fmfrecipebook

8/3/2019 FMFRecipeBook

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A B O V E A N D B E Y O N D

Farmer ’s Market

Collection



Creative Recipes to Inspire Your Cooki

With Pumpkin, Sweet Potato, a

Butternut Squash Pur

While pumpkin is traditionally associated with pumpkin pie, it is also a favorite of chefs

worldwide in a variety of dishes. As culinary ingredients, Farmer’s Market Organic Pumpkin,

Pumpkin Pie Mix, Sweet Potato Puree, and Butternut Squash are the star attractions in dishes

ranging from soups and casseroles to dips and even pancakes.

With these ready-to-use purees, you will nd it easier to incorporate the

exceptional nutrition and rich taste of pumpkin, sweet potatoes, and

butternut squash. So, read, cook, and enjoy the gourmet taste and

good health of Farmer’s Market organic purees!

S crumptious, Nutritious, and Ready to Use

in Your Next Culinary Creation....



Traditional Pumpkin PieThere’s nothing that reminds us more of home than

the appetizing aroma of pumpkin pie baking in Mom’s

oven. It is truly one of our favorite fall indulgences.

Since we love it so much, why not enjoy it year round

with Farmer’s Market Organic Pumpkin?

Makes 1 pie

1-15 oz. can Farmer’s Market Organic Pumpkin3 /4 teaspoon ground cinnamon

1 /2 teaspoon ground nutmeg1 /4 teaspoon ground ginger1 /4 teaspoon ground cloves1 /2 teaspoon salt

1-14 oz. can sweetened condensed milk

2 eggs, slightly beaten

1-9-inch deep-dish pie shell

Vegan Pumpkin PieNow, everyone, even those who maintain vegan

lifestyles, can enjoy the traditional taste of pumpkin

pie thanks to this untraditional recipe.

Makes 1 pie

1-15 oz. can Farmer’s Market Organic Pumpkin3 /4 lbs. rm tofu, pureed or nely mashed1 /2 cup brown sugar or maple syrup3 /4 teaspoon ground cinnamon1 /4 teaspoon ground nutmeg1 /4 teaspoon ground ginger1 /8 teaspoon ground allspice1 /8 teaspoon ground cloves1 /8 teaspoon salt

3 tablespoons water (optional)

1-9-inch pie shell

Mix pumpkin and spices together. Add remaining

lling ingredients. Mix slowly, just until thorough

mixed. Pour into pie shell. Bake at 425°F for 15

minutes, and then reduce temperature to 350°F fo

additional 35-40 minutes. Cool on rack.



Start a new holiday tradition!

Makes 12 mufns

2 ½cups our

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon1 /4 teaspoon allspice1 /4 teaspoon ground cloves

3 eggs

1-15 oz. can Farmer's Market Organic Pumpkin3 /4 cup oil1 /2 cup raisins1 /2 cup walnuts

Cinnamon sugar topping

2 tablespoons sugar1 /4 teaspoon cinnamon

Preheat oven to 375°F. Sift together our, sugar,

baking soda, salt, cinnamon, allspice, and cloves.

In a separate bowl, beat eggs until well combined.

Add pumpkin and stir to combine. Add oil gradu-

ally, stirring to mix well. Add wet ingredients to

dry ingredients and mix. Do not overmix. Add

raisins and walnuts, stirring just to combine.

Fill 12 large mufn cups, 16 mini-mufn cups ½

full, or two mini-loaf pans and sprinkle lightly

with cinnamon/sugar (this will make tops hard

and crunchy.

Bake for 30 minutes or until tops are rm.

Thanksgiving Morning Organic Pumpkin Mufns



Pumpkin Keeps You

The bright orange color is your clue. Pumpkin is

loaded with beta-carotene and may help protect your

heart against disease. In one study, people who ate the

most foods rich in beta-carotene were 45% less likely to

have a heart attack than those who ate the least amount.

A study by the USDA indicated that diets high in

pumpkin as a ber source tended to curb the appetiteyet provided more food for the

same calorie count. The subjects

in this study also absorbed less

fat and calories from their food.

