November 2nd, 2013

cute food

Finally cooked pumpkin

To fit a pumpkin recipe into the limited evening time after work, I cooked and puréed the pumpkin one night. And another night, I made pumpkin pie pudding.

I substituted almond milk for skim milk, and it still came out delicious. This was the perfect dessert for Halloween. As you can see, I still have more pumpkin purée. Perhaps another batch of pudding?

While waiting for the pudding to cool, I stir-fried chicken with peppers and green onions.

How are you cooking autumn vegetables?

cute food

Last CSA basket of the season

Today is weeks 20, the final week in Front Step Farms CSA program. Not surprisingly, this November basket is smaller than previous weeks. The harvest season is over, and winter is drawing near.

This week's basket included: white potatoes, red potatoes, hot cherry bomb peppers, coloured bell peppers, garlic, butternut squash, sweet mama squash, onions, gala apples, and honey. As the farm is closing until spring, I bought a jar of dill pickles.

Fortunately, I have enough produce, jams, and pickles to last a few months.