Cheese Pumpkin

Cheese pumpkins have a wonderfully sweet and firm flesh, perfect for roasting. Field pumpkins -- the kind most commonly used to carve jack-o'-lanterns -- have watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh. Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.

Pumpkin Soup

Ingredients:
1 cheese pumpkin
1 parsnip
3 cloves garlic
1 tsp cayenne pepper
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup heavy cream
1/4 cup chicken broth
salt and pepper
parsely(garnish)

Directions:
Cut cheese pumpkin into quarters or sixths, coat with olive oil or butter, season with salt and pepper, and place on a rimmed baking sheet. Chop parsnip and peel garlic and add to the pan. Roast in the oven at 400 degrees until the pumpkin is soft.
Puree the cooked veggies. Add in the cayenne, nutmeg, and cinnamon, and salt and pepper to taste. Blend and add in the cream and chicken broth. Blend until all the ingredients are combined. Add more chicken broth if needed until you reached your desired consistency.
Garnish with parsley, serve and enjoy!

Marlborough Apple Pie

Marlborough Apple Pie

Ingredients:

Pie Crust                                                                                            Filling

1 ¼ cup flour                                                                                      4 T butter

1 T sugar                                                                                             4 apples, peeled and shredded

½ tsp salt                                                                                             ½ c sugar

4 T vegetable shortening                                                                    ¼ tsp cinnamon

6 T butter                                                                                            ¼ tsp salt

3-4 T ice water                                                                                   3 eggs, slightly beaten

                       ½ cup heavy cream

                       5 T dry sherry

                       1 tsp lemon zest

                       1 tsp vanilla extract

Directions:

Crust

Mix flour, sugar, and salt. Add in shortening and mix. Add in butter and mix. The mixture should be crumbly. Transfer to a bowl and add 3 T of the ice water. Stir until the dough sticks together. Add remaining water if needed. Put on plastic wrap and form a 4 inch disk. Wrap tightly and refrigerate for 1 hour. Let soften before rolling dough. Roll the dough into a 12 in circle and gently place in a 9 inch pie pan. Trim the edges and crimp them. Wrap the pie pan loosely in plastic wrap and freeze for about 30 minutes. Remove the plastic and line the pan with parchment paper. Weigh the paper down and bake in a 375 degree oven for 25 minutes. Let cool completely.

Filling

Turn oven down to 325 degrees. Melt butter in a skillet. Add apples and cook until softened. Transfer apples to a bowl and let cool. Mix together the sugar, cinnamon, and salt. Add the eggs, cream, sherry, lemon zest, and vanilla. Whisk until smooth. Add the apples. Pour mixture into the pie crust and bake for 40 minutes. Allow to cool completely before serving.

Share Contents Week of 10/27-11/2

Personal Share
Cheese Pumpkin
Broccoli
Fuji Apples(3)
Gibson Gold Apples(3)
Staymen Apples(3)
Beans(pint)
Beets

Half Share
Cheese Pumpkin
Broccoli
Fuji Apples(5)
Gibson Gold Apples(5)
Staymen Apples(5)
Beans(quart)
Beets

Full Share
Cheese Pumpkin
Broccoli
Fuji Apples(7)
Gibson Gold Apples(7)
Staymen Apples(7)
Beans(quart)
Beets
Leeks

Pumpkin Sauce

Ingredients:
1 small cheese pumpkin 

4 tbsps unsalted butter

3 tbsps flour
1 cup beer (amber)
2 tbsps maple syrup
2 cups milk
1 pinch cayenne pepper
1/4 tsp nutmeg

Directions:
Start by pre-heating your oven to 400F. Chop cheese pumpkin into 4 smaller sections. Cover lightly with olive oil and roast in the oven until tender. About 30 minutes.
Remove the pumpkin from the oven, let cool a bit, then remove the skin. Puree the pumpkin in a food processor until smooth.
Melt the butter in a medium sauce pan over medium heat. Whisk in the flour, ensuring no lumps develop; cook for 1 minute. Raise heat a small bit and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.
Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes). Whisk in the pumpkin purée.

Carrot and Apple Soup

Carrot and Apple Soup

Ingredients

3/4 pounds carrots, peeled and chopped (about 4 large)

2 apples, peeled and chopped (about 3/4 lb)

1 small yellow onion, chopped

1 cups cream

3/4 cups chicken stock

2/3 cups apple cider

1 fresh thyme sprigs

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Bring all ingredients to a boil in a pot over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes.

Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 T at a time.)

Pumpkin Mac and Cheese

Ingredients:

1 lb pasta (macaroni)

4 T unsalted butter

3 T flour

1 cup beer (amber)

2 T maple syrup

2 cups milk

1 pinch cayenne pepper

¼ tsp nutmeg

14 oz pumpkin purée(I used a sugar pumpkin, roasted and pureed)

2 ½ cups cheddar (grated)



Directions:

Heat oven to 350F. Bring a large pot of water to a boil. Salt the water and then cook the pasta until al dente. Drain and set aside.

Melt the butter in a medium sauce pan over medium heat. Whisk in the flour ensuring no lumps develop; cook for 1 minute. Raise the heat and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated slightly (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.

Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).Whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese.

Mix until the cheese is melted. Combine the pasta and the sauce and arrange in a casserole dish. Sprinkle remaining cheese on top. Dust tops lightly with paprika. Bake for 15 minutes until top is brown and bubbly.

Iced Pumpkin Cookies

Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin butter

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions:

Preheat oven to 350®. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoons; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle with glaze.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Sugar Pumpkin

Sugar pumpkins are an excellent choice for cooking and baking applications. These smaller squashes have a firm, sweet flesh that is much smoother than that of larger pumpkins. They’re great for roasting, making soups and for making homemade pumpkin puree for pies because their firmer and less stringy flesh roasts up to a much more pleasant consistency than that of a much larger pumpkin.
Sugar pumpkins are only about 6 to 8 inches in diameter and from one pumpkin of this size, you’ll typically be able to get the same amount of puree that you do from a can of pumpkin (15-16 oz), or perhaps a little bit more.