The times are changing, autumn is here to stay
Frost and Farming
- An Estonian Recipe
2-2 ½ pounds fresh pumpkin
1 ½ cups white vinegar
2 cups sugar
1 stick cinnamon
5 whole cloves
Peel pumpkin, scoop out seeds
Cut pumpkin into about ¾ inch cubes
Blend sugar and vinegar and boil for 7 minutes
Pour marinade over pumpkin cubes and let marinate overnight (12 hours)
** The key for this recipe is to marinate the pumpkin overnight at room temperature; otherwise it will turn mushy when boiled.
On the following day, strain the pumpkin and keep the liquid marinade
Add the cloves and cinnamon stick to the marinade
Boil marinade for 7 minutes
Take out cloves and cinnamon stick
Add pumpkin to marinade
Simmer until all the pumpkin cubes become translucent, but not mushy – about 45 minutes
**As the pumpkin cubes become translucent they will change color, become darker, and shrink slightly. Let all the cubes transform completely.
Transfer pumpkin and marinade into covered container jar.
Can be stored in refrigerator for months.
An stash of Long Island Cheese squash
--must be a 2014 shareholder in good standing
--free half share continues for as long as purchaser owns and resides on the property. The farm share cannot be transferred.
-winnow the chaff out by pouring from one pan to another in the breeze outside. (optional, the chaff doesn't seem to hurt anything)
--store in sealed container in the freezer until ready to use.
-heat oil in a pan to cover the bottom generously
-throw in a test kernel or two
-when they pop, pour enough popcorn in to cover the bottom of the pan plus a little more, stir well to coat with oil, put lid over top of pan, allowing steam to escape, and keep shaking on high heat until popping slows considerably. Remove from heat, salt and eat!
Hakurei turnips: aka salad turnips. The tasty turnips from Japan are sweet, mild, and best eaten raw. Yum. You'll soon be a surprised turnip enthusiast!
Indian corn/ornamental corn: this makes incredibly good and fresh cornmeal for use in cornbread, cornmeal pancakes, waffles and more! Allow to dry a few weeks, then shell it, bring kernels to the farm and grind in our grinder. Store cornmeal in freezer if not using immediately.