Happenings on the Farm!


Laguna Farm Newsletter

It’s time for Sugar Pie
November 3, 2015
Dear Members,

     In looking at our sugar pie pumpkins, Nacho and I decided we should get them into your hands as soon as possible. You see, at the farm they are stored in large bins just outside the barn. With the rain over the weekend and the coming frost, we are concerned that we will loose the entire harvest before Thanksgiving (when we usually distribute them). For this reason, the sugar pie pumpkins are in your CSA this week along with some great ideas and clear instructions on how to process the pumpkins NOW, so you can use the puree during the holidays. My first tip is: Don’t Wait! A pumpkin sitting on the counter or in the cupboard will not get better.  Harness the freshness and bake, roast or steam your sugar pie this week and either use it in your favorite recipe or freeze the puree for use during the holidays.
     Please note that during Thanksgiving week, we will make your CSA boxes on Tuesday and Wednesday.  Thursday members should get their produce on Wednesday so you can cook it up for the holiday!  The Laguna Farm store will be closed on November, 26th.
Be Well,
Jennifer Branham

Red Cabbage Slaw
Produce Box:  
Salad Mix, Kale, Parsley, Turnips, Cabbage, Sugar Pie Pumpkin, Red Onions
Red Cabbage Slaw: has more crunch and spice over your standard sweet green coleslaw.  Try this recipe from Bobby Flay.  I made it last evening and substituted parsley for basil and let it set in the fridge overnight.  Today the crunch remains, but the flavors are incorporated into the juice of the cabbage better.  Tip:  Make it ahead and consider doubling the batch.  It is super good and I found myself eating it as a main course!
Sugar Pie Puree: Cut the top off your sugar pie pumpkin and remove the seeds and pulp.  Rinse out the pumpkin then carefully cut it in half.  In an oven heated to 350′, place the pumpkin (cut side down) in a baking pan that has 1-2 inches of water in it.  Bake the pumpkin for 30-50 minutes (until fork tender).  Let your pumpkin cool before scraping out the flesh.  Discard the skin.  To make the pumpkin smooth, either put it in a blender or food processor or simply mash with a fork or potato masher.  I suggest measuring out two cups of puree at a time (this is the amount most pie recipes call for) and freezing in pre-portioned amounts in a zip-lock bag.
Juice Box:

Apples, Carrots, Beets, Persimmons, Celery, Tangerines, Parsley, Sugar Pie Pumpkin, Kale. 

Pumpkin Juice!  So good, so sweet.
Pumpkin juicing tips
  • Use pie pumpkins or any pumpkin variety that can be eaten.
  • Always cut the rind off the pumpkin.  The rind can damage your juicer.
  • Remove the pumpkin seeds from the center before juicing.
  • Pumpkins pair well with carrots, sweet potatoes, regular potatoes, citrus, pineapple, mango, apples, pears, squash, zucchini, kale, spinach and beets.
  • Pumpkins don’t yield much juice, so when creating your own pumpkin juice recipe, you’ll need to pair it with other juicy produce.
  • You’ll need a strong knife to remove the rind and cut through the pumpkin.  
  • Pumpkins should be juiced raw, just as all other produce is juiced raw.
For an abundance of ideas on pumpkin juice, please visit All About Juicing!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com