How to shop for,
store, and prepare,
Fruit and Vegetables.
Jack’s Fall Salad with Fuyu Persimmons & Heirloom Tomatoes
Golden Beets with Tarragon & Balsamic Vinager
Cold Asparagus with Meyer Lemon
Wild Rice Salad with Cranberries, Clementines & Golden Oyster Mushrooms
Wilted Spinach with Apples, Hazelnuts & Brown Butter
Wood Oven Roasted Acorn Squash & Sweet Potatoes with Rocket
German Butterball & Yukon Gold Mashed Potatoes with Scallions
Mashed Rutabagas with Nutmeg & Maple Syrup
Wood Oven Roasted Root Vegetables: Cippolini Onions, Parnips, Celeriac & Carrots
Brined & Roasted Turkey With Giblet Gravy
Pumpkin Seed, Apple, Walnut, Sausage Dressing
Shitake, Sage, Pear, Chestnut Stuffing, vegetarian
Cranberry Chutney
Poached Quince
Dinner Rolls with Jersey Milk Butter
Pissaladiere from the wood oven
Handpainted Sugar Cookies
Sugar Pumpkin Pie with Brandied Whipped Cream
Four Apple Pie with Vanilla Bean Ice Cream or English Farmhouse Cheddar
