Thursday, September 29, 2011

CSA - SCVWD - September 28, 2011

What's in the box? 
Cucumbers,  Sweet Corn, Romano Beans, peppers - the round are sweet, the pointed ones are hot,  (the itty bitty ones are Thai peppers- lookout!)  The wrinkled ones are Jimmy Nardello-Sweet, Eggplant, Onion,  Winter Luxury Pumpkin, Carrots, tomatillos, & Heirloom Tomatoes.  

This week's special gifts:  Eggs, Pumpkin Bars and either pickles or BBQ sauce

Winter Luxury Pie Pumpkin
Okay, the name says it all this is your Thanksgiving Pie Pumpkin, unless you are like me and can't wait and have already made the pie and eaten it too.  Burp.  The seed was introduced by Johnson & Stokes in 1893.  The white netting is the sugar escaping from inside.

1. Winter Luxury Pie pumpkin should be baked whole, pierced for a few tiny vent holes, stem trimmed, at 350*F until it "slumps" and softens after an hour or so. If you wish, you can cut a lid, remove the gunk and seeds, and replace the lid loosely before baking (this method yields a drier pie).
2. The cooked pumpkin is hotter than hot potatoes: Be careful when you cut out or removed the lid. Seeds and strings, if left inside, come out easily. Take a large spoon and simply scoop the pumpkin out like ice cream. The flesh peels away from the desiccated rind without a shudder and leaves it flat.
3. Puree the flesh in a blender, adding liquid if needed. A 5-pound pumpkin yields approximately 2 1/2 pounds or 4 cups of pulp, enough for two pies.
4. Insert your favorite pie recipe here.

Or here's something you can bake that's super easy. 

11 is Winter Luxury
Pumpkin Cheesecake Bars
1 (16 ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream
cheese, softened
1 (14 ounce) can sweetened
condensed milk
2 c. cooked pumpkin puree
1/2 teaspoon salt
1 cup chopped pecans

Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray.
In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.
In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. pour over crust; sprinkle with pecans.  Bake 30 to 35 minutes, or until set.  Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

10 - Ornamental Edible
Pumpkin Butter

3 1/2 cups cooked pumpkin
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lemon
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

Now what can I do with pumpkin butter?
Use it to top waffles,  mix it in with granola or oatmeal, sit and eat it with a spoon, top ice cream with it.

Pumpkin Waffles

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
2 cups buttermilk or sour milk
1 cup cooked pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted or (olive oil)

Start up your waffle iron to preheat. Mix together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.  I use non-stick spray on my waffle iron.  Follow the directions on your waffle iron to cook.  These won't last long.  If you prefer a fluffier waffle, try separating the eggs and gently folding the whites in at the end.

Black Bean Pumpkin Soup
Gourmet, November 1996

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained or your own cooked beans
1 cup chopped peeled tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth or vege broth
1 1/2 c. cooked pumpkin
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice (optional)
3 to 4 tablespoons Sherry vinegar

In a food processor coarsely puree beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds if you like.

October is almost here, so be prepared to eat, drink and be scary.

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