Tomato Cheese Soup

This soup is so yummy - it is pure comfort in a bowl. And it's so easy - no need to make a separate grilled cheese sandwich - it's all in there!

Fangboner Farms Tomato and Cheese Soup


  • 4 tomatoes, halved and cored
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small red onion, chopped
  • 2 teaspoons Fangboner Farms Classic Blend
  • 2 cups chicken broth
  • One 28-ounce can diced tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 cups grated sharp Cheddar
  • Croutons if desired

Directions Preheat the broiler. Line a sheet pan with foil. Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes. Add the oil to a large pot set over high heat. Saute the garlic, onions and Fangboner Farms Classic Blend. Reduce the heat to medium. Add the broiled tomatoes to the pot and mix into the sauteed onion mixture.

Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth and canned tomatoes to the pot. Season with salt and pepper.

Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until fairly smooth (the little chunks add nice texture).

Simmer the soup on low for 5 minutes. Serve and top with croutons and the reserved cheese. YUM!

Squash Cookies

We have been overrun with acorn squash this year.  They came up as volunteers and I've been trying to figure out how to use all of them up. I roasted a couple one day and was trying to figure out what else to do with them.  Then it hit me - cookies!  I mean it would combine a veggie, add some fruit and nuts - and chocolate - and you have a complete meal! These actually aren't super sweet and I love the texture.  Perfect with some Fangboner Farms tea.


squash cookies

Squash Cookies


  • 1/2 C butter, softened
  • 3/4 C white sugar
  • 3/4 C brown sugar, packed
  • 2 eggs
  • 1 1/2 C mashed cooked squash (acorn, butternut, turban)
  • 2 1/2 C flour (I use gluten free flour, with 1 1/2 tsp xanthan gum)
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 C dried cranberries
  • 1 C chocolate chips
  • 1 C chopped pecans
  • 2 1/2 tsp baking powder


Preheat oven to 375 degrees

In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices. Add to mixture, stirring until well blended. Stir in cranberries, chocolate chips and pecans. Spoon onto cookie sheets (I love using an ice cream scoop to have consistent size), spacing cookies about 2 inches apart.

Bake for 10-12 minutes in the preheated oven until edges are golden.

These are soft cookies so don't overbake them. And they freeze great.  And you've got your veggies in for the day!


Fangboner Farms Chopped Apple Salad

It's Fall and we're surrounded by an abundance of wonderful apples.  I found this glaze idea - and of course had to make a few changes to it. I served it to some friends at a Tea here on the Farm.  They loved it.  I figured it was a love it or hate it salad.  Well we love it - so try it out and see if you do too.

.Fangboner Farms Chopped Apple Salad For the vinaigrette:

  • 1/4 C molasses
  • 2 Tbs pomegranate wine vinegar
  • 1 Tbs heaping of Dijon Mustard
  • 1 Tbs honey
  • Salt (I prefer course sea salt or kosher)
  • Freshly ground pepper
  • 3/4 C extra-virgin olive oil
For the salad:
  • 6 apples (I like Gala or Granny Smith), skin left on but core removed and cut in small chunks
  • 2 C baby spinach
  • 2 C baby lettuce (any kind of mix will work)
  • 1 C chopped walnuts
  • 8 oz blue cheese
  • 1/2 tsp Fangboner Farms Classic Blend
  • Salt
  • Freshly ground pepper
Directions For the vinaigrette: In a small bowl, whisk the molasses and wine vinegar.  Add in the rest of the ingredients and whisk until blended. For the salad: Combine all the ingredients. Pour the vinaigrette over the salad and toss to mix. Serve immediately and then sit back and bask in the glow of compliments.