Week #18
Gratitude abounds! Fall harvest share includes: pie pumpkin, head lettuce, leek, shiitake mushrooms, cucumbers, red onions, eggplant, carrots, and green peppers.
This week’s lunch was full of fall favorites: squash mushroom onion pie, salad mix topped with cucumbers, and veggie soup.
Squash Mushroom Onion Pie
Ingredients:
Pie crust:
4 cups whole wheat flour
3 sticks cold butter
4 tablespoons sunflower oil
~1/2 cup water
Filling:
1 butternut squash (or comparable squash, pie pumpkin would work fine)
Veggie broth or vegetable bouillon
6-8 shiitake mushrooms
1 onion
butter/oil for cooking pan
Directions:
Make the pie crusts: Put the flour in a large bowl, grate the butter into the flour, continuously covering it with flour, sprinkle on sunflower oil, mix together by hand until the flour is crumbly. Add water a tablespoon at a time until the flour becomes a ball of dough, not too dry that it flakes and not too wet that it is slippery. Divide the ball into two balls and flatten into discs. Put in the refrigerator until ready to use.
Make the filling:
De-skin the squash and cut into cubes. Place in a pot and fill with veggie broth or water mixed with two tablespoons of veggie bouillon until just covering the squash. Bring to a boil. Let simmer until the squash is cooked through (once it can easily be stabbed with a fork).
In the meantime, chop the onions and mushrooms and sauté in butter/oil in a frying pan until the onions are translucent.
Preheat oven to 350 degrees.
Take out the pie crust, prepare a buttered pie dish, roll out the dough and place in the dish.
Strain the squash, combine the squash with the mushroom/onion mix. Pour the mix onto the pie crust.
Roll out the top crust and place on top of the filling, pinching around the crust edges to complete. Make 3 holes in the middle to let steam out while baking. Bake for 1.5 hours. Check regularly as all ovens vary on time and temperature.
Thank you all for joining us this season. Bringing you some images of all the hardworking people who made this season possible. Honorable mentions: Ben, Denis, & Sarah Boudreau for all of their tireless work, Jeremy Bloom for his incredible Friday lunches, Caitlyn & London for their support in the stand, and all of the beautiful people who have supported us throughout the season. We are grateful to you all and we look forward to many more seasons!
*If you’d like to sign up again next year, let us know in January 2021. We will send out an email reminder. The farmstand will be closing during the week, but will remain open for produce sales on Saturdays and Sundays through October.
