Hello to all of our members,
What a great turnout we had this weekend from so many of you! Thank you for coming out to our Harvest events. It was so much fun to see you and your family members. The weather was absolutely amazing–a little windy on Sunday, but that was okay. Wasn’t that an adventurous little drive down to the apple orchard? We are so grateful to the family members and staff at the Brand Farm for hosting this event. Now we all have plenty of apples for baking and eating.
Speaking of baking . . . one of our recipes this week is titled “Apple Pandowdy”. This is based on an old-time recipe dating back to the late 1800’s-early 1900’s. Basically, it is a cooked fruit dessert sweetened with maple syrup or molasses and covered with a pie pastry. The name refers to the process of breaking up, or “dowdying” the crust halfway through the baking time. The one I have included is a simplified version of it. I did find some updated variations on it, using frozen puff pastry. Just a thought, if you’d like to speed up the process!
The recipe for “Savory Squash Pie” is a classic Pahl family favorite. Please consider taking the time to make this one, using the butternut squash in this week’s share. You won’t be sorry!
Since jalapenos are included in this last box and jalapeno poppers are a perennial favorite, I thought the recipe for “Jalapeno Popper Stuffed Spaghetti Squash” might be a fun way to enjoy them this fall. Since I still have some green and red bell peppers on hand, I added the part about the optional chopped bell peppers. It provided some additional color and flavor.
And now, a personal note: Thank you to each and every one of you for your participation in this year’s CSA. I am so grateful for all of your comments and feedback, and I really appreciate the recipes you have shared with all of us. Have a wonderful holiday season and winter with your family, and hope to see you all next year!