Happy Thanksgiving everyone!! The cooler weather has moved in at just the perfect time to get into the kitchen to bake and roast so many yummy Thanksgiving dishes.
We did get a freeze this past weekend and lost our tomato plants, summer squash plants. We did however pick all of our tomatoes red and green, so needless to say your box will be full of red and green tomatoes! A few ideas for the green tomatoes this thanksgiving might be to fry them as an appetizer of course, or make a chutney to use and save for the holidays. I was thinking how good a green tomato chutney would be with a pastry wrapped brie! If you have never had pastry wrapped brie before, it is to die for and so so easy to make. Recipes for both will be included below. Or for the really adventurous try the green tomato cake. Okay, remove whatever image you have in your head—it's not what you think. Green Tomato Cake, which calls for 2 cups of diced green tomatoes, is more of a spice cake than anything. If you've ever had an apple spice cake baked in a bundt pan, you have an idea of what this cake is like. The dominant flavors of Green Tomato Cake are cinnamon and nutmeg, and there's nothing at all wrong with that. And as such, it's actually the perfect addition to the Thanksgiving table. Be forewarned, though; it's a Paula Dean recipe. It has two sticks of butter in it, and there's no need to add the Brown Butter Icing, but I'm sure its delicious.
Also, listed below will be the BEST recipe for Kabocha squash pie. It is amazing and so easy to make. Kabocha is a wonderful winter squash with a flavor mixed between pumpkin and sweet potato, so you can see why this is so delicious. I'm sure that it would make a great casserole as well, but I have never tried it. If anyone does, please let me know how it is.
Hazel and I were visited by some family this past weekend and have gotten sick, so we might end up having a quiet Thanksgiving to spare anyone else getting sick. I will be bringing out the crock pot as well for some simple and oven-freeing dishes like a broccoli and cauliflower casserole recipe I found online, which is also posted down below.
We hope everyone has such a wonderful and safe Thanksgiving and enjoy their time with friends and family over some home cooked vegetables. We are so thankful for every single one of y'all!! Thank you so much for supporting us and trusting us to provide vegetables for you and your families. Happy Thanksgiving Y'all!!
Contents of this week's box:
4. Butternut Squash
5. Kabocha Squash
6. Daikon Radish
8. Green Tomatoes
9. Red Tomatoes
KABOCHA SQUASH PIE
YIELD: 4-6 servings
PREP TIME: 50 minutes
COOK TIME: 35-40 minutes
2 cups squash cooked and mashed
1 8 oz. block of cream cheese
2 cups of sugar
1 tsp. of vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Preheat oven to 425 degrees.
Halve and de-seed squash. Place cut side down on oiled cookie sheet. Roast at 425 degrees for 35-45 minutes until fork tender. Scrape out cooked squash and mash with fork.
Blend squash and cream cheese with hand mixer. Add remaining ingredients and pour into pie crust. Bake for 35-40 min at 350 degrees