Week 18 New England Pie Pumpkins

I made a delicious spaghetti sauce last evening that included pumpkin in the sauce.   I slow roasted the pumkin, onion and peppers in the oven at 300 degrees.   On the stove top I had some tomatoes, garlic, basil and oregano simmering until the roasted veggies were done.   I pureed everything together and it turned out way better than I expected, and my family raved about it!   I actually had to boil more noodels for seconds, which I wasn’t expecting, but such is life in the experimental kitchen.

Pumpkin Spaghetti Sauce

2 peppers with seeds removed and sliced in half 1 onion 1/2 a pie pumpkin seeds removed, and saved for the next recipe 5 tomatoes peeled 1 tablespoon minced garlic 2 tablespoons of oregano leaves 1/4 cup of basil salt and pepper to taste In a roasting pan place onion, peppers and pumpkin face down, I add a little water to keep them from drying while roasting.   Roast these veggies until the pumkin is soft, about 1 hour.   In the mean time, place the remaining ingredients on the stove and simmer for the same amount of time.   When all ingredients are done, mix in small batches in the food processor and puree until all ingredients are combined.   Serve over spaghetti noodles or rice.

Roasted Pumpkin Seeds

We all snacked on the seeds while we waited for the spaghetti sauce to cook.   This is my usual recipe, but I have added garlic powder, cinnamon or cardamon for extra flavor. Pumpkin seeds Olive oil Sea Salt On a cookie sheet place the pumpkin seeds.   Drizzle with olive oil and sprinkle lightly with sea salt.   Roast at 300 degrees for about 20 minutes.

New England Pumpkin Pie

Here’s my relationship with pie- I love to eat it, but making it is a very different story.   My mom started making pies long after I was out of the house, as my younger siblings grew more independent.   The pie crust is intimidating to me, as far as time investment goes, so I usually cheat and buy store made pie crusts- that’s my confession.   I have no trouble throwing together nearly anything from scratch, but pie crust is a hurdle that I may cross one day, just not today!

I will give you a recipe that makes a wonderful pie filling, but the crust is entirely up to you.   If you have a favorite recipe, by all means use it.   Or you can opt for the easier softer way of purchasing your favorite brand of ready made crust like I do.

1 roasted pumpkin mashed (instructions for roasting are in the first recipe)

1 cup of sugar

1 1/2 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon vanilla

1/2 teaspoon salt

1 can evaporated milk

3 eggs

Blend ingredients together and pour into pie shells.   I believe you will get 2 9 inch pies from this recipe, depending on the size of the pumpkin.   You could also make lots of little serving pies with the filling if you like, but the baking time will be much shorter.

Bake at 425 for the first 15 minutes, then turn the oven down to 350 and bake for an additional 45 minutes for a 9 inch pie, 20 minutes for a single serve pie.

What we are getting this week

1. Pumpkin

2. Apples

3. Tomatoes

4. Peppers

5. Turnips

6. Beets

7. Salad blend of lettuce, kale and baby chard

8. Radishes

9. Basil and Oregano Herbs for recipe

 

Have a great week!

Week 10 Eggplant, Parsnips and Peppers!

Let’s switch it out a little!

We’ve slowly been introducing our season’s finest, but slowly is the word.   I haven’t received any complaints at all,  I appreciate the patience.   But I feel like I’ve been picking the same things for a while now, and I’m excited to provide a seriously different line of products this week!   Chicken for you meat eaters, parsnips, eggplant and peppers sound like a great way to do it too.   Of course, we are swimming in potatoes and beans, and I’ll be checking in on some more fruit before the day ends.

 

Parsnips!

For those who don’t know, parsnips are in the same plant family as carrots, and are very similar to carrots.   In my opinion, they are sweeter than carrots, but may be used in any recipe that would use carrots, or just eaten raw.   Parsnips are not often found in the produce isle, maybe because they can lose their crisp easily.   When you receive your parsnips, they will not be washed.   This is only because washing parsnips makes them get “rubbery” faster than leaving the dirt on.   We will try to brush most of the dirt off for you.

 

Eggplant

From left to right: Fairy Tail, Orient Express, Raveena, and Black Beauty.

These are the different eggplant varieties we are growing this year- fairy tale, raveena, orient express, and black beauty.

I went on a burrito building marathon for my family yesterday, and made the following recipe and it was amazing, I even surprised myself!

Eggplant Burrito Skillet

2 T olive oil

1 c. Eggplant cubed into 1/2″ pieces

1/2 c onion sliced

2 small Marichi peppers- sliced into rings with seeds removed- unless you like it spicy!

1 clove of garlic minced

2 T freshly chopped cilantro

2T lime juice

1/2 t salt

Heat oil in a skillet and add veggies.   Sautee until onions are clear.   I use tortilla wraps and I make a variety of other burrito fillers such as refried beans , rice and Mole Chicken (see recipe below)

Mole Sauce

2 Marichi peppers

1t cumin

2T cocoa powder

1/4 c onion

3 tomatoes diced, or 1 15 oz can of tomatoes

1/2 t salt

Sautee ingredients in a skillet until onions are cooked through.   Place ingredients in a food processor and puree.   This sauce may be used on veggies, beans or chicken.   It made a wonderful addition to our burrito bar.

Getting more from the mix!

When I made the burritos, I also made extra rice.   I used the bones left from the chicken to make stock, and then I made soup with the parsnips, leeks and Swiss chard.   I also added a few bay leaves, and lemon juice, salt and pepper and the left over rice from last night’s burritos.   I now have lunches for a couple of days for the family and our helpers:)

I am so excited about the new varieties this week!

1. Parsnips

2. Eggplant

3. Marichi Hybrid Peppers- these are mild jalepenos, but you should remove the seeds if you are wanting mild taste.   If you like the spice, leave the seeds in.

4. Beans- mix of burgundy and green

5. Leeks

6. Potatoes

7. Chicken for our meat eaters.  For our vegetarians- sunflower seeds, walnuts and elderberries.

8. Yes, we have flowers too!

9. Peaches

 

Week 9 Beans, Nectarines and Swiss Chard Sushi

If you haven’t checked out our face book page in a while I posted a pic of a recipe that we experimented with here at the farm.

Swiss Chard Sushi

First you wash the swiss chard and cut the stems from the leaves, saving the stems for the filling.   Cook 2 cups of rice  with 3 cups of water 1/2 cup of vinegar, 1 T oil, 1/4 cup of sugar and 1 T of salt.   Place damp swiss chard leaves in the microwave for 1-2 minutes or until slightly wilted.   Slice the stems of the chard into thin strips.   You may add carrots, zucchini, cucumbers or any other crisp veggie or fruit, also sliced into thin strips.   Lay the chard leaves flat and spoon the rice mixture into the center of the leaf.   Lay the strips of the stems parallel with other veggies of your choice.   Roll the leaf around the rice and stems and slice.

 

What we are getting this week is

1.   Burgundy Beans

2.   Potatoes

3.   Swiss Chard

4.   Nectarines

5.   Onions

6.   Leeks

7.   Wild Spinach

8.   Hydrangeas

9.   Buddlia

10.   Parsley

Week 4 CSA

We’re Back

So refreshing to take a trip to the beach.   I must admit, I’m more of a fan of the mountains, but my boys had a blast.   It was a beautiful weekend and we got to spend quality family time together.   I got some extra rest too.   Now we’re back, and back to work.

Things are looking nice around here.   However, I haven’t made it to all of our gardens yet.   So our list will be a short version of things I have seen so far, with more to come from the back 2 acres.

1.    Strawberries

2.   Garlic- can you have too much?   Not in my kitchen at least.

3.   Onions

4.   Swiss Chard

5.   A real chance to taste goat’s milk- for those have have only heard bad stories, it’s really great when it’s fresh.

6.   Carrots

7.   Salad Blend

 

 

Again, I haven’t had the chance to take a good look at everything, but I know some things were close to ripe before we left.   I’ll keep you posted.   I did see some very exciting signs of Black Prince tomatoes coming on!   They are not ready yet, but soon we’ll be sharing those too.

 

Swiss Chard and Garbanzos

2 T olive oil

2 Green onions chopped

1 bunch Rainbow Swiss Chard

1/2 c Garbanzo beans drained

1 Tomato sliced

1T lemon Juice

Salt and Pepper to taste

 

Heat oil in a skillet and add chopped onions.   Saute for 3-5 minutes then add the garbanzo beans salt and pepper.   Add Swiss Chard and cook until wilted.   Add tomato slices and lemon juice and heat through and serve.