25° here in Gardiner on Friday night! What was the lowest that you saw? And now it was close to 70° today!
Well, the expected average first frost date is October 15 for this area, so it was to be expected. We spent a hurried Friday bringing squash, onions, and garlic inside (we cure them in the unheated greenhouse, where they’d have been frost-damaged). We covered all the plants that had a chance of surviving with floating row cover, but some of the most temperature-sensitive crops were destined to meet their end. The champion of our fields, the mighty tri-color beans, no longer dominate the farm, having succumbed to the chilly night. We salute their drooped, darkened branches.
We’ve got a lovely share this week, with our fall succession of cabbages ready to hop onto your plates, joining with the tried-and-true favorites (don’t forget the kimchi recipe that we posted earlier in the season). We’ve been relishing the Fall greens in our own kitchen, so we’re excited to have a nice selection this week. This share’s new treats are pie pumpkins (see below for an easy pumpkin pie recipe) and parsnips. The pie pumpkins are primo eating pumpkins – not the type you’d carve on Halloween, which tend to be watery and stringy. Pie pumpkins have a firm, sweet flesh and are perfect for pies, roasting, and soups. One 6” pumpkin is about equivalent to a 15 oz. can of pumpkin puree.
- Bok Choy
- Braising Mix
- Chinese (Napa) Cabbage
- Head Lettuce
FRESH PUMPKIN PIE
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1/2 cup cold water
- 2 cups mashed, cooked pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- To prepare mashed pumpkin, halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
- In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
ROASTED PUMPKIN SOUP
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 apple, peeled and diced
- 2 cups fresh pumpkin
- 1 tablespoon sage leaves
- 3 cups chicken stock
- 1 cup cream
- Salt and pepper
- To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill, food processor, or blender.
- Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
- Divide soup among 4 soup bowls and serve immediately.
CURRIED APPLE PARSNIP SOUP
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 1/2 tablespoons curry powder
- 6 cups low-salt chicken broth
- 1 1/2 pounds parsnips, peeled, cut into 1-inch pieces
- 2 medium Granny Smith apples
- 1 cup plain whole-milk yogurt, whisked to loosen
- Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil.
- Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes.
- Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
- Peel, quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
- Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
APPLE PARSNIP MASH (A GREAT ALTERNATIVE TO MASHED POTATOES!)
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
- 1 cup water
- 1 tablespoon unsalted butter
- salt and ground pepper
- In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes.
- Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.
COLE SLAW WITH PECANS AND SPICY DRESSING
(Note, this is a more complicated cole slaw recipe that we wanted to give for inspiration. There are plenty of more basic recipes out there if you’d prefer something simple.)
- 1 head napa cabbage, shredded
- 4 carrots, shredded
- 2 Granny Smith apples, thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup pecans, toasted and chopped
- Leaves from 1 bunch fresh mint, for garnishDressing:
- 1 tablespoon dijon mustard
- 1 teaspoon sugar
- 1 teaspoon ground chipotle
- 3/4 cup mayonnaise
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
- In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.