Veggies

Pumpkin Seeds

"You finished carving your annual Jack-O-Latern and have a pile of plump pumpkin seeds ready to make a quick and healthy snack."

This is a wonderful replacement for popcorn during your movie nights throughout the fall and winter months." - Lydia

Pickled Beets with Eggs

"When I was a teenager, my father gave me a book called: Cooking from Quilt Country. It was a collection of Mennonite and Amish farmhouse recipes that had inspired him and he thought I would enjoy it as well. Inside the book, I found numerous methods of preserving foods, but one stood out from the rest. It was "Pickled Beets with Eggs." These were inspired by that recipe." - Sheamus

Long Meadow Ranch Sauerkraut

"The crunch. It’s all about the crunch with this one. I find that the jarred version at the supermarket is missing that all important textural component, due to the pasteurizing process. The vinegar isn’t necessary, but a little “extra” sour goes along way with me." - Sheamus
 

Roasted Beets with Sauce Verde and Ricotta

"I love beets. I really love beets. I grew up eating them and I love their earthy smell and flavor. I have some roasting in my oven right now. They say that a lot of wines character is a direct reflection of the soil in which it was grown. But to me, terroir is defined by the beet. How many vegetables actually taste of the very earth that they come from? I fry them, shave them raw, pickle them and juice them, but I like them the best roasted in their own skins. Delicious!" - Sheamus

Roasted Zucchini with Ricotta and Mint

Roasted Peppers with Leeks