Tag: spaghetti squash

  • CSA 2023 Summer Week 13

    Orange Carrots (COG)

    Galangal

    Moringa

    Okra

    Asia Pears (WAT)

    Green Bell Peppers (WAT)

    Jalapeno Peppers

    Roselle

    Spaghetti Squash (COG)

    Murasaki Sweet Potatoes

    This is the last week of our Summer CSA season! Back in 2011, our first thirty CSA Members helped us start our farm by providing seed money (literally, not just figuratively). Since then, and with CSA member support, we have grown from “just” a small family farm to supporting over a dozen other local farmers and employing over thirty people! We are truly amazed and humbled by how much our community has supported local and organic farmers – THANK YOU!

    Week 13 brings one of our favorite plants- Roselle! Why do we love it? For starters, it’s tangy and versatile. Use it in tea, jam, salad, baked goods… the list goes on and on. Roselle makes you feel great, too. It’s loaded with vitamins, minerals, and antioxidants and for centuries been used as a therapeutic plant and overall tonic. If you’re not sure how to use it, we share instructions on how to process the crimson calyx for use in teas and smoothies. Or, you can cook them up for uses like the jam recipe below. Already a fan of this gorgeous, amazing plant? Be sure to mark your calendar for our Roselle Festival, sponsored by Visit Gainesville, on Oct 28. Look forward to roselle u-pick, live music, farm tours, crop mazes, workshops & food trucks! Roselle Fest is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Dried Roselle Calyx

    • Remove the crimson calyces (the outside part) from the seed pod.
    • Place the calyces on the dehydrator trays in a single layer without overlapping or bunching them up too much. Make sure that there is plenty of airflow between pieces, as this will help them dehydrate evenly. Set dehydrator to 150 degrees Fahrenheit, and dehydrate for 3-6 hours, or until it is completely dried. Rotate the trays halfway through, if needed, to ensure that they all dehydrate at an even rate. Roselle can also be dried in an oven set on the lowest setting for 6-10 hours.
    • Once dehydrated, store in an airtight container in a cool, dark place. It can be enjoyed as a tea or added to recipes like smoothies and teas for extra flavor and nutrients.

    Roselle Jam

    Ingredients:

    • 1 quart Roselle calyces with seed pods
    • ½ -1 cup raw sugar
    • Filtered water
    • Lemon juice, just a squeeze

    Instructions:

    • Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
    • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
    • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
    • Strain and keep the liquid and put the seedpods in the compost
    • Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
    • Boil down for another 20 minutes allowing the mixture to thicken
    • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
    • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
    • Transfer to a clean jar and store in the fridge

    Spicy Jalapeño Margaritas

    Ingredients:

    JALAPEÑO TEQUILA

    • 2 c. tequila blanco
    • 1-3 jalapeños, quartered
    • 1 medium cucumber, cut into 1/2″ slices

    MARGARITA

    • 1 tsp. granulated sugar
    • 1 tsp. kosher salt
    • Lime wedges, for glass and garnish
    • 2 oz. infused tequila
    • 1 oz. orange liqueur (such as Cointreau)
    • 3/4 oz. fresh lime juice
    • Sliced jalapeño, for garnish

    Instructions:

    JALAPEÑO TEQUILA

    In a large clean jar, combine tequila and jalapeño. Using handle of a wooden spoon, gently muddle jalapeño. Add cucumber and seal jar.

    Store in a cool, dark place at least 8 hours or up to 12. Strain tequila mixture, discard solids, and pour back into jar. Refrigerate until ready to use.

    Make Ahead: Tequila can be made 2 weeks ahead. Keep chilled.

    MARGARITA

    In a small shallow bowl, combine granulated sugar and salt. Run a lime wedge around rim of a rocks glass and dip into sugar mixture to coat.

    In a cocktail shaker, combine infused tequila, orange liqueur, and lime juice. Fill shaker with ice and vigorously shake until outside of shaker is very cold, about 30 seconds. Strain into prepared ice-filled glass and garnish with a lime wedge and jalapeño slices.

  • CSA 2023 Summer Week 8

    Beets (COG)

    Galangal

    Muscadine Grapes, (SFO)

    Lacinato Kale (NSOF)

    Green Bell Peppers (WAT)

    Spaghetti Squash (COG)

    Green Zucchini Squash (WAT)

    Yam Fingerling Sweet Potatoes

    Slicer Tomatoes (NSOF)

    Fun fact: wine production in the US began in Florida, thanks to muscadine grapes like the ones in this week’s share (sorry, California). Back in the 1500s, a group of French Huguenot settled near Jacksonville and quickly realized our native grapes could be vinted. The problem was the taste; it just wasn’t like the wines they were used to at home. So, they added sugar. Lots of it. Most Muscadine is still made overly sweet, but surprisingly it wins the prize for highest amount of antioxidants among all the other grapes. It’s the only variety that contains resveratrol in both its skin and seeds (other grapes only have it in their skin). So, if you imbibe, try our simple wine recipe below and raise a glass to our native fruit!

