If you were to prepare this soup from scratch, you’d start by washing and cutting the pumpkin into wedges, pricking the flesh with a fork then rubbing it with olive oil. The pumpkin wedges are placed on a parchment lined baking sheet and  roasted until tender.
 
The apple is peeled and cut into ½-inch cubes while the shallots are peeled and halved. All of this is tossed with olive oil and placed on another parchment lined baking sheet. The sprigs of thyme are placed on top and roasted until tender.
 
After baking and cooling, the pumpkin is scooped from the shell and placed in a pot with some olive oil along with the roasted apples and shallots. The mixture is briefly cooked before adding the chicken broth and simmering for 10 minutes. When done, it’s puréed in a blender and the spices added and seasoning adjusted.
 
The garnish for the soup was a cardamom crème fraîche made by combined 1/2 cup of crème and 1/2 teaspoon of cardamom. To make the prosciutto cracklings, I placed thin slices of prosciutto on a parchment lined baking sheet and baked for approximately 15 minutes. The finished soup was ladled into bowls and dressed with the accoutrements.
 
The soup was delicious. Doing a final straining through the chinois really makes the soup velvety smooth. You could taste the subtle flavors of the apple and shallots in the background. The crème topping, along with the prosciutto, really pulled the soup together adding another layer of flavor and complexity. You could try to prepare this with canned pumpkin or I would be game to try substituting roasted butternut squash purée.
 
Another item in one of the last few CSA boxes was arugula. I’ve been holding on to this recipe, Penne with Wilted Arugula, Radicchio and Smoked Mozzarella since June 2001 from “Gourmet Magazine.” There was something about the recipe that appealed to me, perhaps the fact it was made with two types of lettuces. Besides the ingredients mentioned in the recipe title, you’ll also need extra-virgin olive oil, fresh lemon zest, fresh garlic, fresh basil and fresh lemon juice.
 
Both lettuces were washed, rinsed and spun dry followed by thinly slicing them. I also made the pasta dressing which consisted of olive oil, lemon zest, minced garlic, salt and pepper. Once those ingredients were prepped, it was time to toss the lettuces with the dressing. After the pasta was cooked, I reserved a cup of the water before draining. The pasta was returned to the pot along with 1/2 cup of pasta water and the dressed lettuces. The pasta and the greens need to sit for a minute to allow them to wilt. Finally, the diced mozzarella and lemon juice are added with the seasonings adjusted.
 
While not one of my husband’s favorite pasta dishes, he and I both enjoyed the lightness of the meal. The bitterness of the arugula was tempered by the wilting and the mozzarella added a nice texture against the pasta. For a healthy pasta meal, you may want to consider this dish. As a cruciferous vegetable, the arugula provides lots of nutrients. The radicchio is rich in vitamin K which may help in cognitive abilities as people age.
 
In the final two CSA boxes there was a bag of cranberries. With the first bag, I made homemade cranberry sauce following a recipe by Debra’s Simple Garden, a recipe included with our box along with her spice bag prepared by her, that included whole cloves, cinnamon sticks and whole allspice berries.
 
The cranberries were placed in saucepan along with water and Debra’s Simple Garden spice bag. It took approximately 10 minutes for the cranberries to burst. When it was done, I strained the berries through my chinois and added half of the sugar required and cooked until dissolved. When cooled, I tasted the sauce, as did my husband, and we thought the ratio of sweet to tart was to our liking. However, after fully chilling, it needed a bit more sugar. I made a simple syrup (equal parts water and sugar cooked until the sugar dissolves) and added small increments until the cranberry sauce was to our liking. The cranberry sauce was very good and putting it through a chinois made the sauce very smooth and silky.
 
With the second bag of cranberries, I made a recipe by King Arthur Baking, Orange Cranberry Bread. This delicious bread had the perfect balance of citrus flavor and wasn’t overly sweet. For the recipe you’ll need unsalted butter, granulated sugar, zest from one orange, unbleached all-purpose flour, baking powder, eggs, milk, vanilla and 1 cup cranberries. The bread has an orange glaze made with confectioners’ sugar and orange juice (use the orange after zesting).
 
