A New (Yummy) Twist on Pumpkin

When it comes to pie, pumpkin is not my favorite. I'm just not a fan of the often goopy texture--I'd much rather have a slice full of crisp, cinnamon apples or crunchy pecans. I do love the flavor of pumpkin though, so when I got a pie pumpkin in my farm share recently, I got inspired to make something delicious. I adapted the recipe below from one I found on Epicurious, and the result was amazing. Light, fluffy little treats full of fall spice and pumpkin goodness. I only got to enjoy one as the rest were destined for my son's birthday celebration at daycare, where they were reportedly devoured with much zeal by a roomful of toddlers. I'll certainly be making them again soon. And if you have a spare pumpkin leftover from Thanksgiving (even if it's in a can), I recommend you do the same!

Pumpkin Spice Muffins

Ingredients

1 sugar pumpkin (aka pie pumpkin)--you can also substitute one can of *real* pumpkin here

2 c all purpose flour

2 t baking powder

1/4 t baking soda

1.5 t ground cinnamon

1 t ground ginger

1/8 t ground cloves

1/2 t salt

1 stick unsalted butter, melted

3/4 c packed light brown sugar

1/4 c sour cream

1/4 c applesauce

2 large eggs

1 t pure vanilla extract

Directions

Pumpkin

Apparently pumpkin can cook up relatively quickly in the microwave, but I tend to opt for roasting when it comes to my root vegetables. It's easy, tasty, and you don't have to worry about cleaning up messy orange explosions. Simply slice the pumpkin in half, scoop out the seeds, drizzle with a little olive oil and roast cut-side down on a sheet pan at 350 until soft. Cooking times can vary depending on the moisture content of your pumpkin, but I would start checking for doneness after about half an hour. In the meantime, you can rinse your pumpkin seeds, toss them in a little salt and oil and throw them in the oven as well! Just give them a stir every few minutes until they're nice and crispy. Bonus.

Muffins

Preheat oven to 400. Butter your muffin pan if it's not nonstick.

Whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In another bowl, whisk together butter, brown sugar, pumpkin , sour cream, apple sauce, eggs, and vanilla. Add to the dry ingredients and stir until just combined.

Spoon batter into muffin tins. Bake for about 20 minutes, until a fork comes out clean. Best enjoyed while still warm along with a steaming cup of tea or cider. Yum!

Note: If you want to add a little texture, the Epicurious recipe calls for plumped golden raisins (just soak them in hot water for five minutes before adding to batter) and pumpkin seeds in the muffins, as well as some pumpkin seeds sprinkled on top. A dab of cream cheese frosting would also do quite nicely...

Photo courtesy of Sultry, via Flickr creative commons

Winter's Bounty: Find Some Local Inspiration in the Snow

Today marks the second blizzard of the season for Massachusetts, and while it's certainly lovely to cozy up to a snowy window with a steaming cup of tea, this weather can make the fresh, local bounty of the farmers market season feel like a figment of the imagination. Around this time of year I often face a bout of the winter blues, not just because I'm so uncomfortable in the bitter Boston cold, but also because I find myself at such a loss in the kitchen. The refrigerator that has been overflowing with greens and tomatoes all summer, then carrots and kale through the fall, is suddenly bare, bereft of vegetables and of inspiration--a couple of turnips in the produce drawer just don't cut it. Neither do the supermarket staples of pale, limp lettuce in a plastic bag or washed out tomatoes from Mexico. What's a New England girl to do when her CSA has ended and the coldest months of winter still remain?

