2015 Real Veggies Farm Pictures

Saturday, November 30, 2013

Thanksgiving 2013

Just thought I would share some pictures from our Thanksgiving this year. 

My mom mashing purple potatoes

Beets with kale

Purple mashed potatoes

 
Gravy for the potatoes

Dragon Tongue Beans

Sweet corn

Winter Squash with nuts and scallions

Pumpkin bread stuffing

Macaroni salad (of course with our pasta and turnips)

 
Homemade onion bread

 Our turkey this year (from Brown Brothers Farm in Paris, Ohio)

Surprise picture of Frank and my dad

And here is everything on my plate

 And of course, can not forget about the homemade pumpkin pie for dessert.

I hope everyone had a wonderful Thanksgiving!




Tuesday, November 26, 2013

Thanksgiving is Almost Here!

So today I spent some time getting ready for Thanksgiving.  I made pumpkin bread for my pumpkin bread stuffing, I cooked up some more pumpkin for my pumpkin pie that I will be making tomorrow, and I made some winter squash cookies out of some left over winter squash puree.


Tomorrow I need to make the pumpkin pies and prep the turkey, which I have to pick up tomorrow.  This year our turkey will be coming from Brown Brothers Chicken Farm in Paris, Ohio.  I meet Bill Brown of Brown Brothers up at Akron General Farmers Market, since he was selling right next to me this year.  He has really good chicken so I am excited to be getting a turkey from him this year.

Everything that we cook for Thanksgiving is something that I grow.  It is nice because we do not have any shopping to do before Thanksgiving other than to pick up a lemon for the turkey.  Of course I did have to get some eggs and the turkey, but they both came from someone I know.

Another cool thing is when I cook up my pumpkins I either save the seed for planting or for eating, of coarse I use the puree for whatever I am going to cook with it, and I save the skins to feed to my worms.  Absolutely no waste other than the stem, which does go into the trash.

Monday, November 11, 2013

Fall Spiced Rigatoni with Pumpkin Sauce

I have a new pasta available called Fall Spiced Rigatoni Pasta.  Today I turned some pumpkin puree into a nice sauce for my Fall Spiced Rigatoni.  Here is the recipe:

Fall Spiced Rigatoni with Pumpkin Sauce
Ingredients:
1 (8oz.) package Fall Spiced Rigatoni Pasta (cooked according to package directions)
1 lb. pork sausage
2 tbls. butter (divided)
1 small pie pumpkin
1 1/2 pint container heavy whipping cream
About 8-10 large kale leaves (torn into pieces)
1/4 cup freshly grated Parmesan cheese

Directions:
Cut pumpkin in half, scrape out insides and seeds.  Place in a casserole with about 1/2 inch of water on the bottom.  Place a little bit of butter in to each pumpkin half, altogether equaling about 1 tablespoon.  Bake at 350 degrees for approximately 45 minutes or until inside is soft.  Once pumpkin is cooled remove puree and set aside.  In a large deep saucepan over medium heat brown sausage in 1 tablespoon butter.  Once sausage is browned add heavy whipping cream and pumpkin puree.  Over medium heat cook for about 5 minutes, then add kale and cooked rigatoni pasta, cook for approximately 5 minutes longer, remove from heat, sprinkle with Parmesan cheese and serve.


There is no sugar in this recipe (I try to stay away from sugar myself), but if you would like it to be sweet, I do not see why you couldn't add some brown sugar to this dish.  Also another thing I plan to try is to add some chopped nuts to the recipe.

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For more pasta recipes do not forget to visit our Pasta Page.
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