Gratitude Buffet


| 11/24/2012 5:16:52 PM


Tags: pumpkins, soups, how to bake a pumpkin, Heather Villa,

Eating Seasonally and Locally with Community Supported Agriculture 

 Pumpkin 

The first box arrived in March, filled with asparagus, bok choy, chives, chickpeas, cilantro, mixed greens, rhubard, and spinach. Each week the bounty continued until only a couple of weeks ago, ending with the twenty-sixth delivery. Included in the last box were pumpkins, apples, radishes, bok choy, tomatoes, brussels sprouts, gourds, leeks, butternut squash, and acorn squash.

I miss Thursday afternoons. That was the day that we’d head down the dusty, dirt road to pick up our delivery. Even though the drive was only one mile from our home, my family anticipated the outing.

My family ate well over the course of several months and we are so thankful for Schreiber and Sons.

Two pumpkins remain, waiting to be consumed. For Thanksgiving our family savored a pie made from one of the several pumpkins we received over the last several weeks. Tomorrow we’ll dine on pumpkin soup. The pumpkin puree that’s left over will go into the freezer. We'll add the puree to muffins, pancakes, and more soup. 

nebraska dave
11/27/2012 12:17:00 AM

Heather, we had some great pumpkins this year. They were not quite as big as the one in your picture and were used for fall decorations. My neighbor did use a small one to make pumpkin bars but mostly they will be tossed after Thanksgiving. Not too many people I know here in the city make their pumpkin pies from an actual pumpkin. It's kind of sad that most will just become compost or buried at the city land fill. I hope that your Thanksgiving was the best.


professorjoe42
11/26/2012 5:28:44 PM

What an awesome recipe. It tastes SO MUCH better than anything out of a can. Thanks.





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