Through a Washashore's Eyes

Harvest Time On Old Cape Cod

   As the leaves begin to turn and do their waltz like dance across our paths and the pumpkins pile high on roadside stands, we known its time to settle in and prepare for those cold morning starts and hearth warming nights. Its time for gathering the harvest and feeding our ghosts and goblins. Time to prepare for those great family feasts where just a scent of something cooking in the oven can awaken memories hidden deep within our minds. Pumpkins and pumpkin pies have always been the gateway to all my favorite fall memories. The pumpkin is surely an extraordinary vegetable because of its great versatlity in various food preparation, as it can be used in soups, as a main course or side dish, and in a variety of cold and hot desserts. It has a sweetish nutty flavor that can be enhanched with spices, cheese or herbs. The pumpkin flesh can be boiled , steamed or baked. I have prepared soup in a pumpkin and look forward to its flavor and presentation every fall. And every year I search for new ways to enhance my evening meals with the flavors of  fall. I am sharing some recipes with you, and hope that your evenings will be warm and your homes filled with the wonderful amoras of  something good cooking.

Baked Stuffed Pumpkin

1/2 lb ground hamburg or pork
1 pkg of goya beef or pork bouillon
1 med onion (chopped)
1 small green pepper (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
1 cup cooked rice
1/2 tsp salt
1/4 tsp pepper
4 small (1lb) pumpkins, hollowed out

 (or try poultry)

1/2lb ground chicken or turkey
1 pkg of goya chicken bouillon
1/2 c chopped Granny Smith apples
1/4c dried cranberries (1/3c fresh)
1 med onion (chopped)
1 small green pepper (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
1 cup cooked rice
1/4 c white wine
1 tsp thyme
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
4 small (1 lb) Pumpkins,hollowed out

When cooking rice add a packet of bouillon to enhance flavor.
Preheat oven 350 degrees.Saute the onions,green peppers,celery, and garlic,then add meat and cook.
Add apple slice and cook about 3 minutes.
Add wine and cook another 2 minutes.
Remove from heat and mix the rest of ingedients together.Spoon into each pumpkin.
Bake pumpkin in a shallow baking dish.Cover with foil and bake for 25 minutes.Remove foil and bake another 10 minutes.
Serve

 Stuffed Butternut Squash

Rice mix:
1 med squash
1/2 lb ground hamburg or ground pork
1 medium onion (chopped)
1 small green pepper (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
1 can (8oz) tomato sauce
1/4 C shredded cheese
1 c cooked rice
Grease shallow pan.Cut squash in half and place open side down.Bake 30 minutes at 375 degrees.Saute onions and hamburg,then drain greese.Add tomato sauce,rice,cheese and 1/4 cup of water.Stuff squash and bake 30 minutes more.

If you like spices the try a 1/4 tsp of Italian seasoning or 1/4 tsp Herbs De Provence (a mix of rosemary,thyme,savory,fennel sees.basil,lavender,& majoram) I buy my spices at the Atlantic Spice Company on Route 6 in North Truro. Once you step inside the shop and smell the fragrant spices,you'll be Hooked too.

Stuffing mix:
1 med onion (chopped)
1 small green pepper (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
1 box stove top stuffing
1/4 c water
Cook squash as above.
Saute the onions,peppers,garlic and meat in saucepan. Drain off grease.
Prepare stuffing as directed but add the ingredients to saucepan contents.
When stuffing is done,scoop the mix on each squash and bake 30 minutes more.

Pumpkin Cookies

2 1/2c all purpose flour
1/4 tsp ground cinnamon
1/4 tsp groung nutmeg
a pinch of salt
3/4 c butter (room temp)
1/2 c firnmly packed brown sugar
2 or 3 tbsp finely grated orange zest
1/2 c pumpkin puree
1 egg yolk (beaten)

Mix flour and spices together. In a another bowl cream butter,sugar and zest.
Add this to the flour mix with pumpkin puree and egg yolk.
Mix well to form a soft dough.Wrap in plastic wrap and refrigerate 30 minutes.
Use cookie cutter or shape into small balls on place on grease cookie sheet.
Place in preheated oven and bake 10 to 15 minutes until golden.
Enjoy

Fried Pumpkin

1 Lb Pumpkin,peeled, seeded and sliced
salt and pepper
2 Tbsp all-pupose flour
1 egg (beaten)
2 Tbsp bread crumbs
oil for frying

Sprinkle the pumpkin with salt and pepper
Dip the pumpkin in flour,then egg, the bread crumbs.
Heat oil in fry pan.
Place pumpkin in hot oil and brown both sides.
Drain on paper towel and serve.

Happy Fall to One and All !!!