Update from the week
This past week we have been cleaning up a couple thousand garlic in preparation for the Carp Farmers’ Market Garlic Festival, which is taking place on Saturday August 12th and Sunday August 13th. We have reserved an additional 1000 garlic for seed this year, hoping to bring our production total over 3500. It is not a lot of garlic, compared to many garlic growers but for me to harvest, cure, clean, and grade at this time of year, it is more than enough! This week we have included a rocambole variety called Korean Purple for you all to enjoy. These have many cloves and a deep, rich flavour that sweetens when cooked.


Caught in storm today…

Last weekend we had submitted a number of items from the garden to the Exhibition at the Beachburg Fair and came home with many ribbons. Although I am proud of the vegetables, I am most thrilled about my personal baking results – claiming first prize for carrot cake… which has a special significance. The recipe came from my friend Glenn, who passed away a couple years ago from a brain tumour. I met Glenn and his wife Ali at the Carp Farmers’ Market and we developed a special farmer bond over the garlic that we grow. Ali and I now grow many of the same varieties of garlic so that in case of a bad year, we can source quality, clean seed garlic from one another. Like garlic insurance. The carrot cake was Glenn’s traditional birthday cake recipe and I’m including in the newsletter this week in honour of Glenn and this amazing garlic harvest season!

This week’s share
1 box Cucumbers
1 bunch Onions (white and heirloom reds)
1 bunch Rainbow Carrots
1 head Lettuce (Romaine, Butterhead, etc.)
1 Garlic (Korean Purple)
2 Peppers
1 pint Green Beans
Cilantro OR Radishes
Large ONLY: 1 extra bunch Carrots, 1 extra pint Beans

Glenn’s Carrot Cake
2 cups flour
2 cups sugar
1 cup oil
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
4 eggs
3 cups grated carrots

Sift dry ingredients into a bowl and fold in the oil, making a stiff mixture. Add the eggs. Add the carrots. Bake at 350 degrees F.

For the frosting…
1/4 cup butter
4 oz. cream cheese
2 cups icing sugar
1 tsp. vanilla


Busy bees 🙂 




Quick Note: I re-use all my wooden containers for market so please transfer all veg from the wooden containers to your own containers or the produce bags. If you happen to have any of the wooden containers at home, please return them when you get a chance. Thank you!!

This week in the garden
On Thursdays and Fridays, I harvest for the Carp Farmers’ Market. Saturday is market day. Sunday is usually my day off. Mondays and Tuesdays are reserved for garden cultivating, planting, weeding, etc.

This week has been completely consumed by the garlic harvest. We’ve been pulling out garlic with every “spare” moment we have. It’s been a wet season of course so the garlic is huge… but also vulnerable to rot… so we are taking this window of opportunity to get it all in. Nearly all the garlic is currently drying and curing in our seedling house and also hay mow and I’m feeling very optimistic about this year’s crop!



Oh hello friend… found in the garlic 🙂

This week’s share of the harvest
1 head Red Cabbage
1 bunch Carrots
1 box Raspberries
1 bunch Hakurei Turnips OR 1 bunch Beets
1 head Lettuce
Summer Squash
Large ONLY: 1 bunch Turnip Greens, 1 bunch Kale, 1 pair Onions

What to do with Hakurei Salad Turnips
These are Japanese Salad Turnips. They taste like a sweet, juicy, tender turnip. Mild and yummy. You can definitely eat the delicious juicy tops too – raw or sauteed. Slice these up into salad or on to a veggie plate. Kids love them. If you want to try cooking them… here you go…

Braised Hakurei Turnips

  • 1 pound (total) turnips and radishes
  • Salt
  • 2 tablespoons butter

    Quarter turnips if necessary. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high. Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.


    Carrots being dug.


Update from the Garden
I’m pretty excited that the cucumbers are in full production now. I have struggled with them in the past but this season is cucumber mania and the variety is so delicious at any size. The very first zucchini is appearing in your shares this week too. The warmer weather has been doing good things!


