I'll admit I've never heard of a Cheese Pumpkin before (I usually buy sugar pumpking) - so I looked them up at a seed company website. Here is what they said: "Cheese pumpkins are a group of pumpkins that are hardy, productive and is superior to most field pumpkins. They have a unique smooth tan skin, moderately deep ribs, a deep orange sweet flesh and they are good keepers. Fruits are medium-large, about 6 to 8" high and weigh 6 to 12 lbs. Pkt. (5 g)"
The Boston Globe (back in 2005) published this info - followed by an intriguing cooking suggestion
.
This pumpkin makes a fine pot of beef stew
October 5, 2005
Some varieties of pumpkin -- not the ones you carve and set on the doorstep -- can be used as a stewpot. The eating pumpkins go by the names ''cheese pumpkin" and ''sugar pumpkin." Using one of these bright orange rounds means that the pot becomes part of the meal. In this dish, a beef stew infuses the orange flesh with aromatic spices, and when it's time to ladle the stew onto plates, wedges of the vegetable go beside the meat.
An 8-pound cheese pumpkin can hold enough stew for a table of eight. This is an ideal dish for a weekend evening, after a day of apple picking or leaf raking. Both pumpkin and stew are partially cooked before the orange orb becomes the pot. You can do this initial cooking a day in advance.
Cheese pumpkin (its botanical name is moschata) is squat and has a pale outer shell with deep vertical lines (available at Wilson Farms in Lexington, 781-862-3900). It is more often part of a beautiful display of fall fruits and vegetables than part of dinner. Smaller and more familiar sugar pumpkins are often used for pies, soups, or purees. They also make good baking vessels, though they're smaller (use two for this stew), and the baking time should be adjusted accordingly. Bring the whole pumpkin to the table to serve it. It will feel a little like cutting into the fall centerpiece.
-- DEBRA SAMUELS
Friday, October 31, 2008
KABU - Japanese Turnips for Sat. 11/01/08
Japanese Turnips are also called Kabu in Japan, where they are preared in the same way radishes are in the US. In Japan they can be served pickled, steamed, added to stir-fries, or grated raw into salad. The greens can be stir-fried, or added to soup.
Here is a salad recipe that I found at
http://kitchen-parade-veggieventure.blogspot.com/2006/10/salad-with-japanese-turnip.html
Salad greens dressed in vinaigrette
Japanese turnip, skins on, ends trimmed, cut into batons or diced
Apple, quartered, cored and diced
Candied nuts - I'll probably just add a few nuts that I've toasted in the oven.
Here is a salad recipe that I found at
http://kitchen-parade-veggieventure.blogspot.com/2006/10/salad-with-japanese-turnip.html
Salad greens dressed in vinaigrette
Japanese turnip, skins on, ends trimmed, cut into batons or diced
Apple, quartered, cored and diced
Candied nuts - I'll probably just add a few nuts that I've toasted in the oven.
Thursday, October 30, 2008
Delicatta Squash & Kohlrabi - Or what to do with weird veges
I had two recipe requests yesterday while folks were picking up their shares. First - what was I going to do with my Delicatta Squash - so here is a recipe I tried last night (and I've listed the website I got the recipe from). It was really good - 3 out of 5 family members liked it (pretty good for our house).
The other request I had was what do I do with Kohlrabi. My all time favorite dish is a slaw from Deborah Madison's Vegetarian Cooking for Everyone. I've listed it below. This one we all love!
Squash with Herbs
Ingredients:2 medium winter squash (about 2 pounds)3 tablespoons butter1/4 cup fresh sage, chopped1 tablespoon fresh rosemary, chopped1 1/2 cups apple cider or juice1 cup water2 teaspoons wine or herb vinegar1 teaspoon saltfreshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.
http://www.recipetips.com/glossary-term/t--35479/delicata-squash.asp
KOHLRABI SLAW
Thinkly peel 12 ounces kohlrabi and cut into julienne strips (I just used the food processor). Thinly slice 3-4 celery ribs. Make Mustard Vinaigrette and toss.
MUSTARD VINAIGRETTE
2 tbsp Red Wine Vinegar
2 shallots - finely diced
1 garlic clove - minced
salt and pepper
1 tbsp. Dijon Mustard
2 tbsp Sour Cream
1/3 cup EV Olive Oil
2 tbsp chives
1 tbsp parsley
Mix first 6 ingredients and let sit for 15 min. Add oil, and mix until you get an emulsion. then add herbs.
