Recipes

DIY Pumpkin Puree & Pumpkin Spice Waffles

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Connecticut Field Pumpkin

Whoever decided that pumpkin spice food is just for autumn got it wrong. Now is when I scrambling to pack all the winter squash and pumpkins we put up this summer into our meals. Before long it will be spring and as much as I love the stuff I don’t want the house to still be overflowing with winter squash. Come spring I’ll be ready for greens, snap peas, and rhubarb! So for now it’s pumpkin spice, tasy, warm, filling and sweet.

DIY Pumpkin Puree

***for those who are ready for the waffle recipe keep scrolling****

Any local foodie will tell you pumpkin puree doesn’t come in a can! It’s actually super easy to make and nearly any winter squash or pumpkin will do. If you’ve got a Waltham Butternut or Table Queen on hand there’s no need to go search the farmers market for a pie pumpkin.

Split your squash or pumpkin in half and scoop out all the seeds. Place the pumpkin opening down in a shallow baking pan with about 1 inch of water. This will keep it from drying out.

Bake at 350°F for 30 minutes to 2 hours or until tender depending on the size of your pumpkin.

*Optional: clean the seeds and bake in a single layer on a cookie sheet with a little vegetable oil and salt while your pumpkin is baking. Bake until golden brown. Alternatively save them for next year!

On to the good stuff.

Pumpkin Spice Waffles

These waffles are a great breakfast or treat on a cold winter days and they’re an awesome way to cook with local, healthy ingredients. I bet you can get all the veggie haters in your life to eat some winter squash hidden in these little gems.

Another great thing about these waffles is that the squash takes the place of the egg in the recipe so they’re great for people with allergies or those who are vegan. I promise you’ll love them even if you’re not!

These waffles are that perfect mixture of crispy on the outside and soft and fluffy on the inside.

Here’s what you’ll need:

  • 1 cup of flour (all purpose or whole wheat)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 TBS sugar
  • 1/2 cup of pumpkin puree
  • 6 TBS vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk (for dairy free replace with nut milk or water)

Option toppings:

  • maple syrup, butter, molasses, or powdered sugar

First combine all dry ingredients in a mixing bowl then add the pumpkin or squash puree, vanilla extract, and vegetable oil. Next, slowly stir in the milk. If you’re puree was watery you may need less of the milk. The batter should be easy to pour but not thin.

While you’re mixing up your batter you can pre-heat your waffle iron. A hot waffle iron makes better waffles that stick less.

Cook your waffle using the normal directions for your waffle iron and enjoy! Then promise your family you’ll make a double batch next time when they keep coming back for more.

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Garden Advice

Putting Up Produce the Old Ways: Fermenting, Drying, and Cellaring

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For the modern gardener keeping a surplus harvest means blanching and freezing or canning. These methods certainly have their virtues but it’s important to remember they’re not your only options. For hundreds of years humans put up their harvests without the aid of modern canning jars or electricity.

For some in areas with frequent power outages or off grid houses freezing produce may not be the best option. Canning, especially pressure canning, can be relatively time and energy intensive. Plus fermenting, drying, and cellaring all have their own benefits.

Fermenting

It sounds a little weird but fermented food may be some of your healthiest preserves. Fermented food has lacto-bacteria that has been shown to improve gut flora. Your gut flora is important to your digestion but new studies have also shown gut flora to be an important facet of your overall health.

Easy fermented foods include pickles, kraut, and kimchi but nearly any vegetable can be fermented. Check out this post for a more in depth look at fermenting vegetables.   

Drying

Drying or dehydrating produce is probably one of the easiest methods of preserving produce and it can be much less energy intensive than canning or freezing but still keep for a very long time. Dried produce can be eaten as snacks or rehydrated for use in soups and stews during the winter months. It’s also great lightweight food for families who enjoy camping or backpacking.

