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Riverview Farm Owners Share Their Favorite Recipes

Sep 09, 2016 02:22PM ● By Ryan Frisch

Paul and Nancy Franklin, owners of Riverview Farm in Plainfield, New Hampshire, are sharing their favorite recipes, which are made from farm-fresh ingredients, of course.

Apple Blueberry Pie

  • Pastry for 9” two-crust pie
  • 4 medium apples
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups blueberries
  • 1 T. butter
  • 1/2 cup sugar

Roll out pastry for bottom crust, put in pie pan, prick bottom and sides.

Peel and slice apples. Mix with blueberries, add to pie. Add sugar, cinnamon, and nutmeg. Dot with butter. Roll out top crust, put on top of pie, flute, and prick holes in top.

Cover crust edges with aluminum foil until the last 15 minutes of baking.

Bake at 425 for 40 to 50 minutes.


Pumpkin Soup with Sage and Bacon
Serves 4

  • 2 T. butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb. floury white potatoes
  • 2 -1/4 cups of pumpkin flesh, diced
  • 2 -3/4 cups vegetable soup
  • 1 cup cream, not low fat
  • 2 tsp. freshly grated ginger
  • 1/2 tsp. lemon juice
  • 1 pinch grated nutmeg
  • Salt and freshly ground pepper
  • 4 slices bacon, diced
  • 5 fresh sage leaves
  • 1 T. extra virgin olive oil

Heat the butter in a large sauce pan and fry the onion and garlic.

Add the potatoes and pumpkin, cook for a few minutes, stirring.

Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft

Puree all in a blender, return to pan, and add the cream.

Add a bit more stock, if desired.

Add the ginger and season with lemon juice, salt, pepper, and nutmeg.

Fry the bacon in small pan in the butter until crisp. Remove and drain on paper towel.

Add the sage to the pan and fry for 30 seconds.

Add the bacon and sage to the soup, drizzle with the olive oil, and season with fresh pepper.

Courtesy of 5th and State blog.


Butternut Squash and Apple Soup

  • 2 T. butter
  • 1 large onion, chopped
  • 1/2 tsp. ground nutmeg
  • 4-1/4 lbs. butternut squash, peeled, seeded and cut into 1" cubes
  • 4-1/4 cups vegetable broth
  • 1 apple, peeled, cored, and diced
  • 1/2 cup apple juice or cider

Melt butter in large pot over medium-high heat. Add onion and nutmeg. Saute onion until it begins to brown, about 5 minutes.

Add squash, broth, apple, and apple juice or cider. Bring to a boil, reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

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