    We’ve also tucked spaghetti squash from partner Clem’s Organic Garden into this week’s box. Food historians believe that before this veggie became a food staple in the Western Hemisphere, it served as a pre-Colombian bowl. Once the natives started to eat it, they loved it for being a great source of fiber and packed with Vitamins C and K. One thing about spaghetti squash though, it does require prep. We share basic instructions along with a decadent four cheese squash recipe to enjoy with your wine. Cheers!

    How to Cook Spaghetti Squash

    Ingredients:

    • 1 spaghetti squash
    • extra-virgin olive oil
    • sea salt and freshly ground black pepper

    Instructions:

    • Preheat the oven to 400°F.
    • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm. The time will vary depending on the size of the squash and can vary from squash to squash.
    • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

    Four Cheese Spaghetti Squash

    Ingredients:

    • 2 spaghetti squash, halved and seeded
    • 1/8 cup extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1 tbsp. butter
    • 2 cloves garlic, minced
    • 1 tbsp. all-purpose flour
    • ¼ cup milk
    • ¼ cup chicken broth or veggie stock
    • ¼ cup shredded mozzarella
    • ¼ cup shredded Parmesan
    • ½ cup shredded provolone (can substitute cheese of your choice)
    • ½ cup shredded fontina
    • Chopped fresh parsley, for garnish

    Instructions:

    Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes.

    Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving 1/2 cup for topping. Whisk constantly until creamy. Season with salt and pepper.

    Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.

    Top with remaining cheese and broil until golden. Garnish with parsley and serve.

    Old-Fashioned Muscadine Wine

    Ingredients:

    • 6 cups granulated sugar
    • 3 quarts filtered water
    • 1 quart mashed muscadine grapes
    • 1 (1/4-ounce) packet active dry yeast

    Instructions:

    In a large, cleaned, and sanitized gallon-sized glass container, dissolve sugar in water.

    Add mashed grapes to water and sprinkle active dry yeast over top, but don’t stir. Cover container with a clean cheesecloth or kitchen towel and place in a dark and cool area, ideally between 68 F and 72 F. Let mixture rest for 24 hours.

    Once a day has passed, stir mixture well and cover again, returning it to a dark and cool area. From this moment on, stir mixture every day at the same time, for a full week.

    After seven days of stirring and resting, strain liquid into another clean and sanitized gallon container with an air lock.

    Fill with additional water to come up to the top of the gallon container. Let wine ferment for six weeks in a cool and dark place.

    After six weeks, strain liquid again and place it in a clean gallon container. Cap lightly for three days to allow for any more fermentation to cease.

    Pour wine into bottles with an airtight cap and store in the fridge. Always store your homemade muscadine wine in a cool place and consume within 3-6 months.

  • CSA Fall 2022- Week 1


    Welcome to your Fall CSA share. In your first fall share you will receive the following-

    From Frog Song Organics-

    • Roselle
    • Spring Mix
    • Fuyu Persimmons (non-astringent)

    From our Partner Farms-

    • Cucumbers – New Sprout Organic Farms
    • Fennel- New Sprout Organic Farms
    • Curly Kale- New Sprout Organic Farms
    • Salad Tomatoes- New Sprout Organic Farms
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butter Lettuce- Organic Aqua Fresh

    Roselle Citrus Punch

    Ingredients
    • 8 cups of water
    • 1 pint of Roselle
    • 1 piece of ginger, about one inch, roughly chopped
    • 1/4 cup of cane sugar, cane syrup, honey or any sweetener of choice (more or less to taste)
    • Juice from 1 lime
    • Juice from 1/2 orange
    • Dash of cinnamon (optional)
    Directions
    • Remove the calyces petals from the seed pod. Discard pod.
    • Make simple syrup- bring water and sweetener to a boil, stirring frequently. Turn down to a simmer.
    • Add roselle and ginger. Bring back to a low boil for 10 minutes. Return to a simmer for approx 10 more minutes or until a deep red color. Remove from heat and cool to room temperature.
    • Using a citrus juicer (or squeeze by hand), add lime and orange juice, stirring well. Add cinnamon and stir. Using a strainer, strain liquid into a pitcher. Discard pulp. Chill before serving, serve with a lime wedge and/or cinnamon stick.

    Notes- You can use a instapot and pressure cook the first 4 ingredients for 10 minutes. Follow the rest of the recipe. A crockpot would work as well; cook first 4 ingredients on high for 4 hours. Finish with fresh citrus.