Before electricity was available drying food was mostly used a preservation method in warm, arid climates where food could be quickly dried outside before it rotted. Today you can find many plans online for solar dehydrators which will help those in more humid climates achieve the same effect. Thankfully for those in really humid areas or without a passion for DIY projects there are tons of electric dehydrators available on the market and most are very affordable.

Cellaring

Don’t skip this section just because you don’t have a root cellar! There’s many ways to store produce fresh even if you live in a small apartment. Check out this post, How to Store Crops Without a Root Cellar for our best ideas.

A lot of produce can be kept fresh in storage including onions, carrots, beets, turnips, winter squash, even cabbage and brussels sprouts! Cellaring is a method in which heirlooms will often have the advantage. As many were bred when people put up all or much their own food heirlooms often have some of the best storage abilities. Keep this in mind this winter as you’re choosing varieties.

Succession Planting

For anyone who dreads spending time preserving a great way to avoid a lot of food preservation altogether is to use succession planting. This is when you start plants at different intervals so that they’re ready at different times. Rather than planting all your green beans in one day plant a row or two (depending on your family’s size) one day and then plant again in a few weeks. This will spread your harvest out over a longer period of time ensuring you can enjoy more of it fresh!

For more tips check out, Succession Planting 101.

These methods may be old but they’re still awesome! Fermenting, drying, and cellaring can help you avoid food waste and keep healthy, local food continuously available.

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Garden Advice

The Importance of Heirloom Seeds

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As we begin to plan and gear up for the 2018 season we’re reminded of the importance of keeping heirloom varieties alive. At Southern Exposure we define heirlooms as open pollinated varieties developed prior to 1940. While some believe that hybrids and GMOs are the answer to our current agricultural dilemmas we know that these old varieties hold incredible value and potential.

Diversity

As growers have shifted away from heirlooms we’ve seen drastic decline in crop diversity in the United States. Keeping heirlooms alive means increased diversity which in turn increases resilience. When you only grow one crop variety it only takes one problem to wipe out the entire crop. Planting multiple varieties helps to ensure your crops survival.

A diverse source of food is also better for our health. You may have heard that you should always try to eat a variety of vegetables but that’s also true for specific varieties. The purple, yellow, green, and multi colored heirloom tomatoes all have different nutrients than the couple of red varieties offered at the grocery store. The same is true for other crops as well.

Adaptability

As heirlooms have been handed down from generation to generation they’ve become adapted to specific places and climates. They’ve evolved natural defenses to certain diseases, pests, and weather patterns. These defenses mean organic farmers and gardeners can beat their local problems without resorting to chemicals.

They can also continue to adapt to different localities. If you save seed from your favorite corn variety year after year, always picking the best and most productive plants to save seed from you will adapt that variety more and more to your climate and challenges.

Flavor

Depending on who you talk to this may just be heirlooms best characteristic. Heirlooms are often the tastiest produce because seed varieties that didn’t taste great just weren’t saved. Heirlooms are those lovely varieties that were bred by small farmers around the world before they had to worry about choosing varieties that kept for weeks and weeks or shipped well.

History

Each heirloom variety is a little piece of living history. They tell the story of the people that grew them and the place that they farmed. Keeping these seeds alive maintains a connection to cultural roots, ancestral ways, and the earth.

Having a local food culture not only has an impact on the environment but on people’s health. If people once again had a tradition of growing and eating specific heirlooms they would be less likely to replace important customs with proccessed foods.

Independence

The last great thing about heirlooms is that they allow farmers and gardeners independence. Because heirlooms can be saved from year to year growers don’t have to rely on big companies to supply their gardens each year. They’re financially independent.

At SESE we believe these traits give heirlooms immense value. They’re important for growers that want independent, resilient farms and homesteads. They’re perfect for the chef who wants to create healthy dishes with unique, rich flavors. They’re the seeds that keep us connected.

Hybrids certainly have their charm but when you’re selecting seeds this year consider adding a few heirlooms to your garden. Whether it’s for their flavor, charm, or usefulness we know you’ll fall in love.

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Saving the Past for the Future