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Archive | Fall

Fire Cider

Take a shot daily – or one teaspoon every few hours when you feel worn down or sick. For a more refreshing twist, serve over ice with sparkling water.

Makes ½ Gallon

½ medium onion, chopped
2 tablespoon garlic, chopped
¼ cup horseradish, chopped
¼ cup ginger, chopped
¼ cup jalapeño pepper, chopped
2 medium golden beets, chopped
1 large orange, cut into wedges
1 medium lemon, cut into wedges
2 tablespoons dried astragalus
2 teaspoons dried chopped turmeric
2 teaspoons cayenne
¼ gallon of Apple Cider Vinegar plus more if needed
1 cup local raw honey (optional)
3 limes

Place the onion, garlic, horseradish, ginger, jalapeno and golden beets into a half-gallon mason jar.…

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Gingered Butternut Squash Soup

Photo by Monique Sourinho. Edible Nutmeg

Although winter squashes are locally grown in the fall, their hardiness makes them an ideal storage crop that can be enjoyed throughout the winter. This vegan recipe puts to use the versatile butternut squash in a soup that will keep you warm on even the coldest winter night.…

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Beans and Greens Gratin

Photo by Michael Piazza. Styling by Molly Shuster. Edible Boston

This delicious casserole-type side dish is perfect in the cooler months alongside leg of lamb or a roast chicken. You could use any type of greens you like, but the Swiss chard leaves’ delicate texture almost melt into the creamy bean background, plus there’s the added bonus of the crunchy chopped stems (use white-stemmed chard, not rainbow or red; the color will bleed and muddy up the dish).…

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Corn Spoon Bread

Barton Springs Mill has several colorful varieties of cornmeal that make for a dramatic dish. Bloody Butcher and Green Oaxacan are my favorites.

Serves 4

2½ c. milk
¼ c. butter, plus more for greasing
1 T. honey
1 c. Barton Springs Mill stone-ground cornmeal
3 eggs
1 t.…

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Peach-Crisp Pie

Photo by Casey Woods.

I have worked with Barton Springs Mill flours to develop a multi-duty, all-purpose flour. It requires the mixture of two different types of wheat: hard-red and soft-white. Barton Springs Mill offers many types of hard-red wheat—Rouge de Bordeaux, Marquis, Red Fife, Turkey Red and TAM 105—all will do here.…

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Einkorn Tortillas

Einkorn flour is a favorite of mine. It’s one of the oldest grains on the planet and has a delicious nutty flavor. Its gluten properties are far more delicate than other modern wheats, making it work best in flat applications, like tortillas or pita bread.…

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Simple Rye Loaf

This is a straightforward yeast loaf that will produce rye bread in a couple of hours. Using half all-purpose or bread flour will result in a proper rise, but you may substitute in any Barton Springs Mill hard-red wheat flour, if you wish.…

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Basil Arugula Pesto

Recipe by Sally Herbert, Edible Denver, Boulder & Ft. Collins

Sally Herbert the owner of Altius Farms, a vertical farm in the heart of downtown Denver, knows a thing or two about fresh greens. That’s why we were so excited when she shared her Pesto recipe.…

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Butternut Squash and Black Bean Taquitos

Photo by Meredith Steele

from Game Day Grub for Locavores

Sweet roasted butternut squash—fresh from the fall market—and black beans are rolled in flour tortillas and baked until crispy. Serve with creamy Cilantro- Lime Sauce for a tasty game-day snack.

Makes 10 taquitos

3 cups butternut squash, peeled and cut into small cubes
1 tablespoon canola oil
1 (15-ounce) can black beans, rinsed and drained
½ teaspoon chili powder
¼ salt
10 flour tortillas
Cooking oil spray
Cilantro-Lime Sauce (recipe follows)

Preheat oven to 425°F.…

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