Garden On, Vashon
Gardening, cooking, building, designing, dreaming…
More Thanksgiving Recipes from a Vashon Farmer
November 23rd, 2009 at Mon, 23rd, 2009 at 9:08 am by Karen Dale
Here’s Jasper Forrester of GreenMan Farm, one of our most talented Island farmers, sporting the Squash that Won the Pumpkin Pie Prize of 2008. What a gorgeous color! She’s still got a few minutes here to wear the Pie-Winner’s Apron from last year’s Pumpkin Pie Taste-off, where her “ricotta pumpkin pie with a ginger-snap/pecan crust” won top honors.
This winter squash is a Musque de Provence, a “cheese-wheel” type (according to Sunrise Seeds squash page) that’s unmatched for eating and long keeping. Jasper is selling it “cheese-wheel-style” in sections large enough for her pumpkin pie recipe (link to the story and recipe above: scroll down that story to find the recipe.)
Jasper promised me a couple more “homegrown” recipes, using produce she’s raised at her GreenMan Farm. Their farmstand will remain open through winter; they’re on the Dilworth Loop. And here’s another link to a map of all the Island’s still-open farmstands, in a format you can print out. Enjoy your Thanksgiving!
Winter Squash Bisque
1 med-large winter squash 4 Tbsp butter 2 leeks, chopped 1 1/2 cups chicken or vegetable stock 1 Tbsp fresh thyme (or 1 tsp dried) salt & freshly ground pepper to taste 1/2 cup heavy creamPoke several holes in squash with a fork and bake at 325 degrees until it pierces easily with a fork, about 45 minutes. Cut in half, remove and discard seeds, scoop out pulp and reserve. Melt butter in saucepan, add leeks and saute them over low heat 20 minutes. Please in blender or food processor with squash pulp, stock, thyme, salt and pepper; whirl until smooth. Return to saucepan; simmer over low heat 20 minutes. Stir in cream and heat through just before serving. Adjust salt and pepper to taste. Serves 4.
Brussels Sprouts with Walnuts
2 cup Fresh Brussels sprouts 1/4 cup Walnuts — chopped 1 tbsp Butter 1/4 tsp Ground nutmeg salt & pepperCut the sprouts in half and steam until tender. Meanwhile, saute the walnuts in the butter until golden. Pour over the sprouts in a serving dish. Sprinkle on nutmeg. Season to taste with salt and pepper.
Karen Dale gardens on the south end of Vashon Island, on a sandy hilltop overlooking Quartermaster Harbor. "Garden On, Vashon" shares what the Island has to teach us about gardening HERE—from making soils to sowing seeds to raising plants to harvest, cooking, preserving, and designing new ways to cultivate your little chunk of Vashon Island. To contact me, email karendale@centurytel.net, or leave a comment.
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