What's Fresh

Spring produce is around the corner

Now that we are past the solstice and days will be getting longer, our farmers are already busy planning their crops, checking out seed catalogues, and assessing the winter toll on their fields.
Keep a check on this site and we will keep you posted about what is happening for our 2008 season Market.

 

Thanksgiving Butternut Pie from Persephone Farm

1 unbaked 9” deep-dish pie shell
¾ cup sugar
½ tsp salt
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground ginger
2 eggs
2 cup squash or pumpkin puree
1 ½ cup (12 fluid oz) evaporated milk

Cut squash in half, remove seeds, and place cut side down (unpeeled) in a small amount of water in the bottom of a roasting pan. Cook at 350° for about an hour, depending on size of squash. Prick with a fork to check for softness – you need smooth flesh for pie making.  Cool to room temperature and scoop interior from skin.  Mash with a fork or blend with evaporated milk in a food processor.

Combine sugar, salt, cinnamon, ginger and cloves.  Beat eggs lightly in a large bowl.  Stir in squash and sugar/spice mixture.  Add evaporated milk if you have not already done so and stir thoroughly.  Pour into pie shell.

Bake in preheated 425° oven for 15 minutes.  Reduce temp to 350° and bake 40-50 minutes or until knife inserted in center comes out clean.  Cool for 2 hours.
 
© 2008 Bainbridge Farmers Market