RECIPE: Gluten-Free Pumpkin Whoopie Pies

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Everyone likes Halloween treats, even kids that are gluten sensitive. When I saw these on Pinterest, I wondered if I could adapt the recipe for the gluten-free kiddos at our apple picking evening a few weeks ago!

I was worried that my gluten free versions would not mound up as well as the original recipe, but I think they turned out well enough. My one complaint was the filling. I don't think I used enough powdered sugar or kept it cool enough, so the filling got a little too soupy. But the kids liked them just the same. They were pretty darn good. The adults liked them without all the candy decorations, and felt that for gluten free, they were pretty moist and tasty.

The original recipe was from, BTW!

Here's to Halloween, GF or NOT!!

Gluten-Free Pumpkin Whoopie Pies 


one package gluten-free vanilla cake mix, we like Pamela's
1 tablespoon pumpkin pie spice
15 ounces of pureed pumpkin 
1/2 cup apple sauce 
2 tablespoons of canola oil 
2 teaspoons of vanilla extract 


4 ounces of cream cheese, softened 
1/4 cup of butter, softened 
2 tablespoons of pumpkin purée 
1 teaspoon vanilla extract 

For decorating 

6-7 green apple Laffy Taffy's or green Airheads 
12 or so Tootsie Rolls, cut in half 
(I am not sure if these candies are gluten free, fyi, so check if your child is very allergic before using)

Preheat oven to 350˚. Line cookie sheets with parchment paper and set aside.

In a large bowl using a whisk, combined cake mix, pumpkin pie spice, pumpkin puree, apple sauce, canola oil and the vanilla extract. With a large tablespoon, drop the batter onto large circular mounds on prepared cookie sheets about 2" apart. Gently pat down large mounds so that cookies don't get to high.

Bake for about 15 minutes, or until cookies are set. I rotated the sheets once while baking. Let cool five minutes on the cookie sheets, then transfer to a wire rack to cool completely. 

In the meantime, beat cream cheese and butter until smooth. Add the pumpkin purée and vanilla extract, and slowly add in the powdered sugar until you reach the desired consistency. If you wish, you can color the filling with orange food coloring. 

Next, count how many tops and bottom you have. That way, you will know how many stems and leaves to make. Also, I recommend you decorate the tops first, before filling and matching bottoms. You have to push the stems into the cookies, and if they are already assembled, you may push out some of that yummy filling and squish them too much. SO prep your tops first, then assemble everything together gently.

So once you know how many stems and leaves you need, roll your Tootsie Rolls in your hands until smooth and a little bit stretched out to look like a stem-it helps to pinch the centers and the ends so that they can easily be pushed into the whoopee pie tops. If using Laffy Taffy, heat them in a microwave for five seconds and break off about 1/3 of the taffy. Then shape into a ball and then shape into a leaf. If using airheads, they will shape to whatever you want without much heating. The heat of your hands actually does that work for you. Stick leaves on stems and if you have extra green candy twirl them around your pinkie finger or a clean pencil to make little vines. 

Push the Tootsie Roll stems in each top, adhere a leaf to the stem, and add a vine if you have one. Next take a bottom, and spread a healthy layer of cream cheese filling, and match up a pumpkin top to it. Continue until you are all done. 

Serve up to your little Gluten Free munchkins!

FARM FRESH NOW! Installment #9, All About Pumpkins plus Pumpkin Soup and Roasting Seeds!

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I have missed a few Farm Fresh Now! Installments lately, but I couldn't pass this week's. No Sir! I still may be finishing up my summer tomatoes, but with Halloween around the corner, I also have pumpkin on the brain. Here are a couple of great recipes and tips on buying and using pumpkin! Thanks to The Land Connection and the Illinois Dept. of Agriculture for sharing it with us!

Great Pumpkins; Great Seeds

When I see the stacks of orange orbs in front of grocery stores, I can't help but think that pumpkins have been hijacked for that trick without a treat, the Halloween jack-o-lantern. The hijackees have been bred not for their texture or flavor, but for their bright color and substantial stems.  

