Local Food Hub:
- Rutabagas (Malcom's Market Garden; Augusta Co.)
- Long Island Cheese pumpkin (Amelia Soap)
- Espelette peppers
- Dandelion greens
- Fresh baby ginger
- Tangerines (Uncle Matt's Organics; Claremont, Florida)
How to dry espelette peppers:
- Tie a piece of string around the stem of the peppers. Be sure to leave room between peppers so they can dry evenly. Keep peppers in a dry environment for approximately a month.
- After the peppers have dried, you can use the whole pepper, remove the seeds to plant the pepper itself OR grind up the seed pods to use as a spice in any dish! Voila!
From Tangeleno Food Blog
Stuffed Long Island Cheese Pumpkin
Serves 6 to 10
1 long island cheese pumpkin, about 5 lbs
6 oz stale crusty bread
6 oz Gruyere, cheddar, Monterey jack, or blend
6 strips bacon
1 large white OR yellow onion
4 cloves garlic
1 1/2 tablespoon diced thyme
1/2 cup heavy cream
1 large pinch nutmeg
salt and pepper
Preheat your oven to 350 degrees while you prepare the pumpkin filling.
Thinly slice the onion and add to a tablespoon of olive oil in a medium skillet. Season with a few grinds of salt and cook over medium-low heat for 15 minutes, stirring every so often to prevent sticking. Peel and dice the garlic, then add it to the cooking onions. Cook for an additional two minutes until soft, then remove the pan from the heat.
In another skillet, fry four strips of bacon until crispy. Transfer to a paper towel-lined plate, blot dry and cut into 1/2 inch pieces.
Take your pumpkin and place it dish towel to prevent it from sliding around. Using a sharp chef's knife, remove a 3x3 inch "lid" from the top of the pumpkin, cutting at a 45-degree angle down into the center of the pumpkin. Use a spoon or a pumpkin scraper to remove the seeds and strings from the inside of the pumpkin. Season the interior with salt and pepper and set aside.
Cut the cheese and bread into 1/2 inch cubes and place in a medium bowl. Add the onion and garlic mixture, bacon, and fresh thyme, and stir to combine.
Spoon the mixture into the cavern of the pumpkin, filling it to the brim but not being packed down. Stir the nutmeg (either freshly grated or dried) into the cream and then carefully pour over the bread mixture, making sure to get every piece of bread moistened. The cream will not fill the entire cavern by any means, so don't worry if you can't see it!
Transfer the pumpkin to a sheet pan and place in the oven. Cook for 70 minutes, then remove the top of the pumpkin before returning to the oven for an additional 20 minutes.
Remove from the oven when cooked through and allow to rest for 10 minutes. Cut into slices with a sharp knife, and serve with the interior intact. An alternative serving technique would be to serve in large scoopfuls, a sort of bread pudding pumpkin mash-up (get it?!).
Note: I used a long island cheese pumpkin, but this recipe could be used with any edible pumpkin. Because pumpkins vary, start checking the doneness after 90 minutes by inserting a knife into the top flesh of the pumpkin. For certain other pumpkins, cooking could take up to two hours.
From Cooking with the New York Times
¾ pound to 1 pound beef tenderloin, in 1 piece, trimmed of fat (Try tofu or tempeh for a vegetarian version!)
4 to 5 cups beef broth, preferably unsalted
1 1-inch piece fresh ginger, peeled and cut into fine julienne
1 cup peeled, quartered and thinly sliced rutabaga
1 small zucchini, trimmed and thinly sliced (Can substitute with 1 small head of broccoli, if zucchini unavailable)
1 large carrot, peeled and sliced into 2 by 1/4-inch strips
8 mushrooms, stemmed and quartered if large
8 Napa cabbage leaves, thinly sliced (Can also substitute with green cabbage)
1 cup snow peas, strung (fresh or frozen)
Salt and freshly ground black pepper to taste
4 teaspoon Dijon mustard
1 teaspoon prepared horseradish
Freeze meat for 1 hour. Cut into 12 to 16 thin slices. Place 1 slice between 2 pieces of plastic wrap and pound until paper thin. Repeat with remaining slices. (Can be rewrapped and refrigerated until 1 hour before serving.)
Bring 4 cups of broth to boil and add grated horseradish or ginger. Lower heat and simmer gently for 10 minutes. (Can be prepared ahead up to this point, covered and left at room temperature.) Strain and measure, adding additional broth if needed to make 4 cups.
Bring broth back to boil. Add rutabaga, zucchini (or broccoli), carrot and mushrooms, cover and simmer gently for 5 minutes. Stir in cabbage and snow peas, cover and simmer for 5 minutes. Season with salt and pepper.
Meanwhile, arrange meat slices in the bottom of 4 soup plates. Combine mustard and horseradish and spread over meat. Pepper meat. Ladle the broth and vegetables over the meat and serve immediately.