Thanks to everyone who has volunteered to help with the CSA tomorrow so that Tom and I can attend the Mother Earth News Farming Conference this weekend.
Another great bit of news is that we got produce from Farmer Steve Turnage this week! He was so thankful for the card that everyone signed and it made him feel especially connected to all of you. You really are an amazing group of people.
Store In The Fridge
Sweet Corn-Miller Farm
Amish Pie Pumpkins-Please pick your own-Path Valley Farms
Arrowhead Cabbage - Path Valley Farms
Store In A Cool Dry Place
Yukon Gold Potatoes-Nothern Neck Fruits and Vegetables
White Candy Onion - Nothern Neck Fruits and Vegetables
Fuji Apples-Nothern Neck Fruits and Vegetables
Also available:
Organic Pastured Eggs, Medium : $2.50 a dozen
Recipes and Information
At Discovery Woods the food philosophy is based on the Weston A. Price Foundation diet. Consequently, we make a lot of lacto-fermented things, including Ranch Dressing for dips and salads. Here's a recipe I like form a website I love Cheeseslave. I imagine this would be delicious in coleslaw using this week's Arrowhead Cabbage:
Homemade Pumpkin Puree
1. Preheat your oven to 350 degrees F.
2. Rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
4. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.
5. Bake in the oven until the flesh is tender when pierced with a knife. This takes approximately 90 minutes.
6. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool.
7. Once cool enough to handle, but not cold, scoop out the pumpkin flesh.
8. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
9. Pumpkin flesh holds a lot of moisture. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally.
2. Rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
4. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.
5. Bake in the oven until the flesh is tender when pierced with a knife. This takes approximately 90 minutes.
6. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool.
7. Once cool enough to handle, but not cold, scoop out the pumpkin flesh.
8. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
9. Pumpkin flesh holds a lot of moisture. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally.
Use the puree to make pumpkin milkshakes, pumpkin whipped cream, pumpkin, pancakes, pumpkin waffles, pumpkin pudding...
with thanks,
christy and tom
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