Three Sisters Harvest Stew - vegetarian or vegan

 

I can't believe that Thanksgiving is 2 weeks and 2 days away.  How did this happen?

A decorated old foundation in Redding, CT

The leaves have fallen.  The summer CSA is over, BUT, The Farm at Woodbury is offering a winter CSA!!http://www.thefarmwoodbury.com/Winter-CSA.html

I know!

We are getting a lot of winter squash along with autumn veggies (turnips, leeks, rutabaga, potatoes, etc.)  We also are getting fruit, honey and their lovely heirloom tomato marinara sauce.

Lovely.

Since I seem to have a great supply of winter squash and it is almost Thanksgiving, I thought I would make up a hearty Harvest Stew.

I used the red Hubbard today

Native Americans did companion planting, the 3 sisters showing up most often in their lore.  The 3 sisters are beans, corn and squash.  The beans climb up the corn and the squash shades the ground to preserve moisture and reduce weeds.  Look it up, it's pretty nifty.

In this stew, I used canned beans and mixed them up.  I also used hard apple cider, but that is not necessary.  Any winter squash will do, too.  Here's what I did.

Three Sisters Harvest Stew

3 cups roasted winter squash (about 1 red Hubbard OR  butternut  OR 2 acorn squash)

2 Tablespoons butter OR olive oil

1 large onion (or enough to make about 2 cups)

2 cups sweet potatoes, peeled and diced

1 (12 ounce) bottle hard apple cider OR beer OR 1 1/2 cups water plus 2 Tablespoons apple cider vinegar

1 1/2 teaspoons salt

1/2 teaspoon ground pepper

1 Tablespoon fresh sage, minced

1 teaspoon fresh rosemary, minced

3 cups water

1/4 cup pure maple syrup (optional - if you don't have the real deal, don't do it)

3 cups cooked beans, rinsed (I used pinto and black)

2 cups corn kernels, frozen or fresh

Cut the squash in half and scoop out the seeds.  Roast the squash on a foil lined sheet at 350 degrees for about 1 hour, or until soft.  Set aside to cool a bit.

If you use the pre-diced squash that you can get at the store, roast it the same way for about 40-45 minutes. (Whoever thought to pre-dice butternut squash deserves a raise.)

In a large heavy bottomed pot, heat the butter or olive oil.

Add the onion and the sweet potato and sauté until starting to brown.

Deglaze the pot with the cider, beer, or vinegar and water.  Cook to reduce the liquid by about half.

Add the herbs and salt and pepper.

In a blender or food processor, scoop out the roasted squash and blend with 3 cups of water.

Add to the onion mixture.

Add the beans and corn and simmer for about 20 minutes, stirring occasionally.

Serve with fresh bread.

How to Make Pumpkin Puree - It's Easy!

It is November 1st.

Featured are spaghetti squash, red hubbard, delicata, turban, acorn, butternut, and pumpkin.  All are waiting to be cooked up and pureed.  The turban squash tasted like a cross between butternut and zucchini - very tasty

Don't throw out that pumpkin!!!!!

Don't do it!

Okay, if it is moldy and sunken in, go ahead and throw it away, but if it is not carved and whole and firm, cook it up!

It's easy.

Really.

Trust me.

The smaller, rounder pumpkins are the sweetest, in my opinion, but all of them can be cooked.  You can cook ANY winter squash this way.  

Here is what you need to do.

Take your gourd and cut it in half.

One pumpkin and one turban squash.

Scoop out all of the seeds.  You can wash the seeds and roast them, too, if you want.  I give mine to the chickens.  Actually, they got a whole pumpkin because I have a lot of them.

Half the halves of pumpkin (or any winter squash) if it is really big.  Small ones, half is fine.

Place them on a foil lined large baking sheet.

Bake in a 350 degree oven for about an hour or until a fork can easily pierce the pumpkin.

Remove from the oven and cool it until you can easily handle it.

Scoop out the flesh and puree in a food processor or blender until smooth. 

 If you cooked a spaghetti squash, don't puree it, eat it for dinner with your favorite sauce. You can also leave it chunky if you want.

Put it in freezer bags.  I pre-measure 2 cups per bag, it makes it easier to cook with later.

Freeze it.

That's it.

Yep.

Easy.

Now you have pumpkin puree to use in so many recipes.  Here are some of my favorites.  Go ahead, try them.  http://ahawker.blogspot.com/2014/01/pumpkin-bread.html
http://ahawker.blogspot.com/2012/11/pumpkin-creme-brulee.html
http://ahawker.blogspot.com/2012/10/pumpkin-bread-pudding.html

On the Farm - Quiet Book

I made another quiet book.

No, I don't have little kiddos.

No, I am not a grannie.

