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From Wellspring Charitable Gardens this Week - October 27, 2022

From the Garden this Week… Arugula, Cherry Tomatoes, Eggplant, Cucumber, Carrots, Lettuce Mix, Salad Turnips, Winter Squash or Pumpkin, Purple Green” Beans, Basil, Parsley, and Fuyu Persimmons

Coming Soon… Pomegranates

Using your Produce… by Julie Moreno

The pumpkins that we grow do make beautiful table decorations, but they are grown first for eating. After spending a few weeks on the counter, make sure to cook them. I like to use them for nut breads or add a few tablespoons to your coffee, to make your own pumpkin spice latte. You can also use the puree to make a smoothie, add pumpkin pie spices, a banana and yogurt, or your favorite non-dairy milk. In addition, Butternut and Pumpkin winter squash varieties, despite their shape, are so closely related that the canned pumpkin you buy at the store can often be from butternut squash shaped fruit.

Pumpkin Granola

4 cups old fashioned oats

½ cup dried cranberries

½ cup pepitas

¼ cup melted butter or coconut oil

½ cup pumpkin puree

½ cup pure maple syrup or

brown sugar

2 egg whites

¼ teaspoon salt

2 teaspoons pumpkin pie spice (or

1.5 teaspoons cinnamon, ¼

teaspoon ground nutmeg and

¼ teaspoon ground cloves)

1 teaspoon vanilla

* Preheat the oven to 325°F. Prepare a baking sheet and line with parchment paper. In a very large mixing bowl, combine the oats, cranberries and pepitas. In a small mixing bowl, combine the melted butter with the pumpkin puree, maple syrup, egg whites, salt, spices, and vanilla. Mix the wet ingredients until well blended. Pour the butter-pumpkin-syrup mix over the oats and nuts and stir well until the oats are moist. Pour the oats onto the baking sheet, and spread out in a single layer, leaving some clusters. Bake for 20 minutes and then stir the oats around and cook for about 20 minutes more. Turn off oven and let the oats sit in oven for 20 minutes. Let cool completely until crisp.