CantaloupeAlone

Ace Pumpkin Bread The goal was to have this recipe up by Thanksgiving. Lets just say this recipe is good enough to make 365 days a year even though I missed my opportunity to get it up during prime gourd time. I've been baking this recipe for 3 years. A wink and a nod to my vegan friends, who are always thankful for spiced baked bread. I promise NO ONE will guess its vegan. Coconut milk, moist pumpkin, and flax are seamless replacement for the binding and flavor of butter and eggs. Cardamom and ginger give it unforgettable flavor. The recipe's only rival is my lemon zucchini bread. I used my homemade pumpkin puree , which isn't any better then store bought. You can also use pureed butternut squash or yams, or a mixture. My favorite results were with half parsnip half yam puree. Pumpkin seeds are pretty on top, but fanned apple slices are a nice touch too. The recipe is based on the Post Punk Kitchen's version . Vegan Pumpkin Bread 2 1/2 cups sugar 1 tblsp molasses 1

Fall foods, earthy, and not as vibrant as the summer varieties Is there a better way to get your weeks food then with a group of like minded people sharing a supporting a farm? You can say hello to your farmer, swap recipe ideas, swap unwanted vegetables with your neighbors, ask questions. Its nice. Hundreds of times nicer then the grocery store. I bought two of five weeks of the extended share option from my neighbor. That breaks down to a whole share, every other week. I will spend less time rushing between my neighborhood and Ditmas Park, a bonus. The trick is for me to spread the extra food over 2 weeks before it wilts. Not so hard with potatoes, beets, onion, and squash. Tomatoes, peppers, turnip, and bok choy are on this week's menu. Ditmas Park CSA Extended Season Week 2 8 oz honey! 1 fat turnip 2 green peppers 1 big head of bok choy 2 tomatoes 6 small beets 10 small potatoes 3 big onions (I swapped my broccoli and cauliflower one onion, I just can't eat that much

Add the price of the ingredients separately , you would only save $1.50. Either a really high mark-up or total lack of service and material value for the rest of the establishment. New York City may have the best pizza in the world. Its unfair to call it the best, as I haven't tried all of the pizza in the world, nor do I think there is one model for the best kind of pizza. Lets leave it at this, even the cheap kind tastes good. Something to do with our city's great drinking water making up a significant percentage of the dough's ingredients. A little know fact: you can walk into most pizzerias and walk out with a ball of dough. A proofed, risen, and ready to be formed, topped, and baked pizza. This is fantastic news, because NYC and the outer boroughs are more likely to have a pizza place on every block then a grocery store. Its the ultimate in a rush dinner option if you don't have time to make your own . The menu up top is from a mediocre place in Williamsburg .

Much hotness Right before my CSA ends there is usually an onslaught of food I can't quite eat in a week. These foods usually include many pounds of apples, many varieties of giant gourds , and a relatively small amount (less than a pound even) of hot hot peppers. Last year I canned them with oil . This year, not knowing what to do, I kept them in a pile by the window. I have piles of vegetables decorating my home like rich people have bouquets of hydrangea. Some of the peppers dried out on their own. A swell way to preserve them until I'm ready to tap their heat. You can do the same with any mixture of peppers you grow or get from the market. I plan to make some spunky chili powder and give it away for Christmas. The following is less of a recipe an more of a suggestion. Easy nonetheless. Dried Peppers Several dried peppers, whole but rinsed Heat oven to 150 degrees. Place peppers on a tray. Allow to dry out in warm oven 2-3 hours. Wrinkled hotness

Did I say something about missing my favorite vegetables earlier this summer? Well its all erased. I welcome this weeks turnips, sweet potatoes, squash, and parsley with open arms. This week was a really generous portion and wide variety of vegetables. I will be picking and choosing what to eat first considering what to hold on to for the future. The season is almost over, though I extended until Thanksgiving so yay for that. I am confused about the large white root vegetable. Last week it looked like a rutabaga to me. I identify purple top and white root end with rutabagas. This week it looked more like harukei , but ah ha its a slightly purple. Not harukei . Maybe it is a rutabaga and we are calling it a turnip because they are related? These vegetables seem starchier then your average turnips. Let me know what you think, especially if you are in my CSA . Week 20 CSA 1 butternut squash 2 pumpkin shaped acorn squashes (swapped for broccoli) 2 tomatoes 1 onion 3 turnips/rutabagas (sw

Time to eat some squash before they multiple and completely fill up my kitchen like alien beings.