Sarah's Kitchen Creations: Local Pumpkin Carrot Pecan Bread

This is the best pumpkin bread you will ever taste. The secret is roasting a local pie pumpkin and using sweet local carrots!


What you need for Local Pumpkin Carrot Pecan Bread:

1/2 cup unsalted butter, softened

1 cup brown sugar

1 cup local pie pumpkin from Wolf Creek Farm, roasted & pureed

2 local eggs from Moore Family Farm

2 teaspoons vanilla extract, Frontier Co-op

1 Tablespoon pumpkin pie spice, Frontier Co-op, from bulk section

Sarah's Kitchen Creations: Roasted Pumpkin Seeds

Pumpkin seeds are so nutritious, don't waste them! While you're roasting your pumpkin, you might as well roast the seeds too!


What you'll need to make Roasted Pumpkin Seeds:

1 local pie pumpkin

1 T. olive oil

pinch of salt

(optional) any spice blends


1) Using a large chef knife, slice the top and stem off the pie pumpkin. Slice the pumpkin lengthwise down the middle.

Sarah's Kitchen Creations: Vegan Lentil Mushroom Meatballs

These are the best vegan meatballs I've ever tasted - made from green lentils, sauteed mushrooms, and breadcrumbs! This recipe is great if you have leftover green lentils and want to throw together a delicious and hearty vegan meal on a budget. 

What you need for Vegan Lentil Mushroom Meatballs

Makes 15 meatballs

1 cup cooked organic bulk green lentils

1 T. organic Field Day olive oil

1 yellow onion

4 cloves garlic

1 cup baby bella mushrooms

Sarah's Kitchen Creations: Italian Ground Beef Meatballs

Try this budget-friendly recipe highlighting our Co+op Basic's grassfed Thousand Hills Ground Beef. These meatballs are a great addition to any Italian pasta dish and are super quick to make!

What you need for Italian Ground Beef Meatballs:

1 package grassfed Thousand Hills Ground Beef

1 local and organic yellow onion, Blue Moon Farm

2 cloves organic garlic

1/2 cup grated Grana Padano Parmesan cheese

1 local egg, Featherlane

3 T. organic Field Day olive oil

1/2 tsp sea salt

Sarah's Kitchen Creations: Homemade Carrot Tomato Sauce

This budget friendly tomato sauce is my secret tomato sauce. This recipe is best if started early on a weekend and allowed to simmer for a few hours. The local carrots will fully soften and meld with the sweet tomatoes. The carrots end up giving the sauce such a bright color and buttery flavor - you won't even know carrots have been added. 

What you need for Homemade Carrot Tomato Sauce

2 32oz cans Field Day diced tomatoes

5 cloves local garlic

1 local and organic yellow onion, from Blue Moon Farm

October is National Co-op Month!

by Mia Hanneken


October is National Co-op Month! There are thousands of co-ops out there, but what exactly is a co-op? How is a food co-op any different than a conventional grocery store? Let’s jump into the world of co-ops to better understand their role and importance particularly in the local economy. 


Sarah's Kitchen Creations: Homemade Soft Pretzels

Take your baking to the next level with these epic homemade pretzels. This recipe is a great project to do on a night in with friends or family! Plus, this mustard cheese sauce is an absolute game changer.

What you need for Homemade Soft Pretzels (makes 12 pretzels):

1000 g All Purpose Flour or ~8 cups of flour

650-700 g water warmed to ~90F or 2 3/4 cups warm water

14 g active dry yeast or 4 1/2 tsp active dry yeast

20 g salt or 3 1/2 tsp salt

2 tsp white sugar

4 T. Olive oil

4 cups water (for pretzel bath)

Sarah's Kitchen Creations: Local Kielbasa Carrot Celery Wheatberry Grain Bowl


Triple S Farms Kielbasa Sausage

local wheatberries from Hazzard Free Farm

local and organic celery from PrairiErth Farm

local and organic carrot from PrairiErth Farm

local and organic bell pepper from PrairiErth Farm

local and organic garlic from Blue Moon Farm

local and organic yellow onion from Blue Moon Farm

local and organic boiled red beets from Blue Moon Farm

1 T. salted butter

local rosemary from Green Pantry Nursery


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