This week your CSA will include the following items for you to enjoy-
- Basil
- Carrots-Clem’s Organic Gardens
- Green Butter Lettuce- Organic Aqua Fresh
- Vidalia Sweet Onions-Oso Sweet Farms
- Seminole Pumpkins
- Malabar Spinach
- Murasaki Sweet Potato
- Grape Tomatoes-New Sprouts Organic Farm
- Zucchini-New Sprouts Organic Farms
This week we want to highlight some are recipes from some locale sites using Seminole pumpkins.
Chef Scott Alters‘ recipe using Seminole pumpkins is a must. Chef Scott is the owner of the beautiful Rue Saint-Marc, a partner of Frog Song Organics. We hope you enjoy savory take on the Seminole pumpkin.
Chef Scott’s Seminole Pumpkin Hash- Edible Northeast Florida
Ingredients
ROASTED SEMINOLE PUMPKIN
- 1 medium Seminole pumpkin, peeled, seeded and diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fine sea salt
- 1/2 teaspoon ground black pepper
ROASTED FINGERLING SWEET POTATOES
- 2 pounds organic sweet potatoes, peeled and diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced rosemary
- 1 tablespoon fine sea salt
BUTTER POACHED CELERY ROOT
- 1 celery root, diced
- 1 stick butter, cubed
- 2 teaspoons fine sea salt
- 1 cup water
ONION JAM
- 1 medium sweet onion, finely diced
- 1 tablespoon butter, cubed
- 1 teaspoon fine sea salt
- 2 tablespoons dark brown sugar
- 2 tablespoons sherry vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- To make pumpkin and sweet potatoes: Preheat the oven to 350˚. Separately toss the pumpkin and sweet potatoes with their respective seasonings and spread on two baking trays. Bake in the oven while stirring occasionally until the vegetables are tender, but not overly soft, roughly 20 minutes.
- To make celery root: Add all of the ingredients in a sauce pot and bring to a simmer. Cook until the celery root is tender and then drain onto a paper towel-lined tray.
- To make onion jam: Sweat the onions in butter and salt until softened. Add sugar, vinegar and Worcestershire sauce and simmer until the mixture thickens.
- To serve: Toss the warm vegetables and the warm onion jam in a bowl and adjust the seasoning with more salt if necessary. Garnish with freshly chopped parsley or thinly sliced radishes to add a crisp pepperiness to the dish.
For the sweet twist on the Seminole pumpkin, enjoy this crisp from the Suwannee Rose.
Seminole Pumpkin-crisp
Ingredients
- 1 Seminole pumpkin*
- 1 1/4 cups oats
- 1 cup flour**
- 1 cup pecans, roughly chopped
- 1 cup coconut sugar or brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 stick butter, room temperature
For the filling
- 1 1/2 cups full-fat coconut milk
- 1/2 cup coconut sugar or brown sugar
- 1 tsp. vanilla
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 tablespoon coconut oil
- 2 tablespoons melted butter (optional)
Instructions
- Heat the oven to 350.
- Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
- Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
- Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Oil a cast-iron skillet with 1 tablespoon coconut oil.
- Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
- Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
- Serve warm, topped with ice cream and freshly grated nutmeg.