Organic produce for Monday, October 24th

Good morning everyone!

We have nice, cool weather for our veggies!!

Today’s 2nds are cauliflower, green pepper, acorn squash, celery and russet potatoes (the yukon’s are firsts). Extra 2nds are on the bench for you to help yourself. The squash is great for muffins and breads. Simply bake the squash whole until soft. Scoop out the insides and freeze in the amount you need for recipes. Below is my family’s favorite pumpkin bread. I substitute any kind of squash and you can’t tell the difference. It’s not necessarily the healthiest recipe, but it satisfies my family’s sweet tooth while getting them to eat a little squash. I’m still calling it pumpkin bread because squash bread is not very appealing!

Chocolate chip Pumpkin bread

1 3/4 cups (take off – 3 T. )white whole wheat or whole wheat pastry flour 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder

3/4 teaspoon salt 1/2 cup oil 1 1/8 cups sugar

3 large eggs 1 cup canned pure pumpkin 1 teaspoon vanilla extract

1/3 cup whole milk 3/4 cup miniature semisweet chocolate chips 3/4 cup chopped walnuts (optional) Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Mix oil and sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.) If anyone is overloaded with celery, you are welcome to leave it on the bench. I have someone who will happily accept my organic celery donation.

Last week, I made the Barley, lentil and swiss chard soup with kale instead of chard. Personally, I would stick to chard from now on, but my husband and guests still loved it and my kids ate the broth. The chard soup is definitely a keeper!

Enjoy your veggies and stay warm!


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