Intake of beta-carotene rich foods such as pumpkin

may be benecial to blood-sugar regulation. Research

suggests that carotenoids may be inversely associated

with insulin resistance and high blood-sugar levels.

Beta-carotene’s anti-inammatory effects may help

to reduce the severity of conditions such as asthma,

osteoarthritis, and rheumatoid arthritis, which allinvolve inammation. Did You Know?The rst pumpkin pie was a bit different than the

you may slice up on Thanksgiving. American colon

lled a pumpkin with milk, spices, and honey, t

baked it in hot ashes.

Nutritional ProleIn terms of both dietary ber and beta-carotene, the canned pumpkin nutrition prole

exceeds that of fresh. Pumpkin has large amounts of antioxidants and beta-carotene, is

very low in fat and calories, and high in potassium. It also contains a fair amount of

vitamin C and other nutrients, such as niacin, vitamin E, calcium, and iron.

Healthy THE REGISTERED DIETITIAN Corner

Jo-Ann Heslin, a registered dietitian and coauthor

of says vegetable

can even be dessert. “Half a cup of pumpkin pie cou

as a serving of vegetables, and if you make it withou

the crust, you can cut the calories, too.”

The Healthy Wholefoods Counter



Creamy Pumpkin Soup Preparing a rich and decadent creamy pumpkin soup

has never been quicker or easier thanks to Farmer’s

Market Organic Pumpkin. No need to puree your

pumpkin… we’ve done that for you, saving you more

than an hour in prep time. Surprise your family or

guests by serving this delicious, homemade soup.

Serves 6

1-15 oz. can Farmer’s Market Organic Pumpkin

13.75 oz. chicken or vegetable broth1 large onion

2 chopped carrots, wheels or diced

2 cups half and half or evaporated milk1 /4 cup sour cream1 /8 teaspoon pepper

1 /2 teaspoon baking soda

1 teaspoon cinnamon1 /3 teaspoon (or less) salt

Garnish: 1 /4 cup shelled pumpkin seeds

In a large pot, add broth, onions, carrots, baking soda,

salt, cinnamon, and pepper. Simmer uncovered for

10 to 15 minutes until carrots are soft. Put vegetable

and broth into a food processor or blender and blend

until smooth (this step is optional). Return to pot. Add

pumpkin and half and half (or evaporated milk).

Simmer uncovered for 10 minutes.

Serving Suggestions

Pour into soup bowls and top with sour cream or serve

in a hollowed-out pumpkin to add some festive air.



Chili, Pumpkin StyleTease your taste buds with this atypical chili recipe

that blends the spicy taste of traditional chili with

Farmer’s Market Organic Pumpkin. The result is

an incredible fusion of avor plus all the nutritional

benets associated with pumpkin. Rest assured thatyour family will line up for seconds.

Serves 10

1-15 oz. can Farmer’s Market Organic Pumpkin

3 lbs. lean ground beef or vegetarian substitute

2-15 oz. cans red kidney beans

2 medium onions, chopped

3-15 oz. cans cut tomatoes2 tablespoons chili powder

1 /4 teaspoon red pepper (optional)

2 tablespoons sugar

1 teaspoon salt

2 bay leaves

1 cup mushrooms (optional)

Brown ground beef or vegetarian ground beef substitute and drain off excess fat. Put ground beef i

a large pot. Add remaining ingredients into the pot.

Cook on low for one to two hours, stirring occasiona

Serving Suggestions

Serve with crackers or top with your favorite chees

Did You Know?Canned pumpkin is not only quicker to prepare, it

has more readily available beta-carotene than fresh

The heat used during the canning process causes m

bioavailable beta-carotene to form, which means th

body can process the nutrient more effectively.



Impress special guests or simply treat your family and

yourself to this unique cupcake recipe. The smooth

combination of Farmer’s Market Pumpkin Pie Mix

and cream cheese creates delectably creamy cupcakes

with rich pumpkin avor that everyone will savor.

