Vicky King is a long time member of our CSA and several years ago she shared her Grandmother’s secret Pumpkin Honey recipe with me. Vicky’s Grandmother always won 1st Prize at the fair with her Pumpkin Honey and kept the recipe secret! I have special permission to share it with the CSA! It has the consistency of apple butter. It makes a lot so you can make a big batch and give it as Christmas Presents or you could half the recipe. Everyone who tastes it likes it. Especially lemon lovers.

Pumpkin Honey

10 cups cooked strained mashed pumpkin
8 cups white sugar
1/2 pound butter
grated rind and juice of 4 lemons

Simmer all together 20 minutes or until thick – do not boil

Pour into hot sterile jam jars and seal . (I cover the jars with an inch of boiling water in a large pot and bring to a boil for 10 – 15 minutes. Remove from water and make sure the lids are tight.)

The old fashioned way is to boil the pumpkin in lightly salted water, drain and mash. You can microwave it and put it in the food processor if you wish. ( I just poke the pumpkin to break the skin and bake it whole in the oven until it is soft. I then let it cool, cut it open, remove the seeds, scoop out the pumpkin flesh and puree it in the food processor. Long Pie pumpkins work well for this recipe.)

Great on toast, biscuits and in tarts.

Amazing Squash Pie

Cook a variety of squashes.
1 1/4 cups cooked squash
3/4 cups brown sugar
3/4 tsp. salt
3/4 tsp. nutmeg (freshly grated is best)
3/4 tsp. ginger
1 1/4 tsp. cinnamon
3 eggs, beaten lightly (but not abused)
1 tin of evaporated milk (370 ml or 1 1/2 cups)
Mix together and beat until fluffy. Pour into chilled pie shell.
Pre-heat oven to 450 degrees; put pie in oven and reduce to 350 degrees.
Bake for 50-55 minutes. Check to make sure the centre is not runny.

This recipe is sent in from Don Ditmer. He told me in the pick-up room that it was the best “Pumpkin” pie ever and promised to share the recipe with the “Blog”.

Just a reminder to everyone that the Orchard-Hill Farm 2008 season is drawing to a close. Thanks to all of you for your support over the season and for the recipes that you have shared. I will continue to post recipes if you send them to me. The last Tuesday pick-up is October 7 and the last Saturday pick-up is October 11. If you would like to ensure your spot in the 2009 CSA please sign up soon with your $25 deposit. We have brochure/applications in the pick-up room.

Michelle still has room in her Fairmeadow Fall/Early Winter CSA. Check out her blog at http://www.fairmeadowfarm.blogspot.com/

Here are two recipes sent in by CSA member Karen Brennen:

Roasted Vegetable Soup
Serves 6 to 8
From: For the Love of Soup by Jeanelle Mitchell

1 whole head garlic
1 onion, cut into 8 wedges
2 medium carrots, scraped and cut into chunks
1 fennel bulb, trimmed and cut into chunks
1 large baking potato peeled and cut into chunks
2 tbsp. olive or safflower oil
2 tsp chopped fresh rosemary or ½ tsp dried rosemary
2 tsp chopped fresh thyme or ½ tsp dried thyme
4 cups low-sodium chicken or vegetable stock ( home made is preferable)
2 cups water
1 cup low-fat milk (optional)
sea salt and freshly ground pepper to taste

Garnish: chopped fresh Italian parsley or chives

Preheat oven to 400F

Cut ½ inch off the top of garlic. Place garlic and vegetables on a baking sheet that is covered in parchment paper or foil. Drizzle oil over vegetables and sprinkle with rosemary and thyme. Roast in oven for 40 minutes, tossing occasionally. Transfer vegetables to a large saucepan. Squeeze garlic out of peel into the pan.

Stir in stock and water; bring to a boil. Simmer for 15 minutes or until vegetables are very tender, stirring occasionally. Remove from heat and cool slightly.

Puree soup in the saucepan using an immersion blender or transfer soup in batches to a blender or food processor and blend until smooth. Return soup to saucepan, stir in milk ( optional) and simmer until heated. Do not boil. Season with salt and pepper and serve garnished with parsley or chives.

