ALFN Local Food Club:  The Market is Open, Thanks to You!

Friends,

The market is open for orders and it’s all thanks to you! This time of year always has me reflect on all that I’m grateful for. When I look back on the growth of Food Club over the past seven years, I’m amazed at the countless number of folks that have contributed to our success. While the following thanks certainly aren’t exhaustive, there’s (more than) a few I needed to call out for their constant support:

• Thank you to our founders Nao Ueda and Katy Elliot for seeing a need and figuring out how to fill it. You laid the solid foundation for an organization that’s been able to grow exponentially thanks to your hard work and vision.

• Thank you to our ever-growing number of customers, who put your money where your mouths (and stomachs) are week after week. You support a stronger local economy and more sustainable future by ensuring the viability of small Arkansas farms, and we always appreciate your love of all things local and generosity whenever we reach out for help.

• Thank you to our incredible vendors for producing the highest quality food and products using ethical and sustainable practices. You work your tails off not for financial incentive nor personal gain, but because you have dedicated your lives to being the change you wish to see in the world.

• Thank you so much to our wonderful volunteers for donating so much of your time and energy to not only operating Food Club, but doing so with a smile. You are our greatest asset and Food Club could not function without your dedication.

• Thank you to our Board of Directors for volunteering countless time and energy to steering this organization towards a sustainable future, and especially to our exiting Executive Committee: Board Chair Dwayne McFarlan, Treasurer Juli Brandenberger, and Secretary Carrie Mensik. These three have given so much of themselves to see this organization through multiple transitions and we can not thank them enough for their wisdom and dedication.

• Thank you so much to our Food Club Program Manager Rebecca Wild for always going above and beyond to ensure this incredibly complicated program operates smoothly all-year round. I definitely didn’t gain a full appreciation for all of the moving pieces of Food Club until I had to start learning how to reconcile 90 orders a week from over 30 growers, each with their own adjustments, memberships, and unending list of quirks. Rebecca’s thoroughness and support makes my job so much easier, and for that I am eternally thankful. A special shout-out to her husband Steve for being our most dedicated and multi-talented volunteer.

• Thank you to our gracious hosts at Christ Episcopal Church for always practicing what they preach. From giving us an office and the room to operate an indoor farmer’s market to being incredibly flexible with our grower deliveries and equipment needs, I simply can’t imagine how we’d still be around without your generosity. Your ingenuity in supporting small farmers and low-income families through Green Groceries is an inspiration!

• Thank you so much to 2nd Presbyterian Church of Little Rock for their multiple grants that funded the publication of the first two editions of ALFN’s FRESH Local Foods Directory. FRESH is a groundbreaking project that helps connect the often disparate pieces of our blossoming local food movement, and it was only made possible thanks to your support.

• Thank you to all of the advisors and participants in ALFN’s recent strategic plan. This project was only made useful thanks to the contributions of countless individuals, and you have helped ensure a sustainable future for ALFN. Be sure to keep your eyes out for the results of that process within the next few weeks.

• And I would be remiss to not thank my family and friends, who are my rock and inspiration. I am so, so privileged to be able to do this incredibly important work, and I can only do it thanks to your love and support.

A few announcements:

• A great way to thank one of our growers would be to visit Tammy Sue’s Critters’ annual Christmas Open House at their farm on Saturday, November 29th from 10am-2pm. Tammy’s got a beautiful place on the outskirts of North Little Rock at 4 Cheyenne Trail, North Little Rock 72120. So come on out and meet the goats, alpaca, free-range chickens, dogs, cats, and GUARD LLAMA and even do a little holiday shopping while you’re at it!

• Willow Springs Market Garden wanted us to let you know that they’ll be taking a much-needed vacation, but fear not, their delicious vegetables will return in just three weeks’ time.

Hope that you have a wonderful Thanksgiving. Thanks again for the constant support!

Most Sincerely,

- Alex Handfinger
Director of Operations

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Stones River Market:  The Market is Back Open - Happy Thanksgiving

Market News

Welcome to Thanksgiving Week. There is a wide variety of products available the gatherings you may be attending this week.

Last week, Double Star Bar Farms introduced Crystallized Ginger to the Market and many of you took advantage of the opportunity to try it. There is still some available this week. He also has all natural artisan breads listed.

Erdmann Farm and White City Produce have an abundance of turnips this week and I will share some recipes later in this newsletter.

Ms. Rosie’s added pecan pies in time for the holidays.

West Wind Farms Thanksgiving turkeys will be delivered this week. However, you can still reserve turkeys from West Wind Farms in time for the holiday. The deposit and balance will be paid for at time of pick up.