Not Your Typical Grocery Store Pumpkin

To find a truly great and delicious pumpkin, look for the opposite of the typical jack-o-lantern pumpkin. The best ones are either the small "sugar" or "pie" pumpkins on the one hand, or the large "cheese pumpkins" on the other. Either way, you will get two treats of the season in one - soft pumpkin flesh and crunchy pumpkin seeds.

At farm stands and farmers markets, you'll find pie pumpkins ranging from light cream to taupe to a dark bronze or dull orange. Their stems may be thin or even broken off. But remember, you're buying this pumpkin for the beauty within.

Pumpkins of All Shapes and Sizes

The cheese pumpkins (Winter Luxury, New England Pie, Long Island Cheese, and Cinderella) are flattened and squat, just like a big round of cheese. Some have vertical pleats running from the stem end to the blossom end.

New England Pie is the classic orange pie pumpkin. The flesh is stringless, giving it a nice consistency without putting it in a blender or food processor.

Winter Luxury is my favorite culinary pumpkin. It has a russeted, finely-netted soft orange-gray skin, and smooth, velvety, rich-tasting flesh.  

Whichever pie pumpkin you choose, start by cutting it in half and placing it cut side down on an oiled baking sheet. Bake at 350 F until you can easily pierce it with a fork. Then cool to room temperature and scoop out the flesh to make a soup, stew, or your favorite pumpkin dessert. Any way you use it, it will make for a deeply satisfying meal on a chilly autumn evening -- another reason to revere the great pumpkin and give thanks. 
Pumpkin Soup

Spicy Pumpkin Soup with Roasted Pumpkin Seeds 


4 Tbsp butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
6 cups roasted pumpkin flesh
5 cups of chicken broth (or vegetable broth)
2 cups of milk
1/4 cup brown sugar
1/2 cup heavy cream

  1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
  2. Add pumpkin and 5 cups of chicken broth. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
  3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan, and add brown sugar. Slowly add milk and cream, stirring to incorporate. Adjust seasonings to taste. Re-heat gently.
  4. Serve in individual bowls, and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds


Seeds scooped out of a pie pumpkin before roasting 
Olive oil

  1. Place the seeds in a colander and rinse to separate the seeds from the strings and flesh. Measure the pumpkin seeds and then in a saucepan, put 2 cups of water and 1 tablespoon of salt for every half cup of pumpkin seeds. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Drain.
  2. Preheat the oven to 400°F. Coat the bottom of a roasting pan or heavy baking sheet with about a tablespoon of olive oil. Spread the seeds out in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Keep an eye on the pumpkin seeds so they don't burn. When nicely browned, remove the pan from the oven and let cool on a rack.

Send us your photos and links to the recipes you make, and we'll share them with our 1,000+ Facebook followers.  If you'd like to include your name, location, and a caption for your photo, we'll share that as well.  Send to

For more information about the benefits of buying local food and a chart of what's in season when, check out our Farm Fresh Now! Infographic

Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods. This series is made possible with generous support from the Illinois Department of Agriculture. Article by Terra Brockman; photo by Cara Cummings.

RECIPE: Gluten-Free Apple and Spice Chocolate Chips

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We are still getting the hang of gluten free baking. We are not totally gluten free at our house, but we are noticing my daughter definitely has tummy problems when she eats a lot of it. So during school days, we try to keep it to a minimum for her lunches. That way, she doesn't have problems during class and can focus on schoolwork.

This recipe I usually make conventionally, and thought it would be a great guinea pig for gluten free substitutions. The reason being the apple sauce which helps to bind and moisten. Gluten free goodies are usually dry and hard. Also, I use Bob's Red Mill All Purpose Gluten Free flour, and per the bag's suggestion, added some Xanthan Gum to the batter. You don't need a lot, and it's a good thing because this stuff gets expensive!

These froze really well. I pull a few out in the morning, pop in a Ziploc bag, and in the lunch bag it goes! It defrosts by lunchtime, and my monkey-girl get's a home-baked GF yummy from me!

By the way, using xanthan gum in our gluten free cooking is helping the texture of things immensely  Here is a link on how to do it.

