Augustine's Farm

10/16/2026

10/16/2026

TODAY’S RECIPE

ROASTED LEEKS WITH CARROTS
3 leeks, peeled, cut into large chunks
6 carrots, peeled, cut into large chunks
⅛ stick unsalted butter, cut into small pieces
½ cup dry white w**e
1 tbsp. honey
4 sprigs fresh thyme
salt and black pepper, to taste _ . _ . _ . _ . _ . _ . _ . _ .
Preheat oven to 350 degrees.
In a large baking tray, add leeks and carrots. Scatter but-
ter over the vegetables. Add w**e, honey and thyme. Sea-
son with salt and pepper. Stir well to combine.
Roast, stirring occasionally, until the vegetables are tender
and lightly charred around the edges (about 40 minutes).
Remove from the oven.

10/16/2026

SUGAR PUMPKINS

10/15/2026

TODAY’S RECIPE

CORN KABOBS
4 ears corn, shucked and cut into thick rings
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
2 zucchini, sliced into thick rings
½ cup unsalted butter, melted
½ tsp. garlic salt
1 tbsp. lemon juice
1 tbsp. thyme
fresh parsley, chopped for garnish (optional) _ . _ . _ . _ . _ . _ . _ . _ .
Preheat grill to medium-high heat.
Break the corn cobs into smaller pieces. Arrange pieces of
corn cobs, peppers and zucchini on skewers.
Grill the kabobs until they begin to brown. Remove from
the grill.
Meanwhile, in a small bowl, mix butter, garlic salt, lemon
juice and thyme.
Top with the butter mixture, Garnish with parsley, if desired.TODAY’S RECIPE

CORN KABOBS
4 ears corn, shucked and cut into thick rings
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
2 zucchini, sliced into thick rings
½ cup unsalted butter, melted
½ tsp. garlic salt
1 tbsp. lemon juice
1 tbsp. thyme
fresh parsley, chopped for garnish (optional) _ . _ . _ . _ . _ . _ . _ . _ .
Preheat grill to medium-high heat.
Break the corn cobs into smaller pieces. Arrange pieces of
corn cobs, peppers and zucchini on skewers.
Grill the kabobs until they begin to brown. Remove from
the grill.
Meanwhile, in a small bowl, mix butter, garlic salt, lemon
juice and thyme.
Top with the butter mixture, Garnish with parsley, if desired.TODAY’S RECIPE

CORN KABOBS
4 ears corn, shucked and cut into thick rings
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
2 zucchini, sliced into thick rings
½ cup unsalted butter, melted
½ tsp. garlic salt
1 tbsp. lemon juice
1 tbsp. thyme
fresh parsley, chopped for garnish (optional) _ . _ . _ . _ . _ . _ . _ . _ .
Preheat grill to medium-high heat.
Break the corn cobs into smaller pieces. Arrange pieces of
corn cobs, peppers and zucchini on skewers.
Grill the kabobs until they begin to brown. Remove from
the grill.
Meanwhile, in a small bowl, mix butter, garlic salt, lemon
juice and thyme.
Top with the butter mixture, Garnish with parsley, if desired.TODAY’S RECIPE

CORN KABOBS
4 ears corn, shucked and cut into thick rings
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
2 zucchini, sliced into thick rings
½ cup unsalted butter, melted
½ tsp. garlic salt
1 tbsp. lemon juice
1 tbsp. thyme
fresh parsley, chopped for garnish (optional) _ . _ . _ . _ . _ . _ . _ . _ .
Preheat grill to medium-high heat.
Break the corn cobs into smaller pieces. Arrange pieces of
corn cobs, peppers and zucchini on skewers.
Grill the kabobs until they begin to brown. Remove from
the grill.
Meanwhile, in a small bowl, mix butter, garlic salt, lemon
juice and thyme.
Top with the butter mixture, Garnish with parsley, if desired.TODAY’S RECIPE

CORN KABOBS
4 ears corn, shucked and cut into thick rings
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
2 zucchini, sliced into thick rings
½ cup unsalted butter, melted
½ tsp. garlic salt
1 tbsp. lemon juice
1 tbsp. thyme
fresh parsley, chopped for garnish (optional) _ . _ . _ . _ . _ . _ . _ . _ .
Preheat grill to medium-high heat.
Break the corn cobs into smaller pieces. Arrange pieces of
corn cobs, peppers and zucchini on skewers.
Grill the kabobs until they begin to brown. Remove from
the grill.
Meanwhile, in a small bowl, mix butter, garlic salt, lemon
juice and thyme.
Top with the butter mixture, Garnish with parsley, if desired.TODAY’S RECIPE

CORN KABOBS
4 ears corn, shucked and cut into thick rings
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
2 zucchini, sliced into thick rings
½ cup unsalted butter, melted
½ tsp. garlic salt
1 tbsp. lemon juice
1 tbsp. thyme
fresh parsley, chopped for garnish (optional) _ . _ . _ . _ . _ . _ . _ . _ .
Preheat grill to medium-high heat.
Break the corn cobs into smaller pieces. Arrange pieces of
corn cobs, peppers and zucchini on skewers.
Grill the kabobs until they begin to brown. Remove from
the grill.
Meanwhile, in a small bowl, mix butter, garlic salt, lemon
juice and thyme.
Top with the butter mixture, Garnish with parsley, if desired.

10/15/2026

TODAY’S RECIPE

PUMPKIN CREAM CHEESE MUFFINS
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
Muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp +1 tsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin, steamed, puréed (or use canned)
1¼ cups vegetable oil
Topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces _ . _ . _ . _ . _ . _ . _ . _ .
• Prepare the filling: In a medium bowl, combine cream
cheese and sugar. Mix well until blended and smooth.

