Homemade pumpkin pie–totally from scratch!

I’ve been radio silent for a couple of weeks–other priorities have taken my time away from videos and blogging.  Such is life, I suppose.  This is the last week of the CSA and then I’ll have a bit of a break.  We had a really good season, but I am looking forward to focusing on other things for a few months.  Videos will continue throughout the winter, but may be more sporadic–who knows?

But I’ve got two, count ’em TWO, videos specifically tailored to Thanksgiving this week.  This is the first installment, which walks you through how to make a pumpkin pie, completely from scratch:  from pumpkin to pie.  And you know what?  It’s really not that hard!  Sure, it’s more time-consuming than opening a can of pumpkin puree, but this is better.   Waaaaaaaay better than pumpkin from a can!

The second video will show you how to dry brine a turkey.  Never tried it?  Well, you should!  I think this will be my go-to turkey preparation for Thanksgiving forevermore.  Look for that video tomorrow!

Upcoming recipe: winter squash & beluga lentil burgers + chipotle coleslaw

What’s the point of this post?  To get you excited about next week’s CSA share and help you prep your pantry & fridge for items on this coming week’s tremendously exciting menu!

It is winter squash season, so we’ll be getting a different winter squash every week.  This week we got ‘Fairy’ winter squash, which I have yet to use, but I plan to make good use of it this weekend.  Next week we’ll try another variety (maybe ‘Lower Salmon’ or ‘Kabocha’) and I’ll put it to use in this veggie burger recipe with some black beluga lentils.  So what’s on the menu?

Winter squash & beluga lentil veggie burgers with homemade hamburger buns.  Chipotle coleslaw.  Roasted baby carrots & baby beets.

I don’t know about you, but I am EXCITED about this upcoming meal.  And if all goes according to plan, we’ll get most of the ingredients with next week’s share.  Nearly all of the remaining ingredients we’ve gotten in previous shares, which means nearly 100% of this meal will be made with locally sourced ingredients.  Yay!  Wanna make these burgers?  And/or the coleslaw?  Here’s what you’ll need:

For the burgers:

Winter squash (this & next week’s share)

black beluga lentils (next week’s share) -OR- other lentils/pulses/grain of your choice

smoked Monterrey Jack cheese –OR-cheese of your choice

parsley (this week’s share)

thyme

onion (recent shares)

oatmeal

eggs

cornmeal

For the coleslaw:

cabbage (next week’s share)

celeriac, also known as celery root (next week’s share)

carrots (recent shares & next week’s share)

watermelon radish (this week’s share & next week for those who didn’t get theirs)

dried cranberries

chipotle pepper (dried or canned in adobo sauce)

I’m really hopeful we get everything we order so I can make this meal.  If we don’t, oh well, that’s how the baby beets roll this time of year in Montana.  I’m also hoping to acquire some arugula in next week’s share to serve on top of the burgers, along with some sliced tomatoes that we got in this week’s share.  And I’ll make some chipotle mayo to slather on the buns as well.  Of course, I’ll make a video to show you how to throw it all together, too!  It will be fun!  ‘Til next week, dream of warm winter squash-based meals!

 

 

 

More ideas for using tomatillos!

My friend Patty sent me this recipe for tomatillo salsa tonight.  It sounds really yummy, so I may have to try this.  Note to self: add avocado to the grocery list….

I do not know where she got this recipe, but here it is.  Enjoy!

Ingredients

  • 1 Pound Fresh Peeled and Washed Tomatillos

  • 1/2 Bunch of Fresh Cilantro

  • 2-3 Cloves of Peeled Garlic

  • 1 Fresh Jalapeño

  • 1 Medium Avocado

  • Juice of 1 Lime
  • Salt to taste

Directions

  1. Peel tomatillos, clean, and quarter.

  2. Add tomatillos to blender and blend to reduce.

  3. Add cilantro, garlic, jalapeño, avocado, and lime juice to blender. Blend to preferred consistency and salt to taste.
  4. Enjoy!

You’ve gotta try these jalapeno poppers!

If you like jalapeno poppers, then I’ve got a treat for you!  We got jalapenos in this week’s share, and I combined them with the hot pepper cheese curds from the Fun Share, some roasted garlic cheese, cream cheese, and feta cheese (that’s the secret weapon!) for an out-of-this-world spicy treat.  Best of all, they are baked, not fried.  I cooked mine on the grill this week just because I didn’t want to turn on the oven and they turned out beautifully.  The recipe is here.  Give ’em a try and I hope you love them as much as I do.

Garlic scape obsession

Garlic scapes have arrived with Week 3 of the CSA–one of my all-time favorite produce items.  Many of us get really excited when the garlic scapes arrive.  There are a lot of ways to use garlic scapes, but this is my go-to recipe because it is so versatile.  You can add any number of herbs, nuts, cheeses, or other goodies (sun-dried tomatoes, anyone?) to the base pesto mix of garlic scapes, salt, and oil–you have limitless possibilies!  I also made a loaf of bread stuffed with the pesto and some Brie cheese–talk about a yummy taste bud experience:

IMG_2257

Today’s garlic scape pesto uses oregano, a touch of basil, parsley, green onions, and sunflower seeds.  Last year I showed you how to make 3 different garlic scape pestos, including sage and walnut, the Asian pesto, and another parsley variety.  I’ll post those recipes on my website soon–but there are other priorities right now, like harvesting buckets o’ strawberries, for example!  Yesterday I harvested about 3 pounds of strawberries from the garden, and there’s more to come later this week.

But the video will show you the basics until I get get around to posting those recipes!  Enjoy–and be on the lookout for vampires!

So many greens: how to preserve them

This early in the season, we get a lot of greens in the CSA shares: bok choy, chard, spinach, arugula, lettuce, kale…that’s what grows in Montana this time of year.  I’m not complaining, though.  After a long winter, the abundance of greens is most welcome.  That said, there are only so many days in a week.  So what to do if you can’t eat all of those greens before the next CSA share arrives?  Preserve them!  This video shows you how I prefer to freeze my greens and enjoy them well into the winter, long after the CSA is over.

 

 

CSA week 1: baby bok choy potstickers

The first CSA pick up was yesterday, and as promised, I created a video to demonstrate a way to cook up your shares.  I used 5 of the 7 items in our share (I was so hungry after I finished making the celeriac chips that I forgot to use the mixed greens –oops!).  Not a bad way to start of the season.  Enjoy your share and thanks for choosing to eat locally!  I’ll post the recipe later this week here.

Asparagus with carrot crepes

This recipe is delicious.  I’m just going to throw that out there right now.  It’s time consuming to make, but not difficult.  Crepes can be tricky, but you just need to make sure you cook them well on one side before you try to flip them.  Otherwise you’ll end up with a “beautiful mess” like the one featured near the end of the video.  If you have some asparagus just waiting to be used, I hope you’ll give this recipe a try!