Gluten-Free Apple and Spice Chocolate Chips


2 cups gluten-free flour mix
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon cinnamon 
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves 
3/4 of a cup vegetable shortening, room temp. (you can use butter flavored but I used regular)
1 cup light brown sugar 
1 large egg 
1 1/2 teaspoons vanilla 
1 cup of applesauce 
1 cup semisweet chocolate chips 
1/2 teaspoon xanthan gum 


Preheat oven to 375˚. Line 2 - 3 business sheets with aluminum foil. Sift the flour, baking soda and salt into a small bowl. Add cinnamon, nutmeg and cloves and toss it all with a fork.

With a stand mixer, whip the shortening until light and fluffy. Gradually sprinkle in the sugar, beating continuously. Batter will be light and fluffy. Beat in the egg and vanilla. Change mixer to low speed and alternate the dry ingredients with the apple sauce until everything is incorporated. Do not over mix.

Stir in chocolate chips by hand. Drop by heaping teaspoonfuls onto your cookie sheets, about 2" apart. Bake for 10 to 12 minutes. Allow cookies to set for three minutes on the sheets and then transfer them over to a cooling rack with a spatula to cool completely.

COOKING: It's Buyer Beware at the Deli Counter

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I felt the need to write this post after my husband and I had experienced some "snake-oil salesmanship" tactics at a 3 different grocers' deli counters. When you are sitting in line looking at the meats and the prices, are you drawn in by the sale prices on certain high-end brands? Pay attention, and don't be bored because you've been waiting in line for 30 minutes to get your number called. When they pull the half sliced hunk of meat from the bowels of the deli case, is there still a label on it? Do you know what it is? Never knew you had to pay that much attention?

I'll explain our three experiences to you, so you know what to be aware of. My uber-Italian mother complained about these practices at one of her favorite grocery stores, and I thought she was just being...well, Italian. But I believe her now.

Incident 1:
This first is the most typical. I saw on the sign at the deli counter that they had Mastro Prosciutto di Parma on sale, with the sign all nice and big on the leg of prosciutto with the proper label. I asked for a half pound. The woman grabbed a saran wrapped covered chunk from behind and quickly went to slice it. I saw that the label didn't have Mastro on it. So I stopped her and said, "Wait a minute! That is not what I asked for, nor what's on the sign." She said, "Well, it's what's open and I have to slice from this, otherwise I have to open a whole new one of the one you want." I said, "I don't care, it's what the sign says, and you have to open a new one. If you don't, get your manager, or you can forget it." She begrudgingly opened a fresh leg of the brand I wanted.

So moral here is, the deli counter entices you with the high end brand's sale price, but passes of a cheaper product, or something they want to finish off (hopefully without you noticing).

Incident 2:
This is where they are confusing brands and signs, making you think you are buying a high end product when in fact they will pass off a cheaper product. The tricky thing, especially with Italian deli meats, is that there are category descriptors and then brand names that carry the same verbiage. You really need to know what you want and ask questions, because the deli counter uses this ambiguity to their advantage, either for profit or to get rid of older product.

So this next incident was "the mortadella incident" at another grocer.

I saw the sign in the deli counter saying they had San Daniele mortadella on sale for 3.99 lb (above). I thought, "Holy COW! That's a deal for that brand!" Here's the rub, the sign was over the Mastro brand, but very, very hidden. And this is where things get murky. San Daniele is a high-quality brand of Italian deli meats. It is also a descriptor of a curing process in the San Daniele region versus, say...the Parma region. It's like "Chianti" for wine. So technically, the sign should have specified the brand if they didn't technically have the San Daniele brand on sale. I wasn't planning on buying mortadella that day until I was taken in by the sale sign. I watched the attendant and she pulled out a loaf of Mastro, with the descriptor of San Daniele in smaller type on the label. I asked her why that wasn't San Daniele, per the sign? She said it was. She argued with me a bit, and asked if I wanted to see the manager. I told her to come to the front where I was standing and I showed her the real San Daniele label on another product in her own deli case.

