From the Garden this Week…

From the Garden this Week…

Radishes, Bell Peppers, Hot Peppers, Assorted Eggplant, Heirloom Pumpkin, Radishes, Green Onions, Cilantro, Tomatoes, Salanova Lettuce, Mixed Arugula Greens, Strawberries and Fuyu Persimmons

Coming Soon… Curly Kale, Green Beans and Snap Peas

Using your Produce… by Julie Moreno

This year we grew a few heirloom pumpkin varieties. This week we will send out the Squash Musquee de Provence and Thai Rai Kaw Tok. They have orange flesh and are sweet and meaty. I cut one in half, scooped out the seeds and cooked it in the oven for an hour and 15 minutes at 375 degrees. Then scooped out the flesh and will use it as typical pumpkin puree. I was amazed at the amount of flesh and the meatiness of the pumpkin. The walls of the pumpkin were so thick that I would also suggest cutting off a wedge and slicing it into portions or cutting into cubes, then you could roast the pieces with salt, pepper and a drizzle of honey or maple syrup. You can then save the remaining raw pumpkin in the refrigerator.

Roasted Pumpkin with Walnuts and Goat Cheese

4-5 cups pumpkin, cut into cubes or slices

1 tablespoon olive oil

½ teaspoon salt

1-2 tablespoons honey

1/3 cup walnuts

fresh ground pepper to taste

¼ cup crumbled goat cheese

Preheat your oven to 400 degrees. Toss the pumpkin cubes with the oil, salt and honey. Spread out on a parchment lined baking sheet and cook in the oven for about 25-30 minutes, until tender. In the same oven, while cooking the pumpkin, toast the nuts until fragrant, about 5 minutes. When the pumpkin done, place on a serving dish and top with the walnuts, goat cheese and fresh ground pepper.

Simple, Sweet, Sliced Fuju Persimmons for Snacking

My favorite way to eat a Fuju persimmon is to thinly slice them horizontally and then enjoy them as a sweet, nutritious snack. Slicing in this way reveals a lovely star pattern, similar to that of an apple but without the seeds. You can chop them and add them to a salad or just enjoy them as they are. Sometimes you may encounter some very large brown seeds, which you can remove

and dispose of easily. But most of the time, they are not visible.

Sweet and Heat Together…

My favorite food combination is sweet and spicy food. In a savory dish I always think of chili. The fall is the perfect time for our peppers, both sweet and spicy. I found an interesting vegan chili recipe with pumpkin too, so this seemed like a good choice for this week. Whether you are vegan or not you will find it delicious with the sweet pumpkin puree.

Vegan Pumpkin Black Bean Chili

2 tablespoons olive oil

half an onion, diced

3 cloves garlic, minced

2 sweet peppers, chopped

2 poblano peppers, chopped

2 large tomatoes, chopped

2 cups walnuts, chopped

1 cup red lentils

1 cup bulgur

2 tablespoons chili powder

1 tablespoon smoked paprika

1 tablespoon salt

4 cups water or broth

2 cups pumpkin puree