Makes 36 cupcakes

2 lbs. cream cheese

12 /3 cups sugar

1 /4 cup our

1-15 oz. can Farmer’s Market Organic

Pumpkin Pie Mix

4 eggs

2 tablespoons rum

36 ginger cookies

Preheat oven to 325°F. Cream together sugar and

cream cheese until uffy, scraping bowl often. Next,

add eggs one at time, making sure to scrape the bowl

after each addition. When eggs are fully incorporated,

add the rum and our and mix well.

Place papers in standard cupcake pan and place

one cookie in the bottom of each paper. Fill with

cheesecake mixture, then bake for 30 to 40 minutes

until uffy but not fully set.

Pumpkin Cheesecake Cupcakes

Recipe courtesy of Taylor Street Ovens

Farmer’s Market Organic Pie Mix saves

you time; it already has an appetizing

blend of spices.



Sweet Potato PancakesDon’t let the word “pancake” fool you—these sweet

potato pleasures can be eaten at any meal. Serve for

breakfast as an entrée or later in the day as a side dish.

This unique twist on the original pancake is not only

delicious; it’s jam-packed with all of the much sought-

after nutrients found in sweet potatoes.

Makes 24 pancakes

11 /2 cups sifted all-purpose our

31 /2 teaspoons baking powder1 teaspoon salt1 /2 teaspoon ground nutmeg


Sweet Potato Puree

2 eggs, beaten

11 /2 cups milk1 /4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine

remaining ingredients; add to our mixture, stirrin

just until dry ingredients are moistened. Drop by

tablespoons onto hot, greased griddle or skillet and

fry, turning once, until browned on both sides.

Did You Know?In 1918, during wartime, the USDA utilized sweet potato

our to stretch wheat our in all baked goods



Nutritional ProleThree of the toughest cancer ghters in the nutrient world—folate,

vitamin C, and vitamin A (in the form of beta-carotene)—are packed

into a sweet potato. In addition to cancer-ghting folate, vitamin C,

and beta-carotene, sweet potatoes are packed with potassium and B6.

All ve are key to lowering your blood pressure and keeping your

blood owing smoothly through your arteries.

Sweet potatoes’ bright orange color is a good indication

that they contain a lot of the important antioxidant

beta-carotene, which studies say might help prevent

cataracts. So not only do they keep eyes healthy, sweet

potatoes may also help keep all eyes on you! Vitamin

A gives you healthy skin and shiny hair so you can

always look your best.

Studies say a diet packed with ve nutrients—

potassium, magnesium, ber, vitamin C, and beta-

carotene—will prevent or slow down osteoporosis.

Fortunately, sweet potatoes contain all ve.

Experts say eating foods high in vitamin B6, such as

sweet potatoes, may be a key to beating the blues. Your

body needs this nutrient to balance the chemicals in

your brain that control whether you are happy or sad.

Sweet Potatoes Keep YouHealthy THE REGISTERED DIETITIAN CornerDr. Jo Ann Carson, PhD, registered dietitian and prof

at UT Southwestern Medical Center, says sweet pota

offer the best of both worlds. “As an excellent source o

beta carotene and ber, sweet potato-based recipes off

the health-conscious consumer a sweet taste packed w

good nutrition.”



Different Twist Pork StewThis combination of pork, sweet potato, and corn

results in a scrumptious and eye-catching main dish

stew that will be repeated often for family dinners.

Makes 8 servings

2 lbs. pork tenderloin, trimmed of fat

and cut into 11 /2-inch cubes

1 large onion, chopped

2-28 oz. cans no-salt-added tomatoes, undrained

1-14 1 /2 oz. can fat-free chicken broth

3 bay leaves

Salt and pepper to taste

3-15 oz. cans Farmer’s Market Organic

Sweet Potato Puree

1-16 oz. package frozen corn

In a large pot coated with nonstick cooking spray

brown pork over low heat, about 5 minutes. Add

and cook until softened, about 7 minutes. Add tom

chicken broth, bay leaves, salt, and pepper. Cook 3

minutes. Add sweet potatoes and corn. Simmer unpork is tender, about 45 minutes to 1 hour. Remov

leaves before serving.



Did You Know?The rated 58

vegetables by adding up the percentages of

Recommended Daily Allowances for six nutrients

(vitamins A and C, folate, iron, copper, and calcium),

plus ber. Sweet potatoes topped the list with a

whopping 582 points; its nearest competitor, a raw

carrot, came in at 434.

