Dear Cooking & Eating Friends:

The fog that has enshrined Rabbit Hill for the past 2 days was gone this morning. Last night's gale changed the landscape of the cove; geese are honking on their flight south, the maple trees are turning crimson, and the deer are eating apples straight from the trees.

The fall equinox stirs the hoarding instinct in all beings as we scurry to finish the harvest, split the wood, bank the house and prepare the larder for winter.

The dining room table has become the "tomato ripening" area.

Six different varieties of tomatoes are harvested, checked daily, and "felt" for optimum ripeness before heading off to the walk-in freezer.

One of my favorite tomato varieties is Goldman's Italian American

This voluptuous, red-ribbed beauty makes a deep, rich sauce. We team it up with Green Garden Farm's organic garlic to produce our Classic Marinara Sauce.

We built our company on great tasting tomato sauces made with Maine grown tomatoes. Although we not longer process 20,000 pounds of tomatoes annually, we grow enough here at Rabbit Hill to keep us in sauce all winter, and share the extra jars with our friends!

Ready to make your own tomato sauce? Try out my Pasta with Roasted Tomato Sauce recipe.

Apple picking season is here! Here's a collection of recipes to try. Have you tried our Apple Maple Butter? Delicious on toast, Apple Maple Butter also makes a mean apple pie.

I encourage all apple enthusiasts, to check out the Great Maine Apple Day in Unity on October 14 in Unity.

Because our Rabbit Hill Farm supper, a Tribute to Paul Bocuse, was such a marvelous event, Flip and I have decided to continue with the Rabbit Hill Supper Club. Once a month I'll be creating a new menu and sharing it with folks.

The art of feeding people is addictive. Nothing gives me greater joy than to work with real ingredients and make them sing.

Thank you for supporting Maine agriculture!

Copyright © 2018 Cheryl Wixson's Kitchen, All rights reserved.

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