F.A.B. * farmers * artisans * bakers
We share our local and sustainable practices, food traditions, and recipes for health...eat NATURAL NUTRIENTS!
Tuesday, November 29, 2016
The pumpkin harvest included some mystery winter squash which, I believe, based on outer markings, and thick consistency - that it mat be lower salmon river, kaboucha, or red kuru - or a combination thereof.
I found it in the goat pen - which they used in early spring - but not all summer. A bountiful harvest and discovery - great for us!
I'm saving seed. sooo good! My favorite, marina di Chioggia, is harder to cut due to the many indentations - this is the ideal alternative. Taste and acts like a sweet potato only huge!
Pictured above that is my on a veggie burgers with pumpkin forward main ingredient.
Other ingredients included:
the pumpkin cooked and pureed
egg whites for binding
leftover stuffing from thanksgiving which included diced italian bread, chestnuts, apples, onions, and spices
other spices such as turmeric, blk pepper, salt
the wonderful thing about veggie burgers is the condiments meat eaters use - for me - such as:
a burger bun - of course - I will be trying the one from Utica Bread - a brioche type - this was a potato bun
home canned pickles from a friend - so crunchy - I think it was a lite bread and butter type
hot pepper puree
ketchup - which I have frozen from out tomato harvest
very very good "junk" food with high nutrient content due to all the good organic fresh picked veggies!
We grow sustainably, preserve open spaces & ecosystems, care for animals, support the arts, facilitate local products & economies. A large part of our work is philanthropic, our Horse, Hound, & Farm Rescue's mission is adopting hound dogs, wild horses, and supporting other family farms. We work in concert with wildlife preservation, artistic creations, and horticultural traditions. We were awarded a Sustainable Agriculture Research and Education grant in 2005.