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Winter Luxury Pumpkin Custard Luxury Cups


  • 16 oz pumpkin puree (see puree instructions below)
  • 1 can/11 oz Coconut Cream (full fat, not low fat or milk beverage)
  • 2 Eggs
  • 3/4 cup Maple Syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cardamon seeds (I used a mortar to grind up seeds for a super fresh taste!)
  • 1 tsp freshly ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt


  1. Prepping the pumpkin puree:
    • Heat over to 375 degrees.
    • Cut pumpkin into wedges and layout on baking sheet
    • Bake for 30-45 minutes until soft
    • Let cool, then scoop out into blender and process until smooth.
  2. Making the custard:
    1. Heat your oven to 350 degrees
    2. Place ramekins onto a baking sheet.
    3. In blender or cuisinart, combine the pumpkin puree, coconut cream, eggs, maple sugar, vanilla, spices, and sea salt (basically, all the ingredients)
    4. Blend until smooth.
    5. Pour mixture into each ramekin filling 3/4 of the way full.
    6. Place in the oven, and allow to bake for 40 minutes.
    7. Allow to cool, and serve topped with whipped coconut cream.

Bok Choy Fried Rice

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  • Servings: 2-4
  • Difficulty: moderate
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Bok Choy Fried Rice

  • 1 cup uncooked rice, prepared (I did a mix of white and brown)
  • 2-3 cloves garlic
  • 1 inch fresh ginger, minced
  • 3 eggs, whisked together
  • 1 bunch bok choy, rough chopped
  • 2-3 stocks fresh chives or scallions
  • 1/4 cup stock or water


  1. Prepare rice as directed (or start with leftover rice)
  2. Whisk eggs and scramble. Once cooked, remove from pan and set aside
  3. Sauté garlic and ginger in pan with sesame oil until toasted
  4. Add bok choy and water. Cover and steam for 5 min. Then remove lid and finish cooking to desired tenderness. When done, set aside
  5. Take rice (or leftover rice) and sauté in pan with oil. Once it starts to brown, add the egg and choy into the pan and mix together. Once everything is heated up again, toss with sesame scallions and eat!

Farmers Market Day 1

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Good morning, today is HFF’s first day to the market. Now that the weather has been changing for the better food is starting to grow. This is an exciting day, considering the market has been open for over a month and I have not been able to attend. Lettuce, peas and radishes are ready today! Have patience CSA members more items will be ready soon and the season will begin. Stay tuned for more updates.

Lake Forest Park here we come.