg
Sodium: 92 mg
Total Carbohydrates: 44.1 g
Dietary Fiber: 1.4 g
Sugars: 34.9 g
Protein: 1.4 g
Serves: 8

Ingredients

• 1½ cups rotini pasta, dry
• 3 cups broccoli, chopped
• 1 can (10.5 oz) condensed low-fat cream of broccoli soup
• ½ cup skim milk
• 2 Tbsp plain bread crumbs
• ¼ tsp season-all

Directions

1. Preheat oven to 350°F.
2. Cook pasta according to directions.
3. Coarsely chop washed broccoli. Place in large, oven-safe baking dish.
4. Mix soup with skim milk. Pour over chopped broccoli.
5. Add cooked rotini and mix.
6. Top with breadcrumbs and seasoning blend.
7. Bake in oven for 15 minutes until heated through.

Handling & Storage

Look for broccoli that is firm with closed florets, odorless, and has a deep green color. Refrigerate broccoli, and use within 3-5 days.

To freeze, cut washed broccoli into florets and stalks into pieces. Steam about 5 minutes. Plunge into ice water to stop cooking and drain thoroughly. Place into sealed bags or containers and freeze for up to 12 months.
 

Nutritional Information

Calories: 133
Total Fat: 1.5 g
Cholesterol: 22 mg
Sodium: 273 mg
Total Carbohydrates: 24.1 g
Dietary Fiber: 1.8 g
Sugars: 1.9 g
Protein: 6.0 g
 

Serves 6