Apple Jelly Recipe using Golden Harvest Farms’ Apples
Golden Harvest Farms, great apples, donuts, vodka and more
Perhaps one of the best road side farm stands in the Hudson Valley is Golden Harvest Farms on Route 9 in Kinderhook. The farm has more than 200 acres of apple varieties, makes the best cider donuts to be found anywhere in the Hudson Valley, and even has a distillery that is making applejack and apple vodka. In the fall the parking lot is lined with pumpkins as far as the eye can see and the weekends become feverishly busy as weekenders stop to buy Halloween pumpkins and sample vodka. Like any great farm market there are not only bushels of apples, donuts, pies, turnovers, and cider, but also fruit preserves, produce, and local cheeses. The distillery has won several awards for its high quality spirits which are distilled entirely from local fruits. For the vodka, Derek Grout ferments a batch of Golden Harvest apple cider which is then distilled into his signiture Core Vodka.
Winter squash are in abundance in several varieties at farmers markets and grocery stores. Look for Spaghetti, Butternut, Ambercup, and Hubbard squashes from Black Horse Farms at Hudson Valley Hannaford locations. The Chatham Co-op continues to offer organic winter squash from Blue Star Farms in Stuyvesant. Many varieties of winter squash, like Hubbard and Butternut, will store for several months in a cool dark place. You may choose to roast a large batch of winter squash and store the cooked pulp in ziplock bags in the freezer. Defrosting is easy and with the addition of butter, maple or honey, and a few spices, you can have a hearty vegetable dish that goes well with almost any meal. The pulp also makes a great addition in winter soups and stews.
Here are two recipes from Story Cooking chef and Consortium member Ellie Markovitch. For the Compota de Abóbora recipe Ellie uses a pressure cooker to cook her winter squash, but has also included a stove top variation.
I was there working with ASA. FSC invited Teri Ptacek, ASA Executive Director, Luke Deikis and Cara Fraver of Quincy Farm (ASA conserved in 2011) to talk about local farmland protection efforts. It was a great evening of inspiring guests and amazing food prepared by super creative swappers. – Ellie Markovitch
Compota de Abóbora
10 cups of pumpkin cut into small cubes (I use butternut squash)
3 cups of sugar
7-8 whole cloves
2 sticks of cinnamon
shredded fresh coconut to serve or coconut milk or fresh whipping cream
Cooking winter squash in a Pressure Cooker
Place the pumpkin pieces in a pressure cooker with the sugar, cloves, cinnamon (no water) . (Follow instructions about attaching the lid, reducing steam pressure, and opening the pot when cooking is completed) Turn the pot on high until pressure starts. Time 4 minutes and turn it off. Remove pot from heat and do not open the cooker until the next day (or 8 hours). Open the pot, refrigerate pumpkin and serve with fresh coconut.
In a large saucepan, mix 2 cups of water with 3 cups of sugar and cook on high heat for 8 to 10 minutes, without stirring. Continue cooking until a light syrup has formed and the temperature registers 212 degrees on a candy thermometer. Add the butternut squash with 2 sticks of cinnamon and 8 whole cloves. Simmer on low heat with the lid on until the squash is cooked, tender, but still holds its shape. Check every 5 minutes, stirring gently if necessary. Let cool and refrigerate. Serve with coconut or farmer’s cheese.
And save that spiced pumpkin syrup goodness for your coffee, to moisten cake…yum the possibilities!
As for pumpkins, all of the pumpkin “guts” should get made into stock and roasted pumkpin seeds. The eyes, noses, ears and grins that are cut out of a carved pumpkin are good edible stuff.
When I was a little kid, I remember “Little Nonni”–my father’s mother Mary, all 4’9″ of her stoic Sicilian self, taking the pieces of pumpkin face that we kids were cutting out from the newspapered floor. In a few minutes there was golden, breaded and fried chunks of pumpkin on a field of warm tomato sauce, blanketed by the snow of grated Romano cheese. – Chef Ric Orlando
Waste not want not. These words apply to even pumpkin “guts”, which can be made into stock.
To make “pumpkin stock” remove the membranes and seeds from the squash you are using. Put in a heavy pot, and cover with water by at least 2 inches. Add a pinch of salt and bring to a boil. Cook at a moderate boil for 15 minutes and reduce to a simmer. Cook for one hour, adding a little more water if necessary to keep the squash covered. Strain, squeezing the flavor out of the pulp. Use for risotto, soups, or in stews. Speaking of pumpkin based stew, here is a recipe for El Locro.
Winter squash are in abundance in several varieties at upstate farmers markets and grocery stores. Popular picks like Spaghetti, Butternut, Ambercup, and Hubbard will store for several months in a cool dark place. You may choose to roast large batches of winter squash and store the cooked pulp in ziplock bags in the freezer. Defrosting is easy, and with the addition of butter, maple or honey, and a few spices, you can have a hearty vegetable dish that goes well with almost any meal. The pulp also makes a great addition in winter stews and soups like this recipe for Pumpkin Leek and White Bean Soup.
Spaghetti, Butternut, Ambercup, and Hubbard squashes are available from Black Horse Farms at Hudson Valley Hannaford locations, and the Chatham Co-Op continues to offer organic winter squash from Blue Star Farms in Stuyvesant.