The other request I had was what do I do with Kohlrabi. My all time favorite dish is a slaw from Deborah Madison's Vegetarian Cooking for Everyone. I've listed it below. This one we all love!
Squash with Herbs
Ingredients:2 medium winter squash (about 2 pounds)3 tablespoons butter1/4 cup fresh sage, chopped1 tablespoon fresh rosemary, chopped1 1/2 cups apple cider or juice1 cup water2 teaspoons wine or herb vinegar1 teaspoon saltfreshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.
http://www.recipetips.com/glossary-term/t--35479/delicata-squash.asp
KOHLRABI SLAW
Thinkly peel 12 ounces kohlrabi and cut into julienne strips (I just used the food processor). Thinly slice 3-4 celery ribs. Make Mustard Vinaigrette and toss.
MUSTARD VINAIGRETTE
2 tbsp Red Wine Vinegar
2 shallots - finely diced
1 garlic clove - minced
salt and pepper
1 tbsp. Dijon Mustard
2 tbsp Sour Cream
1/3 cup EV Olive Oil
2 tbsp chives
1 tbsp parsley
Mix first 6 ingredients and let sit for 15 min. Add oil, and mix until you get an emulsion. then add herbs.
Wednesday, October 29, 2008
Sweet Potatos Anna
I'm from the south - where the Sweet Potato is only used to make the sweetest of casseroles. However, I no longer need or want those calories, and was looking for an alternative recipe. SO, I'm sharing Sweet Potatoes Anna (from Quick Vegetarian Pleasures by Jeanne Lemlin). It's fast to make, and it tastes FANTASTIC!!! Great savory treat.
Preheat oven to 425 degrees.
Pour 1 tbsp of melted butter into an 8 inch round cake pan, and brush it all ove rhte bottom and sides with a pastry brush (or your clean fingers).
Mix 4 tbsp. grated Parmean Cheese (Purple Dragon has fantastic price on Organic Parmesan) with 3/4 tsp. nutmeg, salt and pepper (I like fresh ground).
Peel about 2 lbs. of sweet potatoes (whole share) and cut into paper thin slices (food processor helps with this, but not necessary). Layer one -1uarter of potatoe slices in concentric circles in the prepared pan. Dab with 2 tbsp melted butter. Sprinkle with cheese and spice mixture. Repeat potatoes layer and cheese layer 3 times ending with cheese layer.
Cover with foil. (You can put in fridge for 24 hours at this point if you need to - be sure to turn the oven off!)
Bake 45 min the uncover and bake 30 min more. Let sit 5 min and serve in wedges.
Preheat oven to 425 degrees.
Pour 1 tbsp of melted butter into an 8 inch round cake pan, and brush it all ove rhte bottom and sides with a pastry brush (or your clean fingers).
Mix 4 tbsp. grated Parmean Cheese (Purple Dragon has fantastic price on Organic Parmesan) with 3/4 tsp. nutmeg, salt and pepper (I like fresh ground).
Peel about 2 lbs. of sweet potatoes (whole share) and cut into paper thin slices (food processor helps with this, but not necessary). Layer one -1uarter of potatoe slices in concentric circles in the prepared pan. Dab with 2 tbsp melted butter. Sprinkle with cheese and spice mixture. Repeat potatoes layer and cheese layer 3 times ending with cheese layer.
Cover with foil. (You can put in fridge for 24 hours at this point if you need to - be sure to turn the oven off!)
Bake 45 min the uncover and bake 30 min more. Let sit 5 min and serve in wedges.
11/01/08 Final Food Order
fVegetable Share: NJ organic Japanese salad turnips with greens (eat the greens raw or cooked!,) NY ecologically grown pears, a mix of poblano and Italian (neither is hot) peppers, organic sweet potatoes and an exquisite cheese pumpkin, to prepare now or store in a cool place until Thanksgiving, PA bok choi, Oregon cranberries, CA carrots, cauliflower (broccoli was too expensive this week,) romaine lettuce and a Hachiya persimmon (ripe when squishy; you can freeze a very ripe one and then thaw slightly and eat as sorbet!), Mexican tomatoes, Peruvian bananas and NZ red delicious apples, to help a supplier.
Extra Fruit Share: Bartlett pears, green seedless grapes, a pomegranate, Valencia oranges and firm Autumn plums, ripe as they are..
LET ME KNOW ASAP if you want a FRUIT SHARE!
I will also have eggs available for $4 per dozen -
Extra Fruit Share: Bartlett pears, green seedless grapes, a pomegranate, Valencia oranges and firm Autumn plums, ripe as they are..
