Farm news: Good to go: deliveries until the end of October! This week's produce. Pie pumpkin recipes.
Fox Creek Farm CSA Newsletter, week of September 28, 2020
In this newsletter:
Farm News: Good to go to the end of October!
About this week's harvest
Recipes for pie pumpkin
Early morning fall foliage galore
The frost came and went. We harvested turning and green tomatoes, and all the peppers so they would not fall victim to sub-freezing temperatures. We continue to harvest winter squash. Our storage barn is getting pretty full – pallet crates with butternut squash, pumpkins. Cured onions. Potatoes. Our hard work to stay ahead of the weather is paying off. With the stored crops, in combination with the frost tolerant vegetables that are still out in the field, we are well situated to continue our regular deliveries to the last week of October!
Meanwhile, we are getting a good number of fields seeded to cover crops. Winter rye, oats, peas. Hairy vetch. The cover crops will protect the fields from erosion throughout the winter, but also provide organic matter to the soil. As we are using organic farming practices, the organic matter is important for soil health and plant health. And the slow decomposition of the organic matter by soil microbes provides a good part of the nitrogen needed to grow a good crop.
We do not know about you, but we feel that this fall weather is confusing – staying with the theme of 2020 in general. Going from below freezing to mid-80’s in just a few days. Fortunately, a change of clothes is all it takes to adjust to these erratic weather patterns … would it not be great if our politicized and chaotic societal circumstances could have an equally simple resolve?
To another week of exceptional produce,
Raymond and Sara
Harvesting last week's beets
About the produce in this week's share
Green or turning tomatoes
Swiss chard or Kale
And we are rotating spinach, broccoli, and parsley (parsley for FS only).
A note on green and turning tomatoes: We harvested the under-ripe and green tomatoes last week to protect them from the frost. If handled carefully, you can wait and the tomatoes all will turn red (but they will not taste as good as a vine-ripe tomatoes, of course). Or you can cook with green tomatoes. Fried green tomatoes come to mind, or a green tomato relish. Or get adventurous and try a green tomato pie (which, spoiler alert, will not taste like tomatoes at all).
Harvested. Stored. And part of future deliveries. Butternut squash.
We have grown some sizable pie pumpkins, and a harvest like this calls for a ‘double header’ recipe. Of course, we need to share with you a proven pumpkin pie recipe, but we found a home for possible left-over pumpkin puree: try a pumpkin soup!
Pumpkin pie from scratch
Ingredients (for one, 9" pie)
For the crust (for a 9” single layer crust):
1 ¼ cup all-purpose flour
A pinch of salt
¼ cup cold milk
¼ cup of vegetable oil
For the filling:
1 pie pumpkin
1 tablespoon vegetable oil
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
4 large eggs, beaten
1 cup honey
½ cup milk
½ cup heavy cream
Directions (pie crust)
Mix the dry ingredients in a large bowl. Add the milk and oil. Mix with a fork but do not overwork the mixture. Transfer to waxed paper, and cover with waxed paper. Roll out with a rolling pin (while the dough remains between the waxed paper sheets). When large enough to cover your pie pan, gently loosen the top waxed paper, replace, flip, and loosen the bottom wax paper. Remove one layer of waxed paper, and transfer (second sheet of waxed paper on top) to pie pan. Gently shape the dough to the pie pan, remove the top waxed paper, trim dough (and form the edge).
Cut pumpkin in half and remove seeds. Lightly oil the cut surface, and place cut side down on a lightly oiled baking sheet. Bake at 325 until the flesh is tender when poked with a fork. Let cool and scrape the pumpkin flesh from the peel. Mash or puree the pumpkin flesh.
In a large bowl, mix 2 cups pumpkin puree, spices, and salt. Add the eggs, honey, milk, and cream. Pour the filling in the prepared pie shell.
Bake at 400 °F for 50-55 minutes, or until a knife inserted about 1” from the edge comes out clean. Cool on a wire rack. Serve with whipped cream (8 servings).
Simple pumpkin soup
And what to do with the left-over pumpkin puree from the pie? You could make another pie, of course, or try this pumpkin soup (serves 4)
1 Qt. chicken stock
¾ teaspoon salt
2 cups pumpkin puree (left over from making your pumpkin pie, maybe?)
1 teaspoon fresh parsley, chopped (optional for garnish)
1 small onion, chopped
¼ teaspoon dried thyme
2 cloves garlic, minced
1/3 cup heavy cream
Ground black pepper
Combine stock, salt, pumpkin puree, onion, thyme, garlic, and some black pepper. Bring to a boil, reduce heat, and simmer for about 30 minutes, uncovered. Puree the soup using an immersion blender and bring to a slow boil again. Add the cream, adjust flavoring with pepper and salt, garnish with parsley.
And while harvesting potatoes, we got up close with this fawn
We love to hear from you!
We always welcome your feedback - and our farm crew loves to hear from you, too! Email is best, but if you would like to leave us a message on the phone we will return your call at our earliest convenience (518-872-2375).