Thank you to those who were able to attend the Fall Harvest Fair! The farm was full of activity: beautiful wreaths were made, lots of pie was eaten and more. It was a true celebration of the wonderful season we have had.
Our last pick up day will be Tuesday November 25th, right before Thanksgiving. We hope to send you home with lots of delicious produce for your holiday meal.
Even though the flowers are still abuzz with birds and flying insects, the plants are truly starting to die. I have been waiting for a frost to kill them but it has yet to come. Instead we are going to start pulling them and cutting them back this week. I hope to dig the dahlias Thursday and get the field tilled and cover cropped soon. However, we will leave the perennial flowers and those will be available for picking until the day that the frost actually arrives.
It is lovely to see the green grass coming up everywhere. I am looking forward to more rain to foster its growth. In contrast to the grass, the growth of the plants in the vegetable fields has definitely slowed. And yet the peas seem to be flourishing. The plants are huge and there are many blossoms. It has been a treat to snack on the sweet snap peas every day.
We are giving out the dry beans and popcorn this week. It was a small harvest so it will only be a taste but hopefully there will be abundance in the future. The heirloom popcorn can be harder to make but it is delicious. Here is a great article on it from the New York Times: http://www.nytimes.com/2014/10/01/dining/heirloom-popcorn-helps-a-snack-reinvent-itself.html. For a detailed description of how to make stovetop popcorn, go to http://tinybutmightyfoods.com/how-to-pop/.
This week's pick list:
- Dry Beans
- Watermelon Radish
- Pac Choy
- Escarole and Frisee
- Winter Squash
- Dill and Cilantro
- Pick your own Strawberries
Here is the pumpkin pie recipe that I used to make Saturday's pies. I am always working to perfect it so please feel free to adapt it to your taste and to give me feedback. I don't pre bake the pie shell. I struggle to get the center to set without burning the crust and I don't find that the crust is too doughy without pre baking.
Sarah's Pumpkin Pie
- 1 - 9 inch unbaked pie shell
- 2 cups pumpkin puree (see below for recipe)
- 2 eggs
- 1/2 cup milk
- ½ cup maple syrup
- 1 Tablespooon flour
- 2 teaspoons ground cinnamon
- 1 teaspoon each ground ginger, nutmeg, and clove
- ¼ teaspoon salt
- Preheat the oven to 350 degrees.
- Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.
- Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.
Pumpkin Puree *I make this at least a day in advance.*
- Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.
- Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.
- Cut the pumpkins in half and seed them. Place them face down on a baking sheet.
- Roast until very soft.
- Remove skins and puree the pumpkin in a food processor.
- Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.