From the Orchard

The Holiday feast wouldn’t be complete without some pumpkin! One great way to prepare it, if not making pies, is a tagine, a Moroccan stew traditionally cooked in an earthenware pot of the same name. We love how figs lend themselves so well to the spicy-sweet taste of this sublime North African dish. ·      2 tablespoons olive oil ·      1 small sugar or pie pumpkin, peeled and diced (about 3 cups) ·      1 fennel bulb, trimmed and sliced thin ·      1 large onion, diced ·      3 cloves garlic, peeled and left whole ·      1 tablespoon fresh ginger, minced ·      1...

Question: What do you get when you combine eggs, goat cheese, figs, and gluten free bread? Answer: The most scrumptious sandwich on the planet. We love the unexpected perfection of the combination of flavors. And if you like a little kick don’t leave out the cayenne pepper. It takes this sandwich to a whole other level. Thank you to our friends at Natural Food Exchange in Reading, Mass., for this great breakfast or lunch suggestion. Heck, it’s so good, we might even have breakfast for dinner.­ INGREDIENTS  ·      2 local pasture-raised eggs ·      2 teaspoons organic goat or cream cheese,...

I had such a craving for Indian spices. It happens to me, maybe once a week, where I’m yearning for the warmth and the brightness of these wonderful spices. This chickpea curry started out of a can of chickpeas, some fresh black mission figs, and some Fruit Bliss® Turkish apricots. I ended up with a sweet-spicy curry that everyone loved. Leftovers are perfect the next day. I served over rice because the kids asked for it, but you could easily serve over any other grain. 5 ounces dried Fruit Bliss apricots 1/3 cup orange juice 2 teaspoons grapeseed oil 1 medium...