Farmer’s Market Collection · Farmer’s Market Collection. Creative Recipes to Inspire Your Cooking ... Place papers in standard cupcake pan and place one cookie in the bottom

A B O V E A N D B E Y O N D

Farmer’s Market Collection

Creative Recipes to Inspire Your Cooking With Pumpkin, Sweet Potato, and

Butternut Squash Purees

While pumpkin is traditionally associated with pumpkin pie, it is also a favorite of chefs worldwide in a variety of dishes. As culinary ingredients, Farmer’s Market Organic Pumpkin, Pumpkin Pie Mix, Sweet Potato Puree, and Butternut Squash are the star attractions in dishes ranging from soups and casseroles to dips and even pancakes.

With these ready-to-use purees, you will find it easier to incorporate the exceptional nutrition and rich taste of pumpkin, sweet potatoes, and

butternut squash. So, read, cook, and enjoy the gourmet taste and good health of Farmer’s Market organic purees!

Scrumptious, Nutritious, and Ready to Use in Your Next Culinary Creation....

Traditional Pumpkin PieThere’s nothing that reminds us more of home than the appetizing aroma of pumpkin pie baking in Mom’s oven. It is truly one of our favorite fall indulgences. Since we love it so much, why not enjoy it year round with Farmer’s Market Organic Pumpkin? Makes 1 pie

1-15 oz. can Farmer’s Market Organic Pumpkin 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1-14 oz. can sweetened condensed milk 2 eggs, slightly beaten 1-9-inch deep-dish pie shell

Vegan Pumpkin PieNow, everyone, even those who maintain vegan lifestyles, can enjoy the traditional taste of pumpkin pie thanks to this untraditional recipe. Makes 1 pie

1-15 oz. can Farmer’s Market Organic Pumpkin 3/4 lbs. firm tofu, pureed or finely mashed 1/2 cup brown sugar or maple syrup 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon salt 3 tablespoons water (optional) 1-9-inch pie shell

Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly, just until thoroughly mixed. Pour into pie shell. Bake at 425°F for 15 minutes, and then reduce temperature to 350°F for an additional 35-40 minutes. Cool on rack.

Pumpkin P ie

Start a new holiday tradition! Makes 12 muffins

2 ½cups flour2 cups sugar2 teaspoons baking soda1 teaspoon salt1 tablespoon cinnamon1/4 teaspoon allspice1/4 ½ teaspoon ground cloves3 eggs1-15 oz. can Farmer's Market Organic Pumpkin 3/4 cup oil1/2 cup raisins1/2 cup walnutsCinnamon sugar topping2 tablespoons sugar1/4 teaspoon cinnamon

Preheat oven to 375°F. Sift together flour, sugar, baking soda, salt, cinnamon, allspice, and cloves. In a separate bowl, beat eggs until well combined. Add pumpkin and stir to combine. Add oil gradu-ally, stirring to mix well. Add wet ingredients to dry ingredients and mix. Do not overmix. Add raisins and walnuts, stirring just to combine.

Fill 12 large muffin cups, 16 mini-muffin cups ½ full, or two mini-loaf pans and sprinkle lightly with cinnamon/sugar (this will make tops hard and crunchy.

Bake for 30 minutes or until tops are firm.

Muffins

Thanksgiving Morning Organic Pumpkin Muffins

Pumpkin Keeps You The bright orange color is your clue. Pumpkin is loaded with beta-carotene and may help protect your heart against disease. In one study, people who ate the most foods rich in beta-carotene were 45% less likely to have a heart attack than those who ate the least amount.

A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite

yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food.

Intake of beta-carotene rich foods such as pumpkin may be beneficial to blood-sugar regulation. Research suggests that carotenoids may be inversely associated with insulin resistance and high blood-sugar levels.

Beta-carotene’s anti-inflammatory effects may help to reduce the severity of conditions such as asthma, osteoarthritis, and rheumatoid arthritis, which all involve inflammation.

Did You Know? The first pumpkin pie was a bit different than the one you may slice up on Thanksgiving. American colonists filled a pumpkin with milk, spices, and honey, then baked it in hot ashes.

Nutritional ProfileIn terms of both dietary fiber and beta-carotene, the canned pumpkin nutrition profile exceeds that of fresh. Pumpkin has large amounts of antioxidants and beta-carotene, is

very low in fat and calories, and high in potassium. It also contains a fair amount of vitamin C and other nutrients, such as niacin, vitamin E, calcium, and iron.

