Garden of Eden Organics

Lettuce, red rose potatoes,french green beans,tomatoes,squash,cilantro, parsley,butternut squash

pinklady apples,tangerines,pomegranate,lime,persimmons and sapotes

Baked Persimmons
Serves 4 

4 Fuyu persimmons
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ginger
1 cup hot water

Preheat oven to 350°F.

Cut tops off persimmons. Peel and slice fruits in half horizontally. Place cut side up in large baking dish.

In a small bowl, combine honey and spices. Add hot water and stir until dissolved. Pour mixture over fruit.

Cover dish with foil and bake until persimmons are soft, about 40-50 minutes.


Remove foil and spoon syrup over fruit. Place dish under broiler until persimmons are browned, about 10 minutes.

Serve immediately.

Lettuce,rosemary,zucchini squash,french green bean,red rose potatoes onion,pumpkin.

apples,tangerines,persimmons,pomegranate

How to Prepare Homemade Pumpkin Puree…

The following recipe will yield a minimum of 1-3/4 cups of puree — equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

2. Preheat oven to 350F (175C).

3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.

4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).

7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.

9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.

10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)

Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more ‘watery’ puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

Simple Pumpkin Pasta (serves 6-8 people)

This is a hearty dish that is perfect for cool November evenings. The nuttiness of the whole wheat pasta holds up well against the pumpkin flavor. This dish is vegetarian, but if you are in need of meat, a healthy chicken sausage would pair up nicely with the pasta.

Ingredients

-6-8 servings of whole wheat spaghetti
-2 large shallots, finely chopped
-3 cloves of garlic, minced
-3 cups pumpkin puree
-1 handful of fresh sage, finely chopped
-1 1/2 cup vegetable broth
-2 tablespoons olive oil
-salt and pepper 
- shredded parmesan cheese to top the finished dish

Instructions

1.In a large skillet, heat two tablespoons of olive oil over medium heat. Add the shallots and allow to cook for 2 minutes then add the garlic and cook for another minutes.
2.Add the vegetable broth and pumpkin puree to the pan and stir all together. Lower the heat and cook for 10 minutes. Add the sage and a little salt and pepper. Taste and adjust seasonings if necessary.
3.Meanwhile, cook the pasta according to the package instructions. Once it is cooked, add it to the pan and toss to coat. Top the finished dish with lots of shredded parmesan cheese. Enjoy!

Pumpkin Hummus

This hummus is simple and delicious. It can be prepared a day or two ahead and stored in an air tight container. It is a great, healthy dip for holiday parties.

Ingredients

-2 cups pumpkin puree
-3 tablespoons tahini (sesame seed paste, look for it in the international section of the grocery store or at a specialty shop)
-approximately 2 tablespoons extra virgin olive oil
-2 tablespoons fresh lemon juice
-1/8 teaspoon of cayenne pepper (more for a spicier hummus)
-1 garlic clove, chopped
-a pinch of salt

Instructions

1.Put all ingredients (except olive oil) in a food processor and blend. Slowly stream in the olive oil until hummus reaches desired consistency (this might require more or less than the recommended 2 tablespoons).
2.Taste hummus and add more salt and cayenne pepper, if necessary.
3.Serve with pita chips, tortilla chips, crackers, fresh veggies, etc.