Share #19: October 5, 2011

We are transitioning here at the Wealth Underground Farm. The beans have finished producing and been turned in as well as summer squash and the cucumbers will be wrapping up soon. In this share we have the first installment of winter squash in the form of a pie pumpkin. We also have the first of our fall root crops, rutabaga. Naturally, the shares will slowly get smaller and less diverse as the farm begins to drink non-caffeinated tea and fall asleep for the winter. That said, we should have some strong fall harvests that won't disappoint, starting with this week.


In this week's share:

Radishes, onions, tomatoes, husk cherries, rutabaga (root and greens), garlic, parsley, cucumbers, pie pumpkin, cabbage, peppers (sweet and hot)

Recipes:

Garlic Mashed Rutabagas

Cut the rutabaga into large chunks (peel first if desired). Put them in a pot of salted water and bring to a boil, cooking until tender (about 30 minutes). Cook in a pan about 3 minutes to dry off the rutabagas. Mince the garlic and then heat it in melting butter. Cook until it begins to brown. Mash the rutabagas in a bowl, adding salt, pepper, nutmeg, and other spices to taste, and stir in the garlic butter.

Here is another recipe from the fabulous Lexa Walsh.

Pumpkin Soup with Roasted Pepper Cream

Wash and peel pumpkin flesh, chop into manageable pieces
Sautee onion and garlic til soft
Add pumpkin, plus salt and pepper, cumin, cloves, a cinnamon stick, bay leaves, and cardamom
Add enough water or stock to cover, boil til soft
Remove bay leaves
Puree with a food mill or blending wand
Simmer and reduce, adjusting seasoning if necessary
Serve with a dollop of roasted pepper cream (see previous post)