First and foremost, this is not my recipe. I borrowed it from our best friend, aka the internet. (Find the original here.) In just a few more days, Halloween will be here. Slowly the change in weather is setting in. What better way to start this season than with a yummy treat. If you love pumpkin, chocolate, and cinnamon, then this recipe is the one for you. I would recommend a tasty hot chocolate to partner with this indulging Chocolate Chip Pumpkin Bread. Ingredients: 3 Cups White Sugar (Brown Sugar Accepted) 1 (15 oz) Can Pumpkin Puree (or real pumpkin!) 1 Cup Vegetable Oil (Can substitute with applesauce) ⅔ Cups of Water 4 Eggs 3 ½ Cups of Flour 1 Tbs. Ground Cinnamon (can be modified) ½ Tbs. Ground Nutmeg 2 tsp. Baking Soda 1 ½ tsp. Salt 1 Cup Miniature Semisweet Chocolate Chips ½ Cup Chopped Walnuts (Optional) Directions: 1. Preheat oven 350 degrees. Grease and flour three 9x5 inch loaf pans. 2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. 3. Blend in flour, cinnamon, nutmeg, baking soda, and salt. 4. Fold in chocolate chips and nuts. Fill pans ½ to ¾ full. 5. Bake for 1 hour, or until an inserted knife comes out clean. Cool before serving. We hope you enjoy this fun fall recipe! Text and photos by Leticia Meza
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One of Howdy Farm’s beloved partnerships is with Ronin Cooking, a local dining experience unlike any other. Husband and wife duo, Brian and Amanda Light are devoted to serving the Bryan/College Station community with local, organic food and seasonal flavors.
Currently growing in the Ronin garden this season is a variety of vegetables, grains, and herbs consisting of but not limited to, carrots, asparagus, radishes, garlic, beets, cauliflower, romaine, sugar snap peas, basil, sage, mustard, and much more. Brian and Amanda are passionate about supporting local farms and re-bridging the connection between guests and their food source. Because of their passion, visitors to the farm are able to experience nature and its connection to our dinner plate like never before. Eating a meal composed of the freshest ingredients, beneath the light of the full moon shining through the forest trees, gives guests a newfound appreciation for the harvest as our
Coming up at Ronin is a Yoga + Dinner event on November 6th and 7th at the farm. Yoga Pod of College Station will be guiding guests through a one-hour flow class in the forest, focused on harvesting gratitude. The class will be suitable for all levels of experience. The gate will open at 5:30pm and the
Kindly reserve your space for the event at Ronincooking.com, or purchase tickets directly here. Then, just grab a friend, your yoga mat, and an empty stomach! We look forward to seeing you there!
Text by: Olivia Fotopoulos; Photographs courtesy of Ronin Cooking LLC With fall having just arrived, we have a ton of new, fresh produce that Howdy Farm will be selling in the next couple months! And for today’s post, I wanted to give you a preview of a few of the more exotic veggies growing at the farm, as well as how you might use them. DaikonDaikon, a type of radish, is a fall/winter root crop that is popular in East and Southeast Asia. They are white in color and grow deep into the soil. Daikon are great raw in salads, sauteed in rice dishes, roasted, or in a smoothie! Rich in vitamin C and calcium, daikon have benefits for immune system and bone heath, as well as having some anti-inflammatory properties. Try these recipes: Radish Greens Smoothie Ginger Daikon Radish Rice with Fried Egg Roasted Potato and Carrot Salad with Daikon/Radish Pickle Korean Daikon Radish Salad Napa CabbageNot associated with the famous Napa Valley vineyards of California, Napa cabbage actually originates near Beijing, China, with nappa meaning the leaves of a vegetable. In fact, it’s called Chinese Cabbage in much of the world, and, like Daikon, often takes its place in Asian dishes, including kimchi. Napa cabbage has yellow-green leaves and thick crispy stems, and is described as softer and sweeter than traditional green cabbage. This means it’s also great raw in salads, or as a wrapper in a creative main dish! Try these recipes: Napa Cabbage Rolls with Meat and Veggies Asian Cabbage And Shiitake Mushroom Stir Fry Miso Noodle Soup Sweet and Sour Roasted Napa Cabbage Wedges ArugulaA native of the Mediteranean, arugula is popular in Italian and French dishes with its slightly peppery, fresh flavor. It’s high in vitamins A, C, and K, and is thought to have antioxidant properties. And if the health benefits weren’t enough, arugula adds a great kick to salads, as well as pizza, pasta, and soup. I mean, pizza people, I’m practically begging you to give it a try. Try these recipes: Caramelized Onion Pizza with Goat Cheese and Arugula Arugula Salad with Apple and Candied Walnuts Lemon Arugula Pasta Arugula Pesto (you can add it to your soup!) KaleLast but not least, kale has its origins all over Europe, and became popularized as a food source in the UK during World War II. Although you have probably heard of kale as a “superfood” before, you may not know that its high nutrient density, evident from its dark green color, has benefits for almost your entire body. Kale contains 14 different vitamins and minerals, and it great in everything from salads and smoothies, to tacos and veggie chips!
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