No, I don't have a lot of free time.

*sigh*

I just like creating things and I like to sew.  This one was inspired by The Farm at Woodbury (where I have my CSA share).  The farmer has a little girl named Madelyn.  She just turned one.  I think I'll give her this book.

Hope she likes it.

The wheels of the tractor button.

                                     
                                     

                     

I got one of those light-up balls at the dollar store and took out the light. 

I put plastic over the plate and put the velcro on top of the plastic.  Velcro tears up felt.  Everything comes off the page except for the plate.

All of the jack-o-lantern stuff snaps on and off.

Lift the flap (trees) and build a snowman.  It is a farm in CT, after all.  I know, penguins are not farm animals.  Don't judge.

Baked Ham with a honey-mustard glaze

It is definitely feeling like fall here in Connecticut.  The leaves are colorful and are falling.  The air is crisp.  Lovely.

This is my humble home.

In the fall, I usually start to clean out my freezer.  While doing so, lo and behold, I came across a 10 pound ham.

Happy day.

I know that many people reserve baking a large ham for a special occasion.  No need, my friends!

I decided to bake it.  It will serve my family for a few meals and provide some lovely ham sandwiches for lunches. 

This is my favorite glaze for the ham.  Try to find a ham with a bone in it and that has not been pre-sliced.  The bone adds flavor and pre-sliceing tends to make for a very dry ham.  

Baked Ham with Honey-mustard Glaze

1 (10 pound or so) ham, bone in, smoked, and not sliced

1 cup honey

1/4 cup butter

1/4 cup whole grain mustard

1/4 cup brown sugar

Heat the oven to 350°F.

Remove any plastic packaging or netting from the ham. Don't forget that little plastic thing they put over the bone.  Weird.

 Trim away any excess fat, leaving about a 1/4-inch layer all over. 

Set the ham aside to rest at room temperature for 30 minutes.

Line a baking sheet with several sheets of aluminum foil.  Trust me. 

Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.

Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).

When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. 

Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.Spoon or brush the ham with the glaze, return it to the oven, and bake uncovered for 15 minutes. 

Remove from the oven, baste the ham with the glaze, and repeat every 15 minutes until a dark golden-brown crust has formed, about 55 to 60 minutes total. 

Let the ham rest 20 to 30 minutes before slicing.

We had ours with funeral potatoes.  It's tradition.  If you are not from the Green Jello belt of the USofA, (I'm not, but come from the "culture"), you might have to google funeral potatoes.  We won't judge.

Acorn squash, tomato, corn and black bean soup

If anyone can come up with a catchy name for this soup, please feel free to comment below.

Please.

This is about 1/4 mile down the road from my home

It is fall here in CT.  Well, not officially fall - that takes place on Monday - but there is a chill in the air and the leaves are starting to change colors.

Yep.

Fall.

Autumn.

 The precursor to winter.

Nope, not going there.

I love autumn.  I love the colors and the nip in the air.  It is a time to start making soups and applesauce.  It's lovely.

This soup was made mostly from stuff from my CSA share that is still going strong.  Have I mentioned how much I love the share?  Yes?  Good.  

Anyhow, this soup was a total experiment that turned out incredibly good.  I can see making it over and over.  Just need a catchy name.  If you make it, realize that all the measurements are simply suggestions.  Do what you want!  I think it would be good using butternut squash, too.  Hmmm.

Acorn Squash Tomato Corn and Black Bean Soup

really need that catchy name

2 acorn squash

1 Tablespoon canola oil

1 red bell pepper, seeded and chopped

1 large onion, chopped

2 cloves garlic, minced

1 Tablespoon chili powder

1 Tablespoon ground cumin

4 cups broth - vegetable, chicken or beef

1 (14.5 ounce) can black beans

4 cups chopped tomatoes, about 5 or 6 fresh OR 2 14.5 ounce cans

1 cup corn - fresh, cut off the cob or frozen

salt and pepper to taste (I used about 1 teaspoon of salt and 3 grinds of pepper)

shredded cheddar cheese (optional)

Heat oven to 350 degrees.  Half the squash and remove seeds.  Place halves, cut side down, on a baking sheet and bake for about 30 minutes or until the squash is soft.

In a large Dutch oven or saucepan heat oil over medium-high heat.  Add onion, bell pepper, and garlic.  Cook about 4 minutes or until the pepper and onion are tender, stirring occasionally.

Stir in the chili powder and cumin.

Scoop the squash out of the shells and add to the onion mix.

Add the tomatoes, beans and broth. 

Stir in the corn and salt and pepper.

Add the broth and simmer, uncovered, for about 15 minutes.

Top with grated cheese.  I served the soup with quesadillas.  Very yummy.

