I was thrilled to be able to take my mom and dad out to UBC Farm for the first time on Thanksgiving weekend. We bought some cookies, fall flowers, beets, salad greens, and a nice big Cinderella pumpkin to make into two pies.
Mom helped me gather a few more seeds for my teaching gig. I am making seed balls with grades one through seven, so we're going through a lot of seeds. I have resorted to buying flax, buckwheat and fennel seeds to supplement my collection. That way we can also make single source seed-balls to know exactly what we're planting.
The squash curing in these green house were so beautiful dad and I had to take a few photos. Let's be thankful for the bees who pollinated all these lovely cucurbits!
Here I am, choosing our pumpkin. I cut it up and baked it that evening. Since it was quite watery, I ended up draining the pulp quite a bit before making the pie the next day. I like to use chai spices in my pumpkin pie with lots of cardamom and some freshly grated ginger. I also use yogurt in my recipe.
Tonight I made a pumpkin lasagne too, with layers of the pumpkin seasoned with salt and pepper, some ricotta cheese mixed with yogurt and grated chevrette cheese on top. We make our lasagne in a little loaf pan for just the two of us because my son won't eat things that are layered with cheese.
Our bees are much happier since they have been combined (see below). They were still out bringing in pollen today, since things have dried out a bit again after our bout of heavy rain. I hope they get a bit more sunshine to get all those last bits of pollen into storage.
I MUST have the pumpkin lasagna recipe.ReplyDelete
The chai pumpkin pie also sounds amazing.
Next time I am in Vancouver I must go with you to UBC farm.
If it's not raining.