Charlie on chicken duty
Addie patiently waiting for the next stop
FEATURED SPECIALS THIS WEEK!!
2 lbs. carrots - $5
2 lbs. red peppers - $5
3 lbs. onions - $5
Potatoes - white and sweet
Peppers - red, green, purple, hot and sweet
Summer squash - yellow, zucchini, pattypan
Winter squash – acorn, butternut, carnival, jester, delicate, sweet dumpling, red kuri (see recipe below)
Onion – Cipollini, red, torpedo and yellow
Sweet pie pumpkins
Recipe of the week - Red kuri pie
Who has ever heard of red kuri? I hadn't until I saw them growing on Zephyr Farm.
This gorgeous winter squash is also known as red hubbard and it is very delicate and creamy. I found this recipe in the Boston Globe food section and thought I would try it out. Fantastic! Of course, it is easy (remember, I like simple) and would be a wonderful dessert to any meal. You could even have a slice for breakfast as I did today!
Make a graham cracker crust using graham crackers and 4 T of butter or oil and bake in 350 oven for about 5-10 minutes.
Cut the squash in half, scoop out the insides and roast in same oven. Once squash is soft, scoop out the cooked squash and mix in 8 ounces of softened cream cheese, two eggs, 1 cup of sugar (the recipe called for maple sugar, but I substituted brown sugar instead), 2 tsp. of vanilla flavoring, 1/4 tsp. of salt and 1 tsp. of pumpkin pie spice. I'd never heard of that spice, but it's basically a combination of 1/4 tsp. of ginger, 1/8 tsp. clove, 1 tsp. cinnamon and 1/4 tsp. of nutmeg. Puree all these ingredients until smooth and creamy. Pour the mixture into your pie crust and bake in 350 oven for about 40-50 minutes or until knife put in center of pie comes out clean. A few minutes before you pull it out of the oven, arrange some walnut halves on top. You can also add a dollop of cream on top instead of or in addition to the walnuts.
Yummy Red Kuri Pie
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Farmer and blogger