One of our members posted a picture of a stuffed pumpkin on our Facebook page, which inspired this post. The stuffed pumpkin is a great dish: it is a nice centerpiece, it is relatively easy to prepare, and it is nutritious as fresh pumpkin is a great source of vitamin A and other nutrients. This recipe will work for big or small pumpkins–I have made it twice, once with an eight pound pumpkin, and this time with a three pound pumpkin. You can also vary the filling based on what you have and adjust for taste and size of the pumpkin. This recipe calls for pork sausage, which is available through Fair Ridge Farms–fresh, local pork sausage from a small Amish farm. To make a great vegetarian (and vegan) main dish, omit sausage.
Stuffed Pumpkin (for 3-4 pound pumpkin, double for a larger one)
1 c. cooked rice, quinoa, wild rice, or other grain
1 onion, chopped
1-2 celery stalks, chopped
Handful chopped turnip greens
Handful chopped cabbage
Thyme, sage, salt, and pepper to taste
optional: 1/4 cup dried cranberries
Preheat oven to 400 degrees. To prepare pumpkin, cut top off and scoop out seeds. Coat inside of pumpkin and inside of top with olive oil. Set aside. To prepare filling, cook sausage in a large pan on medium-medium high heat. Remove from pan and set aside. Add olive oil and saute onion and celery, adding salt and pepper to taste. After about five minutes, add greens and cabbage and cook for 3-5 minutes. Add thyme, sage, and cranberries. Stir. Add grains. Stir. Remove from heat. Stuff pumpkin with filling and place the lid back on. Place on a baking sheet and bake for 45 minutes to an hour, or until the pumpkin is soft to the touch. Enjoy!
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This is an easy recipe that is healthy and tastes great. The recipe calls for beans, and you can use the dried horticultural beans that were in last week’s full share, or any other type of beans. Horticultural beans are beans that are left on the vine to dry, and then are harvested. To use, take them out of the pod. Prepare the beans ahead of time. I soaked them overnight, and cooked them for much of the day in a slow cooker on high.
Stuffed Spaghetti Squash
1 large spaghetti squash
1-2 peppers–I used 1 poblano and one jalepeno
1-2 cups of cooked beans
1/2 to 1 cup corn (I used frozen corn from the summer CSA)
cumin, chili powder, salt and pepper to taste
Preheat oven to 375 degrees. To prepare squash, cut in half, clean out seeds, and place cut side down on a lightly-greased baking dish. Bake until squash is soft to the touch, about 20-40 minutes.
Meanwhile, saute onion and peppers for 5 or so minutes over medium high heat in a little olive oil. Add any other vegetables you choose. Add spices and saute for a minute or two more. Add beans and corn, saute for five or so more minutes.
After squash is cooked, use a fork to remove the filling. Combine with the beans, corn, and veggies. Stir together. Turn squash shells right side up on a baking dish, and fill. Cover with grated cheese. Bake at 375 degrees until cheese is melted. Enjoy!
This soup recipe begins with fresh-made pumpkin puree from a Fair Ridge Farms’ pumpkin. You can roast an entire pumpkin and use in a variety of recipes, such as in soups, breads, pancakes, pies, etc, or freeze some for later use.
To roast and puree fresh pumpkin. Preheat oven to 350 degrees. Cut pumpkin in half or in quarters; remove seeds to save for later. Place pumpkin flesh-side down on a baking sheet. Roast for 30 minutes to an hour, or until the skin is soft to the touch. Let cool. Remove flesh from pumpkin and place in a large bowl. Mash or puree in a food processor.
This soup is so easy to make! It is based on this recipe found on Foodiecrush.com.
Thai Pumpkin Soup with Curried Pumpkin Seeds
2 tbs red curry paste
1/2 hot red pepper, finely chopped
4 cups chicken or veggie stock
32 oz, or about 4 cups of fresh pumpkin puree
1 13.5 oz can of coconut mulk
Cilantro and/or pumpkin seeds to garnish
To prepare soup, heat a soup pan to medium heat and add curry paste and hot pepper, stir and heat thoroughy until fragrant. Add stock and pumpkin. Heat until soup begins to boil. Then add coconut milk and cook for three minutes or so, until soup is hot.
Curried Pumpkin Seeds
These seeds are great on their own as a snack or served with this soup.
To prepare, clean seeds. The, boil 2-4 cups of water with 1 teaspoon of salt, and add seeds. Boil seeds for ten minutes. Drain and place on a paper towel-covered cookie sheet or plate until dry. Heat oven to 400 degrees. Toss seeds with olive or coconut oil, curry powder, and a little salt. Bake for 10-12 minutes, stirring occasionally. Be careful, they will start to pop! I assume this means they are ready.
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In terms of ingredients, you can adjust based on the number of tomatoes and peppers you have. Generally, you want to include a 2:1 ratio of tomatoes and sweet peppers; a 2:1 ratio of tomatoes and onions; and a 4:1 ratio of tomatoes to hot peppers–depending on taste. This makes about 3 pints
5 tomatoes–peeled, cored, chopped.
2 1/2 cups seeded, chopped banana peppers or bell peppers
2 1/2 cup chopped onions
1 1/4 cup seeded, chopped hot peppers (like poblano, jalapeno, or Serrano–to your taste)
3/4 cups apple cider vinegar
2 cloves garlic, chopped
2 tbs cilantro, minced
1 to 1 1/2 teaspoon salt.
Combine all ingredients in a large pot. Bring mixture to boil. Reduce heat and simmer for ten minutes.
If you are going to can the salsa, have 3 pint jars sterilized and hot, easy to do by running through the dishwasher and turning on the heated dry setting right at the same time you are preparing the salsa. Pour hot salsa into warm jars, leaving 1/4 inches head space at the top of each jar. Add cap and lid. Process for 15 minutes in a boiling water bath. Enjoy!
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