Category: Garlic

Acorn Squash Soup

Acorn Squash Soup

Prep 20 minutes | Cook 45 minutes | Makes Yield: about 1 pot | Source & Vita Mix Cookbook

I add a small amount of maple syrup (less than a teaspoon) to my bowl of soup…it seems to “brighten” the flavor a bit. – Faye Dittamore


  • 2 Acorn Squash, halved and seeded
  • 1 large sweet onion, chopped
  • 1 clove garlic, minced
  • 2 medium Gala apples
  • 4 cups Kale, torn
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 pinch salt & pepper to taste
  • 1 Tbsp apple cider vinegar
  • 1/2 cup almond milk
  • 1/2 cup raw almonds
  • 3 cups carrot juice


  1. Preheat oven to 400 degrees F.
  2. Place squash cut side down in baking dish, add water to cover the bottom of the dish.
  3. Bake in the oven until flesh is easily pricked with a fork, about 45 minutes. When done, remove from oven and let cool until squash can be handled. Scoop out flesh and set aside.
  4. Bring to boil and then reduce heat to simmer, covered, 30 minutes: carrot juice, almond milk, apple cider vinegar, almonds, onion, carrot, garlic, apples, kale, and spices.
  5. Ladle squash, vegetables, and liquid into Vita Mix or another high speed blender (necessary to “hide” kale and a great way to sneak it into your diet). Slowly increase speak to 10 then high for one minute.
  6. Pour pureed soup into a clean pot and repeat #5 until remaining ingredients are pureed.
  7. Mix all batches and serve hot.
Quick and Crispy Vegetable Fritters

Quick and Crispy Vegetable Fritters

Prep 20 minutes | Cook 5 minutes | Makes Yield: about 12 fritters | Source

One more yummy recipe to share! Appetizer, Side dish, Vegetarian  – Kadie De Saint Victor


  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 2 tbsp olive oil
  • Sour cream or yogurt, for serving


  1. Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
  2. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
  3. Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
  4. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
  5. Serve the fritters immediately topped with sour cream or yogurt.
Grilled Green Beans

Grilled Green Beans

Farm wife Diane tells us that, Her mom used to always take fresh green beans and cook them with bacon. Her dad always thought they were the BEST! “Also, when Diane was health minister she learned to eat fresh beans raw and thinks the yellow ones we have been picking are absolutely delicious!”


  • Combine fresh beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow beans to marinate for 30 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
  • Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883