October 26

Dodd's Acres:

  • Sugar pumpkins


  • Oakleaf lettuce
  • Anaheim chili peppers
  • Southern Giant mustard greens


  • Mixed cherry tomatoes


  • Rinker's Orchard apple cider


From Half Baked Harvest.com

Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

Serves 4


1 large sugar or pie pumpkin, cut in half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)

1 tablespoon olive oil

salt and pepper

6 tablespoons unsalted butter

2 small shallots, chopped

1 teaspoon fresh thyme, chopped

4 cups chicken broth

1 cup coconut milk + 1 cup water (or 2 cups water)

1 teaspoon cayenne pepper (or more or less to your liking)

1/4 teaspoon nutmeg

1 tablespoon pure maple syrup

pinch of crushed red pepper flakes


Sage Pesto:

1 head garlic (or you may sub 1 clove raw garlic)

1 cup fresh parsley

1/2 cup fresh sage

1/4 cup shelled pistachios

1/4 cup olive oil

1/4 cup crumbled blue cheese (if you do not like blue cheese sub feta or parmesan)

1/4 teaspoon pepper


Fried Pumpkin Seeds:

1 tablespoon coconut milk

1 tablespoon flour

reserved pumpkin seeds from above

1 teaspoon chipotle chili powder

1/4 teaspoon brown sugar

1/2 teaspoon pepper

lots of salt to your tasting



Preheat the oven to 400 degrees F. Cut your pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for 45 minutes, or until the pumpkin is fork tender and the garlic golden brown and soft.


Remove from the oven and allow everything to cool five minutes. Squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside.Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth, puree until completely smooth.Heat a large pot over medium heat and add the butter and shallots. Saute the the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup and crushed red pepper. Bring the soup to a low simmer and simmer 15-20 minutes.

While the soup cooks make the pesto. Add the roasted garlic, parsley, sage and pistachios to the bowl of a food processor. Pulse until finely chopped and then stream in the olive oil. Add the cheese and pulse a few more time until combined. Season with salt and pepper.

To fry the pumpkin seeds, add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. In a small bowl combine the chipotle chili powder, pepper and brown sugar. Place a skillet on the stove top and set to medium heat, add the olive oil. Once the oil is hot, add the pumpkin seeds into the pan, but be careful! Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. Once the seeds are browned remove from the skillet and place on a paper towel to drain. Toss with the chili powder and a good pinch of salt. Taste and season accordingly.

To assemble the soup, ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto, a sprinkle of pumpkin seeds and if desired drizzle with coconut milk. Start slurpin! To make the roasted pumpkin soup bowls. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.


From Cooking with the New York Times

Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese

Serves 4


¼ cup toasted walnuts

½ pound peeled cheese pumpkin or sugar pumpkin, cut into 8 half-inch wedges

1 tablespoon olive oil

 Kosher salt and freshly ground black pepper

½ pound mustard greens, trimmed and washed

2 tablespoons walnut oil

2 teaspoons herb vinegar

¼ pound fresh curd goat cheese



Preheat oven to 300 degrees. Place nuts on a baking sheet, and bake until crisp and fragrant, about 5 minutes. Remove from oven, and set aside.

Increase oven temperature to 450 degrees. In a medium-size mixing bowl, combine pumpkin wedges, olive oil and salt and pepper to taste. Toss pumpkin to coat well. Place a heavy ovenproof skillet over medium-high heat for 2 minutes. Add pumpkin, and saute until browned on the edges, 6 to 8 minutes. Transfer pan to oven, and roast until tender but not falling apart, about 6 minutes. Remove from oven and allow to cool.

Place mustard greens in a large mixing bowl. Over the greens, sprinkle the walnut oil, vinegar and salt to taste. Toss well, and adjust seasoning if necessary.

To serve, place a handful of greens on each of 4 plates. On each plate arrange 2 slices of pumpkin partly on the greens, a large spoonful of goat cheese beside the greens and a sprinkling of toasted walnuts over the entire salad.