She said, "OH! I didn't know". And I explained that the sale sign was dishonest.

The moral here is, make sure you understand what the sale sign means before getting the attendant slicing anything. Brands and descriptors get confusing and deli managers like it that way. Have them show you the piece they are slicing from so you know it aligns with what they are putting on the sale sign.

Incident 3:
This incident was most dismaying because it happened at our new favorite store in the Chicagoland area. This retailer is taking over everywhere on account of their commitment to quality, an exceptional shopping experience and great value. But maybe their deli attendant didn't get the memo.

There was a sign for Black Label Barilla Prosciutto di Parma on sale for an awesome price. My husband asked for a pound of "The Prosciutto di Parma" and pointed to the Black Label sale sign in front of him. Because my husband did not say "Black Label" the man grabbed the "Arcademia" Barilla brand that was not only the mid tier line, but was more expensive that the nicer one on sale. My husband realized what was going on halfway through slicing, and said, "Wait a minute, are you giving me Arcademia?" and he said, "Yeah. You didn't specify." and my husband said, "But I pointed at the Black Label sign, right in front of me!" and he said, "Oh I didn't see. Do you want me to redo this?" Of course, my husband at that point was not going to be wasteful and just said, "Whatever!" I am sure the deli managers count on you not making them toss good food and go along with things. That's why they want to get slicing immediately before you notice anything awry.

The moral here is, be very specific about what you are asking for, and keep a close eye on things. If you don't, they'll pick for you and it seems they'll pick what's better for the bottom line versus your recipe or taste buds.

RECIPE: Peach, Vanilla and Elderflower Jam

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I had never done jam before, so this was an experiment-and a successful one at that! The last harvest of my Dad's backyard peaches (all 10 lbs) showed up at my house a couple weeks ago. One of the thoughts I had was to use up a lot of it making some jam.

What I learned was that some fruits have natural pectin, and other don't. And pectin is a natural thickener when it comes to jam. Peaches don't have a lot of pectin, so you'll need help getting things to gel by adding pectin or gelatin. I used gelatin, as this was a last minute project and I had to use what was around. The gelatin set once I threw my jars in the fridge for a bit. I did not "can" my jam. I kept the jam in the fridge. Generally refrigerator jam lasts 2-3 weeks, but it's so yummy it won't last that long.

If you wish to properly "can" your jam to be shelf stable, the blogger at this site gives a great step by step how-to. (

As far as kicking up flavors, I added elderflower liquor to the jam, which adds honey and citrus tones. You can use elderflower syrup if you don't have the liquor. Ikea seems to always have bottles of that magical elixir on sale.

I also cooked it with a vanilla bean to make things smooth and lush.

The results were, "Oh my God, honey, this is out of this world!"-hubby 
"I never tasted peaches like that, ever."-neighbor

My dad needs to take some credit. Homegrown ripe peaches are the star. I just brought out the best in them, that's all!

Peach, Vanilla and Elderflower Jam
4.5 lbs. ripe peaches
1 cup water
1/2 cup St. Germaine or another Elderflower liquor or syrup
1 2" vanilla bean
7 1/2 cups sugar
1/4 cup lemon juice mixed with 3/4 cup water
3 (1 oz. packets) of gelatin (or pectin


Peel, pit and slice peaches. Pour peaches in a large stockpot. With a pastry cutter or potato masher, mash up the peaches. Add the 1 cup of water and heat up the peaches until boiling. Lower heat to a simmer. Split the vanilla bean in half, and scrape out the seeds with a knife, and add to the peaches. Then throw the vanilla pod in the peaches, too. Add the Elderflower liquor or syrup. Simmer for 30 minutes. Peaches should be soft. As peaches simmer, ladle off the foam on the top and discard. DO this throughout the cooking process until you add the sugar.

After peaches are nice and soft, use an immersion blender to puree the peaches a little bit. Use your judgement. I liked some bits of peach, but not too chunky so it's not spreadable on toast.


Next, add the sugar and stir until dissolved. Next sprinkle the gelatin over the lemon juice and water mixture until it's softened, then add it all to the jam. Stir until the jam begins to thicken and becomes glossy.