Last year I found some respite in the winter farm share from Enterprise Farm, which operates under the mostly-local idea of an East Coast food shed: lots of food from Massachusetts and some from family farms along the coast. It's certainly better to get a couple of zucchini from Georgia than from South America somewhere. This year, thanks to the amazing folks at Red Fire Farm, we'll be getting a truly local farm share through the heart of winter, with a mix of storage veggies, greenhouse greens, and products made by area vendors from the local summer harvest. What will such a share really include? I've been wondering the same thing, and with the first share arriving tomorrow I finally know what deliciousness awaits: there will be shallots, butternut squash, celery root (hooray!), carrots, and spinach, just to name a few. And we'll have pickles from Real Pickles and frozen Red Fire green beans. I can already feel the creative juices flowing...celery root soup? radish salad? roast butternut squash with a spinach and shallot stuffing? The possibilities will be endless once again, and EcoFoodie recipes will be soon to follow!

For those of you without a regular Winter CSA, do not despair. Thanks to the ongoing work of the Federation of Massachusetts Farmers Markets and the many farmers and vendors with whom they partner, winter farmers markets have become an increasingly common affair. There are weekly markets across the state throughout the season, with all kinds of goodies to be discovered. For all you Bostonians, there are markets in Dedham, Natick, and Somerville--no matter where you are there are fresh, local ingredients nearby. So slap on those snow boots and head to the market this weekend. Much yumminess and inspiration await!

To find a market near you, click here and type 'winter' into the "Enter part of the name of a Market" field.

Photo by paige_eliz via Flickr Creative Commons.

Old Ideas for a New Year

Sometimes the best new ideas are the ones that aren't new at all, but rather a rediscovery of methods and means whose wisdom has been known for ages. When it comes to cooking, this idea is heralded repeatedly by those who advocate for slower, more local eating. The Slow Food movement, in addition to working toward food that is "Good, Clean, and Fair," points us back to vanishing cooking styles and heirloom ingredients, along with the increasingly uncommon practice of sitting down to enjoy a meal we've prepared with family and friends. Michael Pollan, one of the most prominent voices in the local food movement, tells us: "Don't eat anything your grandmother wouldn't recognize as food." Simple enough, and an easy way to navigate around the many processed food-ish creations that inhabit our modern supermarkets. Mark Bittman, cookbook author and writer for the New York Times, is also a voice for more planet-friendly eating, and as part of theTimes' New Year's section on sustainability offers an alternative to the countless diet crazes that emerge at this time of year: "Chop, Fry, Boil: Eating for One, or 6 Billion."

The concept is easy to embrace: three simple recipes--stir fry, rice and lentils, and a chopped salad--that can form the foundation of a lifetime of healthy cooking and eating. As Bittman states, they are techniques as much as recipes. Once mastered, they can be adapted to fit any locale or time of year, incorporating local, seasonal produce and whatever personal flourish the chef desires. Also important, they can all make for full meals without meat, an element that can be difficult to find in planet-friendly form. For so many of us who have fallen away from cooking in our daily lives, these easy, classic meals provide a re-entry point into a healthy, fulfilling relationship with our kitchen, one that can be passed on to our children during the evening hours in place of so much excess screen time.

Personally, I'm going to start with the rice and lentils. For years now I've been swayed from such dishes by my bean loathing husband, but maybe with a little extra flair I can win him over...full report to follow in the coming weeks.

Click here for the stir fry recipe, here for rice and lentils, and here for chopped salad.

Happy New (Old) Eating!

Sweets for Your Holiday Sweet, Local Style

At this time of year, amidst the festive flurry of holiday parties and visits, many of us find ourselves scrambling to identify just the right gift for our loved ones (especially those of us with a newborn at home, who may not have had time for the usual latte and window shopping...sigh). This can be especially tricky when one of those most dear to us is particularly difficult to gift.

My father, a hard working academic who is perpetually immersed in the writing of one paper or another, is just such a person. What to get for the professor who eats, sleeps, and breathes Finance? Every year I consider a variety of possibilities and, just as quickly, rule them all out. An interesting book on an economic issue? (Nope--he probably knows it all already.) A nice tie or sweater? (This seemed good for a while, but Lord & Taylor can only carry you so far.) A gadget for the grill? (Nope. Dad does like to grill, but he's not a gadget kind of guy.)

