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Grandma Ivah's Pumpkin

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Grandma Ivah's Pumpkin UCSC Farm Community Supported Agriculture FIELD notes Twentieth Harvest: 10/14/14 & 10/17/14 Grandma Ivah’s Pumpkin Pie 1-1/2 cup pumpkin puree 3/4 cup sugar Amy Goldman, author of The Compleat Squash, 1/2 teaspoon salt suggests the following method to cook the Winter Luxury 1 to 1-1/4 teaspoon ground cinnamon Pie Pumpkin (which may also work for the Baby Pam 1/2 to 1 teaspoon ground ginger Pumpkin): 1/4 to 1/2 teaspoon ground nutmeg Winter Luxury should be baked whole, pierced for a 1/4 to 1/2 teaspoon ground cloves 3 eggs few tiny vent holes, stem trimmed. If you wish, you can 1-1/2 cups milk (preferably whole) cut a lid, remove the strings and seeds, and replace the 2/3 cup (about 6 ounces) evaporated milk or heavy cream lid loosely before baking (this method yields a drier pie). Bake at 350ºF for an hour or so until it “slumps” and Preheat oven to 400°F. Prepare pie plate with a single softens. Take care when you cut and remove lid after pie crust. baking – the cooked pumpkin is hotter than hot potatoes. Mix pumpkin puree, sugar, salt and spices. In a Seeds and strings come out easily. Take a large spoon separate bowl combine eggs, milk, and evaporated milk and scoop the pumpkin out like ice cream. The flesh or cream. Blend milk mixture into pumpkin mixture easily peels away from the desiccated rind. Puree the (texture will be very thin). Pour into pie crust. Bake flesh in a blender or food processor, adding liquid if for 50 minutes or until the center of the pie has begun needed. to set. The pie will continue to set as it cools to room temperature. http://blog.seedsavers.org UCSC Farm Community Supported Agriculture FIELD notes Seventeenth Harvest: 9/23/14 & 9/26/14 Braised Red Kuri Squash stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil. 1 red kuri squash, any size 2-3 tablespoons olive oil Cover and reduce the heat to a simmer. Cook until the 1 garlic clove, minced squash is fork tender, about 10 minutes. Taste and season Water with salt. Salt Note: For richer flavor, cook squash in vegetable or Scrub the squash well to remove any dirt. Slice the chicken stock. Cooked squash may be left in chunks or squash in half and scoop out the seeds. Cut the halves mashed. To give dish an Indian flair, add a little ground into 1-inch slices, and then cut the slices into chunks that cinnamon and curry powder when you add the garlic. are roughly 2” in size. Contributed by Louisa Shafia, author of The New Persian Kitchen Heat a skillet over medium-high heat. Add the oil, via http://www.rachaelray.com followed by the squash, and cook for a few minutes, UCSC Farm Community Supported Agriculture FIELD notes Sixteenth Harvest: 9/16/14 & 9/19/14 Warm Acorn Squash Salad Serves 4 Place the squash segments in a baking sheet lined with parchment or aluminum foil, salt and pepper. Roast at 1 acorn squash cut in 4 pieces 4 cups spinach 450ºF for 25-30 minutes, checking half way to rotate the 2 cups bitter greens pan. Bake until fork tender. 1 apple cut in long match sticks In a salad bowl combine, spinach, greens, apples, 1/4 cup toasted chopped pecans toasted pecans, and toasted pumpkin seeds. 1/4 cup salted toasted pumpkin seeds (pepitas) Vinaigrette: Slightly warm olive oil (warm to touch). 4-6 oz. goat cheese Add agave, chili, ginger, lemon zest, juice and salt, whisk Vinaigrette: until well combined (or place into a small glass jar and 2 T extra virgin olive oil shake). 2 T agave nectar Once the squash is roasted, toss salad with some of 1 teasp. ancho chili powder the dressing, and top each acorn squash wedge with the 2 teasp. freshly grated ginger salad. zest and juice of one lime Dress with crumbled goat cheese and drizzle a little 1/2 teasp. kosher salt more of the vinaigrette. Enjoy! http://yes-moreplease.com/ UCSC Farm Community Supported Agriculture FIELD notes Sixteenth Harvest: 9/16/14 & 9/19/14 Acorn Squash Spinach Salad Preheat oven to 425ºF. Cut unpeeled squash in half from top to bottom. Turn squash on its flat side and cut 2 medium acorn squashes 5 tablespoons olive oil, divided 1/2-inch slices and place on a baking sheet. Using a 1/2 teaspoon chipotle chile pepper spoon, remove any of the seeds from the cut squash. 2 handfuls baby spinach Drizzle sections with 2 tablespoons of olive oil and 1/4 cup crumbled blue cheese dust with chile pepper. Season with salt and pepper and 1/4 cup chopped pecans roast for 15 minutes. Check squash for tenderness. If not 2 tablespoons balsamic vinegar tender, roast another 5-10 minutes and remove. 