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Bread Machine Pumpkin Bagels


Pumpkin Bagel

Have you ever wondered if you could make bread machine pumpkin bagels?  Here’s a quick seasonal how-to:

I like to cook bread, but I am really not a baker, so I cheat all the time and use a bread machine. I know this isn’t as purist as some people like, but hey, it works … and most people can do it too.

(By the way, if you want some really really really good bread recipes, check out She is my new neighbor and an excellent blogger.)


On occasion, I make bagels because it is one of those breads that I can make successfully. Today, I am adding a seasonal flare to them by using some pumpkin pie filling in the dough.


  • 1 cup warm water
  • 1.5 teaspoons salt
  • 2 tablespoons white sugar
  • 4 tablespoons pumpking pie filling
  • 3 cups flower
  • 2.25 teaspoons of active dry yeast
  • pot of boiling water
  • 4 tablespoons white sugar
  • Cornmeal (to cover a baking sheet)
  • 1 egg white

Combine the water, salt, sugar, pie filling, flower, and yeast in your bread machine in the order it recommends. Most bread machines will ask for the order I listed the ingredients if you are not sure. One tip is to make an indent in the top of the flour to pour the yeast into. This will keep it dry until the machine starts. This is especially important if you have your machine set on a timer.

IMG_9573 IMG_9574

Now, when the bread machine is done, I like to let the dough rise a little more (:30 ish). This gives the bagel dough a little more fluffiness.


Now, cut the dough into about 9 pieces. Rub some flower on your hands and shape the nine pieces into bagel shapes. I like to make kind of a patty with them and then use my thumb to make a whole and work it. Adding a twist can make some nice texture to your bagel as well. Let them rest while you boil the pot of water.


As soon as you are done shaping the dough, start boiling your pot of water. Add 4 tablespoons of sugar to the pot to sweeten it. When the water is boiling, transfer the bagels to the pot. Boil for 60 seconds, turning once. The idea is to cook the outside  only! You might have to do a couple of batches to boil them all. When you take the bagels out of the water, I highly recommend placing them on paper towels to soak up any extra liquid. This will help keep them from sticking to the pan when they bake.


Cover a baking sheet with cornmeal. Arrange the bagels on the baking sheet. In a small bowl, whisk one egg white and brush onto the tops of the bagels on the baking sheet.


Bake at 375 degrees for 20 to 25 minutes.





This article comes courtesy of Dan Ashbach’s great site.  Check out more great articles here:


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What to do with extra (large) Zucchini – 3 Delicious Recipes

This article will explain what to do with extra (large) Zucchini by giving 3 delicious recipes.

Every year my garden produces way more zucchini than we can keep up with. We are always giving zucchini away to friends and neighbors but even so, we end up with extra large zucchinis that we don’t want to go to waste. This summer, we discovered a few ways to put these zucchinis to good use. Here are 3 easy recipes that work great with large Zucchini:

1. Grilled Zucchini

What to do with extra (large) Zucchini - 3 Delicious Recipes

This is so easy to do and really delicious. All you need to do is slice the zucchini into long flat strips that are about 1/4″ thick. I usually leave the skin on to hold the pieces together better. Then, put the zucchini on your BBQ and pour a little bit of soy sauce on each piece. Then, add salt and pepper.

What to do with extra (large) Zucchini - 3 Delicious Recipes

When you flip the pieces of zucchini over, the soy sauce, salt, and pepper will all get grilled into the zucchini adding a ton of flavor. Once the zucchini starts turning slightly transluscent, you know it’s ready. Take it off to serve and enjoy!

2. Zucchini as a pasta replacement in Pesto

This is one of the coolest things we discovered this summer. My brother-in-law told us about this and then made it for us at a family reunion. It was so delicious! What you do is make normal pesto (we typically buy the pesto mix at the store but you can also make your own if you have lots of basil handy), but instead of adding pasta noodles, you use zucchini noodles from your large zucchini. To prep the zucchini, use a thick cheese grader or simply cut the zucchini into thin spaghetti like strips. Then, quickly cook the zucchini for about 4 minutes. Put it into a strainer to let it drain. Then, add to your pesto mix in place of adding pasta noodles with a little bit of olive oil and additional fresh basil if you have it. Mix it up and add some salt and pepper to taste. That’s it. Now you have a low-carb, delicious, and healthy meal that uses up your large zucchini.

