Wednesday, October 15, 2014

Autumn Harvest

Butternut Squash

Our pumpkins, squash and apples grew well this year! We have large orchards of Gala and MacIntosh apples and a few large red delicious apple trees. The apple gleaning charity came and picked over 20 large (3' x 3') apple crates full of apples this year! 

Another charity came and took what remained of the garden, all of the pumpkins, squash and cucumbers that were left. Our guests took what they wanted first, of course. We grow all that we do for our RV guests and let the charities come and take what is left. 

Next year we won't grow quite so many pumpkins. We hope to be growing green and yellow beans, cucumbers, peas, cherry tomatoes and midget melons for the guests on the fence with the grapes, in addition to squash and pumpkins in the garden.  

Sweet Dumpling Squash
We have a "pick and eat" policy here. Those guests who are actually staying here are allowed to pick and eat for immediate use. It's like living in the Garden of Eden! We have cheap rates for those who also want to take boxes of produce with them or for family, friends and local residents, when it is available.

In addition to what we grow for our guests, the long term renters will get a garden plot of their own next year! 

Below are a few recipes to help you use all the squash and pumpkins that you grew and/or bought this year. For the most part, winter squash is interchangeable with pumpkin in baking and is so much better than canned! 

Pumpkin/Squash Pie

1 1/2 cup squash,cooked, mashed and unseasoned
1 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
3 eggs
2 teaspoon all purpose flour
1/8 teaspoon nutmeg
1/2 teaspoon mace
1/4 teaspoon salt
1/2 cup milk

Mix all dry ingredients together. Add squash. Beat eggs in another bowl and add milk to eggs, then add to squash mixture. Pour into an unbaked pastry lined pan. Bake at 350F until firm in center, about 1 hour


Pumpkin/Squash Dumplings
2 cups cooked squash
3 egg yolks
1.5 cups flour
1/2 teaspoon salt
pinch of black pepper

Add egg yolks to cooked and mashed squash and mix well. Add the flour to the squash and mix well. Bring salted water to the boil and then gently drop several tablespoonfuls of the dough mixture into the water, stock, soup or stew. Be careful not to crowd the pot. The dumplings will float to the surface when they're done.


Pumpkin/Squash Loaf

3 cups sugar
4 eggs beaten
1/2 teaspoon cloves
2/3 cup water
3 1/2 cup all purpose flour
2 teaspoon salt
1 teaspoon allspice or 1/2 tsp mace
1 cup oil
1 teaspoon baking powder
1 teaspoon nutmeg
2 1/2 cup squash, cooked, mashed and unseasoned
2 teaspoon baking soda
1 teaspoon cinnamon

Heat oven to 350F, grease 3 loaf pans. Mix sugar, oil and eggs. Add squash. Sift together all dry ingredients and add to squash mixture. Add water and pour into pans. Bake 1 hour.

Pumpkin/Squash Soup

2 pounds uncooked squash
1.5 pints of stock, chicken or vegetable (can be made with bouillon)
Onion: 1 medium, diced Garlic: 1 crushed clove
Cream to add before serving, amount is optional
Salt and pepper to taste.
Sprinkle of nutmeg or cinnamon: (optional)

In a large saucepan, slice and saute the garlic and onion in oil or butter until tender. Add squash, stock, nutmeg or cinnamon, salt and pepper. Boil and cook for 25 mins until squash is tender. Puree mixture with a blender until smooth and return to saucepan. Before serving, add cream and gently heat. Do not boil.

*Stock amount can be changed, depending on how thick or thin you want your soup.

**Add thick applesauce for a special taste treat.

Pumpkin/Squash Muffins
1 cup squash, cooked and mashed
1/3 cup oil
1/4 cup light corn syrup
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2 eggs
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon mace

Preheat oven to 350F. Grease muffin tin or use papers. Mix together squash, eggs, oil and corn syrup in large bowl. Stir until well mixed. Stir all other dry ingredients together in smaller bowl. Add dry ingredients to squash mixture. Fill greased tins to the top. Bake in preheated oven for 20-25 mins until lightly brown on top.
* Very good with raisins added.

Add raisins to batter if desired.

Pumpkin/Squash Dessert Squares
1/2 cup shortening
1/4 cup sugar
2 cups squash, cooked, mashed and unseasoned
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup brown sugar
3 eggs
2 cups all-purpose flour

Preheat oven to 350F. Grease square pan. Beat together shortening, brown sugar and shite sugar unti light. Add eggs, one at a time, beating after each addition. Beat in squash. Combine dry ingredients and gradually stir into beaten mixture. Spread in greased pan. Bake for 30 mins. Cool in pan. Spread with orange icing (optional). Cut into bars.

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