oh, cinnamon!

I always have good intentions when I pick out a pumpkin. "This year I'm going to make pie! And bread! And toast the seeds!" Usually it never comes to this. For a girl who loves winter squash more than any one person probably should admit, how can this be? It all changes this year, I declare. And probably with this recipe.. 

*We've got longneck pumpkins at the stand right now that make the best pumpkin pie! Look for super-long-necked-butternut-squash-shaped-pumpkins. Please do me a favor and wear it round your neck like an ox's yoke when you come to the register.

Thank you, Alton Brown :)

Pumpkin Bread

Ingredients:

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seedsDirections:

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Eggplant Recipe! ta-da! Moussaka!

Attention my fellow CSA-ers. Can I tell you a horrid secret? Last week I skipped the eggplant on my CSA share. I had a back stock sitting on my counter from the last 2 weeks and it had officially overwhelmed me. But! I had forgotten my favorite eggplant recipe! The perfect remedy for eggplant overload and chilly evenings, cravings for comfort food and a little spice. This week I'm back on for those purple eggs.

Ladies and gentleman... Eggplant Moussaka!

Here's the link to a version similar to the one I use (good ole Mollie Katzen to the rescue) with the following exceptions:
*drop the eggplant down to 2lb and sub in 1lb of sliced potatoes (this adds some texture and keeps any eggplant frowners at bay).
*add a grated carrot to the sauce portion (a little sweet with that cinnamon to contrast the richness of the mushrooms)

How can you go wrong with tomato sauce and bechamel? 

CSA Week #16!

Mid-September is here and SIW has definitely taken an autumn turn. I thought I wasn't ready for summer to be over- then there were 2 dreadfully hot days last week that changed my mind. Luckily this weekend was simply delightful. We've got hundreds of colorful mums, corn stalks for decorating, apples cider, pumpkins of all shapes and sizes, and winter squash. My absolute favorite part of fall. Butternut, red kuri, green acorn, carnival, fairytale, cheese, peanut and longneck pumpkins. let me cook you!

This week's CSA share has 2 special guests (while supplies last)- Doc Martins and broccoli!

2 green peppers
1 bag of lettuce
1 HG tomato
1 pt heirloom cherry tomatoes
8 ears of corn
2 lbs HG #2 tomatoes
1 lb red onions
3/4 lb lima beans
2 lbs of eggplant
1/2 lb green beans
*broccoli for 75 cents, if you'd like (limit: 2, cuz 2 heads are better than 1!)

Frying Peppers Recipe Ideas

We've got lots of frying peppers at the stand right now. Sweet and delicious- perfect for mixing with eggs and onions (a la breakfast tomorrow) or sausage and onions (a la Italian festival). I just found this neat-o idea on the interwebs: stuff 'em with sausage, homemade bread crumbs, garlic, sun dried tomatoes and olives- then roast them in the oven! This got me thinking.. 

More stuffing ideas for these pepps:
*chopped kalamata olives, a few chopped capers, parmesan, bread crumbs, olive oil and a sprinkling of dried oregano
*rice, feta cheese, shredded carrot, mushrooms, dill and pine nuts
*ricotta, parsley & basil, mozzarella, egg, pinch of mint and covered with marinara (pepper lasagna?!)
*quinoa, scallions, black beans, corn, oregano, cilantro and cheddar

If you get on a pepper kick and feel the need to hoard some more delicious ideas, check out this site!

CSA Week #15!

This vulture wants the last of our summer bounty.
Luckily, he left his wallet in his other pants!

Summer isn't over. I refuse to let it go! Luckily, we still have plenty of summertime fruits and veggies to get me through the transition like watermelon, peaches, corn and all the ingredients for caprese salad (that counts as a veggie, right?)

2 green peppers
1 bag of lettuce
1 HG tomato
1 pt heirloom cherry tomatoes
6 ears of corn
2 lbs HG #2 tomatoes
1 butternut squash
1/2 lb yellow onions
1 bunch scallions
1 bulb garlic
1 sprig basil
2 lbs of eggplant
1/4 lb green beans

If you are more accepting of summertime's sweet fade-away and fall's arrival, we've got pumpkin patch hay rides starting at the end of September, beautiful ghost pumpkins, pumpkin bread, apple cider and lots of winter squash. Here's the perfect chance to try the butternut squash lasagna I posted last week! 

Other fabulous recipes:
Risotto
Soup
Mac 'n' Cheese
Roasted with Garlic, Sage & Pine Nuts

Kale Recipe!

Remember when you were a kid and you hated lima beans? What happened to you? You tried those Doc Martins and now you are obsessed. Please don't smooch your face up at kale. You will love it if only you'd try it! 

