acorn winter squash
sugar pie pumpkin
hubbard winter squash
cauliflower
fingerling potatoes
escarole
celery
sweet corn
red cabbage
red sweet potatoes
white sweet potatoes
sweet peppers
Pumpkin Pancakes
1 1/2 cups milk
1 cup cooked and pureed pumpkin
1 egg
2 tbsp. vegetable oil
2 tbsp. vinegar
2 cups all purpose flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. Brown on both sides and serve hot.
Escarole Soup
1 tbsp. olive oil
2 pounds Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce
1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Roasted Garlic Cauliflower
2 tbsp. minced garlic
3 tbsp. olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp. chopped fresh parsley (optional)
1. Preheat the oven to 450 degrees. Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add the cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
NorthEast pumpkin and winter squash shortage
You may have seen/heard in the news recently that the North East will be experiencing a pumpkin shortage this season due to hurricane Irene and the damp weather in general. We have been losing our pumpkins and squash to rot more rapidly than normal because of this. We were hoping to give out large Jack o' lantern pumpkins in the share, however, unfortunately most of the cropped rotted in the field before maturity and we do not have enough for every share to receive one and the few we do have already have rot spots and definitely won't make it to Halloween. We hope to continue giving out as much winter squash and pie pumpkins as we can while we have them. Our advice is to use them as quickly as possible since they are not storing well this year. You can cook and freeze the flesh for later use. In general pumpkins and winter squash keep best at about 50 degrees and relatively dry. Be careful not to bump/drop/ding them up because their skin isn't as tough as it seems and even a little ding will cause them to rot quickly, avoid picking them up by the stem as the stems break off easily and again this will cause them to rot faster.
sweet potatoes should also be stored unrefrigerated and in a dry place.
Fingerling potatoes are a gourmet variety that is supposed to be small and are generally cooked unpeeled and whole, try them roasted or steamed.
Thank you everyone for bringing your boxes back!
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