Celebrate one of the most versatile and varied fruits in the culinary world with us this November. (Yes, peppers are technically fruit.) Peppers come in a range of colors, sizes, and heat levels, from the slightly sweet Bell to the fiery habanero. And can be enjoyed in just as many ways, from stuffed and baked, chopped and roasted, drizzled with oil and pan-seared, flame kissed on the grill, or broiled for a smoky taste.
Beef and Butternut Squash Stew is oh, so good. This delicious stew contains the traditional, beef, potatoes, baby carrots, celery and onions. But it has the additional flavors of butternut squash, bacon and wine, along with several different herbs that season it quite wonderfully. It’s the perfect comfort food on a chilly November night!
McFarland Springs goes the extra mile to give as much as they take.
McFarland Springs raises their trout on a 100% vegetarian diet, unlike other farms that feed their fishes a primarily fishmeal diet. This more natural diet yields a fish that tastes closer to their wild caught counterparts, with a slightly sweet flavor and firm texture, and also have higher omega-3 levels than wild salmon.
