CSA Pick-up 11/21
The big meal is just around the corner, and we are so looking forward to sitting with family and giving gratitude.
This next week both the Montpelier and Worcester pick-ups will be on MONDAY, as we will be heading to NJ for Thanksgiving the following day.
On the farm, we are busy picking up the fields, tending to the greenhouse (where there is SO much green: spinach, lettuce and pea shoots), and beginning to reflect on the season and plan for the coming year.
We want to offer our thanks to all of you for being Good Heart Members. We have so much to be thankful for in this community of generous and kind people. Thank you for helping Good Heart grow through your presence and participation as CSA members. We wish you all a lovely and regenerative Thanksgiving.
This week you have a choice of a double or regular sized share. If you chose the regular size, you will get a double share at the last pick-up. We’ve heard from many of you on your size preference, but if we haven’t, we will be sending you a separate email to confirm what you’d like.
This week’s harvest:
Potatoes : 2 lbs
Winter squash : 1 butternut or 2 delicata
Apples : 3 lbs
Pumpkin puree : 16 oz
Alliums: 1 leek, 2 garlic, 2 lbs onion
Carrots : 1 bunch
Beets : 1 bunch
Potatoes : 1 lb
Winter squash OR Pumpkin puree
Carrots OR Beets : 1 bunch
Leeks / Garlic / Onions : choose 1
In Good Heart,
Kate and Edge
This silky, delicious recipe is from The Best Recipes Cookbook, from the editors of Cook’s Illustrated.
1 pie crust
2 C (16 oz) plain pumpkin puree
1 C packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp fresh grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 C heavy cream
2/3 C milk
4 large eggs
Brandied Whipped Cream:
1 1/3 C heavy cream, chilled
2 TBS sugar
1 TBS brandy
To prepare the pie:
1. Adjust oven rack to lower and middle positions and heat oven to 375. Partially bake pie shell on middle rack until golden brown, about 25 minutes
2. Meanwhile, process pumpkin puree, brown sugar, spices, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
3. As soon as pie shell comes out of oven, increase oven temp to 400. Whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until white and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mix through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
4. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 min or so). Bake pie on lower rack until filling is puffed, dry-looking, and slightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
5. FOR THE WHIPPED CREAM:
When ready to serve the pie, beat cream and sugar in electric mixer at medium speed to soft peaks; add brandy. Beat to stiff peaks. Serve each pie slice with a dollop of whipped cream.