You can use a stand mixer with a paddle attachment or hand mixer, just make sure your butter is at room temperature. Also, I recommend that you add the orange zest to the sugar and knead the two together to infuse the sugar which will better carry the flavor throughout the bread. The butter, sugar, zest and salt are mixed until light and fluffy. In a separate bowl, the flour and baking powder are whisked together while in a measuring cup you’ll mix the milk, eggs and vanilla. The two ingredients are added 1/3 at a time and incorporated into the butter mixture. The cranberries can be rough chopped by hand or pulsed about 10 times in a food processor. I did it both ways and prefer the cranberries pulsed in the food processor. The cake bakes in a greased loaf pan for approximately an hour. When cooled, you can glaze the bread. I don’t like my baked goods overly sweet, so I mixed a 1/4 cup of confectioners’ sugar with 1teaspoon or so of orange juice until it was a smooth consistency.
 
What a delightful bread; it was so easy to prepare. The ratio of tart to sweet was perfect and rubbing the zest with the sugar really sent home the orange flavor. One cook commented on King Arthur’s website that she made 12 muffins out of the batter. Another one commented she did the same and baked them for 20 minutes.
 
Another item in our CSA box was spinach. I’ve made a creamed spinach and a creamed spinach sauce, but now I found a recipe for Cheesy Spinach Bake that my husband just loved. This recipe is by Ali Slagle from The New York Times/NYT Cooking. Although similar to creamed spinach, this version is baked with a crunchy topping made of panko bread crumbs and seasoned with salt pepper and Parmesan cheese. The best part was that the recipe can be made ahead just keeping the spinach mixture and topping separate until ready to bake. For the recipe you’ll need unsalted butter, an onion or shallots, garlic cloves, salt, pepper, panko or fresh coarse bread crumbs, finely grated Parmesan cheese, fresh or frozen spinach, half-and-half, nutmeg (optional), and either grated Gruyère or extra sharp cheddar.
 
I had two large bunches of fresh spinach that I chopped into two-inch pieces, washed twice and steamed. What I neglected to do was squeeze the spinach dry as I assumed the spinach didn’t retain much moisture after steaming.
 
In either an ovenproof skillet or large sauté pan, melt butter and remove a tablespoon to a large bowl for the bread crumb topping. In the saucepan, sauté the onions and salt; season with salt and pepper, cook until softened. The spinach is added to the skillet and stirred until warm and dry. Off heat you’ll add half-and-half, half of the Parmesan cheese, nutmeg and salt and pepper if needed.
 
To the bowl with melted butter, mix the bread crumbs, salt, pepper and remaining Parmesan cheese. If using a baking dish, like I did, lightly coat the dish with a cooking spray. Pour the spinach mixture into the dish. Top with grated Gruyère, followed by the panko bread crumb mixture. Bake for 20-25 minutes or until the top is golden and bubbles around the edges. Yum, what a scrumptious side dish. While rich in flavor, the use of half-and-half didn’t make it feel as filling. The Gruyère and panko topping was a nice contrast to the creamy texture of the spinach. This was a fabulous side dish.
 
One of the final pieces of produce from the 2025 Dreyer Farms CSA box was fresh fennel that I turned into a surprisingly refreshing and delicious salad, Fennel, Apple and Gorgonzola Salad. This “vintage recipe” is from “Gourmet Magazine,” June 2001. For the recipe you’ll need fresh lemon juice, extra-virgin olive oil, thinly sliced apples (Gala or Fuji variety), dried currants, fennel bulbs and Gorgonzola cheese (preferably dolce).
 
The lemon juice and olive oil are whisked in a large bowl. Next the sliced apples and currants are added. As I didn’t have currants, I decided to substitute dried cherries in its place. The fennel stalks were cleaned and trimmed with some of the tough exterior stalks removed. Using my mandoline, I thinly sliced the fennel then gently tossed with the apples and adjusted seasoning. To serve, I placed small pieces of Gorgonzola on top of the salad.
 
My husband was reluctant at the time to taste the salad, so I gave it a try. What a wonderful and tasty combination. The licorice taste of the fennel played well against the sweet and tart flavor of the Fuji apple. The addition of Gorgonzola provided a nice contrast in flavors and texture. I really enjoyed the salad. By the time my husband was interested in trying,  I had devoured it all it was as my lunch, munching while I was preparing Thanksgiving dinner. ​

Roasted Pumpkin Soup with
Cardamon Crème Fraîche &
Prosciutto Cracklings
Recipe by Kevin Mitchell, Culinary Institute of Charleston
“Charleston Magazine,” September 2024
 
INGREDIENTS: 
9 lb. Fairytale or other cooking pumpkin, yielding approximately
9 cups of roasted flesh
3½ Tbs. extra-virgin olive oil, divided
3 Fuji apples (about 22 oz.), cored and chopped into 1/2-inch cubes
7 shallots (about 6 oz.), peeled and cut  in half
4 sprigs thyme
1½ quarts low-sodium chicken broth, divided
Pinch nutmeg
Pinch allspice
1 Tbs. kosher salt, or to taste
Cardamom Crème Fraîche (recipe follows)
Prosciutto Cracklings (recipe follows)
 
DIRECTIONS: 
Preheat oven to 400°F.  
 