Broccoli and Potato Soup
Serves 4
Adapted from Chef Michael Smith

3 Tbsp. olive oil
3 onions, peeled and chopped
2 cloves garlic, peeled and chopped
6 cups chicken stock, or vegetable stock, or water
2 large potatoes, diced
1 head of broccoli, stems peeled and cut into chunks, florets chopped for later
Salt and pepper
1 large pinch of nutmeg
1 cups grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil.
When it is hot, add onions and sauté until they have softened
Add garlic and continue to sauté for another minute. Add stock, diced potatoes and broccoli stems
Season with salt and pepper and simmer until they are tender.
Add florets and continue to cook, 2-3 minutes until they are softened
Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
Add cheddar cheese and reheat gently for about 5 minutes.
Or omit adding cheese into soup and sprinkle on soup as a garnish when serving.

*** This soup works equally well using cauliflower instead of broccoli.

—– Original Message —–
From: LYNN SELWAY
To: kmlaing@execulink.com
Sent: Monday, September 29, 2008 10:08 AM
Subject: Eggplant parmagiana recipe
Good morning Martha and Ken,

Thanks for an absolutely outstanding pot luck yesterday!!!! Food was tremendous and we enjoyed ourselves thoroughly 🙂

Here’s my recipe for Eggplant Parmagiana. Easy and delicious.

1 eggplant
1 egg beaten
sea salt
parmesan cheese
pasta sauce (we like it spiced with basil, spinach and romano)
mozzarella or cheddar cheese grated

Slice eggplant into thin slices and lay them on papertowels. Sprinkle salt on top and let sit for about 15 min to bring out the moisture. Pat dry. Dip slices in beaten egg and coat with parmesan cheese on both sides. Bake slices in oven on cookie sheet approx 15-20 min at 350 til tender – turning to brown on both sides.

Layer in casserole dish eggplant, pasta sauce and grated cheese and repeat until all eggplant is used. Top with remaining sauce and cheese. Cover and bake approx 20 min-1/2 hour until hot and bubbling. Serve immediately and enjoy!!
No virus found in this incoming message.

CSA working shares helping to bring in the winter squash and pumpkins.
Thanks to the Brooks and White Families.

Pumpkin Muffins
Adapted version of “Nutty Pumpkin Bread” from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
preheat oven to 350F

4 cups whole wheat flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg, cloves
Mix together in a large bowl and make a well.
1 1/2 cups pumpkin or winter squash (cooked and pureed)
2 eggs (lightly beaten)
1/2 cup oil
1/2 nuts ( you can use the hull-less pumpkin seed in the Kakai Pumpkins)
1 cup raisins, cranberries or dates ( chopped; optional)
Add into the well and mix just until all of the dry ingredients are moistened. Pour batter into prepared 24 muffin tins. bake about 20 minutes or until firm.

Bread variation: Pour batter into 2 greased 9×5-inch loaf pans. Bake in preheated at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.

Secret Chocolate Cake from Simply in Season by Mary Beth Lind and Cathleen Hockman–Wert

2 c beets (cooked, peeled, and chopped)
1/2 c applesauce
Puree in blender until smooth, set aside

1 1/2 cup sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine in large mixing bowl. Beat with electric mixer 2 minutes

1/2 cup cocoa (sifted)
1 1/2 tsp vanilla
Add along with puree beets: beat another 90 seconds.

1 1/2 c flour
1c whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
Gradually sift into the batter, mixing it win with a spoon but stirring only until blended.

1/2 c chocolate chips and/or nuts (chopped)
Stir in. Pour into greased 9 x 13 inch/ 3.5 L baking pan. Bake in preheated oven at 350F (180C) until knife inserted in center comes out clean, 40-50 min. To bake in a bundt pan, pour half of batter into greased pan, sprinkle chocolate ships evenly on top, then add remaining batter.