Our sprawling cucumber patch

The garlic is almost there as well. I expect to be starting some harvesting next week. The stalks are still very green and will require a lot of heat and air to dry properly but the bulbs are quite large from all the rain so the time is near (to avoid the papers splitting). This week you will find fresh, uncured garlic – with big juicy cloves – wait till you open them up! Yum!


The season’s first garlic harvested for CSA members.

Also, David and I totally hand picked raspberries for everyone this week. I think it’s a picky eater’s special this week with the share including carrots, cucumbers and raspberries. Enjoy!


Here I am, resisting the urge to stuff the entire handful in my mouth.

This week’s share of the harvest
1 bunch Carrots
1 bunch Kale
1 fresh Garlic
1 box Raspberries
1 pair Young Onions
1 box Cucumbers
1 “unit” zucchini (may be 1 large or a couple small)
1 bag Salad Mix
Large ONLY: 1 extra Garlic, 1 extra bunch Carrots, 1 extra single Cucumber


Pretty pairs of young onions.


Kale is another green that has become outrageously popular in recent years. I imagine that it’s not just the fact that it’s super healthy for you but because kale grows very well in our climate and it is a versatile green. Kale can be used to make chips, used in veggie patties, smoothies, stir fry, soups, mashed potatoes, etc. You can also use it in place of other greens, like pesto or this tabouleh recipe.

Kale Tabouleh

  • cup fine bulgur
  • 3 tablespoons lemon juice
  • 1 shallot, finely chopped
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons fine sea salt, more as needed
  • ½ cup extra-virgin olive oil, more as needed
  • 1 bunch kale, stems removed, leaves finely chopped (5 cups)
  • 2 large ripe tomatoes, diced (about 2 cups)
  • ½ cup torn mint leaves
  • ½ cup diced radish (if available)
  • Black pepper, as needed
  1. Cook bulgur according to package instructions. Cool.
  2. In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
  3. In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.

This Week in the Garden
The past week has involved a lot of harvesting, water draining and family time. We had Mathias’ sister + family visiting from Denmark and so they were out with the kids helping harvest and wash things for CSA and market. We had a huge storm at the end of last week and I’m fairly sure we had some hail in the garden because the upper beds show some evidence: i.e. holes in the chard and romaine. The new foliage growing seems to be fine though, so the plants must be recovering.


Potatoes Flowering

Today our 2nd batch of chicks arrived – 150 of them! They are settling in nicely. The weather at this time of year makes it much easier to manage day old chicks compared to the cooler temperatures in May, when our first batch arrived.


BCS Tractor with harrow, incorporating compost + organic fertilizer.

Today, in addition to harvesting, we were flipping some beds and getting in succession plantings. We pulled out the spinach plants from the spring, harrowed with our amazing BCS Tractor and have already planted more radishes and scarlet turnips. The new tractor makes everything SO much easier for both myself and the soil.


Our lettuce transplants, grown at Connaught Nursery, ready for planting.

This Week’s Share of the Harvest
1 Romaine OR 1 bag Lettuce
1 pint Sugar Snap Peas
1 bag Cilantro
1 bunch Young Onions
1 bunch Rainbow Chard
1 bunch Carrots
Weekly ONLY: 1 bunch Beets
Bi-Weekly ONLY: 1 Savoy Cabbage
Large: 1 Garlic + 1 bunch Carrots + 1 Cucumber


Our hens feasting on garden refuse.

Beautiful Rainbow Chard
Chard is one of those greens that just loves to grow in our climate. My family always grew it in place of spinach because it doesn’t bolt (go to seed) in our hot summers. It also seems to grow in large amounts, which makes it a garden favourite and therefore a CSA favourite. Plus, did I mention that it’s a versatile, nutrient dense green?

