September 18, 2010

CSA - Week 15

I received yellow cherry tomatoes, assorted peppers, radishes, corn, tomatoes, potatoes, acorn squash, and a pumpkin.  No eggs due to a mix-up.

I roasted the pumpkin to make pumpkin puree for baking, and it was actually pretty easy.  The hardest thing was cutting the pumpkin open (does anyone have a machete?).  I put the puree in the freezer to use later.  I also roasted the seeds with salt and butter -- they were gone in no time!

Pumpkin Puree
from my kitchen addiction

Preheat the oven to 375°F. Line a baking sheet with aluminum foil and set aside.

Begin by slicing the top of the pumpkin off, right below the stem. Then, cut the pumpkin in half, cutting from top to bottom. Use a spoon to scoop the seeds and pulp out from the inside of the pumpkin. Don’t throw the seeds away; you can roast them. Once you’ve removed the seeds and pulp, cut each half of the pumpkin in half again so that the pumpkin is cut into quarters.

Transfer the pieces of pumpkin to the baking sheet, cut side down. Bake until the pumpkin is fork tender (for about 45 – 60 minutes). Allow the pumpkin to cool for about 10 – 15 minutes, until it is cool enough to handle. Then, use a spoon to scoop the flesh of the pumpkin out of the skin.

Transfer the flesh of the pumpkin to a food processor and puree. Refrigerate for about a week or freeze for up to 6 months. Use in any recipe where you would use canned pumpkin puree.

Toasted Pumpkin Seeds
adapted from Cantaloupe Alone

the seeds of one squash (1/4 - 1 cup)
1 tbsp. butter
1/8 tsp salt, or more to taste
1/2 tsp chili powder, optional

Preheat oven to 300 degrees. Scoop seeds out of halved squash or pumpkin with a spoon and place in a a colander. The seeds will be entangled with squash membrane. Use your fingers to pick the stringy, slippery membrane out. Rinse with water, and shake off excess. Spread the seeds on a rimmed baking sheet. Toss with butter, chili powder, and salt. Toast in oven for 45 - 60 minutes, stirring every 20 minutes. The seeds will have a light to medium brown color. They won't crisp up until they are removed from the oven. To test remove one seed from the oven, wait five minutes. If it crunches when you bite it, the seeds are ready, otherwise back in the oven for 15 minutes.

Here's a very easy recipe to use up fresh peppers. Who doesn't love a quesadilla?

Chile-Bean Quesadilla
from How to Cook Everything by Mark Bittman

3-4 jalapeno, poblano, or serrano chiles, seeded and chopped
1 tbsp minced garlic
1 cup pinto beans (if using canned, rinse well)
1/2 cup corn or canola oil (optional, can use use nonstick pan or a cast iron pan and omit oil)
eight 8-inch flour tortillas
2 cups grated cheese
1/2 cup minced scallion
1/4 cup salsa

Saute the chiles and garlic in a tablespoon of oil. Set aside.

Put 1 tablespoon of oil in skillet over medium heat. When hot, put a tortilla in the skillet. Top with a quarter of the cheese, scallion, chiles, beans, and salsa, then another tortilla.

Cook until the cheese begins to melt, about 2 minutes. Turn and cook until the cheese is melted and both sides are toasted, another 2 to 3 minutes. Drain if necessary, then cut into wedges and serve or keep warm until the remaining quesadillas are done.

1 comment:

Suzanne said...

Those photos are lovely.