CSA September 14 - SCVWD

What's in the Box:
Some of these squashes.
From the back:
1.  Musque de Provence
2.  Naples Long
3.  Marina Di Chioggia
4.  Ornamental Edible
5.  Sweet Dumpling
6.  Butternut
7.  Kakai Green Seed
8.  Little Green Seed
9.  Delicata
10.  Ornamental Edible  Note that there is a lot of variety in this group, so if you don't see your squash here, it's because you may have received the only one of that type.
11.  Winter Luxury
12.  Sibley

Also this week:  Eggplant, and Tomatoes Assorted Heirlooms.  Early Girl = EG, the bags are labeled for your discovery. 

Chickens were slow this week so no eggs.

Lots of gifts:  Salsa, Enchilada Sauce and Tomato Sauce


Hulless Seed Pumpkins
Kakai Green Seed..This is a rare pumpkin used just for oil production. In tests the oil increases prostrate health. The pumpkins should last till Halloween. Carve, scoop out the seeds, whir the seeds in a food processor. Or they can also be roasted, toasted or fried. I use them in baking for those with nut allergies. Remember the shell of this hulless seed pumpkin is NOT edible. This is one of Leo's favorite pumpkins that we grow.  These are naked seeds, they don't have a hull.  This is the pumpkin we use for our jack-o'lanterns.

Little Green Seed.  Wow this is new, a cross between Baby Pam and Kakai, it's an edible Green Seed pumpkin.  I have trialed 3 of these and if you get one WITHOUT Green seeds, let me know.  I'm keeping track of them.  Next year, I'm going to plant a 100 of these.

Thank you Judy for the new Squeezo!

Pumpkin Nut Muffins
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/3 cup buttermilk
1/3 cup butter, melted
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup white sugar
1 cup cooked pumpkin
All the pumpkin seeds from inside (toasted or sauteed)

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

Stir together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger.  Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the seeds. Spoon into the prepared muffin-pan cups, filling almost to the top.  Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Enchilada Sauce begins with roasting tomatoes and tomatillos

Roasted squash bites with pumpkin seed pesto

(makes 24-30 bites)
2 delicata's cut in half, seeded and baked till soft
pumpkin seeds
 from a Kakai
2-3 T. finely grated parmesan and 1 T. aged pecorino

4. T pumpkin seed oil
 or olive oil
salt, pepper
, sage for savory or cinnamon for sweet


Peel and core the butternut squash, then cut into bite-sized chunks.  Using a melon baller or small spoon, cut the squash into shape, making space for the pumpkin seed pesto. Arrange on a baking tray and spray lightly with oil. 
Toast (dry-roast) the pumpkin seeds in a non-stick pan, stirring continuously, until they're throwing blisters and starting to brown. Remove from the pan to prevent them from burning. Throw them in the food processor then combine with the parmesan and oils and season well. 
Assemble the canapés by putting each squash bite on a skewer, topping with a generous dollop of the pumpkinseed pesto and roast for about 10 minutes.  Serve with little toothpicks.  Using a larger squash this can be made crowd size.  I have actually even used the cooked pumpkin in the pesto and served it on top of crostini, potatoes, rice, or pasta.

Coming soon - cornmeal

Butternut Squash Apple Cranberry Bake Recipe

    •    1 large butternut squash, or several assorted ornamental edibles peeled and cut into 1-inch cubes  (It's easier to peel these if you cut them in half and roast them for 30 minutes at 350 degrees).
    •    2 large tart cooking apples cut into 1/2-inch thick slices
    •    1/2 cup fresh or frozen cranberries
    •    1/2 cup brown sugar
    •    1/4 cup (half a stick) butter
    •    1 Tbsp flour
    •    1 teaspoon salt
    •    1/2 teaspoon ground mace (can substitute ground nutmeg)
Method
 

1 Preheat oven to 350°F. Slice and peel squash and apples.
2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and mace and sprinkle on top. Dot with butter. Bake 50-60 minutes.
Serves 8.

Clearing out the squash and melons to make room for the fall garden

Have a great week.