Finally, a few years ago, I stumbled upon a simple solution: turron. For those of you not familiar with this treat, turron is an almond-based, Spanish Christmas candy, of which I consumed copious quantities when I lived there. I had a hankering for it over the holidays and was searching for it on line when it hit me--dad loves almonds, he loves simple flavors, and, in spite of his remarkable self restraint, he definitely loves sweets. Three boxes of Turron de Alicante were soon en route to his doorstep that year and were devoured within 24 hours of their arrival...or so the story goes. Sweet success! Now, each year, in addition to whatever attempt I make at an inspired gift for my father, there are always a couple of boxes of turron, sure to please and to give him a rare opportunity to overindulge.

Of course, the one thing that could make this gift even better is if it were locally made and crafted. After all, shipping candy all the way from Spain to New Orleans is not the most sustainable practice. Thankfully, with the steady rise of the local food movement, many foodie entrepreneurs are creating delectable treats with local, seasonal ingredients. And, with so much care and craftsmanship behind these products, the quality often surpasses that of the mass-produced name brands that many of us associate with holiday fancies. Such is the case with the remarkable sweets made by Valerie Conyngham of Vianne Chocolat, whom I recently wrote about in the winter issue of Edible Boston. Based in butter and cream from small, local dairies, her chocolates are infused with local products and produce. Her strawberry balsamic chocolate includes a strawberry jam from the Copley farmers market, and her fall flavors include pumpkin seeds and apple, two unusual companions for chocolate that could only come from being locally inspired. The brilliance of giving such sweets as a gift is that, in addition to the exceptional, creative flavors, you're supporting local business and agriculture and the many individuals who work so hard to make local, sustainable eating a truly viable option, even when it comes to fine chocolates. You can tell your special someone that, in addition to the fun and tasty treat, you've made a contribution to a very important cause in his or her honor--sweet success, doubled!

For more information on where to find Vianne Chocolat or how to order on line, visit Valerie's website. And, if I were you, I'd pick up a little box for myself as well. After all, such thoughtful, responsible holiday shopping deserves a little reward!

Happy Shopping, Happy Eating, and Happy Holidays!

An Ecofoodie Baby

Welcomed into the world on November 3rd,

currently cause for much joy, exhaustion, and a short Ecofoodie hiatus.

Back soon!

Homemade Pasta, Close to Home

As mentioned in a previous post, I recently had the pleasure of spending some time with the lovely ladies of Nella Pasta at the Crop Circle Kitchen in Jamaica Plain. Each week they make fresh pasta that is "locally handcrafted, wholesome, and simple," just as it states on every batch they sell.

Their story is a classic tale of the unexpected blessings that can come from a bad economy. Leigh and Rachel met while working desk jobs that neither of them found particularly inspiring, only to discover that they shared a passion for food and had attended culinary programs just blocks from each other in Florence a few years before. They eventually began planning a pasta business in their free time, but the ultimate jump start came with company cutbacks--when the two of them were laid off on the same day they went straight to the coffee shop across the street and started carving out their business plan in earnest.

An important part of that plan involved working with local farmers and producers to incorporate seasonal ingredients as fresh as the pasta itself. As a result, they've developed ongoing relationships with local farms like Stillman's and Allandale, and have even begun getting some of their flour from Four Star Farms in Northfield, MA. (You, too, can get some great local grains there--check out their website for details!) This commitment to working with local, sustainable, organic ingredients means that Nella Pasta recipes are different each week, keeping it exciting for both its creators and its lucky consumers. Springtime means asparagus goes into the mix, while fall brings treats like ravioli with brown butter, white bean, cranberry and fresh thyme--you won't find that in any chain supermarket!

Where do you find it, you ask? Currently, the ladies are selling pastas, pestos (kale and spiced pumpkin seed, anyone?), and pasta salads at the Lexington and Hingham farmers markets. Their pasta salads can also be found at City Feed in JP and the Equal Exchange Cafe. If none of these spots are close to you, keep your eye on the Locations tab of their website for new markets, and ask your own local food market to carry them!

