What are You Eating from the Garden?

[digitS']

Here is another kabocha squash just up from basement shelves, Winter Sweet. The medium sized one weighs 4.5 pounds.

Three steaming hot, pumpkin pies are just now coming out of the oven... will have to sit awhile before going into the fridge.

Used the little squash and one half of the big one with plenty of squash leftover for tomorrow 's bread making.

Here's the first pie out.

digitS'

 

[ducks4you]

Dunno WHY, but I can't seem to make the same pie out of processing my pumpkin as using a can.
What is YOUR recipe?

 

[digitS']

I have taken few photos with this tablet; the iPhone has done a good and handy job. Certainly, the hot pie on top of the stove looks rather strange .

It's the Libby recipe, @ducks4you . Cooked squash was weighed and parallels what's in the can. In this case, ingredients were multiplied by 3. I've used the recipe and squash since I was a kid.

We have learned that a C. moschata is what is in the cans. Very likely, I have used Butternut, since I have grown them several times. Maybe an Acorn but we had Pink Banana squash to use when I was a kid. A couple of years ago, I tried some Jack o'lantern pumpkin — too bland. I tried a small pumpkin noted for its eating quality — better suited for pumpkin soup .

Consistently, my choice has been, like those Pink Banana, a C. maxima squash. Hubbard, ButterCup, and the Kabocha are very flavorful and well-suited, IMO.

Steve

 

[ducks4you]

Yeah, I use that, too. It's been awhile since I made a pie with fresh pumpkin.
Guess I'll just have to try again...
Texture is different.
How you ever tried cooking down the fresh pumpkin to thicken it up?

 

[flowerbug]

today was a good day to make bean soup (with the leftover ham from Christmas). beans and tomato chunks from the gardens.

 

[ducks4you]

To
the
Internet!!!

Better than Storebought Pumpkin Puree (WFMW) – my kitchen addiction

https://www.masterclass.com/articles/how-to-can-pumpkin

 

[Branching Out]

Last night we used some of last summer's slow roasted cherry tomatoes from the freezer to make a pasta sauce, and then added feta, Kalamata olives, and lots of fresh dill. It made for an easy and tasty supper. The dill growing indoors in 4" pots under lights is producing more that I ever could have imagined. I may have to share a few plants with the neighbours!

 

[SPedigrees]

The mustard greens that I sowed on September 22nd are sizing up nicely; I was able to harvest a bowl full, as well as some Purple Sprouting Broccoli (you can eat the leaves of the PSB, as well as the florets). The greens were destined for a stir fry, to jazz up our chow mein noodles for supper.

That stir fry looks wonderful!

 

[Branching Out]

Friends joined us for a light lunch yesterday, and we were able to enjoy lots of home grown produce. There was a creamy cucumber salad with fresh dill, green salad with four kinds of lettuce (grown indoors under lights), Spanish style chick peas with bacon and spinach (spinach was sowed in September, and harvested from a container that has sat in our carport all winter), and even raw carrots that have been in the fridge for several months.

 

[Dahlia]

View attachment 63468
Here is another kabocha squash just up from basement shelves, Winter Sweet. The medium sized one weighs 4.5 pounds.

Three steaming hot, pumpkin pies are just now coming out of the oven... will have to sit awhile before going into the fridge.

Used the little squash and one half of the big one with plenty of squash leftover for tomorrow 's bread making.

Here's the first pie out.
View attachment 63471
digitS'

That's a gorgeous pie! I bet it was yummy too! When my kids were little, they grabbed a little pumpkin out of our garden and made a pie from scratch! I taught them how to make French bread when they were 3!!!