Wednesday, September 26, 2012

Cooked Pumpkin!


Cooked Pumpkin Recipe












Ingredients

  • 1 medium sugar pumpkin

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
  3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
  4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

Pumpkin Casserole


Pumpkin Casserole Recipe












Ingredients

  • 2 cups pumpkin puree
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 1/2 cup self-rising flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 2 pinches ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.

Week 17!!! BONUS WEEK!!!! (C.S.A. Members)


Dear C.S.A. Members,

Thanks again for being part of our program this year. We are happy to get this extra week out to you! I hope you all enjoyed this season. I felt like it was a great year considering the drought and I hope you feel you got a great Value! Many of you have asked if your discount is good until we close up this winter and the answer is yes.  The potluck again is on September 30th, please check the previous blog post for the details. I would love for everyone to come so we can get your input & answer any questions you might have. It is always a great time too. This last box of veggies will contain winter squash, pie pumpkin, Eggplant & Brussels Sprouts. You can use your pumpkin vouchers whenever you want. I would recommend waiting until The 1st. That is when we set up all our displays and their is the best selection available! We pick most of the pumpkins on Sept. 29th. You can also get them if you are @ the potluck. Please bring your survey back this week if you have not done so. If you have not received a survey please ask for one when you pick up your box. There are only five questions. Please remember that their is a discount to sign-up early for next year.

See You This Week

Chris

Friday, September 21, 2012

Acorn Squash Butter!!


Acorn Squash Butter Recipe













Ingredients

  • 3 acorn squash, halved and seeded
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 1/4 cups brown sugar
  • 1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
  3. Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.







Stuffed Acorn Squash!!!!!


Stuffed Acorn Squash Recipe













Ingredients

  • 1 acorn squash, halved and seeded
  • 4 tablespoons butter, divided
  • 4 tablespoons brown sugar, divided
  • 2 cups dry bread stuffing mix, divided
  • 1 1/2 cups chicken broth, divided
  • salt and pepper to taste
  • garlic powder to taste
  • onion powder to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  3. Bake in preheated oven for 60 minutes, or until squash is very tender.
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