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Note |
For directions and a map to plan
your visit to Trim Pines Farm, please go to the
Contact page. |
This week at the
produce stand
Pumpkin Patch activities this
October
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veggie descriptions and how to use them!!
We want you to have delicious, nutritious meals with your
family. And we can use your help!
Here you'll find descriptions of our more unusual produce. We'll also provide links to some great
recipes for them. If you have one of you own that you love, please send it
along to info @ trimpines.com and we'll post it here, too.
This page is a work in progress, so check back for more
great info!
From Allrecipes.com:
There are three ways to transform an uncooked pumpkin into the
puree used in baking:
Baking Method
- Cut the pumpkin in half and discard the stem section and stringy pulp.
Save the seeds to dry and roast.
- In a shallow baking dish, place the two halves face down and cover
with foil.
- Bake in a preheated 375 degrees F (190 degrees C) oven for about 1˝
hours for a medium-sized sugar pumpkin, or until tender.
- Once the baked pumpkin has cooled, scoop out the flesh and puree or
mash it.
- For silky smooth custards or soups, press the pumpkin puree through a
sieve.
Boiling Method
- Cut the pumpkin in half, discarding the stringy insides.
- Peel the pumpkin and cut it into chunks.
- Place in a saucepan and cover with water.
- Bring to a boil and cook until the pumpkin chunks are tender.
- Let the chunks cool, and then puree the flesh in a food processor or
mash it with a potato masher or food mill.
Microwave Method
- Cut the pumpkin in half, discarding the stringy insides.
- Microwave on high power for seven minutes per pound, turning pieces
every few minutes to promote even cooking. Process as above.
- You can refrigerate your fresh pumpkin puree for up to three days, or
store it in the freezer up to six months, enabling you to enjoy fall
pumpkins for months to come.
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