It’s getting to be that witching season, so we needed something to keep them at bay. We figured that a nice Halloween cake might just do the trick, even though it’s a treat. Now, don’t let this cake scare you, as it’s pretty easy.
As you may have surmised from the lack of posts, we were off again on a far-flung adventure. You might guess where from this photo. Expect a new food post on Monday.
We know that most people buy a pumpkin for carving near Halloween, and it’s a lot of fun. But, remember that pumpkins are also for eating; we always eat the ones that come in our CSA shares. As an aside, we’ll say that carving pumpkins are pretty flavorless, so we use them more for breads or something like pumpkin muffins, which have a lot of spices added. So, perhaps this year, instead of carving a pumpkin for Halloween, you’ll pick up a small one and eat it. We suggest you try a Stuffed Pumpkin.
The share this week:
- Pumpkin (1)
- Butternut Squash (1)
- Arugula (1 bunch)
- Tomatoes (3)
- Cucumbers (2)
- Fresh black-eyed peas (1 bag)
- Anaheim peppers (4) — traded for more Black-eyed peas
- Lemons (3)
And, from the surplus basket, we snagged a handful of radishes.
Okay, right off the bat, we’ll let you in on a secret. We didn’t use mascarpone cheese for the ravioli you’ll see in these photos. We really used a fresh goat cheese, which turned out really well. It’s just that we think this would be even better with mascarpone cheese, and we plan to use that next time, so we’re going to tell you how to make it using mascarpone.
This week, we picked up a couple of green tomatoes in our weekly share. They’re not our favorite, but we try to use them. We’ve tried Fried Green Tomatoes, Green Tomato Relish, and, our favorite so far, Quick-Cured Green Tomatoes with Fried Pecans. This week, we figured why not make ketchup with those green tomatoes? It’s only two tomatoes, so it’s not that big a deal if the ketchup doesn’t turn out.
When we get squash blossoms in our share, most often we make Squash Blossom Quesadillas. They’re easy to make, and, how can you go wrong with melted cheese on a tortilla? This week, we decided to try something a bit different with our squash blossoms, simply because we had some Poppy Seed and Goat Cheese Ravioli in the freezer (we try to use them within a couple of weeks of making them). Naturally, feel free to use any ravioli that you have available, but we’d suggest going with a milder, cheese ravioli, as squash blossoms are quite mild-tasting, and their flavor would be overwhelmed by something strong.
We’d guess that many readers, especially outside the southwest, have never heard of tepary beans. These beans are small and desert-adapted, and have traditionally been grown by the Tohono O’odom people. According to Native Seeds/SEARCH (our supplier for tepary beans), this is one of the most drought and heat tolerant crops, making it perfect for the Tucson area. In case you’re wondering about the name, we’ve read someplace that the name “tepary” means “it’s a bean.” So, really, the Tepary Bean Pâté we’re making today could also be called “bean bean pâté.”