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Late October Treats to Harvest and Preserve from the Garden

By Jan Buhrman

If you don’t have a garden, there are plenty of farms that are harvesting an abundance of turnips, carrots, parsnips, beets, rhubarb, chard and a wide variety of radishes. Radishes are very good for the liver and they act as a powerful detoxifier as well. They are of the Brassica family with a great...

Scallops and Parsnip Puree

By Jan Buhrman

The bay scallops are like candy this time of year and when served with this puree, they are remarkable. I only use a smudge of puree (along with a little drizzle of pumpkin oil, maldon sea salt and cracked pepper) under the scallops so guests can toothpick the scallops and smear the smudge onto...

Ginger Harvest Vegetable Soup

By Jan Buhrman

I had this at my friend Cindy Doyle’s house. I adapted it to be gluten-free and dairy-free while still maintaining its deliciousness. It is savory, satisfying, and super easy. I made this in 30 minutes. 4 cups stock 3 cups peeled and cubed butternut or Hubbard squash 1 cup peeled and cubed parsnip or...

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