Modified Version
For those of you that have tasted and enjoyed the modified version (albeit, less healthier), here are the following modifications:
1 a little more apple sauce, all made straight from apples, no sugar added (approx 1/4 cup)
2 add a extra heaping 1/2 c sugar
3 a healthy 1/4 c more of oil (or butter)
4 a bit less than 1/2 c extra of cocoa
5 All white flour instead of whole wheat, or just less whole wheat.

Martha’s Salsa Recipe

Ingredients:
1/2 Bushel tomatoes (paste)
jalapeno peppers to taste
4 white onions
1red onion
1 head garlic (minced)
Parsley
3 cups vinegar
3 tablespoons salt

Method:
1 Core and peel tomatoes
2 Coarsely chop tomatoes and drain some juice
3 Chop remainder and add to tomatoes in a pot (except parsley)
4 Add vinegar and salt
5 Simmer 15 minutes, add chopped parsley
6 Process in jars 15 min

Winter Warmer Soup from The Complete Encyclopedia of Vegetables and Vegetarian cooking by Roz Denny and Christine Ingram

3 medium carrots, chopped
1 large onion, chopped
1 large potato, chopped
1 large parsnip, chopped
1 large rutabaga, chopped
2 tbsp vegetable oil
2 tbsp butter
salt and ground pepper
1 piece fresh ginger, grated
1 1/4 cups milk
3 tbsp cream
2 tbsp dill
fresh lemon

1 Put the carrots, potato, parsnip, turnip and onion into a large saucepan with the oil and butter. Fry lightly, then cover and sweat the vegetables on a very low heat for 15 minutes, shaking the pan occasionally.

2 Pour in the water, bring to a boil and season well. Cover and simmer for 20 minutes until the vegetables are soft.

3 Strain the vegetables, reserving the stock, add the ginger and puree in a food processor or blender until smooth.

4 Return the puree and stock to the pan. Add the milk and stir while the soup gently reheats.

5 Remove from the heat, stir in the cream, dill, lemon juice and extra seasoning, if necessary. Reheat the soup, if you wish, but do not allow it to boil as you do or, or it may curdle.

Hi Martha
Here are the 2 recipes I promised. I hope you get time to make them. Soooooo good.
Colleen

Borscht (my own)
6 medium beets 5 cups water
1 medium onion 4-6 cloves garlic 2 T veg. oil
1 lb. lean ground beef 1/2 tsp white pepper
28 oz plum tomatoes 1 cup carrots (thinly sliced & cooked)
2 T red wine vinegar 2 T white sugar
dill & parsley to taste 2 bay leaves

Peel & quarter the beets & cook until tender in the 5 cups of water. Set aside the water until later. Skim if necessary.
In a large frying pan, sauté onion & garlic in vegetable oil until soft. Add ground beef, white pepper and the dill & parsley. Cook until meat is done. Drain any grease. Chop up plum tomatoes (drained, but reserve the juice) & add to cooked meat. Add carrots.
Pour all the meat ingredients into the reserved beet water.
Mix vinegar & sugar until dissolved. Add this to soup mixture.
Add bay leaves. Can add reserved tomato juice if prefer.
Simmer 1 hour.
Serve hot with a dollop of sour cream and crusty bread.

Curried Butternut Squash Soup (Silver Palate Cook Book)
4 T butter
2 cups finely chopped onions
4 – 5 tsp curry powder (we like 8-10 )
3 lbs squash (2 med. size)
2 apples, peeled, cored & chopped
3 cups chicken stock
1 cup apple juice
salt & freshly ground pepper to taste
1 unpeeled, shredded apple (garnish – optional)

Peel & dice squash. Set aside.
Cook onions & curry powder in a large heavy pot until onions
are tender. Add chicken stock, squash & chopped apples & bring to a boil. Reduce heat & simmer, partially covered, until squash & apples are tender.
Pour soup through a strainer & reserve the liquid. Gradually add solids & liquid to a blender. Process each batch until smooth.
Return pureed soup to the pot & add apple juice until soup is of the desired consistency.
Season with salt & pepper & simmer briefly to heat through.
Serve hot. Garnish with shredded apple (optional)