We are planting the garlic this week, using our own seed for the first time! We are happy with the varieties we choose last year and are looking forward to seeing how the adapt to our climate as we save the seed each year.
This Saturday’s celebration of the harvest was delightful. It was lovely to come together as a community to make beautiful wreaths and pouches, to eat delicious food, and to give our thanks to the land for the bounty of the summer.
Frisee, Escarole, Sugarloaf, and Radicchio
Lettuce
Broccoli
Scallions
Collards
Sweet peppers
Green chiles
Onions
Beets
Chard
Cabbage
Radishes
Leek
Carrots
Garlic
Kale
Turnips
Peas
Potatoes
Cauliflower
Winter squash
Rutabaga
Parsnip
Parsley
Revolution Bread is available.
Sarah's Pumpkin Pie
1 - 9 inch unbaked pie shell
2 cups pumpkin puree (see below for recipe)
2 eggs
1 cup milk
1/2 cup maple syrup
1 Tablespooon flour
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and nutmeg
1/4 teaspoon clove
1/2 teaspoon salt
Preheat the oven to 325 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 an hour or until the center is set. I place an empty sheet pan on the oven rack above the pies so that the crust does not burn.
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.