Wash pumpkin. Cut off the top, scoop out seeds, and remove strings. Cut into wedges and pierce flesh with a fork multiple times. Rub the wedges with 1½ tablespoons of olive oil. Place them on a parchment-lined baking sheet and roast them in the oven about one hour  to one hour and 20 minutes, or until tender.
 
Place apples and shallots on a separate parchment-lined baking sheet and toss them with one tablespoon of olive oil. Lay thyme sprigs on top and roast in the oven about 30 minutes, or until tender.
 
Remove pumpkin and apples from the oven and allow to cool to room temperature. Once pumpkin has cooled, scoop the flesh from the skin.
 
Heat the final tablespoon of olive oil in a heavy-bottomed soup pot. Add roasted pumpkin, apples, and shallots. Cook over medium heat for one minute. Add one quart of chicken broth. Bring to a simmer, reduce heat to low, and cook for 10 minutes.
 
Working in batches, put the mixture in a blender and blend until smooth. Strain it through a fine mesh sieve back into the soup pot. Add remaining 1/2-quart chicken broth. Warm on medium heat for five minutes. Stir in nutmeg, allspice, and salt. Divide soup between pre-warmed bowls. Finish with a spoon of crème fraîche and a sprinkling of prosciutto cracklings.
 
For the Prosciutto Cracklings:
3 oz. thinly sliced prosciutto
Preheat oven to 350°F. Place prosciutto on a parchment-lined baking sheet. Bake for 15 minutes or until crisp. Cool. Crumble and reserve for garnish.
For the Cardamom Crème Fraîche:
1/2 cup crème fraîche
1/2 tsp. ground cardamom
Combine crème fraîche and cardamom. Stir until blended and smooth. Refrigerate.

Penne with Wilted Arugula, Radicchio and Smoked Mozzarella
“Gourmet Magazine,” June 2001

Active Time: 25 minutes
Start to Finish: 25 minutes
Servings: 6
 
Ingredients
1 lb. dried penne
5 tbsp. extra-virgin olive oil
1 tsp. finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
9 oz arugula, trimmed (6 cups)
1 cup fresh basil
4 oz. smoked mozzarella, cut into 1/2-inch dice
2 tbsp. fresh lemon juice
 
Directions

1. Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
2. While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
3. Reserve 1/2 cup cooking water and drain pasta in a colander.
4. Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.

1. Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

Holiday Cranberry Sauce
From Debra’s Simple Garden
 
*My spice bag was part of my Dreyer Farm’s CSA box. I’m not sure if Dreyer’s is selling them separately, if not the recipe follows:
 
To design your own holiday spice bag
5 whole cloves
2 cinnamon sticks (in the bag from Dreyer’s they were approximately 3-inches long)
5 whole allspice berries
 
Cranberry Sauce
4 cups fresh cranberries
1-1/2 cups water
2 cups sugar
 
Directions:

1. Place spices in spice bag if loose.
2. Combine cranberries, water and spice bag in medium saucepan over medium heat, cook until cranberries begin to burst, approximately 10 minutes.
3. Stir in sugar and reduce heat to low. Continue cooking until sugar dissolves, approximately 5 minutes. Remove from heat and let cool to room temperature.
4. Remove spice bag. Cover sauce and chill in refrigerator for 8 hours or overnight.

 
Note: refrigerate for a week or freeze for up to 3 months.
 
Donna’s Note: I found straining the cranberry through a chinois made for a smooth silky consistency. If you don’t have one, press through a regular mesh strainer. 

Orange Cranberry Bread
Recipe by Molly Marzalek-Kelly
King Arthur Baking
 
Prep: 20 minutes
Bake: 55 minutes to 1 hour
Total Time: 1 hour 30 minutes
Yield: one 8-1/2x4-1/2-inch loaf
 
Ingredients
Cranberry bread
 
8 tablespoons (113g) unsalted butter, at room temperature
3/4 cup (149g) granulated sugar
zest of 1 orange
1/2 teaspoon table salt
1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
3 large eggs
1/2 cup (113g) milk
2 teaspoons King Arthur Pure Vanilla Extract
1 cup (99g) cranberries, fresh or frozen; roughly chopped
 
Orange glaze
3/4 cup (85g) confectioners' sugar, sifted if lumpy
1 tablespoon (14g) orange juice, fresh preferred
 

1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. 
2. To make the cranberry bread: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat (“cream”) together the butter, sugar, zest, and salt until light and fluffy, about 3 to 5 minutes. Stop to scrape down the sides of the bowl as needed. 
3. In a medium bowl, whisk together the flour and baking powder.  
4. In a liquid measuring cup, whisk together the eggs, milk, and vanilla. 