For me, in addition to the satisfaction that comes from choosing a product that supports a whole chain of local farmers and producers, cooking with Nella Pasta also carries the joy of being inspired by an ingredient in a new way. Leigh and Rachel were kind enough to send me home with samples of their weekly varieties, including wheat & ground flax seed and a jewel-toned roasted beet linguine. And while lately I've been much less inclined to lug my 8-months-pregnant belly around the kitchen after a long day at work, this pasta got me back on my cooking feet! Every noodle was hearty and flavorful, leading me to wonder how I ever even considered eating dried up pasta out of a cardboard box. Below are some recipes I whipped up with farm share ingredients I had on hand, and you can also check out their website for more tasty ideas. Or better yet, stop by one of their farmers market stands and see what they're recommending for seasonal "inside out ravioli." You can grab your fresh pasta and produce right there and have an inspiring night of your own in the kitchen!

And don't forget--there are still a few days left to help Nella Pasta win Daily Candy's "Start Small, Go Big" contest, so please be sure to vote!

Whole Wheat & Ground Flaxseed Linguine with Thyme Brown Butter & Delicata Squash

I kept this recipe relatively simple in order to let the flavors of the pasta really come through. The rich, hearty flavor of the linguine paired oh so deliciously with nutty, herby brown butter and sweet roasted squash!

Ingredients

1 lb Nella Pasta whole wheat & ground flaxseed linguine

Two medium delicata squash (or any other winter squash you have on hand)

2 T olive oil

3 T chopped fresh thyme leaves

pinch salt

freshly ground pepper

1/2 stick unsalted butter

freshly grated Parmesan or Pecorino Romano cheese (you could also substitute a yummy soft cheese here--verboten to me at the moment)

Directions

Preheat the oven to 400 and put some water on to boil. Halve the squash, scrape out the seeds, and cut into 1/4 inch pieces--little half moons. Toss with olive oil, 1 T of the thyme, salt, and pepper. Arrange in a single layer on a baking sheet and cook for around 25-30 minutes, until fork tender.

When squash is just about done, heat the butter in a large skillet over medium heat, whisking frequently until the foam subsides and golden brown milk solids begin to form. You will know it's ready when it has a rich, nutty aroma. Keep a close eye until it's done though, as it can burn in a heartbeat! Remove from heat and whisk in the remaining 2 T thyme. There may be a second round of foam with the fresh herb. Simply whisk until it subsides.

Set aside the brown butter, drop your pasta into boiling, lightly salted water, and do not walk away! It will truly be ready in about a minute's time and you don't want it to overcook. Give it a good swirl around the pot and test frequently for doneness--it's best when al dente, which makes for a nice hearty, toothy texture.

When pasta is ready, drain and toss with brown butter and squash. Serve topped with a sprinkling of cheese. Yummy.

Roasted Beet Linguine with Walnut Parsley Pesto

Again, I wanted to keep this recipe relatively simple so as not to mask the flavors and colors of the pasta--witness the beautiful beet linguine, pictured below.

Ingredients

1 lb Nella Pasta beet linguine

2 c packed flat leaf parsley leaves

3/4 c toasted walnuts

1/4 c grated Parmesan cheese

1/4 c grated Pecorino Romano cheese

2 cloves garlic, coarsely chopped

2 t lemon zest

1/2 c extra virgin olive oil

pinch salt

freshly ground black pepper

Directions

Easy: Boil water. Combine first 6 pesto ingredients in food processor and blend until combined.

Stream in olive oil until the mixture loosens up enough to toss well with hot pasta (you can add more or less oil here as needed), and season with salt and pepper to taste. Drop your pasta, drain when al dente (again, this only takes about a minute), and toss with pesto. Top with a sprinkle of freshly grated cheese. Voila! Quick, delicious, and oh so fresh.

