Farm Happenings, 2015 Week 47

Pumpkin Pie-Mobile: Our favorite mini-truck is loaded down with the last of our massive harvest of pumpkins and winter squash. We will have all of these at our farm stand tomorrow for your families to enjoy all sorts of Thanksgiving dishes.


The internet is a marvelous tool for cooking. Whenever I struggle to find a new way to enjoy a food, and I have exhausted my cookbook collection, Google always has a delicious new idea waiting for me. This past weekend I wanted a new recipe for green onions. And what I found was so tasty that Matt and I devoured every last one of them before I could snag a photo. Here’s the photo from the websiteI used, with the recipe below:

Roasted Green Onions

Preheat oven to 350F. Trim off long tops of green onions that won’t fit into a baking dish (I chopped them up into mashed potatoes this week). Lay onions in baking dish and drizzle with olive oil, salt, and pepper. Cut up 1-2 Tbsps of butter and lay the butter by the bulb ends of the onions. Roast onions for 30-35 minutes, or until tender, brown and caramelized. Enjoy these candy-like treats hot and drizzled with the pan juices!
And for any of you who need a guaranteed-delicious pumpkin pie recipe for this week, here’s my mom’s favorite one. Taken from the classic Fannie Farmer Baking Book, this recipe has stood the test of time in American home kitchens.

Pumpkin Pie 

(one 9-inch pie)
1 9-inch pie crust
2 cups pumpkin puree
3 eggs
1 1/2 cups evaporated milk or heavy cream
3/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspicePreheat oven to 450F. Line 9-inch pie pan with rolled-out dough, prick all over with a fork, then press a piece of heavy-duty foil directly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside. In a large bowl, beat together the pumpkin puree and eggs. Add evaporated milk and sugar, then salt, and all spices. Beat until mixture is smooth.
Pour into pie shell and bake for 10 minutes. Reduce heat to 300F and continue baking for 30-40 minutes, until the filling is almost set; a sharp knife inserted slightly off-center will come out almost clean, with traces of the custard on it. The center of the pie should not be completely firm. It is best served slightly warm or at room temperature, with whipped cream or a small scoop of vanilla ice cream! 🙂

The first hard frost finally hit the fields this Monday morning. This will surely make the greens even sweeter than they already are, perfectly in time for Thanksgiving! I will be out harvesting everything for tomorrow’s farm stand as soon as it warms up and the frost melts off. Winter is surely on its way!
Starflower (ipheion uniflorum) bloom all over my yard in March, one of my favorite parts of the springtime. I moved to make way for new landscaping, and I still have several clumps available for sale at the hardware store this week. These dainty little flowers multiply readily and relatively quickly, so if you want to try and establish them across your own landscape, these clumps of bulbs can easily be divided and planted out separately, like you would any other small bulb.
Have a wonderful holiday with friends and family, and know that we are so thankful for every single one of you, our farm’s favorite friends & family!