{"id":2377,"date":"2010-09-28T23:09:00","date_gmt":"2010-09-28T23:09:00","guid":{"rendered":"http:\/\/fairsharefarm.com\/wp2\/what-to-do-with-your-share-week-21-7\/"},"modified":"2025-04-21T05:45:28","modified_gmt":"2025-04-21T05:45:28","slug":"what-to-do-with-your-share-week-21-7","status":"publish","type":"post","link":"https:\/\/fairsharefarm.com\/wp2\/what-to-do-with-your-share-week-21-7\/","title":{"rendered":"What to Do With Your Share—Week 21"},"content":{"rendered":"

Pumpkins<\/strong>
For the first time in several years (back when we had less members) we are able to give everyone in the CSA a pie pumpkin. Our cultivation of the crop, along with a warm, dry stretch in June\/July did the trick.<\/p>\n

These pumpkins are not Jack o’ lanterns so don’t let the small size discourage you. They are meant to be eaten. A hearty soup, casserole, or creamy pie is the reason for the season with these. We hope you enjoy them. <\/p>\n

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Pumpkin Pie<\/strong>
Rebecca put her baking skill to work this weekend, making a pumpkin pie that tasted like it could have been served at the first Thankgiving. The recipe below is from the 1961 edition of the New York Times Cookbook. <\/p>\n

We used a small\/medium pumpkin and got exactly 2 cups of pumpkin puree out of it. It was more than enough to fill a store-bought 9 inch pie shell. As some of the pumpkins may not give you a full 2 cups, we recommend seeing how much pumpkin you have first, and then adjusting the ingredient amounts down some if need be.<\/p>\n

Ingredients:<\/strong>
Unbaked 9-inch pie shell
2 large or 3 small eggs
1\/2 cup sugar
2 tbsp molasses or sorghum
1\/2 tsp salt
1 tsp powdered ginger
1 to 2 tsp ground cinnamon
1\/2 tsp ground cloves or allspice
2 cups cooked pumpkin
1-1\/2 cup milk, light cream or evaporated milk<\/p>\n

Method: <\/strong><\/p>\n