I figured we all have pumpkin on hand this week…so I thought I’d share some tips on how to bake the flesh inside, and put it to several yummy uses. Most of the baking recipes call for Sugar Pie pumpkins, but you can also cook with acorn or butternut squash if you prefer. This pumpkin pudding is so easy and a great make-ahead when entertaining, or great for breakfast, too!
It’s pumpkin season everywhere, from the field to the farmers’ markets and beyond. And while the most common and popular is the orange Jack-o-Lantern type for carving, it doesn’t provide the velvety flesh that some of its relatives do. The sugar-pie pumpkin is similar in color but better for baking, as it is nutty and sweet. And there are many savory types of this winter squash as well, all with their own distinctive flavor. One thing for certain is that fresh baked pumpkin far outweighs canned for taste and texture. But don’t discard the seeds! They are so versatile, healthy, and easy to make from scratch. Click to continue »
So when last we were together, I mentioned power outages and applesauce. Thankfully, gas and electric are restored, and my applesauce is resting in its new glass enclosures.
Let me start by saying I am not the most patient person on the planet (I hear the LOL’s), so when it comes to things like traditional canning, I usually run for cover. But recently my friend Ali at Whole Life Nutrition offered tips on how even the most challenged of us (like moi, with mismatched jars and lids) can bottle up some sweet goodness easefully and not far from the tree. Plus, she has lovely pictures and precious little hands to help her.
It has been an incredibly stormy day here…flash flood warnings and blustery winds. No one told me winter had arrived, but I’m preparing just the right foods in case the power goes out (again): applesauce, chicken stock, and pasta with meatballs.
With the last of summer tomatoes to use (I know, I’m covering almost every season here!)…and my frozen ground turkey about to thaw, I thought it would be a perfect time to start rolling the meat and pull an old classic together.
I have many posts to share – and quickly – as the summer produce transitions into fall. As mentioned in previous notes, here in Napa we are finding the last of heirloom tomatoes, corn and pears…along with new crops of pumpkins, apples and figs. At the St Helena Farmers’ Market, I bought some of the sweetest corn I have had all ’summer’ from Long Meadow Ranch. As the weather provides a bit of chill in the air, I thought it was time for soup. And so this version of corn chowder was born…
There are tons of deals to be had on tomatoes at the farmers’ markets, even heirloom varieties. I recently purchased a box for $1/lb. because the fruit was either blemished or going a little soft. That’s a savings of up to $10! The flavor was intensely sweet and juicy, but with enough acid for balance. And some were just perfect for slicing…which is how we used them last night.
‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few. Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals. Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.