LET ME KNOW ASAP if you want a FRUIT SHARE!
I will also have eggs available for $4 per dozen -
Tuesday, October 28, 2008
Wednesday 10/29/08 FINAL ORDER...
Here is the final list of what will be in Wednesday's order - Generally I will post Wednesday groceries on Tuesday and Saturday groceries on Thursday).
This week, we have NY organic red leaf lettuce and delicotta squash (eat the skin & seeds!), PA bok choi, PA sweet potatoes and hardy kiwi berries (ripe when wrinkled and squisjy!), NJ radishes (if the farmer can get here; right now, Rt. 80 is shut down and he can't get to Rt. 46 because local roads are shut down, too. If he can't make it, we will spend extra money next time to make up for this shortage,) Oregon cranberries, CA carrots, cauliflower, Mexican tomatoes, Peruvian bananas and NZ red delicious apples, to help a supplier.
Call your coordinator ASAP re: quality—we have only 24 hours to get credits.
Extra Fruit shares: pink grapefruit, red seedless grapes, kiwi, a mango and Ginger gold apples.
Kiwi Berries are wonderful - you eat them like blueberries, but they look and taste like little kiwi fruits! Great in smoothies too!
I've not had a Delicata Squash before that I know of - so I checked out a really cool website for recipes....
http://www.seedsofknowledge.com/delicata.html
Baked Delicata Squash
Ingredients:1 delicata squash1-2 Tbsp. buttersalt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
Delicata Squash Puree
Ingredients:One 2-lb. Delicata squash1 lb. potatoes, peeled and quartered1 cup heavy cream or half and half2 tbsp. butter or olive oil1/4 c. finely chopped fresh chivessalt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
This week, we have NY organic red leaf lettuce and delicotta squash (eat the skin & seeds!), PA bok choi, PA sweet potatoes and hardy kiwi berries (ripe when wrinkled and squisjy!), NJ radishes (if the farmer can get here; right now, Rt. 80 is shut down and he can't get to Rt. 46 because local roads are shut down, too. If he can't make it, we will spend extra money next time to make up for this shortage,) Oregon cranberries, CA carrots, cauliflower, Mexican tomatoes, Peruvian bananas and NZ red delicious apples, to help a supplier.
Call your coordinator ASAP re: quality—we have only 24 hours to get credits.
Extra Fruit shares: pink grapefruit, red seedless grapes, kiwi, a mango and Ginger gold apples.
Kiwi Berries are wonderful - you eat them like blueberries, but they look and taste like little kiwi fruits! Great in smoothies too!
I've not had a Delicata Squash before that I know of - so I checked out a really cool website for recipes....
http://www.seedsofknowledge.com/delicata.html
Baked Delicata Squash
Ingredients:1 delicata squash1-2 Tbsp. buttersalt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
Delicata Squash Puree
Ingredients:One 2-lb. Delicata squash1 lb. potatoes, peeled and quartered1 cup heavy cream or half and half2 tbsp. butter or olive oil1/4 c. finely chopped fresh chivessalt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
TURKEYS
For those of you who are new to Purple Dragon – Janit has gotten a commitment from a local farmer for 100 turkeys for Thanksgiving. If you would like to order one – please follow the directions below. You will need to send her an e-mail at Janit@verizon.net followed by your $25 check (Made out to Purple Dragon). Tell her you are one of Paula Roper’s POD people – and you can drop your check off here, and I will send it up on Saturday with that delivery. Just be sure to tell Janit whether you are mailing your check or giving it to me for Sat.
Last – I will be going to Glen Ridge on the 21st to pick up Turkeys – so I am happy to pick up yours!!!
We need your turkey orders! Our supplier has just informed us, to be sure we will get what we order.
Please mail your $25 deposit check and the form below today. Thank you!PA organic free range turkeys, fresh, not frozen, available for pre-order for Thanksgiving. Turkeys will be $5/lb. and must be picked up in Glen Ridge, probably Friday, Nov. 21 in the afternoon. We have a choice of either a turkey under 15 lbs. or over 15 lbs. Please mail a $25 deposit with your name, address, phone and what size turkey you would like and we will order one for you. Supplies are limited so please order soon. If the farmer does not run out of turkeys, I imagine that we will be able to keep adding to our order until Nov. 14. We will also try to coordinate people coming from a distance so that perhaps one person can pick up for several.
Name________________________________
Phones _____________________________
Address________________________________
Pod _____________________________
15# and under turkeys needed: ______ 15# and over turkeys needed: ___________
Please note any special needs, such as you would prefer a very large or very small bird.Please enclose a $25 deposit for each turkey ordered to Purple Dragon Co-op, 289 Washington Street, Glen Ridge, NJ, 07028. Thank you!