Healthy THE REGISTERED DIETITIAN Corner

Jo-Ann Heslin, a registered dietitian and coauthor of says vegetables can even be dessert. “Half a cup of pumpkin pie counts as a serving of vegetables, and if you make it without the crust, you can cut the calories, too.”

The Healthy Wholefoods Counter

Pumpkin P ie

Creamy Pumpkin Soup Preparing a rich and decadent creamy pumpkin soup has never been quicker or easier thanks to Farmer’s Market Organic Pumpkin. No need to puree your pumpkin… we’ve done that for you, saving you more than an hour in prep time. Surprise your family or guests by serving this delicious, homemade soup.Serves 6 1-15 oz. can Farmer’s Market Organic Pumpkin 13.75 oz. chicken or vegetable broth 1 large onion 2 chopped carrots, wheels or diced2 cups half and half or evaporated milk 1/4 cup sour cream 1/8 teaspoon pepper

1/2 teaspoon baking soda 1 teaspoon cinnamon 1/3 teaspoon (or less) saltGarnish: 1/4 cup shelled pumpkin seeds

In a large pot, add broth, onions, carrots, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes until carrots are soft. Put vegetable and broth into a food processor or blender and blend until smooth (this step is optional). Return to pot. Add pumpkin and half and half (or evaporated milk). Simmer uncovered for 10 minutes. Serving Suggestions Pour into soup bowls and top with sour cream or serve in a hollowed-out pumpkin to add some festive flair.

Impress special guests or simply treat your family and yourself to this unique cupcake recipe. The smooth combination of Farmer’s Market Pumpkin Pie Mix and cream cheese creates delectably creamy cupcakes with rich pumpkin flavor that everyone will savor. Makes 36 cupcakes

2 lbs. cream cheese 12/3 cups sugar 1/4 cup flour 1-15 oz. can Farmer’s Market Organic Pumpkin Pie Mix 4 eggs 2 tablespoons rum 36 ginger cookies

Preheat oven to 325°F. Cream together sugar and cream cheese until fluffy, scraping bowl often. Next, add eggs one at time, making sure to scrape the bowl after each addition. When eggs are fully incorporated, add the rum and flour and mix well.

Place papers in standard cupcake pan and place one cookie in the bottom of each paper. Fill with cheesecake mixture, then bake for 30 to 40 minutes until fluffy but not fully set.

Chili, Pumpkin StyleTease your taste buds with this atypical chili recipe that blends the spicy taste of traditional chili with Farmer’s Market Organic Pumpkin. The result is an incredible fusion of flavor plus all the nutritional benefits associated with pumpkin. Rest assured that your family will line up for seconds. Serves 10

1-15 oz. can Farmer’s Market Organic Pumpkin 3 lbs. lean ground beef or vegetarian substitute 2-15 oz. cans red kidney beans 2 medium onions, chopped 3-15 oz. cans cut tomatoes 2 tablespoons chili powder 1/4 teaspoon red pepper (optional) 2 tablespoons sugar 1 teaspoon salt 2 bay leaves 1 cup mushrooms (optional)

Brown ground beef or vegetarian ground beef substitute and drain off excess fat. Put ground beef into a large pot. Add remaining ingredients into the pot. Cook on low for one to two hours, stirring occasionally.

Serving Suggestions Serve with crackers or top with your favorite cheese.

Did You Know?Canned pumpkin is not only quicker to prepare, it has more readily available beta-carotene than fresh. The heat used during the canning process causes more bioavailable beta-carotene to form, which means the body can process the nutrient more effectively.

Chili

Impress special guests or simply treat your family and yourself to this unique cupcake recipe. The smooth combination of Farmer’s Market Pumpkin Pie Mix and cream cheese creates delectably creamy cupcakes with rich pumpkin flavor that everyone will savor. Makes 36 cupcakes

2 lbs. cream cheese 12/3 cups sugar 1/4 cup flour 1-15 oz. can Farmer’s Market Organic Pumpkin Pie Mix 4 eggs 2 tablespoons rum 36 ginger cookies

Preheat oven to 325°F. Cream together sugar and cream cheese until fluffy, scraping bowl often. Next, add eggs one at time, making sure to scrape the bowl after each addition. When eggs are fully incorporated, add the rum and flour and mix well.

Place papers in standard cupcake pan and place one cookie in the bottom of each paper. Fill with cheesecake mixture, then bake for 30 to 40 minutes until fluffy but not fully set.

