Best Connecticut Farm Stands Markets | Autumn Roasted Apple Pumpkin Soup Recipe

Since Fall is my favorite time of year, of course, I want to share with you a fabulous Pumpkin Soup Recipe using fall harvest apples and fresh pumpkins!

Connecticut Farmers Markets and Roadside Stands

The turning of the colors of the leaves in New England means that it’s apple harvest season.  Connecticut has some of the best local farmers markets offering fresh-pressed cider along with pick-your-own apples and pumpkins local food produce. There's plenty of things to do with apples!


Among my favorite local Connecticut farm stands are these favorites that we’ve been visiting since our daughters were little and now get to enjoy with the grandchildren.

Lyman Orchards

The Lyman family goes back to colonial times, beginning in 1741 and the farm consists of 1,100 acres.  There are acres of apples, berries, pears, peaches and pumpkins.  Lyman Orchards has Connecticut’s largest indoor farm market called the Apple Barrel Farm Market.  It’s open year-round and along with cider, apple cider doughnuts and holes, there’s also freshly baked pies, bakery goods, and preserves. There's even a Corn Maize for the kids!

Junction of Routes 147 and 157
Middlefield, CT
www.lymanorchards.com

Scott’s Orchard & Nursery

Also in Glastonbury is Scott’s Orchards at Apple Hill, open from mid-March through December 24.  There are pick-your-own fruits, including peaches, plums and pears.  You’ll find nine varieties of apples (the Cortland, Macoun, Empire, McIntosh and Winesap.

Make sure to sign up for the horse-drawn hayrides, which are held on weekends from mid-September through late October.

1838 New London Turnpike
Glastonbury, CT
www.scottsorchardandnursery.com

Draghi & Sons Farms

The Draghi Farms is another locally owned family farm in South Glastonbury, CT.  There's a Bakery offering fresh-baked pies, breads and coffee for breakfast.

This roadside stand is one of many vegetable markets selling fresh sweet corn, green peppers, yellow and green squash, scallions, eggplants and cucumbers as well as fresh fruit including native apples, peaches, nectarines, pears and plums.

You’ll also find a greenhouse complete with mums, asters, kale and cabbage, houseplants and dish gardens.

80 Main Street (Route 17)
South Glastonbury, CT
draghifarms.com

QP Farm Market

We've stopped here many times and always enjoy picking up some fresh apple cider. The roadside market also specializes in locally farmed fruits and veggies such as peaches, plums, nectarines, melons, corn, squashes, peppers and cucumbers and sundry varieties of other delectable nourishment to tempt your taste buds.

The recently rebuilt stand also stockpiles home-baked treats and pies, local honey and all sorts of preserves, jams and flowers for seasonal decorations.

Route 66
1339 Portland Cobalt Rd, Portland, CT

Whatever the growing season in Connecticut, get out and take a daytrip and support your local farmers at their roadside stands! Reconnect with your actual community and the great people in it! Take the kids or your grandchildren with you and show them visual proof that food doesn't start out in a box, while helping the local economy.

Pumpkin Soup Recipe

Now here's my Pumpkin Soup recipe I told you about! Enjoy!

"Every fall the Connecticut landscape is weighted down in pumpkins, or "pompions," as colonial cookbooks called them....Adrienne Sussman, chef-owner of the popular Adrienne restaurant in New Milford, hits all the right notes in her Modern American menu. She likes to follow the seasons and does so admirably in this delicious soup, suitable for a chilly fall or winter day."

Check out my other Fall favorite Pumpkin recipes -

Pumpkin Bread Pudding
Pumpkin Snickerdoodle Cookies
Pumpkin Biscotti
Pumpkin Ice Cream
Pumpkin Gingerbread Trifle

Easy kitchen cleaning with handmade kitchen dishcloths in my Moomettes Crochet Shop!