I’m often using chard as a raw “lettuce”, steamed as a bed for poached eggs or chopped up in some kind of stir fry. If you like Spanikopita, consider this recipe… just make sure you have some phyllo pastry in the freezer and feta in the fridge.

Swiss Chard Pie

  • 2 to 2 ½ pounds Swiss chard, stemmed and washed thoroughly
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced or pressed
  • ¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  • Freshly ground pepper
  • 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing (note, you can also make this using your own pie dough)
  1. Boil a large pot of salt water. Add the chard and blanch for 1 minute. Use a slotted spoon to pull out the chard and cool in an ice bath for a few minutes. When cool, squeeze and drain the excess water. Chop coarsely and set aside.
  2. Preheat the oven to 375ºF. Oil/butter a 10-inch tart or cake pan. Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
  3. Beat the eggs in a large bowl and crumble in the feta. Toss with the greens, and season to taste with salt and pepper.
  4. Line the pie dish with pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the pieces for the top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan.
  5. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.


This week in the garden
It has indeed been another wet week and finally we experienced some losses in areas of the garden that were shin deep. Unfortunately one of those areas was our tomato beds. To help save them from damage, my dad set out a sump pump, which was pumping water from the paths. We definitely lost some plants, but so far most are recovering. There’s a first for everything!

Beets and carrots are coming along nicely. We have some “mini-bunches” for weekly members this week. Plenty more beets for all coming! We also harvested the first dozen or so of cucumbers. Last year we lots nearly all the cucumbers to cucumber beetles + squash bugs (remember we were using the shop vac on them??). This year we have new varieties growing and they are all under secure netting to protect them. We should have cukes in full production within a week or two 🙂


Our trusty garden cart, for hauling in our produce from the wash station.



Shot of the lower garden – mainly beets, carrots, peas and herbs.

This week’s share of the harvest
1 Romaine lettuce head
1 bunch Bulbing Scallions
1 bunch Hakurei Salad Turnips
1 pint Sugar Snap Peas
CHOICE: Garlic Scapes OR Kale OR Chard OR Cilantro
Weekly ONLY: 1 Savoy Cabbage + 1 mini-bunch Beets
Bi-Weekly ONLY: 1 Chinese Cabbage + 1 Kohlrabi
Large ONLY: 1 flat Microgreens + 1 extra Sugar Snap Peas


Loads of peas for all!

What to do with that Chinese Cabbage (or the Savoy cabbage even)

A great option for the Chinese or Napa Cabbage is Korean Kimchi. You can also use the leaves as wraps (in place of a tortilla). Stir fry is an excellent option as you can add all sorts of veggies and the cabbage can really bulk it up. One of my favourites is using the Napa Cabbage in a slaw – it’s so much lighter and fresher tasting than a heavy winter cabbage. What a great spring dish!

Napa Slaw

  • 6 cups shredded Chinese cabbage(about 1 medium-size head)
  • ¼ cup finely minced scallions
  • 1 tablespoon finely slivered fresh ginger
  • 2 tablespoons sesame seeds
  • cup rice vinegar
  • 1 tablespoon light soy sauce
  • cup Oriental sesame oil
  • 1 tablespoon finely minced fresh coriander (cilantro) leaves
  • Hot red pepper flakes to taste
  1. Put the cabbage in a large bowl. Toss with the scallions and ginger.
  2. Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
  3. Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
  4. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.


Wet week in the garden
It’s been another wet week in the garden accompanied by cooler temperatures. Things are still looking good out there. I snuck in some more radish seeds even though warmer weather is likely on the way (hot weather causes radishes to “bolt” or “go to seed” so normally you only grow them in the early spring). They love the rain and cooler temps so we’ll see how far they go!


Our new wash station – we’re trying out some more temporary layouts before we “install” more permanent fixtures. More photos will come.