CheesecakePumpkin Cheesecake Cupcakes

Recipe courtesy of Taylor Street Ovens

Farmer’s Market Organic Pie Mix saves you time; it already has an appetizing blend of spices.

Sweet Potato PancakesDon’t let the word “pancake” fool you—these sweet potato pleasures can be eaten at any meal. Serve for breakfast as an entrée or later in the day as a side dish. This unique twist on the original pancake is not only delicious; it’s jam-packed with all of the much sought-after nutrients found in sweet potatoes. Makes 24 pancakes

11/2 cups sifted all-purpose flour 31/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1-15 oz. can Farmer’s Market Organic Sweet Potato Puree 2 eggs, beaten 11/2 cups milk 1/4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot, greased griddle or skillet and fry, turning once, until browned on both sides.

Did You Know?In 1918, during wartime, the USDA utilized sweet potato

flour to stretch wheat flour in all baked goods.

Pancakes

Nutritional ProfileThree of the toughest cancer fighters in the nutrient world—folate, vitamin C, and vitamin A (in the form of beta-carotene)—are packed into a sweet potato. In addition to cancer-fighting folate, vitamin C,and beta-carotene, sweet potatoes are packed with potassium and B6. All five are key to lowering your blood pressure and keeping your blood flowing smoothly through your arteries.

Eat MoreSweet Potatoes

Sweet Potato PancakesDon’t let the word “pancake” fool you—these sweet potato pleasures can be eaten at any meal. Serve for breakfast as an entrée or later in the day as a side dish. This unique twist on the original pancake is not only delicious; it’s jam-packed with all of the much sought-after nutrients found in sweet potatoes. Makes 24 pancakes

11/2 cups sifted all-purpose flour 31/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1-15 oz. can Farmer’s Market Organic Sweet Potato Puree 2 eggs, beaten 11/2 cups milk 1/4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot, greased griddle or skillet and fry, turning once, until browned on both sides.

Sweet potatoes’ bright orange color is a good indication that they contain a lot of the important antioxidant beta-carotene, which studies say might help prevent cataracts. So not only do they keep eyes healthy, sweet potatoes may also help keep all eyes on you! Vitamin A gives you healthy skin and shiny hair so you can always look your best.

Studies say a diet packed with five nutrients—potassium, magnesium, fiber, vitamin C, and beta-carotene—will prevent or slow down osteoporosis. Fortunately, sweet potatoes contain all five.

Experts say eating foods high in vitamin B6, such as sweet potatoes, may be a key to beating the blues. Your body needs this nutrient to balance the chemicals in your brain that control whether you are happy or sad.

Sweet Potatoes Keep You Healthy

THE REGISTERED DIETITIAN Corner

Dr. Jo Ann Carson, PhD, registered dietitian and professor at UT Southwestern Medical Center, says sweet potatoes offer the best of both worlds. “As an excellent source of beta carotene and fiber, sweet potato-based recipes offer the health-conscious consumer a sweet taste packed with good nutrition.”

Different Twist Pork StewThis combination of pork, sweet potato, and corn results in a scrumptious and eye-catching main dish stew that will be repeated often for family dinners. Makes 8 servings

2 lbs. pork tenderloin, trimmed of fat and cut into 11/2-inch cubes1 large onion, chopped 2-28 oz. cans no-salt-added tomatoes, undrained 1-14 1/2 oz. can fat-free chicken broth 3 bay leaves Salt and pepper to taste 3-15 oz. cans Farmer’s Market Organic Sweet Potato Puree1-16 oz. package frozen corn

In a large pot coated with nonstick cooking spray, brown pork over low heat, about 5 minutes. Add onion and cook until softened, about 7 minutes. Add tomatoes, chicken broth, bay leaves, salt, and pepper. Cook 30 minutes. Add sweet potatoes and corn. Simmer until pork is tender, about 45 minutes to 1 hour. Remove bay leaves before serving.Pork Stew

Sweet Potato DipThis sweet potato dip is perfect for cocktail parties or family dinners. Its fabulous taste gives the impression of hours of preparation. However, with the help of Farmer’s Market Organic Sweet Potato Puree, this delectable dip can be prepared in just minutes. Makes 21/2 cups

1 pint nonfat plain yogurt 1 package onion soup mix 1/2-15 oz. can Farmer’s Market Organic Sweet Potato Puree Mix ingredients together and chill. Serve with fresh vegetables.

Did You Know?The rated 58 vegetables by adding up the percentages of Recommended Daily Allowances for six nutrients (vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweet potatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot, came in at 434.