Notes from the other producers:

Cedar Thicket Farm has their Christmas Vanilla Extract back on the market ready for a simple, home-crafted Christmas gift for teachers or office staff. Also, there is a fresh batch ready for all your Holiday baking along with Very Vanilla Sugar. Bay leaves too are essential this time of year for those hearty soups!

Rocky Glade Farm has added a new product under Brussels sprouts. Julie gives us an explanation:

We are offering flower sprouts and Brussels sprouts this week. Flower sprouts are a cross between kale and Brussels sprouts, are lighter than Brussels sprouts but with good mild (not bitter) sprout flavor. You cook them more like kale instead of Brussels sprouts and they come in a variety of colors which makes the plate fun!

We also have bushels and half bushels of sweet potatoes at reduced prices this week for Thanksgiving.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! If you have created a dish and want to share with everyone, please send it to me.

The recipes this week utilize the root vegetables and potatoes available on the Market this week. They come from Allrecipes.com Here is a link that shows many of their turnip recipes – http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/turnip/

Sweet Potato Soup

“Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.”

INGREDIENTS:
2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine (butter, a better ingredient??)
salt to taste
ground black pepper to taste

DIRECTIONS:
1. Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
2. Place vegetables and liquid into a food processor. Puree.
3. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

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Nana’s Mashed Turnip

“Mashed potatoes with turnip! What a delicious idea!”

INGREDIENTS:
1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
3. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Gwinnett Locally Grown:  Sunday Market Reminder!

The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

MARKET NEWS

Growers of the Week!

We are sooooo excited to announce our newest Growers to Gwinnett Locally Grown! Check out all the fabulous veggies and meats they have listed with us!

The Veggie Patch at Bouchard Farms
USDA Certified Organic
Local USDA Organic Produce Farm

Website: www.veggiepatchga.com

The Veggie Patch grows a huge variety of organic vegetables practicing sustainable organic farming in order to provide locally grown produce for a healthy lifestyle. On our 300 acre farm we harvest from about 30 acres as well as from 7 green houses.
Throughout the year the Veggie Patch grows a wide variety of vegetables including; 6 varieties of kale, lettuces, tomatoes, watermelon, okra, eggplant, peppers, collards, beets, squashes, carrots, celery, Asian lettuces and cabbage, spinach, corn, culinary and medicinal herbs…….and the list goes on. We have a large variety of seedlings available for home gardeners as well in the spring and the fall.
The Veggie Patch organic veggies can be purchased at Athens Farmer’s Market, on-line locally grown markets, at the farm, or join our CSA to get a veggie box every week.

Callidora Farms

Website: www.callidorafarms.com

Grass-fed, pasture raised meats
Callidora Farms is owned and managed by Raul and Genel Rivera (The Farmers). Farming is new to them, but it has been in Raul’s heart since his childhood days. In 2008, Raul began searching for the perfect land to purchase and start farming. After 5 years of searching, he finally found the perfect 71-acre plot in historical Madison, GA where he and his family could live the dream of operating a sustainable farm. Soon after buying the land, The Farmers realized that sustainable farming is both a way of life and a business. Having little knowledge in farming, the first year and a half was a definite learning curve. During that learning curve the one philosophy they adhered to was to provide natural solutions to all of the challenges that they face so that the animals experience the best life possible.

A growing number of people want to know where their food comes from, how it is being raised, and who is raising it. The Farmers believe that the best way to obtain these answers is to get connected to farmers who are very passionate about how food is raised. Their passion for staying connected to their food source drives them to continue to seek better ways to farm.

We also have yummy baked goods in time for the holidays!

Rancho Alegre Freshly Made

Website: ranchoalegrefarm.com

Rancho Alegre Freshly Made produces freshly-made products for you and your family. We focus on gluten-free, low carb baking as well as healthy salsas with NO PRESERVATIVES. Everything made fresh on market pick up day.

If you are trying to be gluten-free or are looking for delicious freshly-made products, order from Rancho Alegre Freshly Made.

In stock now! Saddle Creek Bee Farm specializes in pure raw wildflower honey. This honey is collected from Gwinnett and Barrow Counties. It is a great item to beat those allergies! Mixed selection of squeezable plastic, and glass containers.

We also have Wilderness Family Naturals Coconut Sugar, Flour and Organic Popcorn in the Market for sale! When you come to pick up your order, check them out! They are also now online!

Remember we have Kombucha available! If you are not familiar with it, Kombucha is a naturally fermented tea with natural probiotics! It has been around for centuries originating in Asia. It is said to have healing properties and because it is naturally fermented, is a great support for the digestive system. When your here, ask me for a sample! I’d love your feedback!

If there is something you’d like to see in the Market, please let me know! I would love your imput!

*If anyone has plastic grocery bags you’d like to get rid of and recycle, we can always use them at the Market! Feel free to bring them with you on Tuesday…

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

United States Virgin Islands:  VI Locally Grown Market: Week of November 23 2014

Good morning!