Most of a sweet potato’s antioxidants can be found in

its deep orange esh.

Sweet Potato DipThis sweet potato dip is perfect for cocktail

parties or family dinners. Its fabulous taste gives

the impression of hours of preparation. However,

with the help of Farmer’s Market Organic Sweet

Potato Puree, this delectable dip can be prepared

in just minutes.

Makes 21 /2 cups

1 pint nonfat plain yogurt

1 package onion soup mix1 /2-15 oz. can Farmer’s Market Organic

Sweet Potato Puree

Mix ingredients together and chill. Serve with

fresh vegetables.Farmer's Market recommends

using certied organic ingredients

whenever possible for best avor

and nutrition.



This soup takes no time at all because of the

convenience of the cooked Farmer’s Market Organic

Butternut Squash. The avor of this beautiful orange-

hued bisque is Thai inspired.

Makes 2 quarts

1 tablespoon canola oil

1 cup red onion, chopped

1 inch piece of ginger, peeled and minced2 cloves minced garlic

2 teaspoons lemongrass powder or

1 tablespoon fresh, minced lemongrass

1 jalapeño pepper or 2 serrano peppers,

seeded and minced

2-15 oz. cans of Farmer’s Market

Organic Butternut Squash

3 cups chicken stock, vegetable stock, or water

1 ripe tomato, chopped1 /4 cup fresh, minced cilantro

Juice of 2 limes

Garnish: 1 /4 cup shelled pumpkin seeds

Heat the oil over medium heat in a large saucepot.

Sauté the onion, ginger, garlic, lemongrass, and chilipepper for 3 minutes until lightly browned. Add

the Farmer’s Market Organic Butternut Squash and

stock and bring to a boil. Lower to a simmer and cook

for 35-40 minutes, stirring occasionally until all the

vegetables are tender. Add the chopped tomato, minced

cilantro, and lime juice. Serve with additional cilantro

for garnish. Sprinkle with pumpkin seeds.

Serving Suggestions

If you want more authentic taste, add a cup of li

coconut milk and a drizzle of sh sauce–both fo

any Asian market.

Did You KnowButternut is the most widely grown and popula

variety among squash. Ancient Native Americ

referred to butternut squash as “the apple of God

Thai-Spiced Butternut SquashBisque With Lime and Chilies



This casserole will complement any table and doesn’t

need a special occasion. It becomes the occasion, as the

ginger-scented crust is broken to expose the creamy

cinnamon, maple-scented butternut squash and tart

apple lling.

Serves 6 to 8

2 -15 oz. cans of Farmer’s Market


2 apples such as Granny Smith,

peeled, cored, and diced1 /2 cup chopped walnuts

1 cup crushed ginger snaps1 /3 cup light brown sugar, rmly packed1 /4 cup chilled butter, diced

1 tablespoon our

1 teaspoon salt1 /4 teaspoon ground cinnamon1 /4 teaspoon ground nutmeg1 /4 cup pure maple syrup for drizzling

over the casserole

Vegetable oil for spraying baking dish

Preheat oven to 350°F. Combine the Farmer’s Market

Organic Butternut Squash with apples and walnutsand spoon into an ovenproof baking dish (2 quart),coated with vegetable oil or greased with butter.

Place the dry crust ingredients (ginger snaps, browsugar, butter, our, salt, cinnamon, and nutmeg)in a large mixing bowl and combine with a forkor pastry cutter. Sprinkle the crust mixture evenlyover the squash and drizzle the maple syrup overall. Cover squash with foil and bake for 30 minuteUncover and continue to bake for approximately15-20 minutes longer until crust is golden brown squash is heated through.

Serving SuggestionYou may substitute pears for the apples if you pre

Deep-Dish Butternut Squash Casserole With Maple-Ginger Crust



Butternut squash’s unique nutrient combination of

vitamins A, C, and E makes it a superfood for your

immune system. Vitamin A’s “anti-infective”

properties form the body’s rst line of immune

defense. Vitamin C helps inactivate viruses and

may reduce the severity and duration of colds,

while vitamin E shields immune cells from

free radicals and may boost the production

of white blood cells.

