KINGFISHER FARM MARKET
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Winter Squash Stuffed Shells

11/28/2020

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This week I teamed up with Krista Ettles (local cooking instructor and food writer) to bring you this beautiful winter squash recipe.  If you ran out of your supply already you can pick up some more at our market next Saturday:) 
​
Winter Squash Stuffed Shells

Ingredients:
• 1 large winter squash, deseeded & cut into 10-12 large pieces
• 2 cups ricotta cheese
• 4 slices bacon, cooked and chopped
• 1 clove garlic, minced
• 1 tablespoon dried sage
• 1/2 cup fresh parsley, divided
• 1/4 teaspoon nutmeg (preferably fresh grated)
• 1 cup whipping cream
• 1/2 cup white wine (you can substitute broth or water)
• 24 large pasta shells
• 2 cups smoked cheddar cheese, grated
• 1/2 cup parmesan cheese, grated and divided
• Salt and pepper to taste
Directions:
Preheat the oven to 400*
Place the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Mix
with your hands to make sure the squash is evenly coated. Cover with foil and bake for 35-45
minutes, or until the squash is soft when you pierce it with a knife. Remove from the oven and
set aside to cool.
Reduce the oven temperature to 350*
Meanwhile, bring a pot of water to a boil. When the water is boiling, season with salt then place
the pasta in the water. Cook until the pasta is just slightly pliable, about 5 minutes. Strain the
pasta and set aside to cool.
When the squash has cooled, scoop it out of the skins and place into a large bowl. You should
have about 4 cups of squash to work with. Set aside 3/4 cup for the sauce.
Add the ricotta, sage, parsley, garlic, salt and pepper. Mix until combined. Place the squash
mixture in a large ziplock bag, twist the opening to seal and make sure the filling is mostly
towards one corner of the bag. Set aside.
To make the sauce, mix the reserved squash and whipping cream in a bowl. Add the nutmeg,
1/4 cup parmesan, wine salt and pepper to taste. Mix with a whisk to be sure the sauce is
smooth.
To assemble the shells, place 1/2 cup of sauce in the bottom of a 9x13 inch baking dish.
Take the ziplock bag and cut the corner to give yourself about a 1 1/2 inch opening.
Take one of the pasta shells and slowly squeeze the squash filling into the shell. Set in the
baking sheet. Repeat with the remaining shells.
Drizzle the rest of the sauce over the pasta shells. Sprinkle with cheese.
Place in the oven and bake for 35 minutes or until the cheese is browned and bubbly.
Let stand for 5 minutes before serving.
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Harvest Pumpkin Cranberry Muffins

11/20/2020

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I enjoyed trying these this week.  I did a batch as written as well as a GF batch.  Both were good:)

Batter:
  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 5 tsp milled flax seed
  • 2 large eggs
  • 1/2 cup canola oil (or sunflower, vegetable oil etc.)
  • 1 cup pumpkin puree
  • 3/4 cup cranberries (fresh or frozen (thawed), halved)
  • 1/2 cup raisins (plumped)
  • 1/2 cup carrot (shredded)
  • 1/4 cup apple (shredded)
  • 1 Tbsp all purpose flour

Topping:
  • 2 Tbsp all purpose flour
  • 2 Tbsp brown sugar
  • 2 Tbsp pumpkin seeds (chopped)
  • 1 Tbsp butter (cold)

INSTRUCTIONS 
  • Preheat oven to 375F. Line 9 -12 muffins
  • Set raisins (if using) in a bowl of hot water and allow to stand for 10 minutes (plumping the raisins). Drain and pat dry before adding to the batter.
  • Prepare the Topping by whisking together the flour, brown sugar, cinnamon and chopped pumpkin seeds. Add the 1 Tbsp cold butter and use your finger tips to gently rub the butter into the dry ingredients until crumbly. Set aside.
  • In a large bowl, whisk together the flour, white sugar, cinnamon, baking powder, baking soda and flax seed.
  • In a medium bowl, whisk together the eggs, oil and pumpkin. 
  • In a separate medium bowl, combine the fresh cranberries, soaked/drained and dried raisins, carrot and apple. Sprinkle with 1 Tbsp all purpose flour and toss to combine.
  • Add the egg/oil/pumpkin mixture to the flour mixture and using a spoon, stir until combined and no flour is visible. Stir in the cranberry/fruit mixture and stir until combined.
  • Divide batter between the 9 muffins cups. Sprinkle topping mixture on top. Fill any empty muffin cups 1/2 full with water to ensure your muffins bake evenly.
  • Bake in preheated oven for 22-25 minutes, or until a tester comes out clean. Remove from oven. Allow to cool in the pans for 5 minutes, then gently remove from tins and place on a cooling rack to cool completely.
From ​https://www.seasonsandsuppers.ca/pumpkin-cranberry-muffins/ ​
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3rd Annual Holiday Market

11/9/2020

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 As with most things in 2020 it won't be the same as last year but we are confident that we can do this safely.  We will be having 10 wonderful vendors (spaced outside, in the barn and in another out-building).  

Masks will be mandatory.  There will be greeters ensuring physical distancing and vendor tables will be adequately spaced so that you can have a safe experience.  

This is a gift to be able to support local vendors during this season and we look forward to being able to welcome you safely.  That said, we will continue watching health regulations and will update you if it needs to be cancelled for this year.  

Much health and hope to each of you!

Check out our vendors this year:
@wendychristyy
@pasticheartbc
@tidalinspirations
@levelgroundtrading
@ahimsagreenproducts
@sweetellieanna
@greentimberswoodworks
@everbeancafe
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    Yours in green health, Angela Neufeld

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KINGFISHER FARM MARKET

512-172 Street,
​Surrey, BC V3Z9R3
*located south of 8th Ave, near White Rock, BC

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