What's in the box?Onions, Potatoes, Winter Luxury Pie Pumpkins, 3 different winter melons - one Invernale Cortona, one Valencia Winter, and one Tendral Valencia, Dry beans - Ireland Creek Annie, Peppers - Bells, Anaheims, and Anchos, and an habanero, Pomegranate, Assorted Delicata Squash - the very dark colored ones are sweet potato delicatas, tomatoes, Ottawa Chinese Cabbage, Eggplant and Corn! It's been a long time since I've managed to get corn in November!
This week's special gift: Tomato Sauce and Cranberry Bread
This is the last box of the season.
Caramel Pumpkin Pie
1 single 9 inch crust of your choice, partially baked and cooled
1 cup sugar
3/4 cup half and half
2 Tablespoons unsalted butter
1 cup canned pumpkin puree
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of allspice
pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large eggs
Ahead of time: make dough and refrigerate for at least 1 hour or up to two days
Roll dough into a 13 inch circle and place into a 9 inch pie plate. Refrigerate the crust for at least 15 minutes while you preheat the oven to 400.
Partially bake the crust by lining the pie with foil filled with rice, beans or pie weights. You want enough to keep the crust from puffing up while baking.
Place the pie on the center rack and bake for 25 minutes.
In a large non-stick skillet, sprinkle 1/2 cup of the sugar evenly and cook over medium-high heat without stirring. Continue to cook the sugar until it starts to turn a deep amber. This is the fun part. It will start to bubble and foam and then it will start to smoke. You haven’t gone too far – this is good. Watch the sugar until the color deepens and you have large bubbles. When it’s ready, lower the heat to medium and pour the cream into the skillet. It will hiss and bubble and probably clump a little, but it will even out as you keep stirring. Add the butter and stir until smooth. Pour into a heatproof bowl and cool for about 10-15 minutes.
While the caramel cools, make the rest of the filling. In a large bowl, whisk together the pumpkin, remaining 1/2 cup sugar, spices, vanilla and eggs until smooth. Add the caramel, pour into crust and bake at 350 for 45-50 minutes. You will know it’s done when the filling puffs and the middle does not jiggle. A knife inserted into the middle should come out clean. Yes, I know another pie recipe. What can I say, I love pumpkin pie. There's a blog called pie eyed that is very yummy. I'm playing with hand pies...in my hand and then in my mouth.
Ireland Creek Annie BeansThis reliable producer dates to the 1930's when it was grown on Ireland Creek Farm in British Columbia. They are a mild silky bean that makes great soup or bruschetta.
To cook the beans:
2 pounds of dried i beans should soak overnight. In the morning, lift the swollen beans out of the water, rinse and place in a six quartz saucepan. Cover with water and simmer until the beans are tender.
• One sack of of tomatoes, each tomato cut in half
• 1 medium onion, quartered
• 1 fresh peppers cut in half with stems and seeds removed
• 1 sweet bell pepper cut in half with stems and seeds removed
• 3 cloves of garlic, peeled
• ½ cup olive oil
• salt and pepper to taste
Combine tomatoes, onions, jalapenos, garlic and olive oil in a roasting dish. Roast 45 minutes in a 350-degree oven, or until the edges of the peppers and onions begin to caramelize in the oil. Remove from the pan, and place into a blender. Blend thoroughly. Add immediately to the beans. Salt and pepper to taste. This finishes the beans and can be served immediately. Play with the recipe by adding more chilies to your taste, or vary the chilies with mild green chilies. Be careful with those habaneros. (I wear gloves when fooling around with them). Otherwise I use them whole and then discard after cooking. Nothing says oww, like pepper in the eye.