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| Seasonally Prepared Foods from the kitchen of Wild Carrot Farm Fall 2010 |
Butternut Squash Soup
Potato Kale Soup
Carrot Ginger Soup
White Bean Soup with sausage, winter greens and sweet potatoes
Deb's Corn Chowder
Ratatouille
Traditional Lasagna
Butternut Squash, Rosemary and Garlic Lasagne
Applecake
Sweet Potato Pound Cake
Harvest Bar (Hubbard Squash)
Harvest Moon (Pumpkin Whoopie Pie)
