Vegetarian or just a mushroom lover, this is a recipe that should be made this fall, via NYT.      

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Here are 13 great reasons to tailgate if you are a craft beer fanatic, via Huffington Post.    

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After a devastating apple harvest last year, Michigan is on track for produce 30 million bushels, via Battle Creek Enquirer.

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Weekend before last, I bought, among other things, a butternut squash at the farmers’ market. I had not intended to buy it, but it beckoned. It is fall. It is time to cook fall things. Such as duck confit, and sausage, and bacon, and cassoulet. And rich, soul-soothing soups. Squash soup is easy, nutritious, and delicious. I served it to a bunch of eighth-grade boys. One of them said, “This is phenomenal soup.” I was surprised they were eating it, let alone using the word “phenomenal” with regard to food. This recipe will work with any similar squash (pumpkin would be great). Use onion if you don’t have leeks. The method is standard: sweat the onion in some fat, salt it, add the squash, cook it a little, add enough half-and-half to cover, simmer till the Read On »

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Kimberly Moore of The Hungry Goddess shares a recipe for roasted acorn squash with sausage, farrow, goat cheese, and spinach, via The Hungry Goddess.

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