October 1, 2012

Apple pie contest coming your way October 3!

It's October! Which means you only have four more precious 2012 Woodstock Farm Festivals left. So, come on down! We're having an Apple Pie Contest! Bring your best pie to the market by 4pm; we'll be doing tastings at 5pm. 

We also have a great raffle prize from the generous folks at Omega - Two places at their Design by Nature Conference October 19 - 21.

The drawing will be October 12 and tickets are $10 each. Stop by the market to get yours or contact us at info@woodstockfarmfestival.com. It's a great program at a great place!

We've got all the great fall produce, local meats, fruit, and all matter of prepared foods.

Ch-ch-check it out!

Long Live Leeks!
Hubbard Squash

Sickle pears

Late melons...

Here at the Farm Festival, we're real fans of the fall crops. As the weather changes, it's the perfect time to make a pot of soup or casserole...blue Hubbards are some of our favorites.

Potato Leek Soup
  • the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1 pound boiling, potatoes
  • 2 tablespoons minced fresh parsley leaves

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper. 
From Gourmet Magazine

Brown Sugar Hubbard Squash Pie

Master recipe for roasted squash puree
2 to 21/2 pound Hubbard or butternut squash, to yield 2 cups puree (extra can be frozen)
3 tablespoons salted butter, softened
2 tablespoons firmly packed dark brown sugar
3 tablespoons orange juice

Put seeded, unpeeled Hubbard cut into chunks (or unpeeled butternuts halved lengthwise) on a rimmed baking sheet, lined with a sheet of foil. Rub the flesh with butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at 400 degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a paring knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out of the butternut halves).
For the custard
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

For the pie:
1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).
Refrigerate dough 1 hour before rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour before filling.
To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Lower oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and whisk until smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Cool. Serves 8.
Ris Lacoste, Taunton's Fine Cooking

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