Butternut squash may be useful for preventing

complications caused by free radicals, often seen in

long-term diabetes.

The folate found in butternut squash may help to

prevent certain birth defects if consumed by women

before and during pregnancy.

Rich in beta-carotene, butternut squash helps prevent

arteriosclerosis, or hardening of the arteries, which

can lead to strokes and/or heart attacks.

Nutritional Prole

Butternut squash is very low in saturated fat, cholesterol, and

sodium. It is a good source of vitamin E, thiamin, niacin, vitamin B6,folate, calcium, and magnesium, and a very good source of

vitamin A, vitamin C, potassium, and manganese.

Butternut Squash Keeps You Healthy

THE REGISTERED DIETITIAN CorneLori Rowell, registered dietitian for the University of

Chicago Hospitals, sees simpliciy in enjoying the man

nutritional benets of butternut squash. “Butternut sq

puree would be great simply warmed up and topped

with some cinnamon and a bit of maple syrup.”



Butternut Squash SpaetzleThankfully, there are some brilliant foods that have

been around for centuries. Imagine taking four or ve

ingredients that have never met each other before and

introducing them, only to have them form a culinary

bond without measure. Butternut Squash Spaetzle is a

unique combination of a traditional food and an

extraordinary ingredient. Serves 6 to 8

11 /2 cups all-purpose unbleached our1 /2 cup whole wheat our

3 eggs, beaten

1-15 oz. can Farmer’s Market


1 /2 cup milk or water

1 tablespoon canola oil

Salt to taste

Ground white pepper to taste

Ground nutmeg to taste

Combine the unbleached and whole wheat ours. Mix

the eggs, Farmer’s Market Organic Butternut Squash,

milk, and oil together and slowly add to the our. Mix

well with a wooden spoon until just combined, then

place your entire hand into the thick batter and mix

with your ngers for 2 minutes until smooth.

The batter should resemble very thick pancake battAdd more all-purpose our if the mixture looks a li

thin. Bring 2 quarts of salted water to a boil. Using a

colander or spaetzle maker, drizzle the batter a little

a time through the colander or spaetzle maker into

boiling water and the dumplings will form. You wi

have to lightly press the batter through the holes wi

spatula or spoon. Simmer for 3 minutes and the

spaetzle will plump up and form irregular-shaped

noodles that oat when they are cooked. Plunge the

immediately in cold water to set.

Serving Suggestions

Spaetzle is a cross between dumplings

and noodles. Eat them steaming hot right

after cooking or sauté the leftovers with

a bit of butter or oil the next day.



Moist and tender, this breakfast bread tastes simply

incredible spread with cream cheese or preserves.

Makes 1 loaf

11 /2 cups all-purpose, unbleached our

1 cup light brown sugar

1 teaspoon cinnamon

1 teaspoon allspice

1 /4 teaspoon salt

2 teaspoons baking powder

1 /3 cup chopped walnuts or pecans

1 /3 cup dried cranberries


Butternut Squash OR Farmer’s Market

Organic Sweet Potato Puree

2 eggs, lightly beaten

1 /4 cup applesauce

1 /3 cup apple juice or skim milk

Preheat oven to 350°F. Lightly grease a standardloaf pan (9 inches x 5 inches x 3 inches) with butter

or vegetable oil. Combine all dry ingredients in a

large mixing bowl (our through dried cranberries).

Combine wet ingredients in another bowl (butternut

squash through apple juice or skim milk). Make a

well in the center of the dry ingredients and fold in

wet ingredients until just combined. Pour into loaf

pan and bake in the center of the oven for about 1

hour and 15 minutes until baked through. Insert a

skewer or toothpick into the center to test doneness.

It should come out clean when removed.

Serving Suggestions

You may also make mufns out of this mix.

If baked as mufns, cooking time will be

approximately 30 minutes.

Butternut Squash and Apple Bread



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FARMER’S MARKET FOODS

P.O. BOX 817 | CORVALLIS, OREGON USA 97339-0817 | 541.757.1497 | WWW.FARMERSMARKETFOODS.COM

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