The VI locally grown market is now open and ready for your orders.

With Thanksgiving only a few days away, now is the perfect time to order those beautiful local flowers, delicious artisan sourdough bread, and any ingredients you will need to make that favorite holiday dish of yours.

Make this Thanksgiving even more special with some of Queen Maubi’s homemade ginger beer or maubi drink.

Don’t forget that the location of the market has changed and is now hosted at the Lawaetz Museum at Little La Grange on Mahogany road.

We look forward to seeing you on Wednesday.

Happy Holidays!

Jillian and your VI locally grown producers

United States Virgin Islands:  VI Locally Grown Market: Week of November 23 2014

Good morning!

The VI locally grown market is now open and ready for your orders.

With Thanksgiving only a few days away, now is the perfect time to order those beautiful local flowers, delicious artisan sourdough bread, and any ingredients you will need to make that favorite holiday dish of yours.

Make this Thanksgiving even more special with some of Queen Maubi’s homemade ginger beer or maubi drink.

Don’t forget that the location of the market has changed and is now hosted at the Lawaetz Museum at Little La Grange on Mahogany road.

We look forward to seeing you on Wednesday.

Happy Holidays!

Jillian and your VI locally grown producers

Siloam Springs, AR:  Online Market is Open!

Middle Tennessee Locally Grown:  Manchester Locally Grown Online Farmer's Market - It's Time to Order

Manchester Locally Grown online farmers’ market is now open for ordering.

PLEASE NOTE: This week, ordering will close at noon on Tuesday. Pickup will be on Wednesday, November 26, from 3:00 to 4:30 pm, instead of on Thursday. Same time/location, just a different day.


Cider and jelly, perennial plants, local baked goods, pork products, herbal bath & body products, local honey, fresh-laid chicken & duck eggs, and plenty more products are to be found on our market. Give them a try!

REMEMBER:

• Growers can sometimes remove items at the last minute, affecting your invoice. Please wait to make out your check until your total is established at market.
• If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Log back in and press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.
• Be sure to hit that Place Your Order button before NOON on Tuesday. (this week only)


Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Tuesday at noon this week.

Just a few of the many delicious additions to your Thanksgiving feast from our local farmers: (L to R) Apricot Nectar Cake from Debbie’s Delites, Hot Sausage from Weaver Farms, Scupernong Cider and Mountain Fresh Tomatoes from White City Produce & Greenhouses, and Small Grained Heirloom Popcorn from Wayne Diller.

We’ll see you for pickup of your order on WEDNESDAY between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. Please don’t plan to pick up on Friday this week, as the hours for Square Books have not yet been determined.

Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

Have a wonderful blessed Thanksgiving! See you next week on the regular schedule.

~ Linda

Here is the complete list for this week.

How to contact us:

On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

The Wednesday Market:  In Case You Missed It . . . The Wednesday Market is Open!

The Wednesday Market is open for orders. Due to the Thanksgiving holiday, our Market will be held on Tuesday this week. That means it is time to place your orders – now.

Please place your orders by 10 p.m. Sunday. Orders are ready for pick up this week on TUESDAY between 3 and 6 p.m.

Be sure to check the website for all of this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market

Thank you for your support of locally grown agriculture and for choosing to buy locally.

Happy Thanksgiving from all of the Sunshine Girls!

Anna, Sharon, Irma, and Beverly

South Cumberland Farmer's Market:  Time to Order Local Food!

It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage

Market News

FROM BROWN’S HOLLAR CREATIONS
We will be the Featured Farmer this week and will have extra pies and black walnuts to sample and order for the holidays. We are selling fresh pumpkin pies again this year as a fundraiser for the Grundy County/Tracy City farmers’ market. These fresh pies are made from local free-range eggs and locally grown pumpkins.

We also have green onions.
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THANKSGIVING TURKEY PICK UP
Eric and Suzanne Earle (Fountain Springs Farm) will be outside the market at 3:45 on Tuesday in a tan Saturn Outlook vehicle. They will have the turkeys for those who placed their deposit with the balance due payable to Fountain Springs Farm or Eric or Suzanne Earle.

They also have some larger chickens available on the market if you would like any chicken.

Just remember to get your deposit in EARLY next year to reserve a turkey for Thanksgiving.

Thank You
Fountain Springs Farm
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THE COFFEE BREAK OPEN HOUSE
The Cumberland Farmers’ Market would like to announce its fall coffee break happening on Dec. 2, 2014, from 2-3 p.m. (before market) at the Sewanee Community Center.

