Weekly Harvest: January 16, 2011

Here are the yummy products for this week:

This week’s subscription:
Earthbound Organics
1/2 lb OR Greens   
1 bag OR celery 
Double Star Farms, Bluford, IL
1 pie pumpkin 
Patchwork Family Farms, Missouri (a variety of hog farms near Columbia)
1 lb sliced ham  (use quickly)
Prairie Grass Farms, New Florence, MO
1 dozen eggs
Heartland Creamery
1 package cheddar cheese
Missouri Northern Pecan Growers, Nevada, MO
10 package organic pecans
Our Garden, New Florence, MO
1/2lb package freshly churned butter
Mangia Pasta Factory, St. Louis, MO
1 package pasta  (pin wheels)
Sager Orchards, Kell, Illinois
1/2 gallon apple cider  
Companion Bakery, St. Louis, MO
4 pretzel rolls
Local Harvest Cafe, St. Louis, MO
16 oz Vegetarian Pasta Sauce
  • Ham and eggs anyone?  This could be the week for quiche, omelets, and ham sandwiches. 
  • Cooking fresh pumpkin may seem harder than it is: http://hubpages.com/hub/How-to-Cook-Fresh-Pumpkin
  • How about pumpkin/pecan muffins.A warm, hearty muffin is so good this time of year.  Enjoy with a hot cup of coffee or your favorite tea. Slather is butter from “Our Garden”.   I found this recipe on a very interesting blog http://www.farmgirlfare.com/2011_01_01_archive.html.  If you aren’t vegan, I would recommend using butter instead of margarine/earth balance.
Spicy Pumpkin Pecan Raisin Muffins
Makes about 18 large muffins3 cups unbleached, all-purpose flour
1/2 cup whole wheat flour or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon baking powder (make sure it’s fresh!)
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (a little less if freshly grated)
1/2 teaspoon ground cloves

1 cup (2 sticks/8 ounces) trans-fat free vegetable oil sticks
(I use Earth Balance) or butter, melted*
1 cup light brown sugar, packed
1/2 cup honey
3 eggs
1 15-ounce can packed pumpkin (or 1 pound fresh pumpkin purée)
1 cup chopped pecans or walnuts, toasted if desired

Heat oven to 350°. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins.

Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in the pecans.

Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze.

*Lower fat version: Simply omit 1/2 cup (1 stick) of the margarine or butter.

1 cup raisins
3/4 cup orange juice

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