We have kale at the stand right now. I am in love with kale. I eat it almost every day in the winter months in the form of kale salad. But you can also make kale chips in the oven, chop it up and add it to pasta, soup, casseroles and lasagnas. Sky's the limit with this super healthy super healthy super healthy (!) vege.



I don't really follow a recipe any longer- feel free to adjust quantities. Throw all the dressing ingredients in a mason jar with the lid and shake it like crazy. 

Kale Salad

1 big bunch of kale

3 scallions chopped (or 1 large SIW scallion)

1/2 jalapeno pepper, chopped (or a few shakes of cayenne mixed into the dressing)

1 red pepper, chopped

2 carrots, shredded 

1/4 c sesame seeds

any other veggies you want (like corn! avocado! cold roasted potatoes!)

dressing

1/4 c Olive Oil

juice of 1 lg lemon

2 T soy sauce or liquid aminos

3 T apple cider vinegar

1 T agave or honey

2-4 cloves garlic, minced 

a dash of cayenne pepper or dried pepper flakes

salt & pepper 

Chop up all the salad ingredients, mix the dressing really well, soak the salad in dressing and if you're feeling feisty, massage the dressing into the kale by squeezing it with your hands. No seriously, do this step. The kale will taste better. And it's pretty fun. Tastes better the longer you leave it. Let it marinate at over night. Awesome the next day and the next if you've got it any left over!

Pumpkin Patch Hayrides!

Look what I spy!

I can't wait for hayrides in the pumpkin patch. I just can't. 

Starting the last weekend in September until Halloween, we'll be having our annual pumpkin patch hayrides! 

Twice a day (1 and 3 pm), SATURDAYS & SUNDAYS. The weather will be crispy fall by then and the perfect time for picking out your jack-o-lanterns and autumn goodies. Fun times for the fam :) 

The deets:

Saturdays and Sundays (beginning 9/28 & 9/29)

Cost: $7.50 per person plus the cost of pumpkins

Special occasions, birthdays, field trips, you name it? You can also reserve a whole wagon (about 25 people) for $150. 

Make your reservations at the stand or call (610) 388-7491.

When you get back to the stand, grab pumpkins, winter squash, apples, pies, fall decor... we've got it all in one place :)

CSA Week #14 & Butternut Squash Lasagna

Here's this week's share!

1/2 lb beets
2 green peppers
1 bag of lettuce
1 HG tomato
1 pt heirloom cherry tomatoes
8 ears of corn
2 lbs HG #2 tomatoes
1 yellow onion
1 bunch scallions
3 lbs white potatoes
1 bulb garlic
1 sprig basil
2 lbs of eggplant
1/2 lb green beans

I know all you CSA members know we are open until Halloween- but do your friends? I dare you to spread the word! Double dog dare you! Here is your thank you in advance :)

My friend Rachel's Butternut Squash Lasagna 

(not healthy-ish, persay, but oh so good!) 

3 pounds butternut squash (seeded, peeled & diced)

3 T vegetable oil

4 c milk

2 T dried rosemary (we used fresh at Perfect Wedding Weekend (TM) and I preferred it to dried)

1 T minced garlic

1/4 c unsalted butter

4 T flour

9 lasagna noodles (uncooked)

1 1/3 c freshly grated Parmesan

1 c heavy cream

1/2 t salt

• Preheat oven to 450 F and oil 2 large shallow baking pans. In large bowl, toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10-15 minutes more, or until tender and beginning to turn golden.
• While squash is roasting, in a saucepan bring milk to a simmer with rosemary. [Note from Rachel: if you use fresh, you can just keep the sprigs whole, since you strain the milk anyway.] Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
• In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. [Note from Rachel: in my experience, this part takes way longer than 10 minutes, but then again I am dramatically impatient when it comes to thickening sauces.] Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
• Reduce oven temp to 375 F and butter a baking dish, 13 x 9 x 2. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in the same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spreads evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. 

Weekly Share #13!

CSA Week 13:

1/2 lb beets
2 green peppers
1 (1/2pt) blackberries or raspberries
1 HG tomato
1 pt heirloom cherry tomatoes
8 ears of corn
2 lbs HG #2 tomatoes
1 white onion
1 bunch scallions
3 lbs white potatoes
1 bulb garlic
1 sprig basil
2 lbs of eggplant
1/2 lb green beans

Oh, what a dinner this will make :)

Linky dinks for your Wednesday!

Here are a few of my favorite foodie links for the week:

12 ideas for preserving the late summer harvest without hauling out your canner (or learning to can!)
(Herbed butter and strawberry lemonade concentrate? Yes, please!)

7 ways to preserve zucchini
(bread and butter pickles with zucchini! Who would've thought?)

And a recipe borrowed/adapted from the internets (and the Wall Street Journal):

Peach, tomato, and corn salad with feta
Serves 4

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil
Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.