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Archive for the ‘Recipes’ Category

Pumpkins and Winter Squash

Pumpkins are simply a type of Winter Squash and most can be used interchangeably.  This Fall, we grew Acorn, Delicata, Baby Hubbard, Marina di Chioggia, White Pumpkin and Above Ground Sweet Potato.   Most are heirlooms, and we are practicing our seed saving with the White Pumpkin and Sweet Potato.  The Sweet Potato is especially rare and the seed catalogue notes that if folks don’t start growing this particular variety, they will go the way of the dinosaurs- extinct!  Which also means people need to eat them too. 

Any of these squash can be used for fresh pumpkin pie or soup.  The Acorn, Delicata, Marina di Chioggia and Hubbard are better for baking and leaving in chunks to eat as the flesh is not as watery as the pumpkins. 

Click the link below for a very detailed pumpkin pie recipe from fresh pumpkins:

http://www.pickyourown.org/pumpkinpie.php

Fore more delicious seasonal squash recipes, www.epicurious.com has a diverse selection when searcing for Winter Squash.  Many of the recipes use fennel and other ingredients currently found in the CSA boxes.  Butternut Squash can be used interchangeably with the other harder squashes.  The harder squashes also have flesh similar to sweet potato. 

If you are not quite in the mood for squash yet, as long as the skin is blemish-free, these fruits should keep for 1-2 months in a cool dry space in your house.  Sometimes it takes a karate chop with a knife to get these squash started for cutting, so be very careful! 

Happy Fall and Thanksgiving (which is every day anyways!)

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Green Beans…Purple too.

A wonderful, simple recipe from our dear friend Mary.  These are great hot or cold.  They are great with toasted almonds slivers or sesame seeds too.

Szechwan Green Beans – Molly Katzen
Yield: 4 – 6 servings

Once the beans are trimmed, all you need is a large hot pan, and the rest is one big, quick sizzling action!

These will keep for up to a week in a tightly covered container (or a zip-style plastic bag) in the refrigerator.

 2 tablespoons sesame oil

1 pound whole green beans, trimmed
Salt
5-10 crushed garlic cloves
Red pepper flakes

  1. Place a large, deep skillet or wok over medium heat. After about two minutes, add the oil, and swirl to coat the pan.
  2. Turn the heat to high, and wait another 30 seconds or so, then add the green beans and a big pinch of salt.
  3. Cook over high heat , shaking the pan and/or using tongs to turn and move the beans so they cook quickly and evenly.
  4. After about 3 minutes, take a taste test and see if the beans are done to your liking. They should be relatively crunchy, but you get to decide. If you like them cooked a little more, keep going another 2 minutes or so.
  5. Sprinkle in the garlic and some red pepper flakes, and cook for just a minute longer. Serve hot, warm, or at room temperature.

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Well, magical probably not, but they are darned good for your body and your taste buds.   At the recommendation of a jolly man at the market today, I cooked my Swiss Chard this evening and added nutritional yeast at the end to make Creamed Greens. Oh man, I just entered  a whole new world.  I imagine this recipe would work with all cooking greens.  Here is the recipe I made up, but absolutely tweak it to your taste.

1lb Swiss Chard, Beet Tops, Turnip Greens, Kale, Collards, etc.  washed and torn into bite sized pieces.

1 tbsp olive oil

1 leek/ or bunch of scallions chopped

1/2 tsp lemon pepper (optional)

1/2 tsp porcini mushroom powder (optional)

1/2 tsp allspice

1/4 tsp cayenne pepper

1 tbsp soy sauce

1/4 cup water

1/2 cup nutritional yeast

1 tsp cornstarch mixed with 2tbsp water

Heat large pan to low/medium, add olive oil, heat, then add spices and leek/scallions.  Cook for a few minutes, until scallions begin to wilt.  Add swiss chard, soy sauce, water and cover for 5 minutes to steam.  Remove lid and continue to cook until wilted.  Add nutritional yeast, mix, add cornstarch, mix and let sauce thicken.  Salt and pepper to taste.  Yum.

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