Thursday, September 22, 2016

Fall Recipes using this week's produce...

For the Homemade Caramel:
1 cup butter
2 cup brown sugar
1 cup corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla extract
15 – 18 apples (we used granny smith)
popsicle sticks (you can buy them cheaper in the craft section of most stores)
White Chococolate Layer:
2 12 ounce bags white chocolate chips (we used Guittard…it’s the best!)
1 teaspoon shortening
Cinnamon Sugar Layer:
1 cup sugar
3 teaspoon cinnamon


makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin

serves 4 to 6 as a meal 

  • 3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
  • 1 yellow onion
  • 3 cloves garlic
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 pound ground turkey
  • 1 large Granny Smith Apple (about 1 1/2 cups diced)
  • 3/4 cup dried cranberries
  • 3/4 cup walnut halves
  • 3 cups cooked wild rice or wild rice/brown rice mix*
  • 2 Tbs fresh sage, chopped or 1 Tbs dried sage
  • 1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
  • 1/2 cup low-sodium chicken or turkey broth
I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.
1. Preheat oven to 400°F.

2. Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.

3. Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.

4. In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.

5. While the turkey is browning, slice, core (peeling is optional), and chop the apple into small cubes.

6. When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions, apples, dried cranberries, walnuts, rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned bits off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.

7.On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook*

8.Remove from the oven, plate, and serve.


by: fitday

  • 1 small onion, chopped
  • 1 carrot, washed and chopped
  • 1 rib celery, washed and chopped
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 3 pounds pumpkin or other winter squash, such as butternut, cut in half and seeds removed
  • 1 Russet potato, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 2 small apples, peeled, cored and chopped
  • 32 ounces (1 box) vegetable broth or water
  • 1 bunch radish greens, turnip greens, mustard greens, or two handfuls of baby spinach
  • Preheat oven to 375 degrees. 
  • Rub 1 teaspoon olive oil on the cut side of the pumpkin. 
  • Place cut side down and place in oven. 
  • Bake the squash for at least 30 minutes, or until a knife inserted into the skin slides in easily. 
  • Remove and cool; then peel the pumpkin, removing the flesh. 
  • Meanwhile, heat 1 tablespoon of olive oil over medium heat in a large stockpot. 
  • Add the onion, carrot and celery and sweat for at least 8 minutes
  • Add the salt, pepper, squash, potatoes and apple. Stir well. 
  • Add the broth and enough water to just cover and stir well, scraping up any brown bits from the bottom of the pot. 
  • Simmer for 25 minutes, or until the potato is very tender. 
  • Add the greens and simmer for another 8 minutes. 
  • Using an immersion blender, blender or food processor, blend the soup until a smooth consistency. 
  • Season with additional salt and pepper to taste. If you desire, add about 1/3 cup of milk, half and half, or cream and thin with water.

Alternately, you can add cubes of skinned squash to the soup with the potatoes, so no roasting is necessary. Enjoy the hot soup topped with a dollop of fat-free Greek yogurt.




Wednesday, September 21, 2016

Market this Saturday! 9/24

September 24th

Fall officially begins this week! We’re tickled orange!! The Jerome Farmers Market will carry the largest variety of pumpkins in the Magic Valley. There will be many types to choose from.  Everything from baby boo to wolf. Orange, yellow, blue, white, cream, you name it! 

There will be winter squash galore, corn shocks, gorgeous mini and regular Indian corn and APPLES. We have now discovered 2 favorite fall apples and will have more than 6 varieties to choose from.  We have bulk onions to stock up on and boxes of russet potatoes will be making their appearance.

Come see us this Saturday from 9am-1pm at the Mountain View Barn on HWY 93  3 miles south of Jerome or 392 East 300 South.

Mark your calenders for October 8th and bring your children to the 
5th Annual Harvest Festival.

Also, don't miss out on our wonderful vendors...
we will update the list as we get more vendors for this Sat.!

