Thursday, October 25, 2012

People And Planet CSA, October 25, 2012

The Grey Pumpkin in front is Piacentina

What's in the box?

Carrots, Leeks, Radishes, Popcorn, Piacentina or Whangaparao Crown Pumpkins, Villaconejos Melon, Rugoso di Cosenza Melon, and or Verze de Noel Melon,  Peppers - Bells, Anaheims, Habaneros, and Anchos, and Eggplant.

This week's special gift:  Apple Butter


Villaconejos Melon is Spanish keeping melon from Villaconejos (now a suburb of Madrid) but once a wild area where wolves and rabbits (the conejo) ran wild.  On Hispanidad Day, the 12th October, a national holiday in Spain, the town of Villaconejos  hosts the Melon Festival.  The Verze de Noel Melon (Green of Christmas),  is an heirloom melon that came to me from a Canadian Gardener, "Extreme Gardener, Leigh Hurley"  As always, let me know what you think


The Whangaparao Crown Pumpkin is from New Zealand and came to me from a NZ seed saver.  A beautiful Pumpkin, great for pie and other savory pumpkin dishes.  The Piacentina is an heirloom Italian Squash, one of my favorites. Both of these are great for savory or sweet recipes and keep well for at least 3 months.  Store in a cool place, like the garage.

Pumpkin Oatmeal Bread

More Peppers
1 ½ cups water, warm (110F), divided
1 tbsp active dry yeast
1 tsp sugar
½ cup milk, warm (110F)
¾ cup pumpkin butter
1 tbsp salt
1 ½ cups rolled oats
1 tbsp butter, melted
5-6 cups flour

In a large bowl, combine 1/4 cup of the water, 1 tbsp active dry yeast and 1 tsp sugar. Let stand for 5 minutes, until foamy. Add remaining water, milk, pumpkin puree, salt, oats and 2 cups of flour. Mix thoroughly, then add thre remaining flour 1/2 cup at a time until the dough pulls away from the sides of the bowl and begins to feel slightly firm but spongy to the touch. This can be done in an electric mixer with the dough hook attachment.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, before placing it in a lightly oiled bowl, covered with plastic wrap, to rise until doubled, 1 1/2 hours.
Turn risen dough gently out onto a floured surface. Divide dough in two and gently shape into two round or slightly oblong loaves. Place on an oatmeal dusted baking sheet and, covered with a clean towel, let rise for 45 minutes.
Meanwhile, preheat the oven to 375F.
Slash the top and sides of the loaves and bake for 35-40 minutes at 375, until loaves are browned and sound hollow when tapped.  Allow to cool completely before slicing.

Lettuce making seed

How much longer?

The People and Planet CSA will officially end November the 8th 2012.  Coming still, Baked goods, dry goods - beans, corn, and much more,  canned goods, and of course more melons and more squash and lots of greens and roots.

Another Pumpkin Soup

4 Tbsp unsalted butter

1 medium yellow onions, chopped

2 minced garlic
1/2 chopped Anaheim pepper
2 teaspoons curry powder

1/2 teaspoon ground coriander

Salt and Pepper to taste

1 jar pumpkin butter
 - or one cup of cooked pumpkin with nutmeg, allspice, and cinnamon added
3 cups of chicken broth (or vegetable broth for vegetarian option)

1 cups of milk

1/2 cup brown sugar

1/2 cup heavy cream

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes.
Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down.

See you next week!

No comments:

Post a Comment