Wednesday, October 19, 2011

Spicy Pumpkin and Sweet Potato Soup

Spicy Pumpkin and Sweet Potato Soup Recipe
Spicy Pumpkin and Sweet Potato Soup








Ingredients

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons dried oregano
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon whole black peppercorns
  • 1 clove garlic
  • 2 tablespoons olive oil, divided
  • 1 medium sugar pumpkin
  • 4 orange-fleshed sweet potatoes
  • 1 large onion, chopped
  • 1 1/2 quarts chicken broth

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
  3. Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
  4. Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
  5. Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
  6. Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
  7. Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

Pumpkin and Butternut Creamed Soup

Pumpkin and Butternut Creamed Soup Recipe









Ingredients

  • 6 cups cubed butternut squash
  • 2 tablespoons butter
  • 3 carrots, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 cup heavy cream
  • 1 cup sour cream
  • 8 cups chicken broth
  • 1 tablespoon ground nutmeg
  • 1 teaspoon ground black pepper
  • salt to taste
  • 6 small sugar pumpkins, halved and seeded
  • 1 cup grated Asiago cheese, divided

Directions

  1. Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  3. Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
  4. While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorate soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

Cinnasweet Pumpkin Seeds

Cinnasweet Pumpkin Seeds Recipe

Cinnasweet Pumpkin Seeds











Ingredients

  • 4 cups pumpkin seeds, rinsed and dried
  • 1/2 cup margarine, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup white sugar, divided

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
  3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds Recipe
Roasted Pumpkin Seeds








Ingredients

  • 1 1/2 cups raw whole pumpkin seeds
  • 2 teaspoons butter, melted
  • 1 pinch salt

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Enjoy Thz Chris 

Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds Recipe

Spicy Roasted Pumpkin Seeds












Ingredients

  • 3 cups pumpkin seeds
  • 1/2 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon seasoned salt

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
  3. Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.

Brrrr.......Fall Is Here!!

This weekend is going to be another exciting weekend @ the farm. We will have hay-rack rides on Saturday & Sunday free of charge. We still have lots of pumpkins available. Also We will be sampling Mixes from the Heartland Gluten free products. They are wonderful and are made in Tipton, Ia. The great thing about these products is that you don't have to be a celiac & they taste great. They are healthy for everyone. So Please come get a sample while you can. The vegetable side of the farm shuts down on October 31st. So make sure you come stock up on Bass Farms products before we close for the year.

Thz Chris

Thursday, October 13, 2011

Important C.S.A info for 2011 members!

Current members who were part of this years C.S.A. Will be grandfathered in @ current rate for one more year if you sign up before December 31st. The farm is able to achieve cheaper inputs if we are able to purchase them in advance. so this is what we are going to try to do. In conclusion if you were happy and are going to sign up for next year do it before December 31st to stay at your rate. Next year we are going to be charging $425 for family share. That will be our rate for a while then. It is sustainable. you can pay directly on our website or mail us a check.

Thz Chris

Tuesday, October 11, 2011

Pumpkin Roll

Pumpkin Roll II Recipe









Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • confectioners' sugar for dusting
  •  
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons butter, softened
  • 8 ounces cream cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
  2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Sweetened Spaghetti Squash

Sweetened Spaghetti Squash Recipe









Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons butter, softened
  • 2 tablespoons cold butter
  • 1/4 cup brown sugar

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  2. Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
  3. Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.
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