 
Creaming butter and sugar: How to get it right
By MaryJane Robbins
 

1. With the mixer running on low speed, add about one-third of the dry ingredients to the creamed butter, beating gently to combine. Gently beat in half of the milk mixture. Mix in another third of the dry ingredients, then the remaining milk mixture. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl as needed, then mix on low speed until no lumps remain. 
2. Add the chopped cranberries and mix to incorporate.  
3. Transfer the batter to the prepared pan and use a spatula to smooth the top.  
4. Bake the bread for 55 to 60 minutes, or until a toothpick or paring knife inserted in the center comes out clean. 
5. Remove the bread from the oven, and let it cool in the pan for 10 minutes before transferring it to a rack to cool completely. While the bread is cooling, make the glaze. 
6.  To make the glaze: In a small bowl, combine the confectioners’ sugar and orange   juice; stir with a spatula until smooth.  
7. Pour the glaze over the top of the bread and use a small offset spatula or the back of a spoon to spread it evenly. 
8.  Allow the bread to cool completely before slicing. 
9.  Storage information: Store any leftover cranberry bread, covered, at room temperature for several days; unglazed bread can be frozen for longer storage.  

 
Tips from our Bakers - To make gluten-free cranberry orange bread, simply substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in the recipe. Prepare as directed and bake for 60 to 65 minutes, or until a toothpick or paring knife inserted in the center comes out clean. 
 
Donna’s Note: I blended the orange zest with the granulated sugar with my fingers to better infuse the citrus flavor in the cake.

Cheesy Spinach Bake
By Ali Slagle
The New York Times/NYT Cooking
 
Total Time: 60 minutes, plus thawing
Prep Time: 20 minutes, plus thawing
Cook Time: 40 minutes
 
Yield: 6 to 8 servings
 
Ingredients
4 tablespoons unsalted butter
1 large yellow onion or 2 shallots, finely chopped
3 garlic cloves, coarsely chopped
Salt and pepper
½ cup panko or fresh coarse bread crumbs
1 cup/3 ounces finely grated Parmesan
5 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups (1 pint) half-and-half
¼ teaspoon ground nutmeg (optional)
½ cup/1½ ounces grated Gruyère or extra-sharp Cheddar
 
Preparation

1. Heat the oven to 400 degrees. In a large, ovenproof skillet, melt the butter over medium. Spoon out 1 tablespoon of the butter into a medium bowl. To the skillet, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 7 to 10 minutes. 
2. While the onions are sautéing, stir the bread crumbs into the bowl of butter until coated, season with salt and pepper, then stir in half the Parmesan.
   
3. Add the spinach to the skillet and stir until warm and dry, perhaps even sticking to the skillet, 2 to 4 minutes. Turn off the heat. Stir in the half-and-half, remaining Parmesan and the nutmeg (if using), then taste and adjust seasonings with salt and pepper. (If you’d like to bake this dish in a 2 ½-quart or larger casserole dish rather than directly in the skillet, transfer the spinach now.) 
4. Top evenly with the Gruyère, then the panko mixture. Bake until golden on top and bubbling around the edges, 20 to 25 minutes.

Fennel, Apple and Gorgonzola Salad
“Gourmet Magazine,” June 2001
 
“Serve this delicate salad as a first course or alongside grilled chicken.”
 
Active Time: 20 minutes
Start to Finish: 20 minutes
 
Serving: 4
 
Ingredients
1-1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1-1/2 crisp apples, such as Gala or Fuji, thinly sliced
3 tablespoons dried currants*
2 medium fennel bulbs (sometimes call anise, 2 lbs. total)
4 ounces Gorgonzola (preferably dolce), crumbled
 
Preparation

1. Whisk together lemon juice and oil in a large bowl. Add apples, currants and gently toss.
2. Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or manual slicer.
3. Gently toss fennel with apples and season with salt and pepper. Serve salad with Gorgonzola.

 
*Donna’s Notes: I didn’t have currants on hand, or did I want to purchase. I did have tart dried cherries on hand and they tasted wonderful in the salad.