Hope you all had an amazing week. Hasn’t this been an exceptional fall, in regard to our warm weather? It’s hard to believe we’re in the month of October, but the appearance of pie pumpkins in our shares proves it to be so.
We’ve included some basic pumpkin recipes this week, to help those who have never baked a pumpkin, and for others to use in their own favorite pumpkin dishes. The basic recipe for “Pumpkin Puree” is very easy, and you’ll find the fresh taste of the pumpkin is far superior to canned pumpkin! Consider using some of your puree in the recipe for “Pumpkin Dip”. It’s a fun, different after-school snack. The recipe for “Baked Whole Pumpkin Soup” will make an impressive presentation on your dining table, served with roast chicken and slices of the Honey Wheat bread from our shares.
Our winter squash this week, acorn, is the one most people are familiar with. In our archives of past recipes, you’ll find a nice selection of ways to use it. Since we have red bell peppers in our shares, I found a delicious recipe, “Baked Acorn Squash with Red Bell Pepper” to use our peppers with the acorn squash. It also lists bacon as one of the ingredients, so I had to try it! Feel free to use a combination of green and red bell peppers in this recipe, for taste and color interest.
Wishing you all a great week ahead!