Ingredients:

2 3/4 cups self-rising flour        

Preparation:

Preheat oven to 375°. Shape dough into balls about 3/4-inch in diameter; roll in sugar to coat well. Place on lightly greased baking sheets about 2 inches apart, then flatten with the bottom of a glass dipped in the sugar. Bake about 8 to 10 minutes, or until set. Cool. Makes about 7 to 8 dozen cookies.

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Boston Baked Beans Recipe

Ingredients:

1 (16-ounce) package navy or pea beans

6 cups water

1/2 teaspoon baking soda

1/2 pound bacon, diced

1 small onion, chopped

1/3 cup Sorghum

1 teaspoon salt

5 tablespoons firmly packed brown sugar

1 teaspoon ground mustard

1/2 teaspoon pepper

Preparation:

In a large pot, soak navy or pea beans overnight in 6 cups water. Next day, drain beans and return to pot. Add another 6 cups water and baking soda. Bring to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and drain in a colander over a large bowl; reserve liquid.

 

Preheat oven to 300 degrees F. In an ungreased bean pot or large casserole dish, combine beans, bacon, and onion. Add sorghum, salt, brown sugar, ground mustard powder, pepper, and a cup of reserved liquid; stir until well blended. Cover bean pot or casserole dish.

Bake, covered, 2-1/2 to 3 hours. Add remaining liquid and stir again. Bake another 1-1/2 hours or until beans are tender. Uncover last 30 minutes of baking. Remove from oven and serve.  Yield: 8 servings

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Acorn Squash with Rice, Pineapple and Sorghum

Ingredients:

1 Acorn Squash, slit several times with a knife

2 cups vegetable stock

1/2 cup long grain white rice

1/2 cup wild rice

1 cup diced carrots

1 cup canned crushed pineapple

1/2 cup raisins or dried cherries

2 Tablespoons orange juice concentrate

1-1/2 Tablespoon Sorghum

1 Tablespoon packed brown sugar

1/2 teaspoon cinnamon

Preparation:

  Microwave acorn squash on High for 10 minutes or until tender; cool. Cut into half lengthwise. Scoop out cooked flesh. If desired, keep shell intact. Chop flesh.

Meanwhile, in a saucepan over medium-high heat, combine stock, white rice and wild rice. Bring to a boil. Reduce heat to medium-low; cook, covered for 20 minutes. Add carrots; cook, covered for 10 minutes or until rice and carrots are tender and liquid is absorbed. (Wild rice will be crunchy).

Add squash, pineapple, raisins, orange juice concentrate, sorghum, brown sugar, and cinnamon. Cook, uncovered and stirring often for 5 minutes or until heated through. If desired, spoon squash mixture into reserved shell as a serving platter. Pour remaining squash into a serving dish.  Yield: 4 servings

INGREDIENTS

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

• 1 bunch mustard greens
• 1 tablespoon ghee (clarified butter)
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Ingredients

1. Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.
2. Transfer the greens and ham to a serving bowl and toss with apple cider vinegar.

• 1/4 cup butter
• 1 1/2 cups chopped fresh broccoli
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained
• 1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
• dried oregano to taste
• salt to taste
• ground black pepper to taste 
   

1. To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
2. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
3. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

INGREDIENTS

• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1 cup fresh mushrooms, sliced
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1 teaspoon chopped parsley
• 1/2 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
4. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese

Ingredients:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

Hello Foodie Friends!

If you're looking for a delicious, sustainably raised, free-range turkey this Thanksgiving, your best bet is to purchase one from your local farmers, Avalon Acres Farms (that’s us!). 

Each year, we add new turkey  customers as the word spreads, and at Thanksgiving as many as 80 percent of our customers return from the previous year. We believe they come back because of the taste and texture of our Pasture-Raised Turkeys.  We are growing 400 turkeys this year!

We get excellent taste and texture by raising and processing our birds differently from those of other turkey suppliers. Starting with the commitment to free ranging our birds, we stay as natural as we can.  Our turkeys are raised without hormones, antibiotics, chemicals or preservatives.  They live their life in a stress-free environment just as a turkey should ... enjoying the sunshine, fresh air and lush green grass.

Pastured poultry is a sustainable method of raising turkeys in a humane, healthy and natural environment.  Our birds are moved to a fresh pasture daily, ensuring they get an ample supply of fresh forage, grasshoppers and worms. Turkeys are omnivores and receive about 30% of their diet from the pasture and insects.

When we process the birds, we add no chemical “flavor enhancers” to the meat or preservatives. We don’t have to.  Commercial Turkeys may contain up to 7.5 percent (1 ½ pounds in a 20-pound bird) of a chemical broth intended to add flavor.