Roasted Apple and Pumpkin Soup Recipe

6 Granny Smith apples
2 tablespoons olive oil
1/2 onion, diced
1 small stalk celery, diced
1 small carrot, diced
1 small leek, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 cups dry white wine
2 cups apple cider
2 bay leaves
1 cinnamon stick
3 cloves
3 cups vegetable or chicken broth
1 - 1-1/2 cups solid-packed canned pumpkin (not pie filling)
Pinch of salt
1 Granny Smith apple, diced and saute
Cinnamon-flavored sour cream

Using an Apple Corer, core and quarter the apples (do not remove the skin). Place in a preheated 425 degree oven and roast until soft and golden. Remove and set aside.
In a large saucepan over medium heat, saute in olive oil the onion, celery, carrot, leek, garlic, and shallot until softened.
Add the wine, cider, bay leaves, cinnamon stick, cloves, and the roasted apples (from step 1) to the saucepan and cook to reduce until almost dry.
Add the broth and the pumpkin to the mixture and simmer for approximately 15 minutes. Remove the bay leaves, cinnamon stick, and cloves. Remove the mixture from heat and cool slightly.
Puree the mixture in a food processor or use immersion blender until smooth. Adjust seasoning with salt if necessary.
Serve hot, garnished with sauteed diced apple and cinnamon-flavored sour cream.

Recipe Source: Food Lovers' Guide to Connecticut

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Pumpkin Biscotti Recipe | Fall Desserts | Biscotti

This Fall, after dinner has been finished, serve your guests your guests cappuccino along with this Pumpkin Biscotti recipe by the fireside.

Whether you're hosting a feast for the whole family or giving thanks with a few friends, it's easy to bring something to the Thanksgiving table that will bring everyone back for more!

Pumpkin Biscotti

It's Holiday Season once again.  The leaves have changed colors and started to fall from the trees, the Halloween candy has been in the stores since August and the kids are in school and have adjusted to their new routines.  Thanksgiving is just around the corner.  Creating a traditional Thanksgiving or Christmas meal is easy, and can be simple, even for a beginning cook.

Traditional Holiday Meal Preparation

Start with a shopping list.  For a family of four, a smaller turkey will fit the bill, take less time to cook and still provide plenty of left overs for those delicious cold turkey sandwiches the next day.  A basic list will include the turkey, of course, cranberry sauce, gravy, stuffing, sweet potatoes, and for some families - green beans and French fried onions for a casserole. Try this Pumpkin Biscotti recipe or crescent rolls with butter are a great addition as well.  Don’t forget the pumpkin pie, homemade pumpkin ice cream, pumpkin trifle, pumpkin bread pudding or pumpkin cream cheese bars and the whipped cream!

Purchase the items on your list 3-4 days before the big day.  This will give your turkey plenty of time to defrost if it is frozen.  Always allow the turkey to defrost over the course of a few days in the freezer, rather than sitting it out on the counter for hours.  This will prevent bacteria from developing, which can cause food poisoning.  No one wants food poisoning.  If the turkey is still slightly frozen on Thanksgiving, place the plastic wrapped turkey in the sink and run cold water over it for a while.  This will help speed defrosting.

After the turkey is defrosted it is time to prep it for cooking.  Preheat the oven to the manufacturers recommended temperature.  Remove the plastic wrapper from the bird and discard it.  Remove the wrapped package that is in the turkey and place it to the side.  This is the innards and the neck and can be used later to make other things.  Rinse the turkey in cold water and remove any remaining feathers by pulling them out.  If they are hard to get out, grab a pair of pliers to remove them.  Pat the turkey dry with paper towels and throw them out.  Place the turkey, breast side up, on a rack in a deep roasting pan.  For a crispy and delicious skin, melt a half stick of butter and brush it on the turkey, making sure to get all of the parts including the wings and legs.  After coating the turkey with the butter, sprinkle garlic powder and black pepper all over the bird, again getting the wings and legs.

After seasoning the turkey, place it in the preheated oven.  Checking it frequently, allow the turkey to bake for the correct amount of time as indicated by the label.  Once the skin begins to brown, pull the turkey out for a minute and baste it with 2 cups of turkey broth.  Cover the turkey with foil at this time and return it to the oven.  Baste it every 30 to 40 minutes with the juices from the pan, recover and return it to the oven.  You may be wondering about the stuffing.  Well, to be on the safe side and because crispy stuffing just tastes better, these instructions call for the stuffing to be prepared separately in a baking dish.  Stuffed turkeys can be havens for bacteria and can cause both the stuffing and the turkey to be undercooked.

