The “Show” – Springdell Summer CSA Pickup #14


Sarah here and yup, I said it – Pickup #14.  Can you believe it?  Let’s take a look at the bounty this week.

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  • 2 acorn squash
  • 2 spaghetti squash
  • 3 sugar babies
  • 1 pint tomatillos
  • 2 eggplant
  • beets
  • 4 potatoes
  • 8 apples
  • 1 head lettuce
  • 1 bunch of kale
  • 1 bunch of collard greens

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  • 1 sugar pumpkin
  • 1 spaghetti squash
  • 1 acorn squash
  • 4 potatoes
  • 2 bell peppers
  • 2 zucchini
  • 10 apples
  • 1 head of lettuce
  • 1 bunch of kale

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  • 3 bunches of kale – all different types too!
  • 1 bunch of Swiss chard

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  • 1 sugar baby
  • 2 watermelon
  • 10 apples

I will be honest with you, I’m not really a summer kind of person.  My favorite season of all is fall.  When I looked at the share today the people at the farm stand may have heard me squeal.  Sugar pumpkins, acorn squash, apples!!  This really gets the baker in me excited.  I ran home and jumped right into that pumpkin.

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Cut the pumpkin in half and scoop out the seeds.  DO NOT THROW AWAY THE SEEDS!  You can bake those little guys up into a really tasty snack, I’ll blog about that in another post I’m sure, as the pumpkins will continue in our shares.  

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Place the pumpkin halves cut side down on a lined tray and roast it in the oven until very soft.  You will purée it so you really want it good and cooked.  When it’s totally cooled scoop it into a blender or food processor and let it rip.

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Now there are a million things to do with pumpkin purée.  I am choosing to make a pumpkin oat bread with a nice mix of fall spices. Tomorrow is my birthday and we plan to have a breakfast with this delicious bread grilled up with some butter.  Sounds good to me!

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Get your wet ingredient together:

15 ounces puréed pumpkin
4 eggs
2/3 cup oil
1/3 cup applesauce
2/3 cup water

Mix this until it is smooth, it turns a beautiful fall color.

Combine the dry ingredients together in a separate bowl and then mix the dry into the wet.
2 1/3 cups flour (I used gluten free)
1 cup rolled oats (gluten free here too for us)
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cardamom

Pour the batter, which is a loose batter, into two sprayed loaf pans.

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They go into a preheated 350 degree oven for 45-60 minutes or until done.  Option here is to sprinkle some of those toasted pumpkin seeds on top to bake.  I haven’t had a chance to toast mine up yet but it would give it a nice finished look when cooked.  

Take a look at these beautiful loaves.  I can’t wait to dig into them tomorrow morning.  Have a good night everyone, enjoy!

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