    Add club soda or your favorite spirit to make this a refreshing cocktail.

    Baked Spaghetti Squash Fritters- Eating Well

    Ingredients
    • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
    • 2 tablespoons olive oil, divided
    • ½ cup grated yellow onion 
    • 1 large egg, separated
    • ¼ teaspoon baking powder
    • ¼ teaspoon coarsely ground pepper
    • ⅛ teaspoon salt
    • ¾ cup thinly sliced scallions, divided
    • ½ cup shredded cheese
    • ¼ cup sour cream
    • 3 slices bacon, cooked and crumbled- optional
    Direction
    • Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
    • Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups.
    • Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
    • Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
    • Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes.
    • Optional- Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.

    White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini- adapted from CookingLight’s Farm to Table cookbook

    Ingredients
    • 1 Tbsp olive oil
    • 1/2 cup of chopped onion
    • 1/4 (4 ounces) of Frog Song Italian Sausage link, cut into 1/2 inches slices
    • 1 bunch of kale, stems removed, leaves chopped
    • 1/2 cup water
    • 2 cans or organic cannellini beans, or other white beans, drained and rinsed
    • 1 pint of salad tomatoes, quartered.
    Directions
    • Heat oil in a large skillet over medium-high heat. Sauté onions and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

    Sweet-and-Sour Cucumber Salad- The Nimble Cook by Ronna Welsh

    • 2 cups of thinly sliced cucumbers
    • 1 cup very thinly sliced onion
    • 1 cup of thinly sliced celery
    • 1 tsp coarse salt
    • 1/2 cup distilled white vinegar
    • 2 tsp sugar
    • 2 tsp whole-grain mustard (most mustards will work)
    • 1/4 cup coarsely chopped fresh herbs of choice
    Directions
    • Toss the cucumbers, onion, and celery with the salt and let sit for 30 minutes to soften and season; they will release a good amount of water.
    • In a medium bowl, mix the vinegar, mustard, and sugar together. Drain the vegetables and add the dressing. Add the herbs, toss well, and taste for salt. Serve, or store in the fridge for 3 days.

  • CSA Summer 2022-Week 10

    This weeks CSA bundle includes the following-
    • Okra-Frog Song Organics
    • Shishito Peppers- Frog Song Organics
    • Cilantro- Clem’s Organic Garden
    • Golden Beets- Clem’s Organic Garden
    • Scuppernog Grapes- Watsonia Farms
    • Lacinato Kale-New Sprouts Organic Farm
    • Appalachian Gold Potatoes- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Tomatoes- New Sprouts Organic Farm

    Spaghetti Squash with Chiles, Lime, and Cilantro-Food52

    Ingredients
    • 1 spaghetti squash
    • 1 small red onion, finely diced
    • 1 hot chile, finely diced
    • 2 tbsp freshly squeezed lemon or lime juice, plus more to taste
    • 1 tsp kosher salt, plus more to taste
    • 3 tbsp melted coconut oil or olive oil
    • 1/2 cup of fresh cilantro, chopped

    Directions

    • Preheat the oven to 375° F. Place squash in a buttered baking dish or sheet pan. Use a sharp knife to puncture the skin in several places—this will prevent it from exploding in the oven. Roast for 60 to 75 minutes or until lightly browned. Remove from the oven and let cool briefly.
    • Meanwhile, place the onion and chile in a small bowl and cover with 2 tablespoons of the lime or lemon juice. Season with a pinch of kosher salt.
    • When squash has cooled slightly, cut it in half. Scoop out the seeds and reserve for another use. Drag a fork across the flesh of the squash, pulling up the strands. Transfer to a large mixing bowl. You should have about 3 cups. Season with 1 teaspoon salt. Pour the macerated onion and chiles over top. Pour over 3 tablespoons melted coconut oil and all of the cilantro. Toss and taste. Add more salt, if necessary, and another tablespoon of lime or lemon or coconut oil to taste.

    Lacinato Kale Caesar Salad-

    Ingredients
    • 1 small clove garlic
    • ¼ tsp coarse kosher salt, plus more to taste
    • 2 anchovies, chopped
    • ¼ cup plus 2 teaspoons extra-virgin olive oil, divided
    • ½  cup freshly grated Pecorino Romano cheese, divided
    • 2 tbsp freshly squeezed lemon juice
    • 1 ½ tsp Dijon mustard
    • Fresh Ground Pepper to taste
    • 2 bunches lacinato kale,13- 14 ounces (about 12 cups chopped)
    • 2 cups croutons (homemade if time permits!)
    Directions
    • Peel and mince garlic clove. Sprinkle ¼ teaspoon salt over the garlic and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic paste into a food processor or blender. Add anchovies, ¼ cup oil, ¼ cup cheese, lemon juice, Dijon and pepper and puree until smooth and pale yellow, about 30 seconds.
    • Remove and discard thick ribs and stems of kale and tear or chop into bite-size pieces. Wash and spin dry in a salad spinner.
    • Place kale in a large bowl and drizzle with the remaining 2 teaspoons oil. Using clean hands massage until the leaves are softened and dark green, about 1 minute.
    • Pour the dressing and some of the remaining cheese over the kale and toss to coat.
    • Add croutons and cheese and toss to combine. Add additional salt and pepper to taste if desired. Divide among 4 plates to serve.

