The warm spell of the past few days has kept the peas and strawberries producing, for which we are thankful. Today thought the weather seemed to turn towards winter.
With the sun setting earlier these days, we have been fortunate to witness the sunsets as we head inside for the day. The sky has been exploding with color. With the short week of Thanksgiving, we are mostly focused on harvesting food for all of our holiday tables. We are grateful for this land and for all that it has provided this weekend, as well as for the support of our crew and the community. We hope you have a delicious feast!
- Pick your own strawberries
- Winter squash
- Watermelon radish
- Brussel Sprouts
- Pac Choy
- Dill, cilantro, parsley
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 ground ginger
- 1/2 teaspoon 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.
I am excited to try this recipe as well!
Julia Child's Aunt Helen's Fluffy Pumpkin Pie, from nytimes.com
- 4 eggs
- 2 15-ounce cans (3 1/2 cups) pumpkin purée
- 1 cup light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- Kosher salt
- 3 tablespoons molasses
- 3 tablespoons bourbon or dark rum (optional)
- 3 teaspoons cinnamon
- 3 teaspoons ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup heavy cream
- ¾ cup milk, more as needed
- 2 unbaked 9-inch pie shells, or one 11-inch pie shell
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.