Slice the beets and break the romanesco into small (1-inch) size pieces. 2-3 golden beets, sliced thin (1/8-1/4 inch). Top with yogurt/sour cream and parsley. Purée in a blender or with immersion blender and season with salt, pepper and parsley. Add the stock and simmer for 20 minutes. Chop artichokes, carrots and celeriac into 1-inch cubes. Sauté the onion in the oil and the butter until soft. Yogurt or sour cream for topping (optional). Remove foil, bake uncovered for 15 minutes more, until the edges are crispy. Cover with foil and bake in a 400☏ oven for 45 minutes, until the potatoes are cooked through. Brush with melted butter, sprinkle with salt and pepper. Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions. Place the caramelized shallots in an even layer over the bottom of a 9×12 rectangular or oval casserole dish. Drain the slices, place them in a bowl. Slice the potatoes into 1/8 rounds (Place the slices in a bowl of water while you are prepping them to prevent them for discoloring). Slice the shallots and caramelize in a pan with olive oil until golden brown. Valerie potatoes, peeled, and sliced into 1/8-inch thick rounds. Sweet potatoes sliced into 1/8-inch thick rounds (mandolin time!). 1 teaspoon fresh thyme, minced + sprigs. #LOCAL THYME RECIPES FREE#
Shallots, sliced thin (feel free to add onions too if you have them laying around!). Bake for 40-50 minutes, until the filling is mostly set (the center will still be slightlyjiggly). Whisk in the vanilla and eggs until combined. Remove from the heat and slowly stir in the condensed milk, whisking until completelycombined. Cook for 5minutes, stirring regularly, until smooth and glossy. Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Bake for 8 minutes, then remove from the oven and let cool for 10 minutes. Spoon the crumbs into a ungreased 9-inch pie pan and use your fingers to gently dividethe mixture into an even layer on the bottom and sides of the pan. Pour in the melted butter and pulse until combined. Add the ginger and cinnamon and pulse once or twice to combine. In a food processor, pulse together the gingersnap cookies and brown sugar until youhave a coarse crumb. 
Make the gingersnap crust: Preheat the oven to 350 degrees F.
1/2 cup (1 stick) unsalted butter, melted.Then scoop out and mash/blend with an emersion blender)
16 oz pumpkin (roast your pumpkin at 350 degrees until soft. Our Favorite, all-Homemade Pumpkin Pie Recipe Sweet potato and red valerie potato bake. Our favorite, all-homemade pumpkin pie recipe. Branches that touch the ground tend to root in, giving you the opportunity to pot up some new plants. Divide in the spring to start new plants. Thyme plants often become woody and sluggish after three or four years. Thyme will tolerant a wide pH range on either side of neutral (pH 7.0). If your soil is heavy clay, it's best to remove the native soil in the area where you'll be planting and replace it with a sandy blend that's similar to a cactus mix. When planting, mix in plenty of compost to ensure good drainage but do not add any fertilizer. Soggy soil in winter probably kills more thyme than extreme cold. Gardeners in zone 6 and warmer should have no difficulty overwintering thyme.Īs long as the soil is not too heavy, growing thyme in a raised bed is a good way to give it the well-drained soil conditions it demands. Avoid mulching with bark or wood chips, which can smother the plants. In January, cut a few branches from your spent Christmas tree and use them as mulch to insulate your thyme plants. This will help insulate the roots during the winter. If you plant thyme in a raised bed, keep the plants toward the center of the bed instead of at the edges. All thyme is edible, but some flavors are better than others. When buying a pot of thyme, be sure to taste it first. Doing so has an added advantage: your local garden center or plant nursery probably offers a variety of different types of thyme so you can take your pick. 
Starting out with a potted plant ensures you'll get a usable crop the first year.
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