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CERES Fair Food readers' digestibles are tidbits, tasty morsels of bite-sized info about what's in the box, with it, and outside of it.
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Fair Foods'

Weekly Digestibles

26 June - 07 July, 2012
A wonderfully rich source of immune-boosting Vitamin A, pumpkin is a natural & hearty seasonal safeguard against winter chills.
 
But you don’t have to be Charles Darwin to realise our pumpkins are a little wrong lately. What happened? Just A Pumpkin (aka: JAP) met a beautiful Butternut. The result… Just Another Nutty Pumpkin. Or ‘Jappernut,’ for short.
 
Pumpkins freely cross-pollinate within their own species. As variations do occur spontaneously, it’s their texture & taste that really counts when deciding what kind of pumpkin they are.
 
Farmer Nathan doesn’t discriminate. Near Lake Boga, he raises these new-breed beauties to realise their delicious potential. Not judging a book by its cover, you may have to cook up your Jappernut to realise with some relief it really is Just A Pumpkin.

Pumpkin tip: for a pumpkin that holds its’ form, cook with JAP. For sweetness & smoother mashing, choose a Butternut. It’s technically a squash.

Just a tidbit about Nathan and his produce, straight from the press.

Happy Fair Food Feasting!

— The Fair Food Team

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Spicy Roasted Pumpkin Soup
with pumpkin seeds


Ingredients
  • 2 Tbsp olive oil
  • 1 leek, chopped
  • 1 onion, chopped
  • 4-5 cloves of garlic
  • 1kg peeled & cut pumpkin
  • 1L vegetable stock
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground nutmeg
  • Ground cayenne pepper to taste (optional)
  • Salt & pepper to taste
Optional: ground cardamom, cream, fresh coriander & roasted pumpkin seeds
 
Method
 
Preheat oven to 190˚C. Peel, clean out & cut pumpkin into pieces. Place with unpeeled garlic cloves on a baking tray & toss to coat with a drizzle of olive oil. Bake until soft, removing garlic after 20 mins so it doesn’t burn.
 
Fry onion, leek and spices in a large pot over medium heat until browned. Add roasted pumpkin and stock. Bring to the boil and then reduce to simmer to evaporate some of the stock, making a thicker soup.
 
Remove from heat & squeeze the contents of the roasted garlic into the pot, and puree with a handheld blender. Add salt & pepper to taste.
 
Serve with a dollop of cream, a sprinkle of chopped coriander, a few roasted pumpkin seeds (I use store-bought ones) and a pinch of cardamom.
 
For tastiest results, serve with good quality bread - crusty, warm and buttered.
 
You can buy additional pumpkin in our webstore
More seasonal recipes on our recipe page
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