Ingredients:

4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic gloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly or lightly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt chicken broth
12 fresh sage leaves (for garnish)

Broccolini is a hybrid of broccoli and Chinese kale. The result is a tender, slightly sweet vegetable with edible stems and florets. If you were to use broccoli for this recipe you would need to peel the stems. This is not necessary with broccolini because of its tenderness.

Note: Because you follow an organic lifestyle, Organic Authority recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.

FARMfood: Green Living with Chef Daniel Orr

Farmers' Market Corn Chowder with Herbs I love this soup straight up, but try it with the addition of smoked
trout, crabmeat, or chopped prawns. It is good both hot and chilled.

Folks served: 8

Serves 6-8 people

Note: You will need oven proof bowls for this recipe.

3 oz organic butter
1 tablespoon olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon sugar
1 tablespoon flour
4 cups homemade or store bought organic chicken stock
4 cups homemade or store bought organic veal or beef stock
1/2 cup brandy
French baguette
1 1/4 pounds of gruyere cheese or another fine Swiss cheese, grated (avoid baby Swiss cheese, it does not have the flavor and does not melt well)
salt - kosher or sea salt to taste
pepper - to taste, fresh cracked pepper has the most flavor

FARMfood: Green Living with Chef Daniel Orr

I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.

Folks served: 8

5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves