Week 17. : 09/28/2011
FALL is OFFICIALLY here!! We are excited about the turning of the seasons with winter squash being harvested, winter greens seeded and planted, and the hopes and dreams of the next season to come.
What’s in this week’s CSA basket?
TOMATOES
POTATOES
PADRONE PEPPERS
LEMON CUCUMBERS
BABY PAM COOKING PUMPKINS
and our GOURMET SALAD MIX!
RECIPES
The days are getting shorter
the holidays are closer than you think-
try this FRESH Pumpkin Pie Recipe
and let us know what you think!
Ingredients:
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
DIrections:
1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
So many Padrones!!! Now what to do with them all!? Try the simple pan fried recipe from Week 15 with fresh salt and olive oil, stuff them like a jalapeno popper, or you can freeze them and have them stored in your freezer for the winter. Last year we roasted a bunch of our padrones and froze them, and they accompanied most of our soups and stocks throughout the winter months with the taste and spice of summer!!!
ENJOY!!