Thursday, November 18, 2010

CSA- November 18 - Just us 3

What's in the Box:
Oh my! Sweet Potatoes, red potatoes, onions, garlic, Queensland Blue Squash, Spaghetti Squash, Eggplants, Strawberries, Pomegranates, carrots, beets, peppers, flowers, eggs and herbs.

This weeks special gift: Pumpkin Bars

'Queensland Blue' is an Australian squash with jade-green skin and smooth deep-orange flesh, whose high sugar content makes it perfect for pumpkin pie.

What's coming in the garden: Greens of all nations, today I spotted baby bok choy. What's leaving the garden? Today is the last of the zukes and strawberries. Okay the berries are very pale and not up to my standards, but hey we have to wait all the way till May to get them again, so what the heck, I picked them anyway. Tomorrow it will freeze. I am confused though, the pictures say it's spring...check out the paper whites and the falling walnuts. Hmm. I must say I have never picked peppers the week before Thanksgiving.

A bumper load of eggplant and peppers. I will be making salsa of all kinds. Tomorrow I begin canning tomatoes (again!). I pretty much going to call this the year of the pepper. We have never had such big bells, Anaheims, or Anchos...ever.

You all have a wonderful Thanksgiving and Hooray for Pumpkin Pie!

Messy & Picky's Queensland Blue Soup Recipe

1 QB Squash, seeded and roasted
Stick it in a 400°F oven for about 1 hour. You may have to cut the squash further to get the innards nice and soft in a reasonable amount of time.
1 can of unsweetened coconut milk (the original recipe called for an 8 oz. can, we used 13.5 oz. and it tasted awesome)
2 ribs celery, diced
2 cloves garlic, sliced
1 small onion chopped
1 clove of garlic
3 aji Dulce Peppers (the little ones)
6-8 cups vegetable stock
splash of dry sherry
salt and pepper

Saute the onion, celery, garlic, and peppers. Toss in the stock, cubed cooked pumpkin and coconut milk. Cook for about 30 minutes. Make it smooth with an immersion blender...or get with messy and put it in the food processor and give it a whirl. Ladle into bowls and give it a bam of sherry.

Pumpkin Pie
1 (9 inch) unbaked deep dish pie crust
1/4 cup white sugar
1/2 c brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 t. vanilla
1/2 allspice
3 eggs
2 C. cooked pumpkin, whirred in food processor
1 can evaporated milk

Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

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