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.
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