Take off heat, and let sit for a few minutes.

Meanwhile, sterilize mason jars and jam jars with their lids in boiling hot water for 5-10 minutes. Pull out gently with tongs and set on some paper towels. Let cool down until able to be touched and handled.

Ladle hot jam into the jars, 1/8" from the top. Seal tightly. Let cool down slowly at room temperature, then store in the fridge. Jam will set overnight as it cools. Can be stored up to 3 weeks. Enjoy jarred heaven.

RECIPE: Nut Infused Easy-Peasy Vanilla Chocolate Chip Bundt Cake

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All domestic divas need a short cut once in a while. 

Once in a while, you have two surprise extra guests coming for dinner, and you have 1 1/2 hours to quickly add one more dessert to dinner plans to accommodate the new number of guests. 

And once in a while, it's time to allow a box cake to come to the rescue.

Now, followers of this blog will know, I rarely approve of a box cake. But emergencies are not a time to be a baking snob. I read about doctoring up box cake with more eggs and/or yogurt and sour cream. I based this concoction from a few pins I saw on Pinterest around making box cakes better. This recipe turned out super moist, and was done in less than an hour. I drizzled the chocolate topping just before serving. The cake cooled as my guests enjoyed apps and dinner.

Some things to note, I always use Betty Crocker for a box cake mix. I have tried a few, and have done some research. This brand is one that tastes most natural and homemade. I also used a distinct pistachio liquor given to me by some friends as a Christmas gift. You can use an Amaretto or a Hazelnut liquor if you want. Something that would complement vanilla. And finally I describe a technique to assure the cake actually releases from the bundt pan. I have had problems before, and the bread crumb technique worked PERFECTLY! No breaking or cracking!

Bake & entertain on, my friends!

Nut Infused Easy-Peasy Vanilla Chocolate Chip Bundt Cake

1 vanilla flavored box cake mix
16 oz. sour cream
12 oz. bag semi sweet chocolate chips
3/4 cup nut liquor (I used Dumante Verdenoce, you can use Amaretto or Frangelico)
2 (3.9 oz.) boxes instant vanilla pudding mix
3 eggs
nonstick coking spray and unseasoned breadcrumbs
1 jar of chocolate fudge topping for ice cream


It's ridiculously easy.
Preheat oven to 350˚. Move rack to the upper middle of your oven.

Spray your bundt pan liberally with nonstick cooking spray. Then over a sink, pour about 1/4 cup of bread crumbs into the pan. Move and turn the pan around to shake the breadcrumbs all over the inside of the pan so the inside has a thin coating of breadcrumbs. You may need to sprinkle more as you go. Shake out access into the sink. Set aside.

In a large bowl, whisk together the sour cream and eggs until thick and smooth. Add the cake mix and vanilla pudding, and whisk until combined (you can use an electric hand mixer on low, too.) Add the liquor and mix until well combined. Mix the chocolate chips by hand. Pour batter into waiting bundt pan. Bake for 50-60 minutes, or until top is golden and toothpick test reveals dry crumbs on the toothpick.

Let sit on cooling rack for 10 minutes. Then invert pan onto wire rack, and let sit for 10-15 minutes. The cake will release on it's own when it's ready. Gently pull off the pan, let cool completely.

When ready to serve, heat 1/2 cup chocolate topping in a microwave for 30 seconds, until it is smooth and of drizzling consistency. Drizzle the cake with the topping using a fork and give it a few minutes to set before serving.

FARM FRESH NOW! Installment #..err, I dunno. But it's SPAGHETTI SQAUSH! YAY! and 2 recipes!

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Farm Fresh Now Long
Full of natural, gluten-free spaghetti!
There's nothing more fun than digging your hands into this week'sFarm Fresh Now! vegetable and pulling out long, golden strands of spaghetti. So this week we are offering not one, but two great recipes for this playful veggie!

Spaghetti Squash: Healthy, Easy, Fun!