Most of a sweet potato’s antioxidants can be found in its deep orange flesh.

Different Twist Pork StewThis combination of pork, sweet potato, and corn results in a scrumptious and eye-catching main dish stew that will be repeated often for family dinners. Makes 8 servings

2 lbs. pork tenderloin, trimmed of fat and cut into 11/2-inch cubes1 large onion, chopped 2-28 oz. cans no-salt-added tomatoes, undrained 1-14 1/2 oz. can fat-free chicken broth 3 bay leaves Salt and pepper to taste 3-15 oz. cans Farmer’s Market Organic Sweet Potato Puree1-16 oz. package frozen corn

In a large pot coated with nonstick cooking spray, brown pork over low heat, about 5 minutes. Add onion and cook until softened, about 7 minutes. Add tomatoes, chicken broth, bay leaves, salt, and pepper. Cook 30 minutes. Add sweet potatoes and corn. Simmer until pork is tender, about 45 minutes to 1 hour. Remove bay leaves before serving. Potato Dip

Sweet Potato DipThis sweet potato dip is perfect for cocktail parties or family dinners. Its fabulous taste gives the impression of hours of preparation. However, with the help of Farmer’s Market Organic Sweet Potato Puree, this delectable dip can be prepared in just minutes. Makes 21/2 cups

1 pint nonfat plain yogurt 1 package onion soup mix 1/2-15 oz. can Farmer’s Market Organic Sweet Potato Puree Mix ingredients together and chill. Serve with fresh vegetables.

Farmer's Market recommends using certified organic ingredients whenever possible for best flavor and nutrition.

This soup takes no time at all because of the convenience of the cooked Farmer’s Market Organic Butternut Squash. The flavor of this beautiful orange-hued bisque is Thai inspired. Makes 2 quarts1 tablespoon canola oil 1 cup red onion, chopped 1 inch piece of ginger, peeled and minced 2 cloves minced garlic 2 teaspoons lemongrass powder or 1 tablespoon fresh, minced lemongrass 1 jalapeño pepper or 2 serrano peppers, seeded and minced 2-15 oz. cans of Farmer’s Market Organic Butternut Squash

3 cups chicken stock, vegetable stock, or water 1 ripe tomato, chopped 1/4 cup fresh, minced cilantro Juice of 2 limes Garnish: 1/4 cup shelled pumpkin seeds Heat the oil over medium heat in a large saucepot. Sauté the onion, ginger, garlic, lemongrass, and chili pepper for 3 minutes until lightly browned. Add the Farmer’s Market Organic Butternut Squash and stock and bring to a boil. Lower to a simmer and cook for 35-40 minutes, stirring occasionally until all the vegetables are tender. Add the chopped tomato, minced cilantro, and lime juice. Serve with additional cilantro for garnish. Sprinkle with pumpkin seeds.

Serving SuggestionsIf you want more authentic taste, add a cup of light coconut milk and a drizzle of fish sauce–both found in any Asian market.

Did You Know? Butternut is the most widely grown and popular variety among squash. Ancient Native Americans referred to butternut squash as “the apple of God.”

Thai-Spiced Butternut Squash Bisque With Lime and Chilies

Bisque

Maple GingerThis casserole will complement any table and doesn’t need a special occasion. It becomes the occasion, as the ginger-scented crust is broken to expose the creamy cinnamon, maple-scented butternut squash and tart apple filling. Serves 6 to 8

2 -15 oz. cans of Farmer’s Market Organic Butternut Squash 2 apples such as Granny Smith, peeled, cored, and diced 1/2 cup chopped walnuts1 cup crushed ginger snaps 1/3 cup light brown sugar, firmly packed 1/4 cup chilled butter, diced 1 tablespoon flour

1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup pure maple syrup for drizzling over the casserole Vegetable oil for spraying baking dish

Preheat oven to 350°F. Combine the Farmer’s Market Organic Butternut Squash with apples and walnuts and spoon into an ovenproof baking dish (2 quart), coated with vegetable oil or greased with butter.

Place the dry crust ingredients (ginger snaps, brown sugar, butter, flour, salt, cinnamon, and nutmeg) in a large mixing bowl and combine with a fork or pastry cutter. Sprinkle the crust mixture evenly over the squash and drizzle the maple syrup over all. Cover squash with foil and bake for 30 minutes. Uncover and continue to bake for approximately 15-20 minutes longer until crust is golden brown and squash is heated through.

