Boo! No prices for guessing but it’s Halloween this weekend but no tricks are planned for this week’s box, just the usual treats!
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.
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.
As for your turnips, they are not as common here as across the Channel, where our frog friends recommends adding these to stews as you would other root vegetables. They have a mild flavour and potato-like texture when cooked, making them ideal for soups, stews, and casseroles. The colder spell most definitely calls for Lancashire hotpot or for the Gloucestershire hotpot variation with pork, apples and juniper berries instead. Also perfect for a winter vegetable soup with chorizo and puy lentils.
For something other than stews and soups, why not try making some crispy turnip fries or caramelised turnips, potatoes and carrots with onions and thyme. Turnips can also be eaten raw in salads or coleslaw, even in sprouted form. For lots more on turnips check out this article for more recipes (roasted turnips and mashed root vegetables with horseradish) and nutritional information (lots of cancer-busting goodness in turnip if you are still eating all those gloriously carcinogenic sausage, bacon and ham).
Bet you never put broccoli in the oven so how about a broccoli roast for a change?
This Week’s Bounty
* Sarpo Mira Potatoes, Perry Court
* Carrots, Lancs
* Pumpkin, Kent
Turnip Bunch, Perry Court
Spinach, Perry Court
Yellow Onions, Norfolk
Chestnut Mushrooms, Suffolk
Items starred (*) above
+ Savoy Cabbage, Kent
+ Leeks, Kent
Parsnips, Perry Court
Pears – Conference
Apples – tbc (standard only)