If you like the circus act where a crowd of clowns emerges from a tiny car, then you'll love spaghetti squash.
It's fun to cook a vegetable the shape of a watermelon, open it up, and pull out yards of crisp-tender, golden strands. It only adds to the fun when you learn that something this pasta-like can be low in calories (45 per cup), free of gluten, and rich in folic acid, fiber, potassium and carotenes.
A Change of Seasons and Veggies
  Smack dab between the end of the summer squashes and the beginning of the hard-skinned winter squashes, the delightful Spaghetti Squash comes into season. Its arrival signals that our summertime friends -- the tomatoes, cucumbers, eggplants, and okra -- are winding down, and that the lovely fall greens and winter roots will soon be here.
But right now is the time to enjoy this beautiful oblong squash whose skin can run from pale ivory to deep yellow. No matter what it looks like on the outside, the flesh inside separates into long pasta-like strands when cooked, and it's just plain fun -- to cook and to eat.
Simple and Fun to Cook!

Even vegetable-skeptics find it hard to resist spaghetti squash's summery lightness and ease of preparation. Simply bake, boil, or microwave, then combine the hot swirls with the sauce or flavorings of your choice, and serve as you would spaghetti.

To Bake Whole: Prick the squash with a sharp knife in 3-4 places to prevent an explosion. Place in a pan in a 350º oven and bake (about 60 minutes for a 2-3 pound squash). Remove from oven and halve at once. Let cool briefly, then scoop out the seeds. With a fork, comb strands from each half until only the shell remains.

To Steam: Halve the squash lengthwise with a sharp, sturdy knife. Scoop out the seeds. Halve each piece lengthwise again, then place on a steamer rack above boiling water. Cover and steam 20-30 minutes. Gently pull strands from the shell.

To Microwave: Put the squash halves cut-side down in a glass baking dish. Pour 1/4 cup water around it, and cover the dish tightly. Microwave at high power for 12 minutes, or until soft when pressed. Let stand, covered, for 3 minutes before teasing out the strands.
Once your squash is cooked, use a fork to tease out the strands. Then toss with whatever you like, from simply herbs and olive oil, to cheese, pesto, tomato, garlic and herbs, or soy sauce and sesame oil.  
Spaghetti Squash Pasta

Spaghetti Squash with Basil, Tomatoes, and Parmesan

Like all members of the Curcurbit family, this curious squash is an American native, one of the many "new world" vegetables that went back to the old world, and from there spread across the rest of the world. Most of the breeding of the current varieties of spaghetti squash was done in Japan over the last 40 years, and the taste has improved greatly in the past ten years. If you haven't tried one lately, you are in for a treat! 

One spaghetti squash, cooked (see methods above)
1/4 cup olive oil 
1/2 cup torn fresh basil leaves, plus additional leaves for garnish 
1/3 to 1/2 cup freshly grated Parmesan 
1 cup chopped tomatoes 

  1. In a large bowl, whisk together the oil, basil, and half of the Parmesan. Stir in the tomatoes, and season with salt and pepper. While the squash is still warm, scrape it with a fork to form strands. Add the strands to the tomato mixture, and toss well. Place the mixture into serving bowls, sprinkle the remaining Parmesan on top, and garnish with the additional basil.  

Herbed Spaghetti Squash with Cheese

1 spaghetti squash, cooked, strands teased out while warm
1 cup grated gruyere cheese (or cheese of your choice)
1/4 cup chopped parsley (or herb of your choice)
2 tablespoons butter
1 garlic clove, chopped fine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

  1. Place the spaghetti squash strands in a large bowl. Add all the other ingredients and toss well. Enjoy!
Seasonal Cook's Notes:  Be sure not to overcook spaghetti squash, as it can get watery and lose its sweetness. 

Send us your photos and links to the recipes you make, and we'll share them with our 1,000+ Facebook followers.  If you'd like to include your name, location, and a caption for your photo, we'll share that as well.  Send to

For more information about the benefits of buying local food and a chart of what's in season when, check out our Farm Fresh Now! Infographic

Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods. This series is made possible with generous support from the Illinois Department of Agriculture. Article by Terra Brockman; photo by Cara Cummings.
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