Today you’ll find a familiar long pie pumpkin – good for all sorts of great pumpkin uses: pie, curry, soup – and basically anything you’d use a winter squash for. Then there are the leeks, the last of the King Richard variety and next week we’ll move onto King Sieg, more of a winter variety. King Richard seems to be taller and more pale green than Sieg, who seems stouter and broader and darker blue-ish. Today instead of potatoes I put a purple top turnip or two for the first time, and probably the only time, along with their greens so you get turnips two ways. Turnip greens are a nice delicate braising green with a unique flavor. The turnips themselves are great in soups, roasts, mashes, and purees. We have maybe the last lettuces today, the variety being outredgeous. Next week we’ll move onto escarole for salad. Remember that the tomatoes will probably be better if you let them sit at room temperature for a couple of days to help them ripen up. Carrots are in the share again, but next week I hope to do beets instead. Rounding out the share are a head or two of garlic and a bunch of rainbow chard.
I have to say pumpkin pie is one of my favorite fall treats, so here’s a recipe that tells how to make it from a real pumpkin. I use heavy cream instead of the evaporated milk but you can use either one. I usually cut back on the sugar a bit as well: http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/
How about mashed turnips & potatoes with turnip greens?.. I think this sounds delicious & you could probably add some carrots in there too if you wanted — http://www.nytimes.com/2012/01/05/health/nutrition/mashed-turnips-and-potatoes-with-turnip-greens-recipes-for-health.html?_r=0