Penne with Fresh Sage & Mascarpone Cheese

For the heartier penne noodle I went with a good, creamy sauce. This recipe, adapted from Epicurious.com, makes for some incredible comfort food on a cool fall evening--fabulous enough for company but simple enough for a night of self-indulgence with a good movie on the couch!

Ingredients

1 lb Nella Pasta penne

1/2 T unsalted butter

1 clove garlic, diced

2 t homemade bread crumbs

3 t finely chopped fresh sage leaves (you can add even more here if you are a sage lover, like me!)

tiny pinch of salt

1/2 c mascarpone cheese

1/2 c freshly grated Parmesan cheese

freshly ground black pepper

While your pasta water is coming to a boil, heat the butter over medium heat until the foam subsides, stirring frequently. Add garlic and sautee until soft. Add bread crumbs, sage, and just a teensy touch of salt--the cheese already has plenty. Cook the sage and bread crumb mixture, stirring frequently, until golden brown. Set aside.

Drop the pasta when your water is boiling--the penne will need a little longer to cook than spaghetti or linguine, but keep a close eye on this as well! After two minutes, try a piece to see how close you are to al dente and continue testing frequently until you have the texture you like. Again, this noodle is fabulous if you keep it on the toothy side, especially with this rich, creamy sauce--it really holds its own.

When the pasta is ready, drain and pour back into the pot. Add the mascarpone, Parmesan, and a few good turns of freshly grated black pepper. Stir gently to combine. Serve topped with a generous dusting of the bread crumb mixture and enjoy!

Fall Fun for (Eco)Foodies

This time of year is pretty fabulous for those of us who love fresh, varied produce from our local farms. You can get everything from tomatoes, to okra, to winter squash, all of it rich with flavor and good-for-you goodness. Us Bostonians are also blessed with a thriving network of people invested in the local food movement, which means there are plenty of opportunities to expand your mind along with your belly. Below are just a few events coming up in the next few weeks--be sure to check out the websites for more info on not only these events but future happenings. Enjoy!

Boston Local Food Festival

Saturday, October 2nd. Fort Point Channel.

This promises to be a veritable bonanza of local goodness, with everything your local-loving heart might possibly desire. You can sample everything from beer, to cheese, to bok choy and soak in all kinds of food-related demonstrations. I don't know what I'm more excited about...sustainable cooking with crepes or "retiring Ronald McDonald"! For more details about the festival and how to find your way there, visit http://bostonlocalfoodfestival.com/.

DIG IN! Volunteer with Slow Food Boston @ Earthworks or The Food Project

Saturday, September 25th.

What better way to spend a gorgeous fall Saturday than doing a few hours of good for a great local food organization, followed by a local potluck picnic? At The Food Project site, volunteers will help put the farm "to bed" for the winter and have the chance to learn more about their programs for urban youth. At Earthworks, helpers will mulch and renutriate the soil around trees and shrubs in their urban orchards, all of which are open for public picking. Either way, you can't go wrong! For more details on each project and how to get involved you can visit the Slow Food Boston events page. There, you can also learn about Slow Food's RAFT Dinners--the focus there is on heirloom varietals along with regional foods and traditions--as well as a book event this Friday for Food Heroes by Georgia Pellegrini.

Festivals, Festivals, Festivals.

You can treat yourself to local beers, homemade chili, cider donuts, and so much more if you just know where to be and when. Check out this list of New England food festivals compiled by Boston.com. You can also peruse the websites of local farms for more apple and fall-themed events, like the Cider Pressing, Harvest Potluck, and Scarecrow Contest at Red Fire Farm!

Markets, Markets, Markets.

Although the abrupt appearance of such crisp weather can make it feel like the growing season must be coming to an end, most local farmers markets will be open and overflowing through late October or even November. For a list of which markets are open and until when, visit www.massfarmersmarkets.org.