It’s The Great Pumpkin….Pie!

There is no doubt it is Pumpkin Season in New England; Pumpkins are stacked at local farms, displayed at all the big box and grocery stores, local bakeries are serving up pumpkin bread and pumpkin pies, the breweries are brewing up pumpkin ales and lagers, coffee houses are dishing out pumpkin doughnuts with pumpkin lattes and don’t forget your favorite pumpkin roast coffee!

A favorite Autumn special at Lucia’s is our handmade pumpkin ravioli, yes… Italians love pumpkin, as do many people around the world.  Pumpkins are grown on every continent except Antarctica, but it was the American Colonist who made the first pumpkin pie; by slicing off the pumpkin top, removing the seeds, then filling the insides with milk, spices and honey. Then the pumpkin was  placed in the hot ashes of the fire to roast.  To honor our founding fathers, I suggest we all eat as much pumpkin pie as possible.

While you’re eating that pie you can also feel good about it, pumpkin is one of the healthiest, most versatile fruits (yes pumpkin is a fruit).  Pumpkin is low in calories and sodium but high in fiber. Pumpkin also has high levels of beta-carotene, an antioxidant that converts into Vitamin A.

Research suggests that eating a diet rich in beta-carotene may reduce the risk of heart disease and some cancers and may also help to delay aging process. Pumpkins also are good sources of Vitamin C, Magnesium, Zinc and Potassium. My research suggests a second piece of pie might in order.

While the Colonist was on to something, only Italians would know how to make it just a bit better…with cheese of course.  Try this delicious recipe which includes Mascarpone cheese (the Italian version of cream cheese).

Italian Pumpkin Pie with Mascarpone

2 cups pumpkin puree

1/2 cup white granulated sugar

1/4 cup light brown sugar - packed

2 large eggs – I prefer local eggs from happy hens

1 t cinnamon

1 t ground ginger

1/2 t nutmeg

1/4 t ground cloves

1/4 t salt

1 t vanilla

1 8-oz tub mascarpone

Beat pumpkin puree and sugars till well-blended. Add eggs, blend well. Add spices and vanilla and beat. Add mascarpone in dollops and beat till incorporated. Pour into prepared pie shell and cook at 350 degrees F for one hour till set.  Top with whipped crème if desired.  Enjoy!

Apples to Apples

As the Slow Food movement grows, Chefs are finding more and more heirloom and antique variety fruits and vegetables coming to the marketplace.  Apples are no exception; apple varieties that were popular centuries ago are making a comeback. Thanks to local farmers both large and small, apples with long histories, distinctive flavors and textures are seeing resurgence. Heirloom apples—once popular for pressing into cider, or for their ability to hold up in baking and cooking—have a range of flavors, from tart to sweet to spicy and aromatic.

We all know the top variety of apples – the ones we find in supermarkets – include Red Delicious, Gala, Golden Delicious, Granny Smith, Fuji, McIntosh and Rome.  These varieties make up 80 to 90 percent of the 10 billion or so pounds of apples grown in the U.S. each year.

15,000 different apples were once grown and eaten in the U.S., but just one-fifth that number are available from nurseries and other sources today, and most are at risk of being lost to commerce or disappearing altogether.

Apple orchards were once fixtures of American communities, typically growing varieties that were well-adapted to local conditions. With the consolidation of farming and the advent of better ways to ship, many small orchards disappeared in the decades after World War II. Slow Food USA's catalog of 200 endangered foods, "The U.S. Ark of Taste," lists seven endangered heirloom apple varieties, including Granite Beauty and the Newtown Pippin.

New England farmers are doing their part to reestablish heirloom varieties that had been grown since our founding fathers first started farming in the New World. The apples provide a fresh source of income for apple growers, allowing them to distinguish themselves from the average orchard. For New Englanders, the apples are a chance to buy and taste a uniquely local product, something unlikely to be grown anywhere else in the country.

The Granite Beauty apple, which originated before 1815 in Weare, NH, was near extinction before the Monadnock Heritage Nursery in conjunction with “Slow Food Monadnock” started work to save the variety.  In only two years, hundreds of trees and grafts have been disturbed to home gardeners around the area.  Many Local farms are offering a variety of heirloom selections along with tips on how to prepare and store heirloom varieties, some of which do not reach their peak taste until they have been stored for weeks or even months

Lost Nation Orchard, in Groveton, N.H., is planted with 80 types of apples, many of them heirlooms including the Tolman Sweet, an old baking apple.   Gould Hill Orchards in Contoocook NH grows over 85 varieties of apples including Ashmead Kernel, August Sweet, Blue Pearmain, Cox Orange Pippin, Granite Beauty, Gravenstein, Hubbardston Nonesuch, Ozark Gold, Pomme Grise, Porter, Rhode Island Greening, Sheepnose, Snow and Winesap.

