Organic treats for Hallowe’en
Halloween is the time for pumpkins, whether you’ve managed to grow some yourself or have bought some. But beyond the lantern carving you may want to use that succulent flesh in a tasty recipe.
At North East Organic Growers we’ve been growing pumpkins for several years and have gathered a few recipes. All varieties have a similar texture but have subtle differences in flavour Generally, their nutty sweetness is ideal in soups , curries, risottos and roasts.
A Pumpkin pie
Pastry: 175g (6oz) plain flour, 75g (3oz) margarine, 2 tbsp cold water, pinch salt.
Filling: 500g (1lb) pumpkin, 1 tsp ground cinnamon, 1/2 tsp ground mixed spice, 1/2 tsp ground ginger, 100g (4oz) brown sugar, 3 eggs, 150g (5floz) single cream
Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water to mix into a firm dough, then wrap in cling film and chill for 30 minutes. Meanwhile, peel and dice the pumpkin flesh into 2cm chunks.
Steam for 10 minutes until tender. Drain, liquidize until smooth, or take a fork to it. Put in a mixing bowl and beat in the remaining ingredients.
Roll out the pastry on a lightly floured surface to line a 20cm flan dish.
Prick the entire surface with a fork and bake at 190C (375F, gas 5) for 15 minutes until just firm. Pour the mixture into the pastry base and bake at 190c for 45-50 minutes until set.
North East Organic Growers
is a workers’ co-operative based near Bedlington growing and selling organic vegetables to local people.
Established in 1995, they were among the pioneers of the now-popular ‘veg-box’ system, and now deliver their fresh produce regularly to much of Northumberland.
To find out more about our services and how you can join, please call 01670 821070 or look at ww.neog.co.uk.
