In the Shares this week:

Pie Pumpkins

Mini Pumpkins & Gourds

Potatoes

Acorn Squash

Buttercup Squash

Carrots

Onions

Colored Bell Peppers

Mercado Peppers

Kale

Apples

Farm News

Sun....I see the Sun today.
We are getting down to the end of variety at this point! They only difference in the last two weeks is the variety in squash.
We are unsure of the variety of apples this week, it all depends upon what the orchard is able to pick next week and all of that depends upon weather.
We are working on clean up at the Farms. Time to put away all of the carts, tables, stands, all of that kind of stuff that is pulled out little by little and then suddenly it's a lot to put away all at once. The better weather today will help with this process.
I'm thinking ahead at this point. Soon I will launch a new product line for the Fall/Autumn season and moving onto the Holiday season in the online Store on the website. This will be a line of floral arrangements using artificial flowers and greenery. I've been doing this for myself for many years and my husband has been encouraging me to do this as part of this business. I hope to have a few arrangements pictured for sale soon. Here is the link to the Store http://store-qocgp9w.mybigcommerce.com/ It's a funny looking link, because it is software within software. I promise it really does go to my store, I've tested the link. You may be hearing from me throughout the Fall and Winter!
Thank you very much for your membership. Only 2 weeks remaining in the season. This is the Pumpkin edition of the recipes!

Recipes for this week

Wonderful Carrot Cake

Prep: 25 min. Bake: 40 min. + cooling

Makes

24 servings

Ingredients

3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt

Directions

In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.
Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator.

Nutrition Facts

1 piece: 223 calories, 8g fat (1g saturated fat), 30mg cholesterol, 183mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 3g protein.

Pumpkin Cheesecake Bars

1 c. all purpose flour

1/3 c.packed brown sugar

5 Tbsp. butter, softened

1/2 c. finely chopped pecans or walnuts

1 (8 oz.) pkg. softened cream cheese

3/4 c. sugar

1/2 c. solid pack pumpkin, or freshly cooked pumpkin

2 eggs, lightly beaten

1& 1/2 tsp. cinnamon

1 tsp. ground allspice

1 tsp. vanilla

Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of an 8x8x1& 1/2 in. baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake for an additional 30 to 35 minutes. Cool before cutting into bars. Makes 32 (1x2 inch) bars.

Double Chip Pumpkin Cinnamon Muffins

Yield 12 Muffins

Prep 20 min

Bake 15 min + cooling

2 c. solid pack pumpkin

1 c. sugar

1/2 c. buttermilk

1/3 c. canola oil

2 eggs

2 egg whites

1 tsp. vanilla extract

2 cups all-purpose flour

1/2 c. oat flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/2 c. cinnamon baking chips, chopped

1/2 c. miniature semisweet chocolate chips

Topping;

1/4 c. sugar

3 tsp. ground cinnamon

In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.

Grease muffin cups or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.

Bake at 400 degrees for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Fluffy Pumpkin Pancakes

Ingredients

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

Directions

In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.
Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts

3 pancakes: 360 calories, 11g fat (2g saturated fat), 109mg cholesterol, 579mg sodium, 55g carbohydrate (23g sugars, 5g fiber), 13g protein.

Buttermilk Pumpkin Waffles

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Butter and maple syrup, optional

Directions

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts

2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein.Diabetic Exchanges: 2 starch, 1 fat.

Pumpkin Pie Cupcakes

Ingredients

1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large Nellie’s Free Range Eggs
2 large egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
CINNAMON-CLOVE BUTTERCREAM:
3/4 cup butter, softened
1/4 cup shortening
2-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts

Directions

In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat butter and shortening until fluffy. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

Nutrition Facts

1 cupcake: 341 calories, 16g fat (6g saturated fat), 37mg cholesterol, 301mg sodium, 48g carbohydrate (33g sugars, 2g fiber), 4g protein.

Week Sixteen 2018

Nancy

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