Chill the mixture in the freezer to firm it up, but do not allow
it to freeze.
• Prepare the muffins: In a medium bowl, combine flour, cin-
namon, nutmeg, cloves, pie spice, salt and baking soda.
Whisk to blend.

In the bowl of an electric mixer, combine eggs, sugar, pump-
kin purée and oil. Mix on medium-low speed until blended.
With the mixer on low speed, add the dry ingredients mix-
ture, mixing just until incorporated.
• Prepare the topping: In a small bowl, combine sugar, flour
and cinnamon. Whisk to blend. Add butter and cut into the
dry ingredients mixture with a pastry blender or two forks un-
til the mixture is coarse and crumbly. Transfer to the refrigera-
tor to chill until ready to use.
• Assemble the muffins: In muffin pans with paper liners, fill
each muffin well with a small amount of batter, just enough
to cover the bottom of the liner (1 - 2 tablespoons). Using a
small scooper, place cream cheese into each muffin well.
(The cheese will rise a lot during the baking process.)

Divide the remaining batter among the muffin cups, covering
the cream cheese completely. Sprinkle a small amount of the
topping mixture over each of the muffin wells.
Bake: Bake for 20-25 minutes. Remove from the oven.

Transfer to a wire rack and allow to cool completely before
serving.TODAY’S RECIPE

PUMPKIN CREAM CHEESE MUFFINS
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
Muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp +1 tsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin, steamed, puréed (or use canned)
1¼ cups vegetable oil
Topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces _ . _ . _ . _ . _ . _ . _ . _ .
• Prepare the filling: In a medium bowl, combine cream
cheese and sugar. Mix well until blended and smooth.

Chill the mixture in the freezer to firm it up, but do not allow
it to freeze.
• Prepare the muffins: In a medium bowl, combine flour, cin-
namon, nutmeg, cloves, pie spice, salt and baking soda.
Whisk to blend.

In the bowl of an electric mixer, combine eggs, sugar, pump-
kin purée and oil. Mix on medium-low speed until blended.
With the mixer on low speed, add the dry ingredients mix-
ture, mixing just until incorporated.
• Prepare the topping: In a small bowl, combine sugar, flour
and cinnamon. Whisk to blend. Add butter and cut into the
dry ingredients mixture with a pastry blender or two forks un-
til the mixture is coarse and crumbly. Transfer to the refrigera-
tor to chill until ready to use.
• Assemble the muffins: In muffin pans with paper liners, fill
each muffin well with a small amount of batter, just enough
to cover the bottom of the liner (1 - 2 tablespoons). Using a
small scooper, place cream cheese into each muffin well.
(The cheese will rise a lot during the baking process.)

Divide the remaining batter among the muffin cups, covering
the cream cheese completely. Sprinkle a small amount of the
topping mixture over each of the muffin wells.
Bake: Bake for 20-25 minutes. Remove from the oven.

Transfer to a wire rack and allow to cool completely before
serving.TODAY’S RECIPE

PUMPKIN CREAM CHEESE MUFFINS
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
Muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp +1 tsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin, steamed, puréed (or use canned)
1¼ cups vegetable oil
Topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces _ . _ . _ . _ . _ . _ . _ . _ .
• Prepare the filling: In a medium bowl, combine cream
cheese and sugar. Mix well until blended and smooth.

Chill the mixture in the freezer to firm it up, but do not allow
it to freeze.
• Prepare the muffins: In a medium bowl, combine flour, cin-
namon, nutmeg, cloves, pie spice, salt and baking soda.
Whisk to blend.

In the bowl of an electric mixer, combine eggs, sugar, pump-
kin purée and oil. Mix on medium-low speed until blended.
With the mixer on low speed, add the dry ingredients mix-
ture, mixing just until incorporated.
• Prepare the topping: In a small bowl, combine sugar, flour
and cinnamon. Whisk to blend. Add butter and cut into the
dry ingredients mixture with a pastry blender or two forks un-
til the mixture is coarse and crumbly. Transfer to the refrigera-
tor to chill until ready to use.
• Assemble the muffins: In muffin pans with paper liners, fill
each muffin well with a small amount of batter, just enough
to cover the bottom of the liner (1 - 2 tablespoons). Using a
small scooper, place cream cheese into each muffin well.
(The cheese will rise a lot during the baking process.)

Divide the remaining batter among the muffin cups, covering
the cream cheese completely. Sprinkle a small amount of the
topping mixture over each of the muffin wells.
Bake: Bake for 20-25 minutes. Remove from the oven.

Transfer to a wire rack and allow to cool completely before
serving.

10/14/2026

TODAY’S RECIPE

SAUSAGE AND APPLE STUFFED ACORN SQUASH
1 large acorn squash, halved and seeded
olive oil, to taste
salt, to taste
freshly-ground black pepper, to taste
1 lb. ground sausage
1 apple, cored and diced _ . _ . _ . _ . _ . _ . _ . _ .
Preheat oven to 400 degrees.
Place the squash with the cut side up on a baking sheet lined
with aluminum foil. Drizzle with olive oil. Sprinkle with salt and
pepper. Bake until the flesh is tender (30 - 45 minutes). Re-
move from the oven.
Meanwhile, in a skillet over medium heat, brown the sausage.
When it is cooked thoroughly, add apple. Stir until the fruit is
softened. Season with salt and pepper.
Stuff the cooked squash cavities with the sausage mixture.
Bake for 10 - 15 minutes. Remove from the oven. Cool slightly
before serving.