these days...
by fig + fauna farm on 11/05/12
I have so much to share and catching up to do. But just for today, here is a peek into our recent days...
Pictures are : Mussels shared outside / foraging chicken booties / boot ready / heirloom tomatoes / old new light / dear Wallace doing his thing
the love of heirloom pumpkins
by fig + fauna farm on 10/25/12
I can't think of a better way to spend a rainy October afternoon, than carving pumpkins. The sight of these blue heirloom pumpkins make me melt every year. Each one is so unique in shape and hue, I find the flavors are just as varied - some are sweet and juicy, while others take on a heavier starchy quality. The suprise itself is enough for me to bring one home from the market.
"Let's carve teepee's in them" said Dane.
It was a good idea, the knife works so well in those directions on a pumpkin. Three rhythmic slices in three directions, done. Teepee's and Diamond shapes wrapped the pumpkins like a thick lace and we were left with cut out pumpkin gems all over the table. What to do with them? A quick roast in the oven and we had a perfect Fall salad.
Have you ever tried pumpkin with the skin on? Roasted heirloom pumpkin skin is quite delightful! Some Blue Pumpkin & Squash varieties are: Blue Moon Pumpkin, Blue Hubbard Squash, Jarrahdale Pumpkin and Long Island Cheese Pumpkin
ROASTED HEIRLOOM PUMPKIN TEEPEE'S
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Pumpkin cut outs (approx 2'')
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Sea salt, to taste
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fresh ground pepper, to taste
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1-2 tablespoons extra virgin olive oil
Preheat oven to 375F. Put all ingredients in a medium bowl and toss until well combined. Spread pieces in a single layer on a cooking sheet. Roast in oven and toss after 10 minutes, then roast for another 10 minutes or until pumpkin is soft and outside is slightly golden brown.
* I served mine on a bed of Arugula, with shaved red onion, pepitas and splash of balsamic vinegar.
Autumn Poached Pears
by fig + fauna farm on 10/21/12
The weather is slightly cooler and the smell of bonfires can be detected on any given evening. Signs of Autumn are subtle in South Florida by nature, but I've been simmering a sensory version of Fall as often as possible - pears, cinnamon sticks, ginger and rosemary....can you smell it?
/// A few notes to share...
You can get creative with the flavors - some options are honey, cinnamon, cloves, thyme, wine, vanilla, orange rind, maple syrup and cardamom. I top yogurt, pancakes or ice cream with the soaked pear fruit, or eat it as is for the most delightful treat. Sometimes divide one batch in two jars and top one with Bourbon or Amaretto for a late night treat. If it is your first time making Poached Pears, it's worth checking out instructions written by David Lebowitz.
POACHED PEARS & ROSEMARY
You will need:
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3 cups of water
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2-3 pears, sliced or cut into wedges
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honey, sugar or maple syrup - to taste ( I used 3 tbls of honey)
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1 cinnamon stick
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1 small knob of fresh ginger, sliced
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1 sprig of fresh rosemary
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1 vanilla bean, scraped
In a large saucepan, bring water and sweetener to a gentle boil until sugar or honey is dissolved. Add all other ingredients and reduce to a simmer for 15-20 minutes, or until pears are soft. Let pears cool in the sweet liquid and serve right away or place in a jar to store in the refrigerator for a few days.
Serves 2-3
