Roxbury Farm

My family has shares in an organic biodynamic farm called Roxbury Farm . Every Friday (except for in the winter) we pick up our vegetables.

The veggies and fruit that we get from Roxbury Farm is amazing. You can taste the difference between your busy Price Chopper (who in the world thought of that name?) and Roxbury!

Here are a few pictures of the very fresh vegetables we get from the Farm!

Roxbury Farm

Whipped Cream

3 tablespoon sugar

2 ½ cups heavy cream

1 teaspoon vanilla (you don’t have to be exact)

Mix the cream till soft peaks form. Add the sugar and vanilla and mix. Serve Cold

Tip: don’t overmix the cream. Tip: you can also chill the bowl so the cream whips faster

Gluten Free Pumpkin Pancakes

Heat a large skillet or pan to: 350º

Makes App. 8-9 pancakes

1 Cup Pamela’s Baking mix

1 Large egg

3/4 Cup water

1 Tablespoon oli

1 Cup of Caned Pumpkin

1/2 Tablespoon sugar

1/4 Teaspoon cinnamon

2 Tablespoons of butter for the skillet

In a Bowl mix the egg, water, oil & Pamela’s mix and when it is well combined add the pumpkin and mix well!

When your skillet is hot, spread the butter evenly over the pan.

TIP: to see if your pan is hot take a spoon of cool water and pour a few drips onto the skillet and if it bubbles a very little bit then it is not very hot if the bubbles jump right off the pan and evaporate in less then 1 or 2 seconds it is way to hot but if they bounce around for a few seconds, then your pan is great!

Spoon out the batter onto the skillet. When the top side has small bubbles on it, flip them. Serve with butter or whipped cream!

Enjoy!!

"Batter"

"Pancakes"