Gerry Dempsay Photography

Kackleberry Farms
Fresh seasonal produce

Heirloom Organix Market Garden

Organic fresh produce & gourmet cupcakes

Children Books

Yazmine Arrington
Custom printed shirts, hats, aprons, jackets and more...

Ernie & Julia Zinie
varieties of delicious homemade breads

Gerberry Farm 
flavored honeys and jams & fresh flowers

Especially for You
yummy balsamics and infused olive oils

Fat Daddy Barbeque sauce & rubs

Heart of the Home
hand crafted cutting boards, signs, and aprons

handmade jewelry & homemade jams and jellies

The Lavender Chicken
wonderful culinary lavender, sachets, simple syrup and many more items

Jerome Civic Club

always a variety of homemade goods such as pies, cakes, cookies and more

Ox Meats!
Delicious jerky and Idaho meats

Wayne Bench
Bird house gourds and thunder gourds decorated, come see the pure Idaho artistry.

and more!...

Tuesday, September 20, 2016

Friday, September 16, 2016

A few Pumpkin Spice recipes...Yum!




Homemade pumpkin pie pudding topped off with sweetened whipped cream and a layer of caramel sauce.



  • 1/2C light brown sugar
  • 1/4 tsp salt
  • 1/4C cornstarch
  • 2C whole milk
  • 1 tsp vanilla
  • 1 egg
  • 3/4C pumpkin puree
  • 1/2 tsp pumpkin pie spice

whipped cream:

  • 1C heavy cream
  • 1/4C powdered sugar
  • 1 tsp vanilla
  • Caramel sauce


  1. In a medium saucepan combine sugar, cornstarch and salt. Whisk in milk and vanilla, followed by egg. Whisk until fully combined. Cook over medium heat, stirring constantly, until large bubbles form in the center of the pan. Reduce heat to low, cook 1 minute more. Remove from heat.
  2. Pour through a mesh strainer into a medium bowl. Use a spoon or rubber spatula to press mixture through strainer.
  3. Whisk together with pumpkin puree and pumpkin pie spice.
  4. Divide among serving dishes and enjoy immediately. Alternately press plastic wrap into the surface of the pudding, chill for several hours before serving.
  5. To make whipped cream, combine heavy cream, powdered sugar and vanilla in a medium bowl. Beating until stiff peaks form. Use immediately or chill. Can be made up to a day in advance.
  6. If serving chilled, top off with homemade whipped cream, using a spoon to level off before adding a layer of caramel sauce.



by: The Recipe Critic

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
Serves: 24
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • Filling Ingredients:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
  5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Recipe Source Bakeaholic Mama



by:the baker mama 

Pumpkin Spice Cake Balls

Prep time
Cook time
Total time
There's a pumpkin palooza going on in these cake balls that are full of fall flavor!
Recipe type: Dessert
Serves: 30
  • 1 box pumpkin spice or spiced cake mix

  • 1 cup water

  • 1 (15 ounce) can pure pumpkin

  • 2 (10 ounce) packages pumpkin spice candy melts

  • 1 (5 ounce) container turtle brownie crunch sprinkles (Wilton brand)
  1. Preheat oven to 350°F.

  1. In a large bowl, stir together the cake mix, pumpkin and water until well combined. Spread into a lightly greased 9x13-inch baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in baking dish.

  1. Crumble cooled cake into the bowl of an electric mixer and beat on low speed until cake comes together in a moist ball. (You can do this step with your hands in a large bowl as well.) Roll the cake into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. You should get about 30 cake balls. Place cake balls in the freezer for 30 minutes.

  1. Melt candy melts according to package directions in a shallow bowl. Dip one frozen cake ball at a time into the melted candy coating and use a fork to turn it around until completely coated. Gently lift the coated cake ball from the candy coating with the fork and let the excess drip back into the bowl. Transfer back to the parchment-lined baking sheet and immediately sprinkle with some of the turtle crunch sprinkles. Repeat with remaining cake balls. Let cake balls rest until candy coating is completely set.

  1. NOTE: I got the pumpkin spice cake mix, pumpkin spice candy melts and turtle crunch sprinkles all at Jo-Ann's.