WELCOME
This week, Janit has arranged for the Wednesday delivery to include: red leaf lettuce, a big, delicious cheese pumpkin (save in a cool spot or wash and bake and freeze pureed pulp for pies; make soup and roasted pumpkin seeds for now;) PA bok choi, hardy kiwi berries (the Aloha Annie variety, (farmer says Ripe when Wrinkled and Squishy--handle gently! Use squished ones in smoothies--super nutritious!), sweet potatoes (for budget reasons, we accepted ones with spots that need to be cut off; store in a cool dry place and cut when you are ready to use them, and from elsewhere, New Zealand apples, cranberries, CA cauliflower and carrots; tomatoes of some sort and Peruvian bananas.The extra fruit shares may includegreen seedless grapes (a bit of "ambering" only makes them sweeter!,) Bartlett pears, a pomegranate, Valencia oranges and plums--a hard autumn variety that are juicy inside now!.
SO...let's start with the pumpkin - I slice it in half (stem to bottom) and scoop out the stringy stuff and seeds. Place each half (cut side down) on a dish (I use a stoneware jellyroll pan with 1 inch sides) and bake at 350 degrees until done. How long? Depends on the size of the pumpkin. It will be done when the skin is darker, and shiny and you can slice into it with a knife as if you are cutting into butter. Let this cool. Now it will be easy to scoop out the insides. Next you need to mash the cooked pulp (minus the skin). I have done this in a Food Mill but I like doing it in the food processor the best - very fast. Then measure out the pulp and freeze. The amount of each bag depends on what I am going to cook - I take my favorite pumpkin recipes (muffins and pie) and pre-measure the amounts I need for each recipe, then freeze and label for future use.
Bok Choi is one of my favorite veges. I use it in a quick stir fry! Start by cooking 1 pkg. of spaghetti pasta (I often use Italian pasta rather than Chinese pasta for this dish). While the pasta is cooking, Wash and Chop the Bok Choi. You will also want to chop an onion, mince a clove of garlic, and about 1-2 tbsp. ginger root - and perhaps some mushrooms. Into a measuring cup add 1/4 cup Soy Sauce, 1/4 cup water, 1 tbsp. Sesame Oil. Heat your wok and add Canola Oil (about 2-3 tbsp.) Then toss in the garlic and ginger. Almost immediately add the onion and bok choi. Stir and toss the mixture constantly for 2-3 minutes until everything is hot and nearly cooked through. Now add the soy sauce mixture in your meauring cup. Toss veges in the liquid and turn off the Wok. When you drain your spaghetti, toss it in 1 tbsp sesame oil. Then mix with the veges. Dinner is served!
SO...let's start with the pumpkin - I slice it in half (stem to bottom) and scoop out the stringy stuff and seeds. Place each half (cut side down) on a dish (I use a stoneware jellyroll pan with 1 inch sides) and bake at 350 degrees until done. How long? Depends on the size of the pumpkin. It will be done when the skin is darker, and shiny and you can slice into it with a knife as if you are cutting into butter. Let this cool. Now it will be easy to scoop out the insides. Next you need to mash the cooked pulp (minus the skin). I have done this in a Food Mill but I like doing it in the food processor the best - very fast. Then measure out the pulp and freeze. The amount of each bag depends on what I am going to cook - I take my favorite pumpkin recipes (muffins and pie) and pre-measure the amounts I need for each recipe, then freeze and label for future use.
Bok Choi is one of my favorite veges. I use it in a quick stir fry! Start by cooking 1 pkg. of spaghetti pasta (I often use Italian pasta rather than Chinese pasta for this dish). While the pasta is cooking, Wash and Chop the Bok Choi. You will also want to chop an onion, mince a clove of garlic, and about 1-2 tbsp. ginger root - and perhaps some mushrooms. Into a measuring cup add 1/4 cup Soy Sauce, 1/4 cup water, 1 tbsp. Sesame Oil. Heat your wok and add Canola Oil (about 2-3 tbsp.) Then toss in the garlic and ginger. Almost immediately add the onion and bok choi. Stir and toss the mixture constantly for 2-3 minutes until everything is hot and nearly cooked through. Now add the soy sauce mixture in your meauring cup. Toss veges in the liquid and turn off the Wok. When you drain your spaghetti, toss it in 1 tbsp sesame oil. Then mix with the veges. Dinner is served!
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