As the growing season winds down at Triple M Farm, farmer Greg Anderson shares what’s ahead for the winter months.
Find out about the Thanksgiving bag to add some locally grown vegetables to your Thanksgiving feast and more in this week’s Farm Fresh Podcast.
Listen for the Farm to Table segment on WJBC Radio every Wednesday at 12:45 p.m.
Greg & Mariah Anderson grow mums & fresh produce at Triple M Farm near Clinton in DeWitt County. The triple m’s stand for Mariah’s Mums & More.
Greg and Mariah Anderson planted the seeds for their business with 300 mums in 2009. Today, Triple M Farm has grown and blossomed into a much bigger venture marketing 10,000 mums annually plus fresh produce, bedding plants and more.
Hear about their farm’s story and what it takes to grow fresh produce in central Illinois from Greg in this week’s Farm Fresh Podcast.
Listen every Wednesday at 12:45 p.m. for the Farm to Table segment on WJBC Radio.
Butternut squash receives much less fanfare than it’s botanical cousin, the preeminent and ever-popular pumpkin. And while pumpkin will like remain king of fall flavors for the foreseeable future, one taste of this baked squash recipe just might cause you to rethink your palate priorities.
My freshman year of college, I took my roommate to my parent’s house for a home-cooked meal and baked butternut squash was on the menu. In my roommate’s words it ‘made her believe in the possibilities of squash,’ a vegetable she had never previously liked.
This recipe for baked squash came from my grandmother and is a perennial fall favorite for my family. The combination of squash, apples, sugar and spices make for a delicious side dish almost good enough to be called dessert and one that pairs particularly well with pork.
One warning: this is one dish that doesn’t taste as good as leftovers, so only make what you plan to have eaten….not that eating all of it should be a problem!
Baked Butternut Squash
Ingredients:
Instructions:
Ratatouille may roll off the tongue, but it’s not that easy to spell – I hardly ever get it right on the first try. Fortunately, this recipe is much easier to make than spell.
Eggplant is the star of this delicious combination of vegetables sauteed to perfection in a tasty tomato-based sauce. Ratatouille can be a great side dish or center piece for lunch or dinner.
My version of ratatouille is ‘low fuss.’ I use one skillet & cook it on the stove top – no need to heat up the oven & just one pan to clean! The veggies are added one at a time, so while one is cooking you can slice/dice the next one.
Also, the measurements for this recipe DO NOT have to be exact. Add more or less of anything to suit your taste.
Ratatouille
Ingredients:
Instructions:
Makes about 1 cup.
Fun fact: Did you know that the vegetable we call ‘eggplant,’ the British call ‘aubergine’? I learned that recently while talking with an acquaintance from across the pond.
Have you come across any unique or unusual names for food?
