
Mitch and I love making simple dishes and baked goods with abundance from the garden. Our fall weekends have been spent harvesting, fall gardening and composting, and creating magic in both kitchens with our Vermont bounty! Enjoy these two recipes we've been savoring at the homestead.
Leek and Kale Stuffed Squash
Leek and Kale Stuffed Squash
- 2 delicata squash - cut in half, seeds scooped out - lie flat in baking pan
- 2 tbs butter
- 5-6 leeks, 2 large - sliced
- 1/2 cup chopped kale
- 1 tsp Dijon mustard
- 1/4 cup creme fraiche
- 4 ounces grated Gruyere cheese
- salt and pepper
- fresh thyme

Celery Sage Bread
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1/4 cup fresh sage leaves, chopped
- 1 tbs baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
- 1 egg
- 1/2 cup milk
- 1/4 cup dry white wine
- 1/2 cup pureed celery