Fried Squash (or Pumpkin) Blossoms (Serves 8)

1 cup milk 1 egg 1 tablespoon flour 1 teaspoon ground dried sassafras leaves 3 dozen male* blossoms, picked just before they open ½ cup of oil Garnish; chopped fresh dill weed or mint Blend the milk, egg, flour and seasoning in a bowl with a fork. Beat the batter until smooth. Place the mashedContinue reading “Fried Squash (or Pumpkin) Blossoms (Serves 8)”

Black Walnut and Pumpkin Soup (Serves 4-6)

1 small pumpkin (about 12 inches in diameter) 1 cup of black walnuts, chopped 1 quart water Maple syrup Garnish; roasted pumpkin seeds and chopped walnuts Roast the whole washed pumpkin in a preheated 325 F oven for 1 hour (or until the skin wrinkles and is easily pierced with a sharp stick); remove theContinue reading “Black Walnut and Pumpkin Soup (Serves 4-6)”

Jerusalem Artichoke Soup (Serves 8)

1 pound Jerusalem Artichokes, scrubbed 6 cups water 3 scallions, sliced 2 tablespoons dill seed 1 tablespoon chopped fresh dill weed 3 eggs, beaten lightly Boil the Jerusalem artichokes in the water in a covered saucepan for 25 minutes, or until tender. Drain, reserving the liquid, and slice the artichokes in half. Scoop the meatContinue reading “Jerusalem Artichoke Soup (Serves 8)”

Baked Butternut Squash (Serves 8)

2 butternut squash 4 tablespoons nut butter 4 tablespoons maple syrup nutmeg, and cinnamon or vegetable/meat stuffing Bake the whole washed squash in a preheated 325 F oven for about 40 minutes, or until the skins wrinkle and are easily pierced, turning once or twice (They may be baked in the hot ashes of aContinue reading “Baked Butternut Squash (Serves 8)”