The squashes (zucchini, pattypans, cucumbers, etc.) are coming along nicely too. I can already see little baby fruits on the plants. Last year we had a mega infestation of squash bugs + cucumber beetles but we’ve seen much less pressure this year. At an organic soil conference in the US a couple years ago, I learned more about how strong soil = healthy strong plants, which are significantly less susceptible to disease. I was assured that basically, you don’t have to worry about disease so much when you have strong plants… therefore the key is to build good soil health and support healthy plants from the roots up. Good soil coupled with all this rain and moderate temperatures is supporting huge gorgeous healthy plants and I am sure this is why we’re not seeing the bug pressure we saw last season. Everything so far is so much more vigorous and strong!! I am still looking forward to warmer weather though before we start to see things rot from the roots up!


Some of our tomatoes trellised + suckered. We still need to get the new plastic on our “cold house”/high tunnel but that will come!

This week’s share of the harvest
1 head Romaine lettuce
1 bunch Garlic Scapes
1 bunch Scallions
1 bag Spring Mix (lettuce, beet tops, asian greens)
1 Chinese Cabbage (Napa Cabbage)
1 bunch Rainbow Chard
Bi-weekly ONLY: 1 Bok Choy
Weekly ONLY: 1 Kohlrabi
Large shares ONLY: Dill OR Cilantro, 1 bunch Kale, 1 extra bunch Garlic Scapes


Doggie Marlo hanging out on a cool day as I harvest dill. That’s our 2nd planting of sugar snap peas in the row behind her. Lots of peas to come, likely next week.

The annual appearance of Garlic Scapes
Garlic Scapes somewhat busted onto the main scene a few years back and they are pretty well known by most home cooks but I always like to reintroduce them to the CSA each year because they are so delicious and versatile.

Garlic scapes are the garlicky flower stems that appear on the garlic plant each spring. They can be sauteed, minced into dressings, added to dips, pickled, used as pizza toppings, or even made into compound butter.

I like using ROASTED scapes in pesto! Using raw scapes here can make the pesto very strong tasting, which is ok if that’s what you are into. I like this recipe because it uses sunflower seeds, which are much more available and affordable. You can replace the basil with other greens like arugula or spinach too!

Roasted Garlic Scape Pesto

  • 1 cup garlic scapes, (about 10-12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon
  1. Toss garlic scapes in a bit of oil and spread on a pan, roasting them at 400F for about 20 minutes.
  2. Place the garlic scapes in a food processor and pulse for 30 seconds.
  3. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  4. Add the olive oil and process on high for 15 seconds.
  5. Add the Parmesan cheese and pulse until the ingredients are combined.
  6. Add the basil and lemon juice, and process until reaching the desired consistency.
  7. Add salt to taste and serve immediately.

It’s happening folks – the first CSA pick up for the 2017 season. Welcome to all our new members and welcome back to our returning CSA members! Making this CSA a positive experience for you is a priority of mine, so I truly hope you enjoy diving into your surprise basket each week. If you have questions or are looking for some meal ideas, please let me know at pick up, or you can also look back through some of our newsletters on the website.


Doing ok!

Overall it has indeed been a very wet start to the season but with our versatile growing methods, this has been to our benefit with excellent germination. In a dry year, we would be spending a lot of time irrigating to keep seeds moist as they germinate but this rain-heat-rain-heat cycle has been fantastic for growing so far. Our raised beds have been very helpful too with the recent downpours… collecting the excess rain and protecting our crops from drowning.

Even with infant in tow, this season has been our best start yet. Much of this early success has been thanks to David, who is shadowing me this season with the market garden, with hopes and plans to grow his own market garden in the near future.


David removing the Garlic Scapes

This week’s share of the harvest
1 bag Mesclun (Mixed Lettuces)
1 bunch Radishes
1 Bok Choy
1 bunch Garlic Scapes
1 bunch Kale
Cilantro OR Dill
Microgreens OR Peashoots
1 item from the Choice Shelf

Large Shares ONLY – 1 head Romaine Lettuce, 1 extra Bok Choy

What to know about Microgreens

The greens you have received are living and will continue to grow in the plant tray as long as they have light and moisture.