    Note- This can be made vegan by subbing miso paste for anchovies and cheese.

    Roasted Golden Beets -Holy Cow Vegan

    Ingredients
    • 3 medium golden beets peeled and cut into 1-inch chunks (red beets are a perfectly good substitution)
    • 2 cloves garlic minced or crushed
    • 1/2 tbsp rosemary finely chopped (if using dry, use 1 tsp)
    • Salt and black pepper to taste
    • 1 tbsp extra virgin olive oil
    Directions
    • Preheat the oven to 400 degrees F
    • Mix together the garlic, rosemary, olive oil and salt and pepper.
    • In a bowl, place the beets and toss them with the herb-olive-oil mixture.
    • Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.
    • Serve hot or cold.

    Burrata with grilled Scuppernog Grapes – adapted from Food52’s Ottolenghis burrata

    Ingredients
    • 12 ounces seedless scuppernog grapes
    • 2 tablespoons champagne or sherry vinegar
    • 3 tablespoons olive oil
    • 1 garlic clove, crushed
    • 1 1/2 teaspoons dark brown sugar
    • 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
    • Flaked sea salt and black pepper
    • 3 large balls of burrata or buffalo mozzarella
    • 6 small purple or green basil sprigs, to serve
    Directions
    • Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
    • Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
    • When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.

  • CSA Summer 2022-Week 7

    This week’s bins will bring you the following:

    From Frog Song Organics-

    • Calamondins
    • Okra
    • Jalapeño
    • Sweet Potato Greens
    • Muscadine Grapes (from High Springs Orchard)

    From Partner Producers

    • Carrots- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butterhead Lettuce- Organic Aqua Farm
    • Grape Tomatoes-New Sprout Organic Farms
    • Green Bell Peppers- New Sprout Organic Farms

    Calamondin are known for their tart juiciness, so mixing their juice with fat and sweetness is this perfect combo. If you have never tried a calamondin, a citrus curd is the perfect introduction. Enjoy this basic curd recipe as the filling for a tartlet, on toast, or as a schmear with cream cheese on a plain bagel. It is a fun recipe to get creative with. Enjoy it, as well as a few other sweet and savory recipes this week.

    Calamondin Curd

    Ingredients
    • 3 Tbsp of calamondin juice
    • 1/3 cup of granulated cane sugar
    • 2 egg yolks
    • 3 Tbsp of unsalted butter
    • Dash of salt
    • Zest to finish
    Directions
    • Combine juice, sugar, and egg yolks in a pan over low heat. Whisk continuously, until the sugar dissolves, careful to not overcook egg yolks. You want the mixture to thicken slightly.
    • Remove from pan from heat. Continue to whisk and add butter, one pad at a time. You want to fully melt and incorporate the butter before adding the next pad.
    • Stir in salt. Transfer to a container for refrigeration. Top with zest or reserve peels to zest upon serving. Make sure curd fully chills. Enjoy!

    Spaghetti Squash Garlic Cheese bread- delish

    Ingredients

    • 1 medium spaghetti squash, halved and seeds removed
    • 1 tbsp. extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 2 large eggs
    • 2 cloves garlic, minced
    • 1/2 tsp. dried oregano 
    • 3 c. shredded mozzarella, divided
    • 1/2 c. freshly grated Parmesan
    • 1/4 c. cornstarch
    • Pinch red pepper flakes
    • 2 tsp freshly chopped parsley

    Directions

    • Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
    • Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
    • Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
    • Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
    • Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

    Muscadine Pie- Taste of the South Magazine

    Ingredients

    Crust

    • 2½ cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • 1 cup cold unsalted butter, cubed
    • ½ cup cold whole buttermilk

    Filling

    • 6 cups muscadine grapes
    • ½ cup water
    • 1 cup sugar
    • ¼ cup cornstarch
    • 1 large egg, lightly beaten
    • 1 teaspoon orange zest
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • 1 tablespoon heavy whipping cream
    • 2 tablespoons turbinado sugar
    • Vanilla ice cream, to serve

    Directions

    1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
    2. Position oven rack to lowest setting, and preheat oven to 425°.
    3. For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
    4. Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
    5. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
    6. Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
    7. Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.