Uncovering the nursery now that winter’s over.
Cut pumpkin in half from top to bottom. Scrape off the seed.
Lay face down in a tray place in the oven and cook until soft (30 min.)
Scoop out soft pumpkin and measure out.
Eggs, 2, well beaten
Light brown sugar, 2/3 c.
Salt, 1 tsp.
Pumpkin pie spices, 1 Tbls.
Pumpkin, 1 3/4 c. (20 oz.)
Evaporated milk (20 oz.), 1 1/2 c.
Make your own crust or buy an unbaked pie shell.
Combine eggs, sugar, salt. Add spices, add pumpkin and mix, add milk. Stir until smooth. Pour into pie shell.
Bake at 400 degrees for 35 minutes.
(Tooth pick test and use your judgement, ovens are different.)
Meet the newest additions to our family … June & Johnny our Corgi pups.
1/2 c Flour
1/2 c Parmesan cheese
1/2 tsp Italian herbs
Salt & Pepper to taste
1 1/2c zucchini, shredded
1 Egg, beaten
1 Onion, small, finely chopped
1/2 Tsp. Garlic (optional)
3 Tbls. Olive oil (or water) to moisten mixture
Mix all of the ingredients together.
Olive oil, skillet, medium heat.
Drop mixture with laddle.
Press lightly to flatten.
Fry until golden brown.
Save The Date for Fall!
Everything else can wait!
Behn’s will be the place to be!
Come to our Fall Open House/Customer Appreciation Days
Monday & Tuesday
October 4 & 5, 2021
9 am – 4 pm
Rain or Shine
Free Lunch of hearty foods and dessert.
Please mask up based on guidance.
▪ 1 tablespoon extra-virgin olive oil
▪ 1 c.chopped yellow onions
▪ 3 garlic cloves, smashed
▪ 2 c. chopped carrots
▪ 1½ tsp. grated fresh ginger
▪ 3 c. vegetable broth
▪ Salt to taste
▪ dollops of sour cream optional
Heat the olive oil in a large pot over low heat. Add the onions and 2 pinches of salt. Cover and simmer for about 5 minutes, until transparent. Add the smashed garlic cloves and carrots to the pot and cook on low for 5 minutes, stirring occasionally.
Stir in the ginger. Add broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth.
Return to clean pot, bring to simmer, taste and adjust seasonings. Serve with a a dollop of sour cream if desired.
1/2 bag of uncooked lentils
1 tomato cut in small cubes
2 minced shallots
1/3 of green bell pepper cut into 1/4″ small cubes
2 leaves of fennel, cut into 1/4″ cubes
4 leaves of raddiccio, largely chopped
4 Tblsp. balsamic vinegar
4 Tblsp. plumb vinegar
8 Tblsp. extra virgin olives oil
1/2 c. white wine
Salt to taste
Soak the lentils in cold water for one hour. Put the lentils in a pot with a large amount of water, white wine and salt and cook for 25 minutes, until al dente. Strain. Cool inrefrigerator for 1/2 hr. Stir in ingredients one by one. Chill and serve.