1 teaspoon honey In a large salad bowl, toss together spinach, blue kosher salt and freshly cracked black pepper to taste cheese, pecans and roasted squash. Whisk together remaining olive oil, balsamic vinegar and honey. Season dressing with salt and pepper and then drizzle over the salad. Toss to combine and serve immediately. http://whatsgabycooking.com/ UCSC Farm Community Supported Agriculture FIELD notes Fifteenth Harvest: 9/9/14 & 9/12/14 Pear & Squash Salad with Clean Balsamic In a large bowl toss the lettuce, cucumber, snow peas, Vinaigrette bell pepper, dried cranberries and vinaigrette together. Portion between plates and top with roasted squash, 1 medium delicata squash sliced pear, and toasted pumpkin seeds. Enjoy! 1/2 tbsp olive oil sea salt & pepper to taste Maple Balsamic Vinaigrette 1 head of boston lettuce, washed 1/3 cup toasted pumpkin seeds 1 tbsp whole-grain Dijon mustard 1 large bartlett pear, sliced very thinly 1/4 cup Balsamic vinegar 1/2 cup snow peas, trimmed and halved 3/4 cup extra virgin olive oil 1/2 cup chopped cucumber 2 tbsp maple syrup 1 small chopped green bell pepper sea salt & freshly ground black pepper to taste 3 tbsp dried cranberries Combine the mustard and vinegar in a large mixing 4 tablespoons maple balsamic vinaigrette (recipe below) bowl or blender. Slowly drizzle in the olive oil while Preheat oven to 425ºF. Cut squash in half, de-seed and whisking to emulsify. Whisk in the maple syrup and slice each half into half moon pieces. Place in a large season, to taste, with salt and pepper. bowl and toss with olive oil, salt & pepper. Roast on a Store in a jar with a lid or air tight container and keep baking sheet for 30 minutes until tender, turning half way refrigerated. through roasting. www.ediblesoundbites.com UCSC Farm Community Supported Agriculture FIELD notes Fifteenth Harvest: 9/9/14 & 9/12/14 Salad with Roasted Delicata Squash, In a bowl, toss greens, cabbage, radishes, and red onion. Top with steamed and roasted vegetables and Broccoli & Tahini Vinaigrette Serves 3-4 season with salt and pepper. Drizzle with tahini sauce 1/2 head broccoli florets and sprinkle with pumpkin seeds. 1 delicata squash, sliced and seeded Adapted from Whole Living, recipe listed as 1 cup mixed tender greens (arugula, mizuna or pea shoots) “Rainbow Salad with Roasted Squash, Broccoli and a Tahini Sauce” 1 cup thinly sliced red cabbage http://dinnerwithaura.com 2 tablespoons diced red onion 2 radishes, thinly sliced Coarse salt and pepper 1/4 cup tahini sauce 1 tablespoon raw pumpkin seeds Heat oven to 400°F. Lightly spray or drizzle a baking pan with olive oil and lay squash onto the baking sheet, taking care not to overlap. Sprinkle with salt and pepper and roast, about 20-30 minutes, flipping each piece halfway through. In the meantime, steam broccoli florets until bright green and tender, ~4 minutes. Remove and set aside. UCSC Farm Community Supported Agriculture FIELD notes Fifteenth Harvest: 9/9/14 & 9/12/14 Winter Caprese Salad with Caramelized Preheat oven to 400°F and line a baking sheet with Delicata Squash Serves 4 parchment paper. Cut the squash halves into 1/2” pieces and place on 1 lb. delicata squash, halved and seeded baking sheet. Drizzle with 2 teaspoons of olive oil and 2 teaspoons olive oil, plus 3 tablespoons for drizzling 1/2 teaspoon sea salt sea salt. Roast for 10 minutes, turn squash over and 6 ounces fresh mozzarella, cut into 8 slices roast another 10 minutes or until squash is tender and 2 cups baby spinach leaves browned. 1/4 cup basil, chopped Arrange mozzarella, spinach and roasted squash onto 2 tablespoons reduced balsamic vinegar, or balsamic crema 4 salad plates or 1 serving platter. Garnish with basil, Freshly ground black pepper and sea salt for sprinkling reduced balsamic vinegar, and remaining 3 T olive oil. Sprinkle with sea salt and freshly ground pepper. Best served immediately while squash is still crispy. http://gi365.info/food UCSC Farm Community Supported Agriculture FIELD notes Eighteenth Harvest: 10/1/13 & 10/4/13 Roasted Winter Squash Salad Serves 6 Toss the squash in a large bowl with about a third of 1 pound roasted kabocha squash, cut into 1-inch chunks, the dressing. Let it sit for a minute or two, add more skin removed dressing, most of the celery, red onions, walnuts, and 4 celery stalks (with leaves if possible), diced currants. Toss again. You’ll likely have dressing left over, 1/2 medium red onion, finely chopped but this is a salad you should overdress in the beginning - 2 big handfuls toasted walnuts, chopped the squash really drinks it up.
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