Posts Tagged ‘recipe’

Garden Recipe: Pumpkin Puree

Monday, January 13th, 2014
Yes, those are pie pumpkins around Christmas decorations. Embarrassing as it may be, I thought that I would have used them before now. I should have made pumpkin pie for Thanksgiving and Christmas, but we traveled for both holidays and I didn't have to do any baking. The pumpkins just sat and waited... Now that the holidays are over and we have settled back into our routine, I have made the pumpkins a priority! Frankly, I am surprised they did not rot! Making pumpkin puree is simple and straightforward. We are accustomed to the convenience of the grocery store, but I don't think we realize how easy food preservation can be. I’m not saying that I make everything from scratch but when I do, I feel a sense of satisfaction and pride. Better late than never; I first washed all seven pumpkins in the sink (they had a dusting of Christmas glitter on them). These left over pumpkins happen to be pie pumpkins, but you can make puree with all types of pumpkins, although different varieties have a different texture and water content. Next, I cut the tops off and removed the “guts.” I saved the seeds to roast and the rest of the pulp went into the compost. I cut each pumpkin into four to eight pieces. I put the pieces on baking pans, pulp up or down. Some people have a strong opinion on which way is better; I don’t think it makes much of a difference. You can form your own opinion when you make your own puree. Bake them in the oven at 350 degrees for forty-five minutes or until the pulp is soft. Remove from the oven and peel the rind from the pulp. I started with a knife, but then realized it wasn't necessary…

Bikini Bread Makes Zucchini Fun!

Tuesday, June 26th, 2012
“I’m hungry! Can I have more bikini bread?” asked my three-year-old. “What did you say?” I asked. “Can I have more bikini bread?” she said. I could not contain myself that was knee-slapping funny! Somehow, our summer swimming obsession has crossed over into our food. She was asking for more of the zucchini bread. I wanted more zucchini bread too. If you have never had it, the bread tastes nothing like zucchini and is the only way my three girls will eat it. Zucchini bread is melt-in-your-mouth sweet and tender. (more…)

How to Harvest Rhubarb for Strawberry Rhubarb Pie

Thursday, May 26th, 2011
Five years ago I planted rhubarb so that today I could enjoy a fresh rhubarb strawberry pie - one of my favorites! During the first three years, I sparingly harvested a few stalks, enough to satisfy my taste buds. To establish the perennial rhubarb plant it’s important to allow the crown and roots to grow without heavy harvesting. (more…)