Fall Recipes from Kristina and Jessica

We were so lucky to have Kristina and Jessica from Nutrition Therapy Associates at market for the Nutritionist is In to talk about nutrition and how we relate to food. Their Yay! Scale was also a hit.

But most importantly, these ladies brought three delicious fall recipes to share, all of which contain ingredients that can be purchased right now at the Haile Farmers Market. The soup recipe comes from Jessica's own blog Wholesomely, and she has more recipe ideas, gardening tips, and musings about healthy lifestyles.




Seminole Squash Soup

serves 2-4
From Wholesomely


2-3 lb Seminole Squash
1 tsp olive oil
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1 cup coconut milk (or any other milk)
1 cup vegetable broth
3 cloves fresh garlic


1. Preheat oven to 400 F. Peel & dice butternut squash into 1 in cubes, then toss  with thyme,  garlic powder, salt, & pepper in a large bowl with olive oil. Spread out seasoned squash onto a baking sheet lined with aluminum foil and place in preheated oven until fork tender and golden brown, around 20-25 minutes.

2. Meanwhile, place milk, vegetable broth, and fresh garlic into the blender. Once your squash is done cooking, place it into the blender as well and blend till it looks velvety smooth.

Baked Sweet Potatoes with Feta, Olives, and Sundried Tomatoes

serves 2
From GormandeInTheKitchen


  • 2 medium red skinned sweet potatoes, scrubbed clean
  • 2oz sheep’s milk feta cheese , cut into small cubes
  • 2 oz black oil-cured olives, pitted and chopped
  • 1 oz oil packed sundried tomatoes ; thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
  • 1 Tablespoon extra virgin olive oil
  • Sea salt and ground pepper to taste


  1. Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.
  2. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
  3. While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
  4. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Kale, Seminole Squash, and Chickpea Salad with Tahini Dressing

serves 2 as main, 4 as side
From FoodieCrush


For the Salad

  • 1 bunch of kale
  • 1/2 cup chopped cilantro, plus more for garnish
  • 2 cups large diced butternut squash
  • 1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder
  • pinch of cayenne pepper
  • Kosher salt
  • 1/2 cup candied pecans

For the Dressing

  • 2 tablespoons tahini (available at health food stores and in the international aisle)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt


  1. Prepare the kale by cutting out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Add the chopped cilantro and toss to combine.
  2. Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix with your hands until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.
  3. Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning if desired.
  4. Transfer the butternut squash and chickpeas to the bowl of kale. Add the candied pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens and flavors meld.

Seminole Pumpkin Pie

We all know made from scratch always tastes better, but with LOCAL made from scratch and you're entering next level territory. Sure, you can grab some canned pumpkin from the store, but wouldn't it be fun to start out with a real Seminole pumpkin??

Seminole pumpkin/squash are hard-shelled winter squashes that were found growing in Florida back when the Spanish landed. Native people saved seed from hardy wild squashes, and after generations of selective growing, we now have pumpkins that grow well in Florida's hot, humid, buggy summers. By the way, they're not called winter squash because they grow in the winter-- they still grow in the summer but preserve throughout the winter.

We're following Martha Stewart's pumpkin pie recipe here, but with a tiny change- Seminole pumpkins are more watery than pie pumpkins, so you need to strain some water out of the baked pulp before using it. Enjoy this local, seasonal treat!


  • All-purpose flour, for surface
  • Pie crust for Pumpkin Pie
  • 2 cups Seminole pumpkin, baked and strained
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • Ground cloves
  • Whipped cream, for serving


1. Preheat oven to 400 degrees. Place pumpkin cut side down on a baking sheet and bake for 45 minutes to 1 hour, till pumpkin is soft. After it cools, remove skin from pumpkin, and place flesh in a large square of cheese cloth. Wrap the cheese cloth around the flesh, and squeeze over a bowl till most of the water drips out. You can do this up the three days ahead and store pumpkin in the fridge.

2. Turn down oven to 375 degrees. On a lightly floured surface, roll pie crust 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Pinch crust around the edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.

3. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let it cool for 15 minutes.

4. Meanwhile, blend pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a blender till smooth.

5. Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.

Slow Cooked Kale and THANK YOU!

First off, we'd like to thank everyone who came out to the Haile Farmers Market Fall Opening Day last Saturday! We were excited to see the crowds out in full force, and we hope you were impressed and inspired by the bounty your vendors brought with them. Those of you who took home a new tote bag probably took home a Slow Cooked Kale recipe card as well, and we wanted to post that recipe online just in case you lost your paper copy. Want more winter produce recipes? Visit our Pinterest gallery!

Slow Cooked Kale

INGREDIENTS (serves 4)
1/4 cup extra-virgin olive oil
1 whole sprig rosemary
1 large red onion, sliced
5-10 garlic cloves, smashed
1 pound kale, center ribs removed
1 cup vegetable or chicken broth
1 tb apple cider vinegar
2 tb honey
1/8-1/2 teaspoon dried hot red pepper flakes
Salt and pepper to taste

1. Heat a large saucepan over medium heat. Heat the olive oil until it begins to shimmer, then add the rosemary and onion.
2.  Turn the flame to low and stir the mixture to combine, then cook a few minutes. Add the garlic and red pepper flakes, and a few pinches of salt and pepper, and stir, cooking for another 3 to 4 minutes.
3. Add the kale and stir to combine. Pour in broth, cover, and simmer for 20 minutes.  Then raise the heat to medium and allow the excess liquid to cook out.
4. Discard the rosemary sprig. Stir in honey and vinegar, then serve with a sprinkling of sea salt and freshly cracked pepper to taste.

Welcome Back to Fall!

There are a lot of things to look forward to in Florida during the fall season: everyone coming back from summer vacation, tailgating, and COOL WEATHER. Your farmers have been waiting for cool weather too, and have been working hard to plant what we grow best in the fall- greens! We know they're good for us and we know they're plentiful, but do we know how to cook them? Take a look at some of these greens recipes to welcome the greens bounty as it floods in. Kale chips are becoming the new go-to healthy snack, and this recipe uses Sriracha chili sauce (available at Publix) to spice it up a little. Hold on to this Greens Gumbo recipe throughout greens season-- you can use ANY greens in this recipe, including mustards, collards, chard, beet greens, radish greens, you get the picture. Also, make sure you check out our Pinterest page to browse cool season recipes.