Microgreens are nutrient dense super baby greens. For those who paid attention in grade 10 biology, the plants are at their cotyledon phase or slightly after… just starting to produce their true leaves. Along with their nutrients, microgreens pack a lot of flavour, which makes them a welcome addition to sandwiches and eggs but they can also be thrown on a plate as a little side. You can even use them on burgers or sprinkle them on other salads like potato salad. They are nice for adding a little green, a little crunch and are pleasing to the eye – since as you know, we eat with our eyes first!

To use your microgreens, simply trim what you need to use and give them a quick rinse. Keep them on the kitchen counter, table or a window sill. Water the tray when it feels light. If you continue to water them once they are all cut, you may have some re-growth.

I hope everyone’s fall has been good so far and that you have all been taking advantage of the mild fall weather to get all the outdoor jobs done. At the farm, the garlic is finally all planted, although being this round and heavy, it took significantly longer than I hoped! We also chopped down all the asparagus stems so the patch is ready for the spring. It will still need some compost fertilizing. Generally all the tools and equipment (especially our irrigation equipment) is tucked away for the winter, waiting to be cleaned up and sharpened for next season. Baby is due in less than 3 weeks so nesting is about to commence.


We are doing one final order of heritage pork this season and are now taking pre-orders. Pork is very limited this time so if you are keen, get your order in ASAP. Below are the details:

What: Small scale, pastured heritage pork, raised by Allison and her young family at Rowantree Farms in Wanup, ON. The pigs consume certified non-GMO grain ration to supplement their foraging diet. All breeding and farrowing takes place at Rowantree Farms (as opposed to purchasing “stocker” pigs) so she is able to keep better control over the quality, breeding and treatment of her animals.

When is the pick up: The pork will be delivered to Hedgeview Farm on either December 10th or December 26th, depending on the availability at the abattoir.
Everyone will be notified about the date once we know and we can be flexible with the pick up to accommodate the holiday season.

Price: $150 for 15lb mixed box

Payment: cash, cheque or e-transfer (hedgeviewfarm@gmail.com) due at the pick up.

15lb Package:
2-3 packs Ready-to-Eat Smoked Ham Slices (vacuum sealed)
2 packs Bacon
3-4 packs Chops (Butt and Loin, 2 per pack)
2 packs Sausages (Mild Italian, 4 per pack)
1 Ham Roast (3-5lb size) **You can choose smoked, or not-smoked**

We will know the exact package distribution once the pork arrives, so there may be substitutions. We can discuss substitution preferences if necessary, before the pick up is made.

Ready to order? Click here to complete the online form.

Questions? E-mail Brenna at hedgeviewfarm@gmail.com

Thanks again to everyone for their continued support and enthusiasm for great, locally produced food!


Update from the Garden

Pick up #16 marks the end of our 2016 CSA program! I feel like this has been our best CSA year yet and I think that is partly due to my farming skills improving in general but especially due to this fantastic group of members. Never has it been so easy to administer the program and coordinate the 40+ families who join the CSA and I want to thank everyone for being so darn supportive, positive, open-minded and for remembering to come pick up your veggies each week. It’s not easy to commit to something like this for 16 weeks but every single member did, and that means so much to me and keeps me motivated to do a good job, so thank you!


Modelling a very long parsnip root – evidence of a dry, dry season!

I want to wish everyone a safe and rich Thanksgiving… rich in time together with others enjoying perhaps a meal or the fantastic fall weather and colours. Thanksgiving is one of my most comforting times of the year because the season is slowing changing… swapping the busyness and intensity of the summer for the calm, more introverted and restful winter months. I love seeing things come to a proper and natural close and this is what I’m seeing here on the farm this season.


Digging potatoes with our broadfork.

A few announcements…

Veggie CSA 2017 – sign up will begin in February 2017 and everyone from the 2016 season will receive an e-mail and will have first refusal for their CSA spot.

