Local Eating for November - Week 4

Its Thanksgiving again. The holiday that is all about eating! Incorporating local food into your meal is easy. But, how about getting creative with those staples? Sugar Pie Pumpkins make great alternatives to canned pumpkin for pies. Since everyone has their own tradition for pumpkin pie, we’ve included our other favorite way to eat pumpkin.

To Roast the Pumpkin
Cut the top off your Sugar Pie Pumpkin and remove the seeds and stringy part inside. Cut the pumpkin into 4” or so squares. Use a basting brush to cover them with olive oil and roast at 350 degrees until soft. Force pumpkin (minus skin) through a cheesecloth or puree in a food processor or blender.

Pumpkin Bread
2 cups sugar
1 cup salad oil (Canola works well)
4 eggs, beaten
1 tsp. vanilla
1 can pumpkin
2/3 cup water
3 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. each: nutmeg allspice, cinnamon, cloves

Cream sugar and oil together. Add eggs, vanilla, and pumpkin; mix well. Sift together dry ingredients. Alternate adding dry ingredients and water to the pumpkin mixture. Once well mixed, pour into 2 well greased and floured 9×5 inch loaf pans. Bake at 350 degrees for 1 hour, or until a toothpick inserted in the middle comes out clean. Let stand 10 minutes. Remove from pans to cool.

Recipes this week come from Whitney’s Kitchen