From Our Farm

Pears, Carnes

Potatoes, Kennebec

Cut Seminole Pumpkin

Tricolor Jalapeño Peppers, WEDS/THURS
or
Peppers, Shishitos FSO (pint) FRI/SAT

From Our Partner Growers

Red Beets (loose, no tops)

Sweet Corn

Dandelion Greens

Salad Tomatoes

Mini Seedless Watermelons

Try out these great recipes we found around the web that feature items from your share:

Easy Pumpkin Soup – Vegan & Gluten Free!

Ingredients:

Seminole Pumpkin

Water

Can of Coconut Milk

Thumb sized piece of fresh turmeric root

Spices to taste – salt, pepper, garam masala, cumin, pinch of cayenne pepper

Vegetable bouillon (optional)

Directions:

1. Hold your pumpkin and admire it. Consider the thousands of years that humans in Florida have cultivated this crop and saved the seeds, to allow it to feed you today. Take a moment to appreciate that the energy of the sun, gathered through the process of photosynthesis, combined with the labor of multiple people on our farm, have all led up to this moment where you are taking time to nourish yourself.

2. Scoop out the seeds. Remove the stem and any cut away blemished/scarred skin. You don’t need to peel it fully, the skin will soften enough during cooking. Place large chunks (even 1/4 of a pumpkin is OK) into your instant pot or a large pot on the stove.

3. Add about 3 inches of water in the pot. Season with ground cumin, chunk of fresh turmeric root (I didn’t peel it), garam masala, cayenne, and some salt. Curry powder can also be used. Or add some ginger. 

4. Stovetop – cover with a lid and simmer on the stove top until very, very, tender, about 30-45 minutes. Instant Pot – pressure cook for 15-20 minutes.

5. Add a can of coconut milk and then blend until smooth with an immersion blender. If you don’t have an immersion blender, you can blend in batches in a regular blender, but take care to let it cool a bit first so you don’t get steam burns. Season to taste with salt and pepper. Thin out with more water or coconut milk if needed. You can also add a small spoonful of veggie or chicken bouillon (we like Better than Bouillon) to kick up the salt level and flavor. Serve and enjoy. It’s so good!

Extra Credit: Save the heirloom seeds and grow your own next year, or give to a friend. Rinse them, remove any orange bits. Lay out to dry in a single layer on parchment or waxed paper in air conditioning, for at least 2 weeks. Touch them and move them around daily for a sensory treat. You can also roast the seeds for a snack!