About 1 hour before the turkey is scheduled to be done, begin preparing the other dishes.  The stuffing can be made using chicken or turkey broth to add additional flavor.  After preparing the stuffing on the stove top, spread it out evenly in a baking dish and place it in the oven below the turkey.  This will give the stuffing a crispy top layer, with a softer layer underneath.

A delicious alternative to plain jellied cranberry sauce is to mix whole berry cranberry sauce with a can of drained pineapple tidbits.  The pineapple adds a unique flavor to the sauce and goes well with the turkey and stuffing.  Another great side dish is a green bean casserole, made with fresh string beans, cream of mushroom soup and topped with crunchy fried onion strings.

For the sweet potatoes, a casserole is another great way to go.  After cleaning and taking off any bad parts, take your sweet potatoes, cut them up into 1-2 inch chunks and place in a microwave safe bowl.  Add 3 tablespoons of butter, also in chunks, to the bowl.  Microwave on high for 4 minutes, then stir or mash the potatoes and butter together in the bowl.  Return it to the microwave for an additional 4 minutes, then remove and stir again.  To the sweet potato and butter mash, add cinnamon and sugar to taste, stirring to mix it thoroughly.  Once it is mixed, place the mixture into an oven safe baking dish.  Top with granola and miniature marshmallows and bake for 15 minutes, or until the marshmallows are melted and browned.

By now, the turkey should be done.  Most turkeys come with a pop-up timer.  If it has not popped yet, keep checking every 5 minutes until it does.  Once the timer is popped, remove the turkey from the oven and put in the green bean casserole and biscuits.  Place the turkey on a safe surface and keep it covered for at least 20 minutes with aluminum foil.  This allows the turkey to rest, reach its maximum cooking temperature and gives the juices a chance to settle back into the meat.  Carving a turkey as soon as it is removed from the oven is a sure way to lose all of the juices and get a dry bird.

After the turkey has rested, and the rest of the dishes have come out of the oven, it is time to carve the bird.  Start by removing the legs and wings.  After slicing with a sharp knife in the joint of each piece, using a bit of force, bend it backward until you hear a crack.  You can then slice through the rest of the way, creating clean cut pieces.  Once the parts are removed, you can begin slicing the breast meat.  Using a sharp knife, slice the meat into thin layers and stack onto a serving dish.  Surround the white meat with the legs and wings and serve.

Everyone has different variations on their traditional Thanksgiving meal.  Any of the above recipes and ideas can be modified for your family’s preferences and dietary needs.  The most important part of preparing for any Holiday meal is not that you enjoy the prep work, the cooking and the eating but that you enjoy spending this important time with your family and friends.

Enjoy the Holidays!

Easy Kitchen clean up with these Handmade Dish Cloths available at Moomettes Crochet Shop!  Great for gift giving or hostess gifts too

Here's my sister-in-law's Biscotti recipe:

PUMPKIN BISCOTTI

Ingredients: 

In a bowl whisk together:
                  4       -1/2 c. flour
                  1 tsp   baking powder
                  1       tsp. baking soda
                1/2       tsp. salt
                       
Beat with an electric mixer until well combined:
                  2 large eggs
                  1       -3/4 c. sugar
                3/4       c. vegetable oil
Beat in:
                1/2       c. Canned Pumpkin (not puree) (or you can leave the pumpkin out if you choose)
                  1       tsp. vanilla
                1/2       tsp. nutmeg
                1/2       tsp. cinnamon
                Walnuts or slivered Almonds (if desired)
       
                 
 Preparation: 

               Add flour mixture gradually, beating until mixture
               forms a dough.  Stir in:  1/2 c. walnuts or almonds (if desired)
             
               Turn dough out onto a lightly floured surface and
               divide into 3 pieces.  Don't knead the dough, it will
               make it tough.  Dough will be sticky.
             
               Form each piece into a log about 14 x 2 x 2 and
               arrange a few inches apart on a large, lightly oiled
               baking sheet.  Brush logs with egg wash and bake
               in middle oven, 350°, about 25 minutes.
             
               Egg wash:  1 large egg yolk with 1 tsp. water.
             
Tips:
             
               Bake two abreast.
             
               For crunchier results, bake a second time, after
               slicing, for 15 minutes.

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