Christmas Heritage Pork Shares – our next order of pork will be ready in December, before Christmas. We will send out an e-mail so you can pre-order your share if you are interested. We expect shares to be somewhere around $100 each. It may even make a great gift!

Fall Egg CSA – For those who have been participating in our Summer Egg CSA, you will have first refusal for your egg share. Check your inbox for our online sign up form and if you wish to continue with eggs, try to complete it ASAP because we have a decent size waiting list!

Thank you again to everyone for making this my best season yet!

This week’s share
Tis the season for roots, roots, roots… and squash 🙂

1 large Squash (Pumpkin, Kuri, Spaghetti, or Kabocha)
1 bag Nicola Yellow Potatoes
1 bag Parsnip
1 bag Multicoloured Beets (Golden, Candy Cane and Red)
1 Smaller Squash (Acorn or Festival)
1 bunch Carrots
Large Shares only: Choose 2 items from the choice shelf. Options include, kale, chard, carrots, tomatillos and delicata squash.

How to use this week’s share
I just have to include a new recipe I’m using for pumpkin seeds because it’s exactly what I’ve always wanted on a pumpkin seed… or any winter squash seed!!


Sweet and Salty Pumpkin Seeds

Cut your squash and reserve the seeds. I like to fill a bowl with water to wash off the goop and then I lay them out on a tea towel to dry, so the oil will stick to them nicely. Once the seeds are good and dry, toss them in the following:

1-2 Tbsp. Olive Oil
1 Tbsp. Honey
pinch Cinnamon
pinch of Cumin
Salt and Pepper to taste

Bake at a preheated 350F oven for about 15 minutes. Watch the seeds and stir them up a bit half way. Bake them until they are golden or there’s no point. I often hear them popping when they are nearly ready. Enjoy!

Update from the garden

This is week 15, which means it is the final pick up for our Bi-weekly Group A members. I sincerely hope that you all enjoyed this season of Community Supported Agriculture. The garden overcame a serious drought in the early to mid summer to produce a gorgeous mix of vegetables for us all. I hope you enjoyed eating seasonally and that you ended up trying something new this summer. We will open up our 2017 CSA program sometime in February for those who wish to join us again next year! Thank you so much again!

Given that I am rather pregnant and have a whole bunch of family visiting from Denmark, we had a pretty fantastic harvest party this week! In came all the squashes, most of the potatoes, our experimental sweet potatoes, and more. We saved the last of the zucchinis and pattypan squashes from the frost as well. Then we pulled out the vines and made a nice compost pile. I love my family!

We also experienced our first frost of the season so on went the row covers. Worked well and protected most of our sensitive crops that we weren’t ready to harvest. That cover adds a few extra degrees of warmth underneath. Check out the lush clover in the pathways… that is exactly what I was going for!


This week’s share of the harvest
1 Pie Pumpkin
1 Acorn Squash
1 bunch Carrots
1 bag Parsnips
1 bag Potatoes
Choice: Peppers/Eggplant OR Beets
Choice: Tuscan Kale OR Bag of Fall Greens mix
Large ONLY: Purple Carrots AND 1 bag Linzer Delikatess Fingerling Potatoes

How to use this week’s share
You can do soo much more with a pie pumpkin than make pie. We have several favourite ways to use pumpkin including smoothies and pasta sauces and this delicious recipe from a favourite cookbook, Simply in Season:

Liberian Pumpkin
“A cinch to throw together and absolutely delectable. Vary the amounts of pumpkin and sausage to suit your family’s needs”

2-3 cups Pumpkin or Butternut Squash – peeled and cut into 1” chunks
1 Onion, chopped
In a large saucepan, saute in 2 Tbsp. oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes.

1 cup Chicken, Beef or Vegetable Broth
Add and cook 10 minutes

1 cup browned sausage
salt and pepper to taste
Add and cook uncovered until liquid is absorbed. Serve with rice or noodles.