ApplesTomatoes

OnionsPeppers

Summer SquashApple CiderPie Pumpkin

Decorative PumpkinSpaghetti SquashKale/Swiss Chard

CSA Season 7: Week 17 - September 27/28, 2019

Your Produce:

Decorative pumpkins can be used to decorate your home, but these ones can also be eaten. Just cook it using the method above

for pie pumpkins and enjoy the squash puree!

To bake the Spaghetti squash, cut it in half,

remove the seeds, drizzle with olive oil and salt and

use a fork to pike the outside. Bake sliced side

down on the pan for 30-40 minutes at 400

degrees until fork tender.

On the Farm

The main pumpkin in your basket this week is a pie pumpkin. Did you know that you use a different

type of pumpkin to make pies? This is the one!

Making pumpkin puree from an actual pumpkin

isn’t as tricky as you may think! And it is so delicious and fresh! You can use it in place of canned pumpkin in

any recipe, including pumpkin pie! Follow the

directions below…

Your Produce:

John & Diane Varner // 318 Stone Church Road - Finleyville, PA 15658 // (724) 255-9129

Pie Pumpkins

Recipe Corner: Pumpkin BreadIngredients: 3 1/2 c. flour 3 c. sugar 2 tsp. baking soda 4 eggs 1 1/2 tsp. salt 1 1/2 c. pumpkin 1 tsp. cinnamon 1 c. oil (or applesauce) 1 tsp. nutmeg 2/3 c. water 1/4 tsp. ground clove 1 c. chopped nuts

Directions: Line 2 loaf pans with wax paper. Mix by hand. Combine dry ingredients & nuts. Add beaten eggs and remaining ingredients. Bake at 350 for 1 hour.

First, preheat your oven to 400 degrees. Cut your pumpkin in half and remove the seeds. Place face down on a cookie sheet covered with cooking spray. Roast for about 30 minutes or until paring knife can be easily inserted and removed. Test in several places for doneness. Let cool for an hour. Scrape out pumpkin from the skin with a spoon and put in a blender or food processor. Blend for a few minutes until smooth. Store in the fridge for up to a week, or in the freezer up to 3 months.