Fall on the farm is full of pumpkins! Pumpkins are useful for more than just decorations. They are a healthy and nutritious addition to many recipes. If you don’t choose to cook them that’s ok! They certainly make lovely decorations!
This week student or small shares received purple kale, carrots, radishes, daikon radishes, a tomato, and winter squash. !/2 shares received green kale, carrots, radishes, tomatoes, winter squash, red radishes, sugar pumpkins, salad greens, apples. Full shares received everything 1/2 share plus brussels sprouts, and diakon radishes.
If you have never tried pumpkin pie from fresh pumpkin you absolutely must! This recipe also gives directions for a gluten free crust. The filling will work in any crust you choose.: https://www.munchkintime.com/gluten-free-pumpkin-pie-with-fresh-pumpkin/ Pumpkin can be used in savory dishes as well. My family loves chili as a comfort food in the fall. This recipe sounds delicious! https://www.willcookforsmiles.com/pumpkin-chili/. I’m planning to try it this weekend for sure.
Another new item this week is Daikon Radishes. They are very versatile. We hope you enjoy them! Lot’s of info in this link: https://www.justonecookbook.com/daikon This recipe for daikon fires is interesting as well.https://www.justonecookbook.com/daikon.
The weather is supposed to be nice this weekend. We hope you get outside to enjoy the fall colors and brisk air.
From Our Table to Yours,
Catskill Cattle Company