CSA Meals: Week 20 (continued)

Maple Rum Pumpkin Pie adapted from http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pie-104200
Pumpkin puree (1.5c)
Maple syrup (roughly 1/6 c)
Honey (roughly 1/6 c)
Rum (a nice big splash)
Brown sugar (2-4 T)
Evaporated milk (3/4c)
Eggs (2)
Cloves, allspice, nutmeg (two shakes of each)
Salt (a little less than 1 t)
All purpose flour (3.5 t)

Mix all well and pour into pie crust (I used a graham cracker crust). Bake at 350 for an hour.

The aroma of this is just heavenly. The rum mixed with maple and the notes of pumpkin...ahhhh.


CSA Soup
Part 1:
1 knob butter
Stew beef
Onion, chopped finely-ish
Garlic, minced
Tomatoes, chopped fine
Potato, chopped
Sweet potato, chopped
Rosemary
Barley
Water

Part 2:
Green beans, cut into 1cm sections
Corn, we used frozen from previous weeks
Cabbage, sliced into small bits
Salt to taste


Melt butter in large stock pot. Add stew beef and saute until browned. Add remaining ingredients in part 1 and enough water to cover by a couple of inches. Simmer until beef and potatoes are starting to soften. Add ingredients in part 2 and simmer until green beans and cabbage are at your preferred doneness.

I love this general recipe because it produces a huge pot of soup, it's delicious, it's open to a variety of additional ingredients and seasonings, and uses a ton of CSA stuff. Probably could have snuck turnips in at the very beginning as well.