They are broad breasted birds and you will find they are juicer than Commercial Turkeys because they get exercise and have intramuscular fat.  They are also leaner and healthier for you and they cook at a lower temperature in 1/3 less cook time. 

If you have never had a farm raised free-range turkey, you will not be disappointed!  We have had rave reviews about our turkeys and they make that special once-a-year meal even more special.  You will receive giblets inside the bird as well as complete cooking, brining and thawing instructions to help you make a perfect centerpiece for your holiday table. 

Usually you want about minimum of 1-1/2 pounds of turkey per person w/leftovers.  Birds will come frozen (butchered the week before Thanksgiving) in the following sizes (all plus or minus one pound):

12lb Turkey (X-Small) = $48.00 

14lb Turkey (Small) = $56.00

16lb Turkey (Medium) = $64.00      

18lb Turkey (Large) = $72.00

20lb Turkey (X-Large) = $80.00

If you want a larger bird, please contact us and we can put you on a waiting list.  We usually end up with a few "Jumbos"  (over 22 lbs) and they will be sold per pound at $4.00/lb.  We believe our turkeys are very reasonably priced for the quality you are receiving.  Internet competitors (such as Heritage Foods, USA) sells their farm fresh turkeys for $10/lb.

Please send us an email with the following information:  1.  What size turkey you want, 2. How many you want and 3. Whether you will pick your turkey up on Route 1 or Route 2 (see below for delivery schedule).  We will add a $25 turkey deposit to your packing list and this payment will reserve your turkey.  The $25 will be applied to your November 22^nd turkey invoice and the balance will be due upon delivery.  You can mail in your deposit or simply give it to your delivery driver.  We don't want to sell out and not have a reservation for everyone that wants one.  The deposit is non-refundable.

When you mail or turn in your check, please make sure the memo field is descriptive as to WHOSE turkey you are paying for... that helps us match up the checks with accounts.  Upon receipt of payment we will e-mail you a confirmation.

We will deliver them Sunday November 22nd (the Sunday before Thanksgiving) and collect the balance at the following tentative locations and times.  You do NOT have to pick a specific location, just indicate which ROUTE you will pick up your turkey at.  These are subject to change, though we are fairly confident they will not:

 Truck Route #1

 9:00-9:30a Brentwood United Methodist Church 309 Franklin Road, Brentwood

10:00-10:30a Coleman Park 384 Thompson Lane, Nashville (Upper parking lot next to the community garden)

10:45-11:30a Montgomery Bell Academy 4001 Harding Road, Nashville

1:00-1:30p Calvary United Methodist Church 3701 Hillsboro Pike, Nashville

2:30-3:00p Kingston Springs UMC, (The Ark) 335 Oak Street, Kingston Springs

Truck Route #2

8:45-9:15 am Springhill (Evans Park) Beechcroft /Maury Hill Rds
10:00-10:45 am Edgehill United Methodist Church 1502 Edgehill Ave, Nashville
11:45-12:30 pm Belmont United Methodist Church 2007 Acklen Ave, Nashville
1:00-1:45 pm Eastwood Christian Church 1601 Eastland Ave., Nashville
2:30-2:45 pm "The Factory" At Franklin 230 Franklin Rd, Franklin (behind The Factory)
4:00-4:30 pm Murfreesboro Farmers Market South Front Street, Murfreesboro

If you know anyone else who might be interested, please forward this email to them.  Also, I can email you our turkey flyer if you have a place to post flyers.  Thank you so much!!

Tim and Jen Bodnar

1 acorn squash, halved and seeded

2 cloves garlic, pressed

1/2 teaspoon salt

1 egg

1 cup whole wheat flour

1 cup white flour

7 cups water

1 tablespoon salt

1 cube chicken bouillon

1 cup beer

1/3 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 cup cold unsalted butter, cut into small cubes

1/2 cup grated Parmesan cheese

1. Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
2. Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
3. Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, squaghetti or fish fin melon is an oblong seed-bearing variety of winter squash.

The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a cultivar originating in China.

• 1 cup cooked, mashed sweet potato
• 2 tbs honey
• 1/2 cup oil
• 3/4 cup buttermilk or yogurt
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Dash of nutmeg

Mix wet ingredients well.  
In separate bowl combine dry ingredients.  
Add wet ingredients and mix until a soft dough forms (may require a little
more milk). Drop by spoonfuls on greased cookie sheet.  
Bake at 400 degrees for 20 minutes.

• 1 tablespoon butter
• 1/2 cup finely diced acorn squash 
• 1 green bell pepper, diced
• 1 small onion, finely diced
• 1 stalk celery, chopped
• salt and pepper to taste
• 4 skinless, boneless chicken breasts
• 2 ounces shredded Cheddar cheese
• 2 cups all-purpose flour for coating