March’s share of locally grown frozen food is berry mania: blueberries, strawberries and raspberries, plus broccoli and edamame, and peaches and roasted pumpkin puree. Here’s the recipe handout link: RecipeHandoutMarch2012Share.
The pumpkin puree is one of my favorite items in the share. Our Mystic pie pumpkins came from the Goetz family farm in Riga Township. During the course of a couple of autumn days, the Locavorious kitchen crew washed, cut, de-seeded, roasted, scooped and pureed 250 pumpkins. I’m sure you’ll find the taste of this local, roasted pumpkin puree far superior to canned with its bright, pumpkin-y flavor. The pumpkin puree makes quick and wonderful soups, and it works well in risotto, casseroles and pasta sauces. You can create delicious pumpkin pie, cheesecake, bread or muffins.