Munson’s Pickles

and Preserves
Farm Cookbook
Copyright © 2020
Munson’s Pickles and Preserves Farm
www.munsonspicklesandpreservesfarm.com
Pumpkin Pie

The air is getting chill and the leaves are turning.

Celebrate fall with our favorite squash pie: Pumpkin Pie!

1 16 ounce / 420 gram can of Preheat oven to 425 ℉ / 220 ℃.

pumpkin  In a large bowl, whisk pumpkin, condensed milk, eggs, and
1 14 ounce / 392 gram can of spices in a bowl until smooth.
condensed milk Pour mixture into crust.
2 large eggs, beaten Bake 15 minutes.
1 tablespoon / 7 grams ground Cool oven to 350 ℉ / 175 ℃.
cinnamon
Bake for 35 to 40 minutes.
1/2 tablespoon / 3 grams ground
Cool.
ginger
Store leftovers in refrigerator.
1/2 tablespoon / 3 grams ground
nutmeg
1/2 tablespoon / 3 grams salt
1 unbaked pie crust
Carrot Cake

Where the healthy carrot shows its sweetness.

Cake: Preheat oven to 350 ℉ / 175 ℃.

4 eggs Grease and flour a 9" x 13" (22.5 x 32.5 cm) pan.
1.25 cups / 300 milliliters vegetable oil In a large bowl, beat eggs, mix in oil, white sugar and vanilla.
2 cups / 400 grams white sugar Mix in flour, baking soda, baking powder, salt and
2 teaspoons / 10 milliliters vanilla cinnamon. 
extract Stir in carrots. Pour into prepared pan.
2 cups / 240 grams all-purpose flour Bake in preheated oven for 40 to 50 minutes.
2 tsp / 5 grams baking soda Let cool in pan for 10 minutes, then remove from pan and
2 teaspoons / 5 grams baking powder cool on wire rack.
1/2 teaspoons / 1 gram salt To make frosting: In a large bowl, combine butter, cream
cheese, confectioners' sugar
2 teaspoons / 4 grams ground
cinnamon and 1 teaspoons / 5 milliliters vanilla. Beat until smooth.
Stir in pecans.
3 cups / 700 milliliters grated carrots
Frost the cooled cake
Frosting:
1 cup / 115 grams chopped pecans
8 ounces / 225 grams cream cheese,
softened
4 cups / 400 grams sugar
1 teaspoons / 5 milliliters vanilla
extract
1/2 cup / 120 grams butter, softened
Butternut squash soup
Rich and creamy comfort for the cool days ahead.
1 Butternut squash
1 small onion
Olive oil
Fresh ginger: grated
2 cloves garlic
Chicken or vegetable stock
A handful of almonds
1 teaspoon / 2 grams curry
1 teaspoon / 2 grams cumin
1 teaspoon / 2 grams cinnamon
Salt to taste
1 cup / 240 milliliters orange juice
Cut squash in half, remove seeds, and bake until soft
While the squash is cooking:
Heat olive oil in a medium saucepan
Add onion and garlic to sauté
Once the onion is cooked well (it will look translucent) add
spices and stir for one minute
Remove squash from oven
Add chicken stock, almonds, and squash and stir well
Simmer until thoroughly cooked.
When the soup is cooked add orange juice.
August harvest stew
Wondering what to do with your amazing produce from
Munson’s? Enjoy this recipe from our farm to your table.

2 cloves Garlic, thinly sliced Sauté garlic in olive oil.

2 tablespoons / 30 milliliters olive Add ginger, cumin, pinch cayenne, cook 2 minutes.
oil Pour in chickpeas, stir in tamari.
½ cup / 120 milliliters grated fresh Stir in sliced tomatoes, add 1 tablespoon / 15 milliliters
ginger water.
½ teaspoon / 1 gram ground Sauté until tomatoes are tender and chickpeas are done.
cumin
Add lemon juice, parsley, cilantro.
Cayenne pepper
Serve over rice with chunks of avocado.
2 cups / 400 grams chickpeas,
partly cooked
2 tablespoons / 30 milliliters
tamari
½ cup / 40 grams small tomatoes,
sliced
2 tablespoons / 30 milliliters
lemon juice
½ cup / 18 grams chopped parsley
½ cup / 18 grams chopped cilantro
2 cups / 450 grams white rice,
cooked
1 avocado, chopped into chunks