Melons, Cucumbers, Butternut Squash, Potatoes, Leeks, Green Beans and Tomatillos, peppers (the sweet ones are long and twisted Jimmy Nardello a great frying pepper). The little red/purple ones are mildly hot Black Hungarians, and the little yellow Bulgarian Carrot is HOT & Tomatoes. This week I have separated out Kosovo for you to try. This wonderful variety came from a former U.N. worker in Kosovo, who passed it down to Carolyn Male. Huge, deep pink heart-shaped fruit has a sweet rich flavor and is very meaty while still being juicy. Tomatoes can grow up to 1 pound. Please let me know what you think.
This week's special gift: eggs & hick bbq sauce (Hick as in Hickory/not hiccups).
1 bag of tomatillos, husked, rinsed, and quartered (I bbq mine before whirring)
1 Bulgarian and one Black Hungarian chili, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.
2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste. (The original recipe for this is on the July 2010 blog).
It's no secret that I love all things pumpkin and squash. My favorites are the Butternuts, Winter Luxury, and Kakai-seed pumpkin. Over the next several weeks, you will be receiving lots of various squashes. These store well, and you can collect them on your table for a display and eat them when you have enough for your family.
• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon (I add 1/2 t. mace or nutmeg)
• 1 teaspoon salt
• 1 teaspoon baking soda
(I add a cup of nuts or pumpkin seeds)
• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. I never make the icing, because they're usually half gone before the cream cheese is softened.
The work has begun as we transition seasons. Above Broccoli, Cauliflower, onions, leeks, radicchio.
This weekend we will start planting peas, chard and oh so much more. Have a great week.