2014:20

To put it simply, it has been an awesome year. Not without stress and disappointment, for that would just be impossible in this life, but one that has time and again proven to be one of our best seasons yet, truly. Now, we have taken a deep breath and here is week 20, the final delivery of the main season. It seems such a short time ago we welcomed our apprentices to the farm in the spring, how quickly months can pass and land you in the most delightful fall ever! Oh but the toil, every element of our work with is ALIVE: the plants, the animals, the earth, the people. Each with it’s own being making it sometimes so difficult to understand. The complexity of it all is making my head swirl right now on the dawn of this final summer delivery. The caffeine starts to work it’s wonders and I simply want to say thank you. Thank you to those of you that have supported our farm and our family for each of these past fifteen years. Thank you to our new friends, sharing our harvests with us for the first time. You are so integral to our life, our farm’s stability, our dreams. We founded Hill and Hollow Farm on the principles of Community Supported Agriculture. We have worked hard in the past decade and a half to provide you with the best our farm has to offer. We plant and cultivate and harvest with your faces on our minds. When a crop fails it is our shared disappointment, when we have abundance the joy is also for all of us. It is an honor to be your chosen farmers and I am forever grateful to all of you, the very best CSA members around. For those of you whose final share of the 2014 season is today, it has been a pleasure sharing the past 20 Saturday mornings with you, come and see us anytime until Thanksgiving at the farmers market. Hopefully we will see one another again in the fall and winter months ahead. For those of you joining us for the fall extension, see you next week. For all of you, enjoy these perfect pumpkins, whether you make a pie or a soup or a curry, what a fall delight! With thanks.

this amazing recipe comes from here
http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/
i can not thank the author enough for capturing the taste of a true pumpkin pie

Old Fashioned Pumpkin Pie
2 cups of pumpkin pulp purée from a sugar pumpkin
1 1/2 cup heavy cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust
To make pumpkin purée , cut a medium-small sugar pumpkin in half. Scrape out the insides (if interested, you can reserve the seeds to toast). Line a baking sheet and place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until easily pierced with a fork, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Preheat oven to 425°F. Beat the eggs in a large bowl add the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée, stir in the cream and beat until well mixed. Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 40 to 50 minutes more, or until a knife inserted in the center comes out clean. Cool and serve with whipped cream.

Curried Pumpkin and Coconut Soup
1 medium pie pumpkin
1 tablespoon olive oil
1 bunch scallions,diced
2 tablespoons curry powder
2-3 cups veggie broth
¼-1/2 cup coconut milk
salt, if needed
Pumpkin seeds
½ tablespoon olive oil
¼ teaspoon salt
Follow above directions for baking pumpkin. Remove and let cool slightly. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more. Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready. Serve with a swirl of coconut milk and roasted pumpkin seeds
week twenty in your basket:
green beans
pie pumpkin
cucumbers
hot and sweet peppers
garlic
last taste of summer option
herb choice

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