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Pumpkin Stuffed with Everything Good

From your share:
1 cheese pumpkin

From your kitchen:
Salt and freshly ground pepper
1/4 lb. stale bread thinly sliced and cut into
1/2” chunks
1/4 lb. Gruyere, Emmenthal, or Cheddar or
a combination cut into ½“chunks
2-4 cloves garlic coarsely chopped
4 slices of bacon, cooked until crisp,
drained, and chopped or even cooked
sausage or ham cubes
1/4 cup snipped fresh chives or scallions
1 T minced fresh thyme
1/3 cup heavy cream
Freshly grated nutmeg

Center a rack in the oven, preheat to 350. Choose your pan (see details in this week’s letter).

Cut a cap out of the pumpkin large enough so that you can work inside the pumpkin. Clear seeds and strings and season with salt and pepper. Place pumpkin in your baking vessel.

Toss bread cheese garlic and herbs together in a bowl and season with salt and pepper. Stuff into pumpkin. Add more as needed. Mix cream with nutmeg and pour over the bread just until moist.

You may not need all of it. It should not be swimming in cream. Put the cap in place and bake for 2 hours. Check after 90 minutes, everything should be bubbling and the pumpkin should be fork tender when tested. Remove the cap and allow the stuffing to brown for the last 20-30 minutes. Serve immediately To serve, either pull pumpkin into the stuffing and mix or spoon a portion of pumpkin with each serving.




Fall Squash Yeast Bread

From the share:
1 1/2 cups squash or pumpkin puree

From your kitchen:
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
2 tablespoons vegetable oil
6 1/2 cups All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

In the bowl of a stand mixer, add yeast to water and let it sit for a few minutes, until slightly foamy. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Using the paddle attachment, mix at medium speed for 2 minutes, until well mixed.

Switch to the dough hook, and gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Knead dough at medium speed for 5 – 7 minutes, until you have a smooth, elastic dough. This can also be done by hand on a well-floured counter.

Form dough into a ball, and put it into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with plastic wrap sprayed with nonstick spray and let rise until doubled, about 1 hour.

Grease 2 10 x 5-inch pans.

Turn dough out onto a lightly oiled work surface or a silicone mat. Divide dough in half. Shape dough into loaves and place in the prepared pans. Cover with plastic wrap sprayed with nonstick spray and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake for about 30 minutes, or until golden brown and the temperature in the middle of the bread registers 190°F.

Remove bread pans and cool on a wire rack. Yield 2 loaves



Autumn Cobb Salad with Smoky Pumpkin Dressing

3 cups pumpkin (or butternut squash) peeled and large diced
the pumpkin (or squash) seeds
2 tablespoons olive oil
Kosher salt
1 head iceberg lettuce
2 cups cooked chicken breast, cut into chunks
1 avocado, large diced
4 hard boiled eggs, cut into quarters
4 slices crispy bacon
1 large shallot, thinly sliced
1 cup cherry tomatoes, sliced in half
2 ounces feta cheese
2 tablespoons finely minced flat leaf parsley

Smoky Pumpkin Vinaigrette:
½ cup roasted pumpkin chunks
2 garlic cloves
¼ cup olive oil
¼ cup red wine vinegar
2 teaspoons smoked paprika
kosher salt to taste

Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. (You will need 2 1/2 cups for the salad and 1/2 cup for the dressing)

On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool.

For the dressing:
In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside.

First shred the lettuce finely and lay down on the platter.

Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.




Pumpkin Apple Soup

This recipe will utilize the apples, cider, carrots and of course pumpkin in the shares. Keep in mind that you may substitute squash if you prefer.

4 slices bacon, diced
2 tablespoons butter
4  apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1⁄4 cup white wine
1⁄2 cup apple cider
2 1⁄2 cups Roasted fresh pumpkin, pureed
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 cup cream

In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery and garlic cook until soft in the bacon grease. Add the wine, cider and stock. Add pumpkin puree and herbs; simmer for one hour.  Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.






Pumpkin Spice Cake Doughnuts

2 Tbsp. butter, at room temperature
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup canned pure pumpkin
2 cups all- purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 cup buttermilk or sour milk
canola oil (for frying)

In a large bowl, beat the butter and sugar until well blended; beat in the egg and vanilla, then pumpkin puree. In a small bowl, stir together the flour, baking powder, cinnamon, ginger and salt and add half to the butter mixture, beating just until combined. Beat in the buttermilk, then the remaining flour mixture.

Cover and let the dough sit for an hour. When ready to make doughnuts, heat a couple inches of canola oil in a heavy pot until hot but not smoking (about 365ËšF on a candy or deep fry thermometer); on a floured surface roll or pat the dough out 1/2-inch thick and cut with a doughnut cutter. Cook a couple at a time for a minute per side, until golden. Transfer to paper towels to drain.

If you like, toss warm doughnuts in cinnamon-sugar, or dip in a glaze made with 1 cup icing sugar and 2 Tbsp. cream or maple syrup.


Adapted from; Bon Appétit



Pumpkin Corn Muffins

1 cup flour
¾ cup ground cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon salt
2 eggs
1 cup pumpkin puree
½ packed brown sugar
¼ cup vegetable oil

Pre-heat oven to 425. Put 12 paper baking cups into a muffin tin.  Put the flour, cornmeal, baking powder, baking soda, spice and salt into a large bowl. Stir to a small bowl, beat the eggs, then add pumpkin, sugar and oil and mix. Make a space in the center of the dry ingredients and pour in the egg mixture. Stir just until blended. Put the batter into the baking cups.  Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

From: Highlights High Five magazine

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