Wednesday, September 25, 2013

Pumpkin Pie

I planted several pumpkins this year, most are said to be good eating, so I'm anxious to try!
Though I really wanted to try a Pumpkin Pie using the Winter Luxury pumpkin, I decided to use the Pink Banana squash first. 

Measuring just shy of 12", it was the perfect amount for a single pie.
I prepared to roast it, cut it lengthwise and scoop the seeds. I put it cut side down and baked it at 425 degrees until tender (about 45 minutes for mine). 

Remove from oven, let cool enough to handle, then scrape pumpkin. The pie recipe calls for 2 cups pumpkin purée. Other ingredients are:
12 oz evaporated milk
2 eggs
1/4 cup packed brown sugar
1/2 cup sugar
1 Tbs molasses
1/8 tsp allspice
1/8 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp cinnamon

Mix all ingredients in blender until smooth. Pour into pie crust. Bake at 425 degrees for 15minutes, turn down to 350 degrees and bake another 45 minutes, or until done. 

Voila! A homemade pumpkin pie! 
The Pink Banana has a wonderful pumpkin taste and smooth texture. I'll be sure to save one for Thanksgiving!  Though, I'm still anxious to try the Winter Luxury! 

What do you use for your Pumpkin Pie?
(I'm always up for new recipes too, I still haven't found just the right one!)

-Live Simple, Be Happy-
Magnolia Holler

Monday, September 9, 2013

Watermelon Rind Pickles

We harvested our first watermelon, it's a Charleston Gray!
And to put it to good use, I made Pickled Melon Rinds! They're easy to make and scrumptious to eat! You should try it with your next melon!

Remove the rind. The easiest way is to cut the melon as you normally would. Cut off all pink flesh (the part you typically eat), then using a vegetable peeler, peel off the green skin. Cut the rind into about 1" pieces. 

Prepare the brine. 
1/4 cup salt to 1 qt water. Put all cut rind chunks in brine. Let sit overnight.
Drain and rinse.

Prepare syrup. 
Mix vinegar, water, and spices. Bring to boil. 

Add rinds. Boil. Simmer about 30-minutes. The rinds should be clear. 

Pack rinds into jars, fill with hot syrup. Eat immediately or process for storage. 

I am in love and will never discard another melon rind ever again!
Have you ever had melon rinds?

This was shared at The Backyard Farming Connection, Share Your Cup Thursday, The HomeAcre Hop, and what i am eating.

-Live Simple, Be Happy-
Magnolia Holler

Sunday, September 8, 2013

Spaghetti Squash

Last year one of our neighbors gave us a spaghetti squash, and I'll be honest, I had no idea how to cook it! Thanks to Google, I followed the simplest recipe and we used it in place of pasta for spaghetti. We all fell in love and decided to grow our own this year!
Our first harvest! 

Simple directions: 
Wash, cut lengthwise, scoop out flesh, drizzle with olive oil, salt and pepper, bake at 375-degrees until fork insert easily (usually between 40-90 minutes depending on squash size). 

Remove from oven and let cool enough to handle. 
Using fork, scrape flesh lengthwise, should peel easily, resembling spaghetti. 

Voila! Noodles to be used for any pasta dish!

What do you do with spaghetti squash?

-Live Simple, Be Happy-
Magnolia Holler

Wednesday, September 4, 2013

Rose of Sharon update

Remember my enormous Rose of Sharon that we pruned way back? Well, I'm happy to say it is growing strong!

Before (winter pruning)

After (taken today)

-Live Simple, Be Happy-
Magnolia Holler

Sunday, September 1, 2013

Pumpkin Patch 2013

We planted 7 varieties of pumpkins this year, in a patch 37'x50'. Just like my tomatoes and apples, most pumpkins are heirlooms. 
1) Rouge Vif d'Etampes
2) Lumina
3) Musquee de Provence
4) Connecticut Field
5) Luxury Pie
6) Jarrahdale
7) Jack o'Lantern

We've had a very wet season, most unusual for this time of year. Several of our pumpkins were hit with powdery mildew, and then finished off by squash bugs! The patch grew strong all season until this past month. In the course of 2 weeks several of our vines died. Luckily I think we'll get at least one pumpkin of each! The coloring is just starting to turn, they're beautiful! Now I am addicted to growing pumpkins!
I can't wait to carve, eat, and decorate with them!

Do you grow pumpkins? What do you do with them through the season?

-Live Simple, Be Happy-
Magnolia Holler