I want to make a pie!

Have you ever made a pie?  I mean a realllly GOOD pie.  To be honest, before I married a vegetable farmer, I had never made a true pumpkin pie – one from scratch that is.


One of the things I’ve learned is that most pie pumpkin filling from a can is actually made from a pretty cool squash.  Not a problem and it’s still tasty, but I love pie pumpkins. So how do you use it?  This is what I do…

Preheat your oven to 375 degrees F


Cut it in half and scoop out the seeds.  You can keep those seeds to roast later.


Place the halves cut side down on a baking sheet.  Roast uncovered for 40-60 minutes. Remove from the oven and let cool.


Scrape the flesh from the skin. Use a food processor to purée the pumpkin.


Bake away!  Pumpkin pie, pumpkin muffins, pumpkin brownies, pumpkin smoothies, pumpkin fudge, pumpkin baby food…








Don’t fight…

Check out these beauties from this week’s CSA box.


They look so good in fact, that I overheard a debate today over romanesco!  I think that made my day;)

Acorn Squash… How do I eat that?

I love acorn squash, but not everyone has a field of veggies to eat in their back yard.  In my mind, squash is one of the easiest vegetables to cook.  You simply cut it half.  Scoop the seeds out (save those for roasting).  Then put the halves in a pan, cut side down, and roast.


Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece.

Image result for acorn squash recipes


If you are like me and have a tendency to forget things are in the oven, put an inch of water in the bottom of the pan and cook the halves with the cut side down.  It gives you a little safety.

This is the traditional way to cook almost any squash.  There are so many ways to use these babies though.  I love them stuffed!





Fall CSA 2016 – Week 1

Hooray, Hooray, the Fall CSA starts today!

Hello Folks!

Welcome aboard the Fall CSA at Pekarek’s Produce!  We are excited to have you join us in the vegetable fun. There is a lot of good stuff in this first fall CSA box….


Your pie pumpkin, acorn squash and sweet potatoes should be stored on the counter (not in the refrigerator).  The acorn squash will store for at least a month, but don’t forget you’ve got more veggies coming in two weeks.  The pie pumpkins should be used in the next 2 or 3 weeks. You should be able to make 2 pies out of your pumpkin.  You can store your Yukon Gold potatoes in the fridge or on the counter, depending on how soon you will be using them.


The rest of the produce can be stored in the refrigerator. Romanesco will likely be a new food to most of you.  Its absolutely amazing and kind of cool looking.  Eat it and cook it in the same way you would cauliflower.  We usually eat it raw (maybe with some ranch dip) or roast it in the oven.

If you aren’t sure how to cook your acorn squash or any of the other foods in this week’s CSA box, be sure to visit the website at pekareksproduce.wordpress.com.IMG_1241

There are lots of veggies we are still picking for the fall, and Ryan is already gearing up for next year.  He’s got the seed catalogues out and is making maps for where to put the vegetables in the spring.

Your next pick up date is Tuesday, November 22nd!

What’s in Today’s Box??

  • Pie Pumpkin
  • Broccoli
  • Romanesco
  • Sweet Potato
  • Acorn Squash
  • Cucumbers
  • Yukon Gold Potatoes
  • Radishes
  • Red Leaf Lettuce


Romanesco… how do I eat that?

The big scarry vegetable in this week’s CSA box is probably the Romanesco.  Don’t be frightened, it won’t bite.  Start by cutting off a piece and trying a little bit raw – tastes a lot like cauliflower!  So you can cook it anyway you would use cauliflower.

I like to eat this raw.  That is my favorite, but just in case you are not a raw veggie person, this video below shows you how to roast romanesco (probably my second favorite way to eat it).