The carrots are best for roasting. Their flavor really comes out when cooked. The pumpkin will keep for a few months so you don't need to worry about cooking it right away.
I made a good salad the other day of:
1 pint of snow peas, ends trimmed and cut into 1 inch pieces
1 bunch of radishes, ends trimmed and radish cut into thin wedges and greens cut into 1 inch pieces
1 carrot, julienned
1 small red onion cut in thin slices
1 T ume plum vinegar
1T red wine vinegar
2 T olive oil
splash of lime juice
splash of tamari
6 cups roasted pumpkin (to roast pumpkin, cut into large pieces and bake face down on pan with a little water in 350 degree oven for an hour or until soft)
4 T butter or olive oil
2 cups chopped onion
3 cloves minced garlic
1T smoked paprika
pinch of cayenne
Melt the butter and saute onions, garlic, and spices until translucent.
To them add:
1 apple chopped
4 cups broth (chicken or vegetable)
1 cup water
the pumpkin (I use the skin too in soup)
Let this all cook together for 20 minutes then puree.
Return to a pot and add:
1 cup milk
1/2 cup cream
1 sprig sage
salt and pepper to taste
Warm to desired temperature and eat!
click on the link below for:
Braised Escarole Recipe
The picture below shows a tool called a "middle-buster" that we use to dig sweet potatoes (among other things). It pulls most of them to the surface so we can pick them up and see the rest of the clump still in the ground. We successfully dug the whole crop yesterday and are pleased with the yield and the quality of the roots. They are now all tucked away in our basement "curing room" where they will sit at 75 degrees for 10 days to toughen their skin so they can be handled without scraping off their skin. Also during that time the starches will convert to sugars making them sweet. You'll be seeing some of each variety we grew in your boxes later.
|Digging Sweet Potatoes|