Friday, October 24, 2014

October 25, 2014


While the fall season has come to an end, please remember that the Winter Market opens Saturdays, November 1st - May 9th from 9am – 1pm.at the Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket. That’s just next week!

Coastal Growers Market also opens November 1st, 10am -1pm at Lafayette Mill, 640 Ten Rod Road, North Kingstown.

We hope to see you there next week for the beginning of the winter market season! In the meantime, here's what we have for tomorrow.

PRODUCE:

Potatoes – white, purple and sweet
Peppers - red, green, purple, hot and sweet
Carrots
Spinach
Arugula
Celeriac
Broccoli
Cauliflower
Beets
Kohlrabi
Winter squash – acorn, butternut, carnival, jester, delicate, red kuri, sweet dumpling, kabocha (see below recipe)
Eggplant
Garlic
Leeks
Shallots
Onion – Cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage -green
Sweet pie pumpkins


Kabocha custard cups:

This recipe was intended for a pie made with this pumpkin-like kabocha squash, but since I am not particularly adept at the art of making pie crust, I opted for custard in little ramekins. It's a sweet, but not overpowering dessert.

First, the squash itself:
This squash is not easy to cut so I steamed it instead.


Then it was easy to cut and scoop out the insides.

Ingredients:
2 1/2 cups of cooked kabocha squash
8 oz. package of cream cheese
1 cup brown sugar
1 1/2 tsp. of ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground nutmeg
2 tsp. vanilla
2 eggs

Mix the sugar and cream cheese in food processor until smooth. Add in the spices and squash and mix. Then add the two eggs and blend again. Pour the mixture into small ramekins placed on a cookie tray (this recipe filled 10) and then bake at 300 degrees for about  35 minutes or until lightly browned on top and an inserted knife comes out fairly clean. Add a dap of cream on top and sprinkle some chopped walnuts on top of the cream. And voila! Enjoy!


Addie wishes she could have some....




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