3. Zucchini Bread or Muffins

Zucchini Bread or Muffins is the default go to use of large zucchinis. Zucchini bread not only tastes delicious, but it is also really healthy for you because of the large amount of zucchini you use. There are dozens of recipes online that you can choose from. Here are a few links to ones that I like:

  • Super Moist Zucchini Bread or Muffins (healthy):
  • Mom’s Zucchini Bread:

Do you have additional recipes or ways that you use zucchini? Let us know in the comments.

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Use Up Those Summer Tomatoes

Garden Fresh Tomatoes

Garden Fresh Tomatoes


Here’s a great way to use up those summer tomatoes that may be stacking up and attracting fruit flies.

This peasant salad from Tuscany requires above all a good country bread that is a day or two old. In Tuscan dialect Panzanella  means “little swamp”, which is a description of the juice soaked bread. A good sturdy country loaf that is a day or two old can soak up the tomato and cucumber juices without becoming soggy.

Panzanella Salad Recipe


  • 1/2 loaf of day old country bread like Como, or a Pugliese
  • 4 large tomatoes cut into 1″ dice
  • 1 TB Capers
  • 1/2 C good olive oil
  • 1/4 cup red wine vinegar
  • 2 cucumbers peeled and seeded and cut into 1/2″ dice
  • 1 bunch Italian Basil, chopped
  • 1/2 small red onion sliced thinly
  • Sea Salt + Coursely ground black pepper, to taste

The best thing about this recipe is that it can be assembled in a matter of minutes, which works great in busy households or in the event that you are just too beat to cook when you get home from work.  Here’s how to put it together:

  1. Cut the bread into 1-1/2″ thick cubes, set aside
  2. Mix together the tomatoes, cucumbers, capers, onion and basil
  3. Mix together the oil and vinegar and pour over the vegetables
  4. Add the bread, and mix all ingredients until coated with dressing
  5. Add salt + pepper to taste

Refrigerate salad for up to 1 hour.

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Red Anjou Pear, Amaretto and Cardamom Preserves Recipe

Red Anjou Pear Preserves

Red Anjou Pear Preserves

In this short article, we’re disclosing a closely guarded family secret, namely my wife Rhonda’s recipe for Red Anjou Pear, Amaretto and Cardamom preserves.  We had a bumper crop of pears and we’re only half-way through the season.  What better way to enjoy the harvest through the cold winter months than with pear preserves?  Who am I kidding – I started enjoying them shortly after they cooled.  Anyway, here’s the recipe:

Red Anjou Pear, Amaretto and Cardamom Preserves

Makes approximately eight,  8-oz jars of preserves.

  • 8 C  chopped ripe Anjou Pears (unpeeled and washed)
  • 4 C sugar
  • 2 TSP Vanilla extract
  • 1/8 TSP Cardamom (ground)
  • 1/2 C Amaretto liqueur (or substitute with 2 TSP Almond Extract)
  • 6 TBS Classic powdered fruit pectin


  1. Combine chopped pears and sugar in a large soup pot.
  2. Cook on medium high until pears turn soft, about 20 minutes, stirring occasionally.
  3. With a potato masher, mash some of the pears so the mixture starts to turn a little pink.
  4. When pears are cooked, add the Amaretto and Vanilla extract.
  5. Add the pectin, one tablespoon at a time, and stir until completely dissolved.
  6. Bring pears back up to a full rolling boil for one minute–stirring constantly so pectin does not burn.
  7. Remove from heat, and immediately process for canning while mixture is still hot.

Enjoy and let us know how yours turned out.  Oh, and don’t tell Rhonda!

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