Serving SuggestionYou may substitute pears for the apples if you prefer.

Deep-Dish Butternut Squash Casserole With Maple-Ginger Crust

Butternut squash’s unique nutrient combination of vitamins A, C, and E makes it a superfood for your

immune system. Vitamin A’s “anti-infective” properties form the body’s first line of immune defense. Vitamin C helps inactivate viruses and

may reduce the severity and duration of colds, while vitamin E shields immune cells from

free radicals and may boost the production of white blood cells.

Butternut squash may be useful for preventing complications caused by free radicals, often seen in long-term diabetes. The folate found in butternut squash may help to prevent certain birth defects if consumed by women before and during pregnancy. Rich in beta-carotene, butternut squash helps prevent arteriosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.

Nutritional ProfileButternut squash is very low in saturated fat, cholesterol, and

sodium. It is a good source of vitamin E, thiamin, niacin, vitamin B6, folate, calcium, and magnesium, and a very good source of

vitamin A, vitamin C, potassium, and manganese.

Eat More Butternut

Butternut Squash Keeps You Healthy THE REGISTERED DIETITIAN Corner

Lori Rowell, registered dietitian for the University of Chicago Hospitals, sees simpliciy in enjoying the many nutritional benefits of butternut squash. “Butternut squash puree would be great simply warmed up and topped off with some cinnamon and a bit of maple syrup.”

Spaetzle

Butternut Squash SpaetzleThankfully, there are some brilliant foods that have been around for centuries. Imagine taking four or five ingredients that have never met each other before and introducing them, only to have them form a culinary bond without measure. Butternut Squash Spaetzle is a unique combination of a traditional food and an extraordinary ingredient. Serves 6 to 8

11/2 cups all-purpose unbleached flour 1/2 cup whole wheat flour 3 eggs, beaten 1-15 oz. can Farmer’s Market Organic Butternut Squash 1/2 cup milk or water 1 tablespoon canola oil Salt to taste Ground white pepper to taste Ground nutmeg to taste Combine the unbleached and whole wheat flours. Mix the eggs, Farmer’s Market Organic Butternut Squash, milk, and oil together and slowly add to the flour. Mix well with a wooden spoon until just combined, then place your entire hand into the thick batter and mix with your fingers for 2 minutes until smooth.

The batter should resemble very thick pancake batter. Add more all-purpose flour if the mixture looks a little thin. Bring 2 quarts of salted water to a boil. Using a colander or spaetzle maker, drizzle the batter a little at a time through the colander or spaetzle maker into the boiling water and the dumplings will form. You will have to lightly press the batter through the holes with a spatula or spoon. Simmer for 3 minutes and the spaetzle will plump up and form irregular-shaped noodles that float when they are cooked. Plunge them immediately in cold water to set. Serving SuggestionsSpaetzle is a cross between dumplings and noodles. Eat them steaming hot right after cooking or sauté the leftovers with a bit of butter or oil the next day.

Butternut

Moist and tender, this breakfast bread tastes simply incredible spread with cream cheese or preserves. Makes 1 loaf

11/2 cups all-purpose, unbleached flour 1 cup light brown sugar 1 teaspoon cinnamon 1 teaspoon allspice 1/4 teaspoon salt 2 teaspoons baking powder

1/3 cup chopped walnuts or pecans 1/3 cup dried cranberries1-15 oz. can Farmer’s Market Organic Butternut Squash OR Farmer’s Market Organic Sweet Potato Puree 2 eggs, lightly beaten 1/4 cup applesauce 1/3 cup apple juice or skim milk

Preheat oven to 350°F. Lightly grease a standard loaf pan (9 inches x 5 inches x 3 inches) with butter or vegetable oil. Combine all dry ingredients in a large mixing bowl (flour through dried cranberries). Combine wet ingredients in another bowl (butternut squash through apple juice or skim milk). Make a well in the center of the dry ingredients and fold in wet ingredients until just combined. Pour into loaf pan and bake in the center of the oven for about 1 hour and 15 minutes until baked through. Insert a skewer or toothpick into the center to test doneness. It should come out clean when removed.

Serving SuggestionsYou may also make muffins out of this mix. If baked as muffins, cooking time will be approximately 30 minutes.

Butternut Squash and Apple Bread

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Inspired Ideas

FARMER’S MARKET FOODSP.O. BOX 817 | CORVALLIS, OREGON USA 97339-0817 | 541.757.1497 | WWW.FARMERSMARKETFOODS.COM