It's Thanksgiving Day, and of course I'm thankful for the usual things. To shake things up at bit, we all had to say one frivolous thing that we were thankful for. Today, after an amazing discovery, I've got to say pumpkin! The happy orange of a field of pumpkins always makes me smile, and what other food can be carved into a Halloween decoration? Best of all, you can eat it!
Today we took the kids to Cooper's CSA (CSA being Community Supported Agriculture where you buy shares in the farmers crop and get a weekly box of seasonal veggies, thus offering the farmer stability and the non-farmer seasonal, healthy food). It was a great day, and much less tacky and jam-packed than some of the "agri-tainment" closer to the city. Besides, it's Local Food Plus certified, and that gives me confidence in it's sustainability. Long story short, we ended up carting home a van-load of pumpkins because I discovered earlier in the weekend the amazing versatility of the pumpkin!
Why didn't anyone tell me before that it can taste so good? I know, pumpkin pie's okay...but that didn't seem very connected to an actual pumpkin. In my mind it was like the connection between dill pickles and dill pickle potato chips -a loose association at best. I now realize, thanks to a wine soaked Friday night tutorial from a pie-master friend, that you can make pumpkin pie from an actual pumpkin. Will wonders never cease? It got me thinking that if you can make pie from a real pumpkin, maybe you can make other things...which led me to this recipe for pumpkin bread. It is, to quote my mother-in-law, "to DIE for". It's similar to banana bread, only based on a local crop. You can substitute any type of squash, I tried a batch with butternut squash too- delish! Next step, pumpkin soup!
If interested, I played around with the recipe a bit, but this is more or less what I used:
1 1/2 cups flour (I used half white and half whole wheat)
1/2 teaspoon of salt
1/2 cup sugar
1/4 cup agave nectar (or just use 3/4 c of sugar and ignore the agave nectar)
1 teaspoon baking soda
1 cup mashed up cooked pumpkin (apparently the little "pie pumpkins" are tastier...just cut it in half, bake it for about an hour at 350, discard seeds and mash up pulp)
1/3 cup olive oil
1/3 cup plain yogurt
2 eggs
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts
Mix wet ingredients, mix dry ingredients, mix it all together. Bake in a buttered loaf pan at 350 for 50-60 mins. Enjoy fresh or freeze for later!
thanks for the recipe Hilary! I thought of you fondly as I made your butternut squash soup for Thanksgiving dinner (with yummy organic ingredients from local farms outside of Chelsea)
ReplyDeleteI am so thankful to have a friend like you! xo Danielle
Awwwwh, THANKS Danielle! I do remember eating soup in pumpkin bowls at your place --- I forgot to add that pumpkins can also be made into bowls!
ReplyDeleteOh, I forgot to add how to cooked the pumpkin--it's stupidly easy. Just hack it in half, and bake it cut side down for about an hour at 350. You can use foil or parchment paper to line your pan to save on cleanup. Though hearing about Hungary's red sludge flood, I have to wonder if I should relegate aluminum foil to list of things to leave my life... argh.
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