We are a week early for Thanksgiving but we’ve got pumpkins in all our boxes this week (so those of you on fortnightly order get to share in on the ‘lurve). So why not prep it in advance to make a classic pumpkin pie with pecan and maple syrup for the occasion. Even if you ain’t no American, after a dark dark weekend last week there is much in our lives to be thankful for.
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.
Or try this baked pumpkin cheesecake with candied pumpkin seeds by Thomasina Miers of Wahaca fame. For another great recipe from Thomasina Miers try a fennel and ricotta gratin with hazelnut gremolata.
If you didn’t think that you like fennel before this, definitely try it roasted – silky, rich, caramelised and slightly sweet. Give it a go: it’s genuinely mouth-watering. Fennel also goes brilliantly with cannellini beans cooked in olive oil with lots of garlic and sage until creamy, then topped with more oil and grated parmesan. These beans also make a great bruschetta topping, especially with some prosciutto or, even better, Ibérico ham.
Fennel makes a great partner for sausages, roast pork shoulder or leg of lamb. For something truly wicked try Gordon Ramsay’s slow roasted pork belly with fennel (even better if you were lucky enough to pick some up from Stepney City Farm awhile back).
For your cavolo nero i.e. black kale, try a kale salad with apples, currants, and warm pancetta vinaigrette with your . Kale hold up in the fridge, so feel free to make this salad in advance or enjoy leftovers the next day. Or the classic Tuscan soup for cavolo nero, ribollita. Link has lots of hints for twists and variations and here’s another – try it with rosemary and/or some Tuscan sausages. Even better made in advance.
For those of you with harlequin squash as a no-potato substitute, definitely check out this blog post dedicated to it from our archives.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Sarpo Mira Potatoes, Perry Court
* Spinach, Perry Court Farm
* Pumpkin, Kent
* Onions, Norfolk
Black Kale, Kent
Items starred (*) above
Harlequin Squash, Perry Court
Pears – Conference, Kent
Apples, Kent (standard only)