Thank you!

By Celeste

I want to take the opportunity and say thank you to all of you who show up for the harvest festival and hopefully you have enjoyed all the delicious hot drinks and the best pumpkin pie . Also thank you for those of you who came to the wreath making workshop and express your talent and personality through flowers. Like every year it takes me couple of months to prepare for this day , i start harvesting flowers around July til the first frost; when im harvested the flowers and hanging them to dry i start imagining all the endless combinations for the wreath and it gets me so happy  think that with my work gets to cheer up their home with fresh smells and bright colors. 

** PS we had flowers left and we will put them up during csa for you to take home , same strategy applies , 1 bunch of base ( Sweet annie) and 2 products ( flowers ) 

CSA barn hours:

• Winter: 2:30-6 pm (starts THIS WEEK, always the week after daylight savings in November)

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

Pick List:

• Eggs

• Red Gold, Yellow Finn, and La Ratte Fingerling Potatoes

• Ailsa Sweet, Cipollini, Shallots, and Monastrell Red Onions

• Leeks

• Parade Scallions

• Rhonda Beets

• Yaya Carrots

• Joan Rutabaga

• Hablange Parsnips

• Mars Celeriac

• Purple Top Turnips

• Bora King Daikon and Watermelon Radish

• Calypso Celery

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Kossack Kohlrabi

• Song Cauliflower and/or Gypsy Broccoli

• Hot Peppers

• Sweet Peppers

• Green Tomatoes

• Russian Kale

• Champion Collards

• Ruby Red Chard

• Prize Choy

• Regiment Spinach

• Escarole, Radicchio, Sugarloaf, and Chioggia

• Lettuce

• Spaghetti, Butternut, Candystick and Zeppelin Delicata, Tuffy and Gil’s Golden Acorn, Tetsukabota Winter Squash and Winter Luxury Pie Pumpkin

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

• Revolution Bread (Friday only)

• Saltonstall Olive Oil (Please bring your own jars!)

Here is the pumpkin pie recipe that I used to make Saturday's pies. I am always working to perfect it so please feel free to adapt it to your taste and to give me feedback. I don't pre bake the pie shell. I struggle to get the center to set without burning the crust and I don't find that the crust is too doughy without pre baking. 

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell

• 2 cups pumpkin puree (see below for recipe)

• 2 eggs

• 1/2 cup milk

• ½ cup maple syrup

• 1 Tablespooon flour

• 2 teaspoons ground cinnamon

• 1 teaspoon each ground ginger and nutmeg

• ¼ teaspoon salt and clove

1. Preheat the oven to 350 degrees.

2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.

3. Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.

Pumpkin Puree *I make this at least a day in advance.*

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.

2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.

3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.

4. Roast until very soft.

5. Remove skins and puree the pumpkin in a food processor.

6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.