remember to wash your produce each week!

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bittersweet gardens

September 29, 2015 Issue No. 5

this week’s harvest(Petite)

Corn (Sadowski’s)Pie Pumpkin (Sadowski’s)

PotatoesPurple Onion

CucumberLunchbox PeppersColored Peppers

Glow Peppers

news from bittersweet gardens Welcome to week five! We cannot believe we are already halfway through the fall season!

Thank you to everyone who came out to the CSA dinner this past Thursday. We had such an enjoyable evening getting to know you all and showing you around the farm.

This past week we turned over the fields with a cover crop. The cover crop allows us to keep the soil working throughout the winter months so it’s easier to plant come spring.

We are so excited for pie pumpkins this week! There are some good recipes on the back about how to bake and puree a pie pumpkin. Once a pumpkin is pureed, you can do just about anything with it - pumpkin bread, pumpkin cookies, pumpkin soup, and pumpkin pie!

Enjoy your fresh veggies this week!

Jeff Butler, Eva Ford, Shannon SoltBittersweet Gardens Teamssolt@bittersweetfarms.org419 875 6986, ext. 1263

Continued on backFollow us on Pinterest for more delicious recipes using your CSA Produce!http://www.pinterest.com/bsf1983

CSA NEWSLETTER

remember to wash your produce each week!

The mission of Bittersweet, Inc. is to positively impact the lives of individuals with autism and those whose lives they touch.

Baking Pumpkins

How to bake a pumpkin: 1. Cut pumpkin in half.2. Seed the pumpkin.3. Place the pumpkin in shallow baking pan, SKIN UP, and add a small amount of water to bottom of pan. 4. Cover tightly with foil.5. Bake at 350 degrees until fork tender.

Once the pumpkin is cooked, you may now peel it, blend it, or use a food processor to create a delicious, fresh pumpkin puree that is comparable to what you would buy in the store. Use the puree to make pie, pumpkin bread, or pumpkin soup!

Soft Glazed Pumpkin Sugar Cookies

Ingredients1/2 cup softened butter1/2 cup vegetable oil1/2 cup pumpkin puree {canned pumpkin}1 cup granulated sugar1/2 cup powdered sugar1/2 teaspoon vanilla2 large eggs4 cups all purpose flour1/4 teaspoon baking soda1/4 teaspoon cream of tartar1/2 teaspoon salt1/2 teaspoon pumpkin pie spice

Pumpkin Glaze 3 cups powdered sugar4 tablespoons water1/4 teaspoon pumpkin pie spice

Instructions1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. 2. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.3. While cookies bake, stir all ingredients together for glaze until smooth.4. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :)

Source: Pinterest Recipe http://www.laurenslatest.com/soft-glazed-pumpkin-sugar-cookies/

Potato Rings with Homemade Buttermilk Ranch

Ingredients 3 large russet potatoes, cleaned peeled and chopped into large pieces1/3 cup plus 2 tablespoons heavy cream¼ cup unsalted butter (½ stick), softened½ cup caramelized yellow onions, chopped3 tablespoons chives, thinly sliced2/3 cup all purpose flour1/3 cup rice flour2 tablespoons garlic powder1 tablespoon onion powder1 tablespoon smoked paprika2 eggs, lightly beatensalt and pepper to taste2 quarts vegetable oil

Instructions1. 1. Place the potatoes in a large pot and fill with water.2. Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.3. Drain the potatoes into a colander and pour back into the pot.4. Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).5. Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.6. Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.7. While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.8. When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).9. Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.10. Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).11. Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.12. Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.13. While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.14. When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.15. Drain onto a large plate lined with paper towels and season with salt with pepper.16. Repeat with the remaining potato rings and serve immediately with the dipping sauce.

Source: Pinterest Recipe http://www.spoonforkbacon.com/2011/09/potato-rings-with-homemade-buttermilk-ranch/

Buttermilk Ranch Ingredients 1/2 cup light mayonnaise¼ cup low-fat buttermilk1 ½ teaspoons fresh lemon juice2 tablespoons flat leaf parsley, minced1 tablespoon chives, thinly sliced1 teaspoons dill, minced½ teaspoon dry mustardsalt and pepper to taste