Yes indeed it is most definitely time for a real honest-to-goodness pumpkin pie. I haven’t made one yet this year so with this week’s share I’m definitely due. If you haven’t made pumpkin pie with a real pumpkin, well here’s your chance. I promise it’s not hard and you won’t be disappointed. The Long Pie Pumpkin in this week’s share is a New England heirloom that many believe makes the best pumpkin pie. It has a lovely super-smooth texture and a fairly neutral pumpkin flavor. Check out the recipe at the end for one take on making pumpkin pie from scratch. In my experience there is at least 2 pies worth of pumpkin mash in one of these long pie pumpkins.
Other players in the share this week: parsnips, leeks, potatoes, beets, savoy cabbage, lacinato kale, and big spicy arugula. The arugula would be good on a sandwich, under a burger or a steak, or in a salad as a spicy addition. Or you could make arugula pesto. The parsnips are a new addition this week. They are great cubed and roasted with other root veggies in the oven with olive oil, salt, and pepper. Or boiled/roasted and then mashed with garlic and butter like mashed potatoes. In fact you can mix parsnips and potatoes in a root mash.
Until next week, eat your veggies! -farmer Matt.
I like this website for pumpkin pie instructions (there is lots of detail): http://www.pickyourown.org/pumpkinpie.php
Or here’s a shorter version from Rebecca Wood:
Makes one 9-inch single-crust pie
For the crust:
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled
2 to 3 tablespoons cold water
For the filling:
1 sugar pumpkin (note that your long pie pumpkin may be bigger than the average sugar pumpkin)
1 1/2 cups organic cream
1/2 cup unrefined cane sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 350°F.
Combine the flour and salt in a large mixing bowl. Cut the butter into 1/4-inch cubes and add them to the flour mixture. With your fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture. Sprinkle 2 tablespoons of water over the mixture. Using a fork, rapidly stir the dough until it gathers into clumps. If the mixture seems dry, add more water to hold the dough together. Gently form the dough into a disk. Wrap in plastic and place in the refrigerator to rest and chill for 15 minutes to 1 hour.
Meanwhile, cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
Lightly butter a 9-inch pie pan. Place the dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.
Increase the temperature of the oven to 425°F.
In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
May you be well nourished,