Peter's Pumpkins & Carmen's Corn

Winter Squash sources and effects

Carmen Lopez Marshall — Sat, 04 Feb 2012 00:06:52 +0000

Winter squash offers a very good source of vitamins B1, B6, and C. It may be able to reduce the severity of conditions of asthma, osteoarthritis, and rheumatoid arthritis. In addition to its ability to lower high cholesterol levels, which reduces the risk of heart disease. Winter squash exerts a protective effect against many cancers, particularly lung cancer, colon cancer, heart disease, and diabetes.

The power of a cucumber…

Carmen Lopez Marshall — Sat, 04 Feb 2012 00:04:08 +0000

Cucumber juice is a good diuretic, can provide relief from heartburn, acid stomach, gastritis and even ulcer. When carrot, lettuce and spinach are added, promotes hair growth, strengthens the walls of blood vessels and stabilizes the work of the heart and yields good results at the presence of rheumatic diseases.

Heirloom Tomatoes’ nutrients

Carmen Lopez Marshall — Sat, 04 Feb 2012 00:02:35 +0000

Heirloom tomatoes are not only flavorful, juicy, and rich, they are also high in a wide range of nutrients, packed full of vitamins (including vitamin A, vitamin C), and antioxidants like lycopene (one of the most potent antioxidants). They provide a great source of fiber, and are naturally low in calories.

Cucumber Carrot Juice

Carmen Lopez Marshall — Fri, 03 Feb 2012 23:58:24 +0000

Cucumber Carrot Juice

Ingredients:

8 Carrots

2 Cucumbers

Preparation:

Wash and rinse both cucumbers. Trim the skin off and set them aside. Wash and rinse the carrots. Feed the vegetables into the juicer one by one. Stir to make sure both juices are evenly mixed.

16 Pumpkin Pies

Carmen Lopez Marshall — Tue, 20 Dec 2011 00:29:45 +0000

Here is the array of 16 pies I made over two days to give to Maria’s family tonight at the Christmas party.
Special recognition goes to Peter Marshall and his wife for the Heirloom Long Island Cheese Pumpkins, from Peter’s Pumpkin Patch in Shakopee, MN.
These are the pie pumpkins my grandfather grew on our farm. He must be smiling down from heaven.
Notice also the hand woven Amish pie carrying baskets–two pies each!
Next week I start pie baking for our local friends…

Kathleen

Raspberry Vinaigrette for a Fresh Salad

Carmen Lopez Marshall — Mon, 28 Feb 2011 22:02:27 +0000

Fresh Salad with Raspberry Vinaigrette

Ingredients:

3 Tbs Raspberry jam
2 Tbs Olive Oil
3 Tbs Red Wine Vinegar
1/2 Tsp Dijon Mustard
Pepper

Directions:

In a container with a tight lid, combine all ingredients and shake well. Refrigerate for 2 hours or more.

Pour over your favorite salad ingredients like spinach, tomatoes, onions, mushrooms, strawberries, almonds, a chopped hard boiled egg, etc.

FRESH TOMATO BASIL SOUP

Carmen Lopez Marshall — Thu, 28 Oct 2010 21:19:08 +0000

FRESH TOMATO BASIL SOUP

Ingredients

3 tablespoons olive oil

2 red onions, chopped

3 tablespoons butter

3 cloves garlic, minced

5 large vine-ripened tomatoes, cored, peeled and chopped

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves

3 cups chicken broth

1 tablespoon salt

2 teaspoons ground black pepper

3/4 cup heavy cream

Croutons and julienned basil leaves, for garnish

Directions

Heat the olive oil and butter in a large pot over medium-low heat. Stir in onions and sauté until tender (about 10 minutes). Add the garlic and cook for 1 minute. Mix in the tomatoes and chopped basil. Add sugar, tomato paste, salt, and pepper and stir well. Pour in the chicken broth and reduce the heat to low. Continue cooking 20 – 25 minutes (until the tomatoes are very tender).

Transfer soup to a blender and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Serve with julienned basil leaves and/or croutons.

Hubbard Squash Pie

Carmen Lopez Marshall — Tue, 26 Oct 2010 21:58:02 +0000

Hubbard Squash Pie

Ingredients:

2 ½ lb. Hubbard squash to yield 2 cups puree (extra can be frozen)½ cup dark brown sugar

3 large eggs

½ cup heavy cream

½ teaspoon ground ginger

½ teaspoon ground all spice½ teaspoon ground cinnamon

½ teaspoon salt

3 Tablespoon salted butter, softened

1 (9 inch) unbaked pie crust

PREPARATION:

1.	Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
2.	Cut unseeded and unpeeled Hubbard squash into chunks. Arrange squash on baking sheet. Roast in preheated oven until the skin is blistered and browned and the flesh is tender (about 40 to 45 minutes). Poke with a fork to check. When cool, remove flesh and seeds from squash using a spoon.
3.	Reduce temperature to 375 degrees F.
4.	Put 2 cups of the cooled squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, spices, salt, and butter. Process until smooth.
5.	Pour the squash mixture into the pie crust. Bake until the filling rises (about 50 to 60 min.). Cool. Serves 8.

FRIED PUMPKIN BLOSSOMS

Carmen Lopez Marshall — Tue, 27 Jul 2010 18:35:22 +0000

Fried Pumpkin Blossoms

Ingredients:

1 Dozen Pumpkin Blossoms
3 Eggs
1 dozen Saltine Crackers
Salt
Pepper
1/2 stick of Margarine

Preparation:

Crush crackers and place in a bowl. Add salt and pepper to taste.
In a different bowl, scramble eggs. Dredge pumpkin blossoms gently in egg batter, then into the cracker crumbs.
The flowers are tender, so it is better to set the blossom in the cracker bowl and pat on the crumbs. Turn over and repeat.
Place directly into a frying pan with margarine. Cook until slightly brown.
Remove from pan and place on a paper towel to drain.

PP&CC’s Sweet Corn

Carmen Lopez Marshall — Wed, 14 Jul 2010 02:32:33 +0000

At “Peter’s Pumpkins and Carmen’s Corn”, we hand-pick our sweet corn so we can feel if the kernels are full inside of the husk.

It is very important to pick early in the morning, so the dew is absorbed into the leaves which goes into the cub to make it sweet and fresh.