Chipotle Butternut Squash Soup

This recipe will warm you and your family, heart and soul.  The chipotle peppers impart a slightly sweet and smoky flavor that adds interest and dimension without being overwhelming. Together with some of the adobo sauce, in which they come packed, they will add a little fire and kick, too.  You can decide how much.  Garnish each serving with a generous sprinkle of roasted pumpkin seeds (‘pepitas’ in Mexico) to add some crunch.  And if you want to impress, drizzle a swirl of cream and a fresh cilantro.  You’ll dazzle their taste-buds; you don’t have to tell them it’s a superfood of antioxidants, when they ask for more.  It’s a great starter or pair with a salad of fresh greens, avocado, craisins in an olive oil/blue cheese vinaigrette and some crusty whole grain bread for a perfect meal.

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Baked Squash and Apples

  • 2 lbs. butternut, buttercup or kabocha squash, (pierced with a sharp knife a few times and microwaved whole for 1 minute, then peeled, seeded, fibers removed and cut into 1/2 inch slices, arranged in an un-greased oblong baking dish)
  • 2-3 baking apples such as Stayman Winesap, Pink Lady, Honey Crisp or Gold Rush (cored and cut in to 1/2 inch slices and arranged on top of squash. Red skinned winesaps are nice for color contrast)

Combine in small bowl and then sprinkle on top of apples and squash:



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Russian Roasted Potatoes with Mushrooms


  • 1 1/2 lbs red or yellow potatoes (non-baking) cut into bite-size chunks
  • 1 Tbsp + a little more extra-virgin olive oil
  • 1 Lb mix of farmers’ market mushrooms (cremini, maitaki, shitaki, oyster)
  • 6 garlic cloves garlic, skins on
  • 4 large shallots
  • 1 sprig fresh rosemary - dried will work if fresh not available
  • 1 sprig fresh thyme - dried will work if fresh not available
  • Salt & pepper to taste
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Fall Greens and Apple Salad


  • 2 sweet apples, such as Honey Crisp or Keepsake, thinly sliced, do not peel
  • 2 small fennel bulbs, thinly sliced, fronds trimmed - mandolin works well
  • 1/2 head escarole, washed, dried and hand shredded
  • 1/2 head endive, washed, dried and hand shredded
  • 2 carrots, shredded or julienned
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons raw, local honey
  • 2 Tablespoons apple cider vinegar 
  • Sea salt​ and pepper to taste


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Attention Middle and High School Students - Talk to your State Senator

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Wrightstown Farmers Market Pie Contest

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Poem of the Month

A book of verse beneath the bough,
A loaf of bread, a jug of wine, and thou
Beside me singing in the Wilderness –
Ah, wilderness were paradise enow!

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Happy National Picnic Month!

It is a perfect time to enjoy farm fresh food and the beautiful surroundings of Bucks County and neighboring areas!  The simplest picnic emulates the French origins of this lovely tradition, dining al fresco on an outspread blanket with a loaf of bread, some local farm cheese, and a bottle of wine or a jug of fresh lemonade.

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The Doylestown Farmers Market: A Special Place

By Grace Romero
The Doylestown Farmers Market is a special place. Only one street block long, but inspired by its big idea - Buy Fresh, Buy Local. Saturday mornings from mid spring to late fall, our community gets the chance to shop here for the freshest harvest and handmade crafts. The turning of the seasons begins with cool spring veggies, root crops, and garden ready plant starts. Later the season brings us colorful bouquets, berries, sun-ripe peaches, squash, tomatoes, sweet corn and so much more. Get a jump on each early harvest of changing seasonal produce. 

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Summer Grilling Recipe

Here is a super simple recipe for a special favorite, grilled peaches - local peaches are in-season now and are oh so delicious! 

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