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THIS WEEK’S SUBSCRIBER MENU:
• “Festival” Squash
• “Red” Potatoes
• Fennel
• Turnips with Greens
• “Osaka Purple” Mustard Greens
• Pepper Cress
COMING SOON:
Shallots
Mizuna
Baby Bok choi
When Della was about three years old, we first shared a sweet winter vegetable with her. Her name for the dish was “spousabouts”, which translated into adult English means “Brussels Sprouts”. She loved them.
Just when I start to wonder if anyone reads this blog, finally someone posted a comment requesting my recipes for pumpkin pancakes and pumpkin custard. Both are pretty ad-hoc:
For pumpkin custard, I just make pumpkin pie filling and pour it in a baking dish and bake it like pie. No crust required. We eat it for breakfast or dessert. Here are the pie recipes I swiped from Martha Stewart years ago. I like the tang of the molasses version, but the kids like the brown sugar or maple syrup versions better.
For Pumpkin Pancakes, I use a multi-grain mix like Bob’s Red Mill, or something equivalent. I start with a big plop of puréed pumpkin (or sweet potato, or mashed banana, or applesauce, depending on what leftovers are laying around). I think I usually use 1-1/2 cups of mushy stuff. Then I put in a very big egg or two smaller ones. (The eggs help hold everything together.) Beat those together with a fork and a good shake of cinnamon and/or cardamom. “A good shake” is about 1-1/2 teaspoons, unless it dumps out too much, but no-one really cares if there’s too much cinnamon anyway. Then I put in a good 1/2 cup of pancake mix per person. If I’m especially hungry I’ll use heaping scoops. Then pour in milk and mix until it’s all the right consistency for pouring on the griddle. The range that came with our house has a big griddle on top, so I can make pancakes for everyone all at once, and we can all eat together—it’s one of my favorite things.
We like our pancakes with fruit (frozen berries, sliced pears, or leftover cranberry sauce are good winter favorites) and whipped cream. We also like peanut butter and real maple syrup.
Mmmm. I can’t wait for Saturday to come around again.
Whistling Train Farm 
>Thanks for the recipes! I'm jealous of your big griddle….And thanks for writing this blog! I do read it, ever since the winter CSA started, and I've gotten some great info. Keep it coming!
>Love the pics and I am so jealous of the stove/griddle! Hope you guys and the fields are staying warm. Fearing that the plants aren't going to like this cold spell. 😦