Moussaka (or what the heck to do with all the eggplant that is ripe)

I can't believe that it is July 31st!  I haven't posted since May.  I promise that I have cooked since then.  You see, my family insists on eating every day.  Every. Single. Day.  If they would lay off for a little while I could afford the tuition and computers they all say they need.  

*sigh*

This year I have found a wonderful CSA.  That means Community Supported Agriculture.  You can check them out here.  http://www.thefarmwoodbury.com Or like them on Facebook here https://www.facebook.com/thefarmwoodburyct?ref=ts&fref=ts It is wonderful.  The family that farms is wonderful.  The bounty that they share is incredible.  Look at the haul I got from the first week share!!!!

I know!!

I make the trek to Woodbury, CT every Tuesday.  We are eating fresher and better than we ever have before.  My kiddos now know what kohlrabi and fairy eggplant taste like.  It's is fantastic!  You should all check out any CSAs in your area and eat locally grown food.  I like it because I know the people I am buying from.  I see little Madeleine and think that maybe my share helped get her latest clothes or pay for the doctor or whatever they need, rather than knowing it goes to some corporate chain to make the very rich richer.  I'll get off of my soapbox now.  

Anyhow, eggplant is very much in season.  We have purple eggplant, long purple and white, tiny (fairy) purple and white, green and white.  It is lovely.  I pickled the tiny ones - once I taste them and see if they are any good, I'll post the recipe.  Here is my favorite recipe for ratatouille, and the salmon is fantastic, too. http://ahawker.blogspot.com/2012/06/baked-salmon-and-ratatouille-my-family.html

This dish was a huge hit with my family.  I made a lot hoping for leftovers.  There were none.

I guess that is good.

I guess.

If only they would stop eating for a little while...

Moussaka

Meat:

2 pounds ground beef OR lamb (lamb is traditional, but spendy)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 good shake of cayenne

Salt and pepper to taste

1 large onion, chopped

1 red bell pepper, stemmed, cored and chopped

5 cloves garlic, minced

1/4 cup tomato paste (I didn't actually measure this, I just used what was there)

1/4 cup balsamic vinegar

1 (14 ounce or so ounce) can diced tomatoes with juice

1/4 cup chopped fresh parsley

2 teaspoons dried oregano OR 2 Tablespoons fresh oregano, chopped

3 Tablespoons honey

Eggplant:

 canola oil

1 1/2 pounds eggplant, cut crosswise into about 14 slices

Bechamel Sauce:

8 Tablespoons (1 stick) butter

1/2 cup flour

2 1/2 cups milk

1 bay leaf

3 egg yolks

1/2 cup cream cheese

1 cup grated Parmesan cheese

zest of 1 lemon (optional, but really good)

For the meat:

Brown the meat in a large frying pan over high heat.  While cooking, add the cinnamon, ginger, allspice, cayenne and salt and pepper and cook, stirring frequently, until browned.

Drain the meat.

Add the onions and bell pepper and cook until the veggies are soft, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the tomato paste and cook for 1 minute.

Add the vinegar and deglaze the pan.  Add the tomatoes and honey and bring to a boil.  Reduce the heat and simmer while you do the other stuff.  Add the parsley and oregano and more salt and pepper (if needed) right before you assemble the moussaka.

For the Eggplant:

Heat canola oil in a large skillet over medium - high heat.  Season the eggplant slices on both sides with salt and pepper.  Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides.  Transfer the eggplant slices to paper towels.

For the Béchamel:  

Melt most of the butter (you need about 1 Tablespoon to butter the casserole pan when you assemble the moussaka - melt the rest) in a medium saucepan over medium heat.  Add the flour and cook, whisking constantly, until pale and smooth.  This goes pretty fast.  Still whisking, add the milk and bay leaf and cook until thickened.  Season with salt and pepper and discard the bay leaf.  In a small bowl, whisk together the egg yolks, cream cheese and lemon zest and whisk into the béchamel sauce until smooth.

Preheat the oven to 400 degrees F.  Butter a 3 quart baking or casserole dish.

To assemble:  

Put half the eggplant slices in the dish and cover with half the meat sauce.  Top the sauce with the remaining eggplant slices, and then the remaining meat sauce.  Pour the béchamel over the top of the meat sauce and spread evenly with a spatula.  Sprinkle the cheese evenly over the top.

Bake until browned and bubbly.  If your pan is really full, put it on a baking sheet because - you know - bubbly.

The aforementioned baking should take about 45 to 50 minutes.

Let it cool for about 15 - 20 minutes before serving.

Hopefully you will have leftovers because it is even better the next day.

I think.

I wouldn't know.

Because my kiddos are like a plague of locusts.

Enjoy!

https://www.facebook.com/thefarmwoodburyct?ref=ts&fref=ts