What a beautiful week we have been experiencing. It feels like summer, which is a bit odd considering we entered fall on Monday and have already experienced a hard freeze two weeks ago! Only in Montana!
I have been feeling a little like a squirrel, in that I have been putting food up for the winter. This time of year I love to make pasta sauces, salsa, pickles, herbal butters and vinegar, and fruit preserves. Barbara brought me some grapes from a nearby farm, but there was not enought to do anything with it, so I harvested some of my Oregon grapes (they are a native holly like ground cover) and added some Italian plums and we made jam. It was an experiment that turned out wonderful! I encourage you to take advantage of this falls produce offerings to put away some for your winter enjoyment. Food prices are continuing to rise and there is a bounty of local produce available this time of year to ad to your share. The Farmers Market will certainly provide you with the extras that you might need. I made up a batch of the roasted tomato soup that I listed on last weeks blog, and it was absolutely scrumptious! Use some of this weeks tomatoes to make it and then freeze…that’s what I did!
This weeks share will provide you with some wonderful Autumn goodness, greens and fruit. Of course there is beets, but also lettuce, beans, bell peppers, cabbage, eggplant, tomatoes, sugar pie pumpkin and some apples.
I have 11 dozen eggs this week, too! I think the hens are loving fall, as their production has definitely gone up.
Rich pumpkin and ginger flavors combine to make a tasty autumn indulgence.
• 1 3/4 cup whole wheat pastry flour
• 2 1/2 tsp ground cinnamon
• 2 1/2 tsp ground ginger
• 2 tsp baking powder
• 3/4 tsp freshly grated nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup chopped crystallized ginger
• 2 lg eggs
• 1 lg egg white
• 1/2 cup canola oil
• 1/2 cup molasses
• 1/3 cup packed brown sugar
• 1 cup canned pure pumpkin
1. Preheat oven to 350˚F. Coat 9″ x 9″ baking pan with organic cooking spray.
2. Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. Stir in crystallized ginger.
3. Whisk eggs, egg white, oil, molasses, and sugar in medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into prepared pan.
4. Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. Remove from oven and cool on rack (may also be served warm). Garnish with sliced crystallized ginger if desired.