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It's time for the fall harvest here on the farm. Try some of our favorite recipes to take to your fall gatherings. Can you resist the farm fresh flavor of our cranberry sauces or our zesty chutneys? How about our famous Cranberry Apple Walnut Cranberry Sauce? Try our Cranberry Walnut Apple Pie recipe and you will have them coming back for more!
 
 
 
Try Our Featured Recipe:
 
Thai Chicken and Rice Soup
 
Serves 6-8 

8 cups chicken broth

4 cups water

1 tablespoon Thai green curry paste

3 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce

1 teaspoon coriander seeds, crushed

2 cups loosely packed whole fresh cilantro leaves plus cup chopped

1 cup jasmine rice

3/4 lb. boneless skinless chicken breast, cut into thin strips

1 13.5 oz can of unsweetened coconut milk

lb. snow peas, trimmed and cut diagonally into inch strips

2 tablespoons Asian fish sauce

2 tablespoons fresh lime juice

Salt to taste

Combine broth, water, curry paste, dipping sauce, coriander seeds and whole cilantro leaves in a 3-4 quart saucepan. Stir rice into soup and simmer, uncovered (stir occasionally), until tender, about 15 minutes. Add chicken and simmer uncovered until just cooked through. Add coconut milk, snow peas and fish sauce and simmer, uncovered until peas are crisp-tender (about 2 minutes). Remove from heat and stir in lime juice, salt and chopped cilantro.