Halloween apparently has its origins as All Hallows’ Eve (“even” if you are Scottish, which is then shortened to “e’en” or “een”), the day before All Hallows’ Day or All Saints’ Day. It simply means “holy evening” and is a time of the year to remember all saints (hallows) and martyrs, both past and present.
For those unlucky 13 (no, it’s really a coincidence) of you with “no potato” boxes and a missing bag of kale last week, rest assure that it will be made up with a most vibrant bag of pink and green kale this week, along with some free garlic as an apology from Tower Green Hamlets and Perry Court, and to ward off such tragic misfortune happening again going forwards.
In any case, with the ever spreading tentacles of Ebola and ISIS, celebrating darkness and evil as fun seems more naff than fun. Do what you may to your (organic) pumpkin but rest assured we will be eating it, and one carved with eyes and nose and mouth won’t do much good in holding the pumpkin briyani (not to mention pumpkin soup) that we will be holding vigil over. Although come to think of it, a pumpkin sans top and seeds will probably make a good tealight holder to light up the darkness and a romantic meal, before you get around to cooking and eating it of course.
For a sweet option how about try some pumpkin cupcakes? For extra depth, use butter instead of vegetable oil and/or mixed/allspice instead of cinnamon. And add some butter (same weight as icing sugar) to top off the cream. The recipe also works as a cake or tray bake (try a 20cm square tray) and makes a lovely change to the ubiquitous carrot cake. And an opportunity to get your kids to eat more veg!
Or prep the pumpkin to make a classic pumpkin pie with pecan and maple syrup for Thanksgiving (sorry, another American import) in a couple of weeks’ time. You could even double the double cream and it’s worth all the toil and trouble of baking blind (use whatever dried beans you have at home if you don’t have those fancy beans). It’s such a great recipe you will be returning for more and you really don’t need canned pumpkin like your American friends will tell you.
On what to do with some of the other vegetables in your veg box here are a few ideas, some of which from our past newsletters/ blog posts:
- Rainbow Carrots – Have a look at From Purple to Rainbow blog post (also for cabbage) for some ideas on how to eat them and check out some photos to inspire you
- Celeriac – Check out our past Rooting for Roots (also for parsnips) and A glorious autumn harvest basket write-ups
- Kohl Rabi – Enjoy these little purple sputniks with some of the suggestions in Kohl Rabi Kohl Slaw
And if you are finding it hard to carvehack those pumpkins, bring it along to Barnaby at Stepney City Farm this Saturday 11am to 3pm. Or come make some ceramic pumpkins with Jess!
Wishing all of you a very hallowed (week)’end!
This Week’s Bounty
* Charlotte Potatoes, Lincs
* Rainbow Carrots, Lancs
* Parsnip, Lancs
* Leeks, Kent
* January King Cabbage, Kent
Kohl Rabi, Lancs
Pumpkin/Squash, Lancs/Perry Court
Items starred (*) above
Jerusalem Artichoke, Kent
Apples – Gala, Kent (standard only)