Week 13: Peppers, Pumpkins & Pure Joy
The ‘Ber Months Are Here!
Even though we’ll miss summer, we’re sipping tea on this beautiful Sunday and looking forward to what the season ahead brings. It may feel like fall, but the fields are still full of tomatoes, hot peppers, sweet peppers, eggplants, and zucchini. Now’s a great time to think about stocking your freezer and pantry for winter.
We’ve put some salad on the online store. Supplies are still limited, but you can also find extra at St. John Produce in Bryan and with us at the farmers markets.
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
5 oz bag of salad
Pie-Pita pumpkin
Poblano peppers
Matt wanted me to add this note: “Allie loves everything fall, especially pumpkins and winter squash, so watch out. She’ll overwhelm you with 1,000 pumpkin recipes if you’re not careful.”
We are SO excited to introduce you to the Pie-Pita! (Look for them in the online store next week.) This small pie pumpkin also makes a lovely decoration. The roasted flesh is sweet, creamy, and mellow, not as rich as butternut (which is what’s usually in canned pumpkin), so expect a lighter flavor. Bonus: the seeds are hulless, so save them when you scoop it out!
How to roast your Pie-Pita:
Cut the pumpkin in half, leave the stem on one side, and scoop out the seeds (set them aside). Place cut-side down on a parchment-lined baking sheet, drizzle with oil, and roast at 400°F for about 30 minutes, flipping halfway through, until fork-tender. Once cooled, scoop out the flesh and blend with a splash of water for silky, homemade pumpkin purée.
We’ve already made pumpkin spice creamer and are testing out a pumpkin–jalapeño popper mac and cheese for dinner!
The link below is very similar to what we are going to make, except we’ll cook the bacon with the poblanos first, set them aside, and then mix them into the finished mac (we won’t be baking it).
https://youtube.com/watch?v=tFkEEsaEL0Q&si=DMSJ-QME0y-7sXz-
Or imagine this: roasted poblanos and Pie-Pita purée in a chili, topped with roasted pumpkin seeds and green onion!
Don’t forget the seeds!
For easier cleaning, boil the seeds for 5–10 minutes first, then strain, dry thoroughly, toss with oil, and season however you like before roasting.
As we roll into the cozy ‘ber months, we’re grateful to share this season with you. Whether you’re roasting pumpkins, freezing tomatoes, or sneaking zucchini into every recipe possible, thank you for being part of our farm family. We’ll keep growing, you keep eating, and together we’ll make this fall delicious.
-Matt and Allie