Wednesday, September 28, 2011

Picture Perfect Pumpkins

The year of the abundant pumpkins, 2011.

So we set up a display on the yard and took pictures with pumpkins. What a nice addition of color and texture ...

Saturday, September 24, 2011

Gotta Try Pumpkin Pancakes

has post on Pumpkin Pancakes. Gotta give it a try!

Pumpkin Decor

We've added some little "jack-be little" pumpkin gourds and "wee be little" to the csa baskets shares...just for fun!

They can add bright color to indoor Fall decor.

Here are some elegant pumpkin decorating ideas:

Did you know that beeswax candles clean your air while regular petroleum candles pollute it? ... if you need beeswax tea light candles to burn in your jack-be little pumpkins, our son Brayden sells those and all kinds of beeswax candles -- check out his Klasse Candles website.

Oatmeal Pumpkin Breakfast Casserole

Make a pumpkin filling using the previous Honey Pumpkin Pie Filling recipe. Mix up a batch of oatmeal crisp crumb topping:

1/2 cup butter, softened
1 cup whole wheat flour
1 cup slow cook oats
1/2 cup brown sugar

Whisk the butter, flour and sugar into crumbs. Add the oatmeal.

Pour your pumpkin filling into an ungreased casserole dish. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake another 20 minutes. Remove from the oven and sprinkle the oatmeal topping onto the partially set pumpkin pudding. Return to the oven and bake another 25-30 minutes. Cool. Serve plain or with a dollop of whipped cream.

This dish can be used as a dessert, but at our house we use it as a has eggs, milk, and oatmeal which are all breakfast which are regular breakfast items. So, that's how I justify dessert for breakfast while eliminating regular desserts!

Honey Pumpkin Pie Filling

2 eggs
1/4 cup liquid honey
1/2 tsp. cinnamon
1/2 tsp. sea salt
3/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
11/2 cups cooked pureed pumpkin
3/4 cup hot milk
pecan halves

Beat eggs. Gradually beat in honey, add spices and salt. Stir in pumpkin. Heat milk and add to pumpkin mixture. Pour into an ungreased casserole dish or unbaked pie crust shell. Bake in hot oven, 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes until it begins to set. Remove from oven and cover the top with pecan halves or just around the perimeter of the pan, as desired. Return to oven and bake another 10-15 minutes until the pudding is firm. Serves 6. Serve with a dollop of whipped cream.

Use this filling to make Pumpkin Pudding (without the pie crust) and Oatmeal Pumpkin Breakfast Casserole.

Wednesday, September 14, 2011


What to do with ...

Pumpkin? I just cut it, seed it, peel it & steam it until tender in a pot and then I puree it with my Braun stick blender. I do have some recipes on my blog for Pumpkin Granola and Pumpkin Granola Bars.

One of favorite ways to use pumpkin is "Pumpkin Pudding" which is just the pumpkin pie filling baked in a casserole, sometimes with a "topping" of pecans or maybe oatmeal crumb topping ... serve with whipped cream. Yumm!

BUT ... there is no rush for using the pumpkin. It can be used around the house for decoration for the Fall. They will usually keep until at least February or so if it doesn't get eaten before then.


Of course, with the frost last night, we had to pick everything - thus the green tomatoes in your baskets this week. We just thought if this were your garden, and it is.. kindof - if you area CSA member, you would have green tomatoes in your house too.

The best thing we've found is to place them in a cardboard box with a lightly closed lid of newspaper so they can still get a little air, but they like the dark.

That said, not all green tomatoes get to the ripe stage...especially this year since our tomatoes suffered with blight again this year. Too bad, but that is fact. Perhaps that is why they ripened oh-so slowly too???

Of course, you could always try fried green tomatoes...or a myriad of other recipes that Google could turn up.

Sunday, September 4, 2011

Fresh Tomato Salsa

This recipe is really good. Gourmet.

Fresh Tomato Salsa


* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
* 1/2 red onion, finely diced
* 1 jalapeƱo chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste


1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

Sorry, no picture -- our camera is on the blink. :(