This Coffee Break will target holiday gift-giving to get our customers (and new customers from the Sewanee community) to come see the market and order our wonderful products online. Artisans and farmers will be displaying their wares to show everyone what will be available on the market. Customers will also be able to buy products at this time—no waiting to order!

Everyone is welcome to enjoy the free parking, free entrance, and free samples! As the weather gets colder, doesn’t it sound wonderful to have hot coffee or tea and holiday treats to sample before you buy!!

Please come and meet all the farmers you haven’t met and spend some time visiting with us.

We will be making more announcements as vendors sign up, so please put us on your calendar for this important date. We hope to see you all.
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PLACING AN ORDER
Before you order, be sure you see the little shopping cart. If you do not, log out and log in again. If this fails, turn off your computer completely and start again. This includes ordering from smart phones.

If you want to leave a comment for a grower, be sure to put it in the “Leave comment for grower” area in RED beneath the item you’re ordering. Placing comments in the market manager section will not be seen by the growers.
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BIOINTENSIVE GARDENING
We have had several requests for information on biointensive gardening/farming. If you are interested in a very informal discussion group on this subject, please let us know so we can add you to the list, either on the teacher or student side. Everyone is welcome, including those not currently customers or growers on the market.
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NEW DELIVERY DRIVER
If you would like to have your market order delivered, have you contacted Rachel Lynch, the new Sewanee delivery driver? E-mail: radelo50@yahoo.com or phone 931-598-0774.

Don’t forget: Rachel is NOT affiliated with the CFM and, therefore, is not authorized to accept payments of any kind on behalf of the CFM. Payment of all CFM orders MUST be made in advance of Tuesday’s delivery. Checks must be mailed in time to be posted to customer accounts before closing of market ordering on Monday. To ensure your account always has a positive balance, the CFM prefers payments in increments of at least $100.00. Mail checks made out to CFM to Kir Strobel, 744 Timberwood Trace, Monteagle, TN 37356.

Should at-home delivery not work for you, your second option is to leave your order at the Center to be picked up by you or a designée by 6 p.m. Wednesday. As with any left-behind order, there will be a $3.00 fee unless that order has been prepaid in full in advance. Don’t forget there is no freezer at the Center for the forseeable future, so it is imperative your items be picked up in a timely manner.
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PANETTONE COMING FOR THE HOLIDAYS! Be looking for it from Dogwood Farm.
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Don’t forget…
If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. E-MAIL OR CALL US to get the problem solved so you will not be disappointed on market day.

Please remember the market closes at 10 a.m. on Monday; therefore, your order must be completed and placed, and you should be signed out of the software.
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If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Market Co-Managers

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There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

Dothan, Alabama:  "HAPPY THANKSGIVING" & SAVE THE DATE...THURSDAY, DEC. 4th

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

HAPPY THANKSGIVING…
“THANK YOU”…To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!! Your commitment to year round, sustainably grown, locally produced foods is critical to a strong local food economy! Thank You! Wishing you & your family a very “Happy Thanksgiving!”

HOLIDAY SCHEDULE…

NOVEMBER:
Nov. 28th/ Nov. 29th – THANKSGIVING HOLIDAY- NO MARKET

DECEMBER:
THURSDAY, DEC. 4th, DOTHAN NURSERIES & MARKET AT DOTHAN
CHRISTMAS OPEN HOUSE & FARMERS MARKET
3pm – Until,
VENDORS ONSITE
(NO ONLINE ORDERING)

Friday, Dec.12th (Last Online Market 2014 Season)

SATSUMAS….
AVAILABLE ONSITE THURSDAY 12/4 @ Christmas Open House & Farmers Market 3pm.

THE BREAD LADY…
Freshly milled flour made from whole grains. Specify number of cups and kind of grain—hard white wheat, hard red wheat, soft white wheat, buckwheat, spelt, barley, or rye.

KARL’S GERMAN BAKERY…
***New*** Karl’s German Bakery, KARISTA POUND CAKES, CREAM CHEESE & SOUR CREAM. Fine ingredients, no preservatives!

Karl’s authentic German breads are made from old world family recipes with their own rye sour (a perpetual sour, specially developed and nurtured by Karl himself!). All of Karl’s breads are baked Hearth Style (Artisan) using no pans and no pan grease which can alter the taste. This unique and historic baking process creates a natural bread flavor crust. See all of Karl’s artisan breads listed under Farmers Daughters Co-Op.

#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net

DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

BUTTERNUT SQUASH with WALNUTS & VANILLA
Yield: Serves 4.
We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.
Save Recipe
Ingredients
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
3 bay leaves (if boiling the squash)
Salt
1 heaping cup of walnuts (can substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste
Method
1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.
1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.
2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

Read more: http://www.simplyrecipes.com/recipes/butternut_squash_with_walnuts_and_vanilla/#ixzz3IVT31ru8