Currently viewing the tag: "pumpkin"

This recipe makes a very moist, non-crumbly muffin, or a great cake. A cream cheese frosting would be excellent on the cake.

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Be sure not to overcook the spinach. This recipe yields some nice color on the plate. The pepitas (pumpkin seeds) are there to provide a crunchy contrast, but if you don’t want to take the time to clean the seeds or if they are just too few to be worth the effort, use store bought or substitute toasted pine nuts instead. The ingredients list looks long, but half of it is just options you can choose from. This is a fairly simple recipe that can go in many directions with ease.

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pumpkins-2016You are invited to the farm this Saturday, October 15, for our annual Pumpkin Patch! Choose your jack-o-lantern, cinderella (rouge vif d’etampes), and pie pumpkins (Winter Luxury) for the upcoming season. The patch will be open from 10 am to 2 pm.

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This dish is usually made with a pumpkin, but other winter squash will work as well. Winter Carnival, Butternut, Orange Hokkaido will all work for this. Some squash, such as the Japanese “Kabocha” types tend to be a little drier than pumpkins and most other squash, so you may need to add some butter or olive oil to the squashed squash.

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