The list goes on and on, so as you are out apple picking this fall in New England, look for some of these lesser known varieties and enjoy. 

Heirloom Apple Cake

1 cup sugar
1/2 cup brown sugar
1/2 cup butter
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups heirloom apples, finely chopped                                                                                                                   (Look for Granite Beauty, Gravenstein, Winsap or Roxbury Russet)
1 cup buttermilk
1 teaspoon baking soda (dissolved in buttermilk)
                                                                                                                                                                                          Topping
1/2 cup walnuts, chopped
1/3 cup sugar
1 teaspoon cinnamon

Directions:
1. Cream together the sugars, butter and eggs. Add the remaining ingredients and stir.
2. Pour into a lightly greased 13 X 9” baking pan. Mix topping ingredients and sprinkle on top.
3. Bake at 350°F for 45 minutes.
4. Serve warm or cooled with whipped cream!

For more info on the Slow Food Movement                                                                            www.slowfoodusa.org

The Ispwich Backyard Chicken Movement

Traveling the back roads between the two Lucia’s takes us from Brookline and Hollis NH, through Pepperell and Groton to Ayer.  Along the way we pass farm stands, ice cream stands and even a new hot dog stand has popped up along way.  Hand painted signs advertising fresh asparagus, homemade pies, bedding plants, local honey and farm fresh eggs from happy hens.

Just last week a new sign at one of the local farms caught our attention “Baby Chicks & Coops” “All your backyard chicken needs”.

Backyard chickens allow urban and suburbanites the opportunity to eat healthier eggs and offers hand’s on lessons to our children about the food supply and the care of other living things.  Many people find it enjoyable, relaxing and a great conversation starter.

It seems backyard chickens are seeing resurgence in New England.  Many town and cities are in the process of rewriting or implementing laws that allow chickens to be housed.  Even my hometown of Ipswich MA has laws that allow for a small flock of chickens to be raised in the backyard.   Some laws across the state limit the amount of roosters and some require a building permit for the coop.

Backyard chickens in Ispwich were not always trendy or welcomed by your neighbors, so I would like to think the diCicco family started the “Ipswich Backyard Chicken Movement” decades ago. As we all know Italians are known for being trendsetters.

It all started when I was in Jr High and my first job was picking potatoes at Marini’s Farm.  One fateful summer afternoon eight Plymouth Rocks escaped and I was told “if I could round them up, I could keep them”…and I did.

My mother relented to me and my four younger siblings and the “Ipswich Backyard Chicken Movement” began.

 Throughout the years many other chickens found their way to our backyard and our family.  My mother fussed, the neighbors talked and the chickens gave us dozens and dozens of eggs.  

My mom shared some of the eggs with the neighbors and in the end we all coexisted and everyone was better for it, including the chickens who wandered free in our backyard.

If backyard chickens just aren’t for you , you can always pick up a dozen eggs from your local farmer and a few bunches of asparagus to make this quick easy family breakfast.

Fresh Asparagus Frittata

1 Dozen eggs – preferably from happy local hens
Couple of bunches of thin young asparagus - chopped
Olive Oil
¾ cup Diced Pancetta or Bacon
2 Tsp Diced onion, shallot or garlic
½ cup Fresh grated Romano cheese
Chopped Fresh Herbs – I like Rosemary or Parsley

Preheat oven to 450 degrees
Cook the Panchetta with olive oil and onion  in a sauté pan.  Remove from heat
Mix eggs in large bowl                                                                                                                                Add asparagus, cheese, herbs and salt and pepper to taste.

In a large nonstick or well-oiled iron skillet, heat 3 tablespoons olive oil over medium heat until hot.  Add egg mixture to hot pan. Cook on the stove top until underside is almost done, then pop it in the oven to finish.

Flip out of pan on larger serving platter, sprinkle with fresh herbs and grated cheese.

If you family is not as large as mine you can always half this recipe.

Enjoy!