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Roasted Aspragus with Parmesan
Preheat oven to 450 degrees.  Trim ends from 1 ½ pounds asparagus.On a rimmed baking sheet, toss asparagus with 1 tablespoon olive oil;  season with coarse salt and ground pepper.  Spread in an even layer. Sprinkle with ¼

Raspberry Pecan Blondies
2 cups flour1 tsp. baking powder½  tsp. salt                                &n

Raspberry Buckle
½ cup unsalted butter         ½ tsp. salt1 cup sugar                        

Plum Tart with Marzipan Crumble
Crust:  1 cup flour                         ¾ cup sliced almonds         

Peach Almond Shortcake
2 cups flour                                          1

Honey Cake with Caramelized Pears
1 ¾ cup all-purpose flour                               ¾ tsp baking powder½ ts

Harvest Cake
1 ½ cups sugar                                      &frac1

Harvest Loaf Cake
1 ¾ cups sifted flour                 ¼ teaspoon cloves   ¾ cup pumpkin  1 teaspoon baking soda      &nb

Vanilla Peach Cobbler
2 ¼ cups sugar, divided ½ vanilla bean, cut into 1-inch pieces5 pounds peaches, peeled and sliced2 Tbls. plus 1½  cups flour2 ¼  tsp. baking powder           

Chicken Asparagus Bake
1 Lb. fresh asparagus                         5 TBL. butter5 TBL. flour         

Chestnut Soup
1 leek3 tablespoons butter or margarine, divided2 Macintosh apples, peeled and chopped2 celery ribs, chopped1 small onion, thinly sliced1 bay leaf1 thyme sprig1 teaspoon salt1/8 teaspoon ground nutmeg2 (32-ounce) containers chicken broth3/4 pound who

How to Prepare a Chestnut
Cut an “X” on the flat side of the nut using a serrated knife, making sure you cut all the way through the shell. This keeps the shell from bursting. 1 pound unpeeled chestnuts yields about 3 cups of nut meat.  Roasting¬Fireplace

Butternut Squash and Apple Soup
2 Tbl butter                                       &nbs

Braised Chestnuts
Serve over roasted pork or your favorite steak.2 tablespoons butter or margarine1 medium onion, finely chopped1 cup dry red wine or port3 cups chicken broth1 pound whole chestnuts, shelled (about 3 cups nut meat)1 tablespoon chopped fresh thyme1/8 te

Asparagus Gruyere Tart
1 sheet frozen puff pastryflour, for work surface5.5 ounces Gruyere cheese, shredded (2 cups)1 ½ pounds medium or thick asparagus1 tablespoon olive oilsalt and pepper Preheat oven to 400 degrees.  On a floured surface, roll the puff

Apple Cake
1 ½  cups veg. oil cups flour                   2 cups sugar              

Frozen Berry Juleps
Approaching another berry season, this is a great way to use up last year's remaining frozen berries. I prefer blackberries or blueberries for this one, but have fun! Makes 4 drinks.1 pint frozen (or fresh?) berries, thawed1/4 c. honey or raw sugar1/

Anna's Granola
With a ton of dried fruit leftover from last year's harvest, this has become a standard feature of our kitchen larder. 5 c. rolled oats2-3 c. raw nuts (I use a blend of almonds, pecans, and pepitas)1 c. raw hulled sunflower seeds3/4 c. sesame seeds3
Products (Dried Fruit)

Komatsuna Slaw
8 oz Komatsuna (thinly sliced) ¼ c. fresh basil leaves (chiffonnade) or frozen basil or pesto 2 tsp dark sesame oil 1 tsp Downing’s Apple Cider Vinegar 2 tsp tamari sauce ½ tsp sugar Fresh ground pepper to taste 1 tsp se

Crunchy Joi Choi Slaw
¼ c. Downing’s Apple Cider Vinegar       (or Rice Vinegar) 1 TBS dark sesame oil 2 tsp sugar 2 tsp Dijon Mustard ¼ tsp salt 6 c. very thinly sliced Joi Choi 2 med carrots, shredded 2 scallion

Poached Quince
You might want to double this recipe as you discover the fascinating flavor when served on polenta with blue cheese, or with roasted chicken or spread on really good whole-wheat toast for breakfast. 1 cups water 1/4 cup sugar 1/4 teaspoon fresh gr

Mom’s Squasherole
1 Qt dish 2T butter, melted 1/4 c. cracker crumbs 1/4 c. chopped pecans Microwave 2 min high, stir after 1 min. Put on waxed paper & set aside. Put 1/4 c. water, 1/2 t salt 1-lb summer squash (sliced) in same casserole.  Microwave high 8

Spinach & Garlic Scape Salsa with Salmon
If scapes are not available from a specialty shop or farmer's market, substitute with 1/2 cup of basil pesto. Serve with rice & roasted baby beets for a beautiful color SALSA 2 cups spinach, rinsed & dried (preferably baby) 1/2 cup chop

Stir-Fried Beef with Garlic Scapes
For beef Combine using 2 Tbsp. oil.* 1? lbs. boneless sirloin cut ? slice 1/3 cup soy sauce 2 Tbsp. lemon juice 2 garlic scapes chopped 1 whole scallion chopped 1 Tbsp. fresh ginger chopped or 1/8 tsp. dried 1 Tbsp. fresh thyme chopped or 1/8

Vegetable Couscous Salad
1 1/2 C vegetable broth1 tsp soy sauce1 tsp sesame or olive oilCombine and bring to a boil. 1 C uncooked couscousPlace in large bowl and stir in boiling broth.  Cover and let stand 5-8 min.  Fluff with fork. 2 green onions (sliced

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