Week 18. : 10/05/2011
This week we have HOWDEN PUMPKINS!! There is no better way to dive into fall than with pumpkin carving and seed roasting (http://allrecipes.com/HowTo/Roasting-Pumpkin-Seeds/Detail.aspx).
Or, if you are interested in baking an culinary preparation- do so, or have it out on your front porch! We have had a blast growing them and hope you enjoy!
Other items included in this week’s basket:
Green Hierloom Tomatoes
Ancho Poblano Peppers
Hungarian Yellow Wax Peppers
Herbed Spaghetti Squash
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil,chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
FRIED GREEN TOMATOES
Fried Green Tomatoes are fantastic and what better way to savor every last bit of the tomato season than experimenting with the green ones left on the vine.
3 medium, firm green tomatoes
1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or other vegetable oil
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.