We finished planting garlic today as the sun set. The light was soft and then we were able to walk home and finish work to a glorious sunset. The time change is lovely. We hope to get the fields disced and planted this week, as well as the strawberries.
I have spotted a coyote in the fields twice in the past few days which is unusual. We often hear them but I rarely see them, especially in the daytime. Both times I stopped and marveled at how graceful the coyote was, before wondering what the coyote was up to.
This week's pick list:
- Cabbage
- Pac Choy
- Carrots
- Fennel
- Scallions
- Peas
- Celery
- Beets
- Radish
- Turnips
- Winter squash
- Chard
- Potatoes
- Kale
- Collards
- Onions
- Kohlrabi
- Lettuce mix
- Chicories
- Pick your own strawberries and flowers.
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 and nutmeg
- ¼ teaspoon salt and clove
- 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.