Farmer`s Market Collection

Farmer’s Market
Collection
ABOVE AND BEYOND
S
Creative Recipes to Inspire Your Cooking
With Pumpkin, Sweet Potato, and
Butternut Squash Purees
crumptious, Nutritious, and Ready to Use
in Your Next Culinary Creation....
While pumpkin is traditionally associated with pumpkin pie, it is also a favorite of chefs
worldwide in a variety of dishes. As culinary ingredients, Farmer’s Market Organic Pumpkin,
Pumpkin Pie Mix, Sweet Potato Puree, and Butternut Squash are the star attractions in dishes
ranging from soups and casseroles to dips and even pancakes.
With these ready-to-use purees, you will find it easier to incorporate the
exceptional nutrition and rich taste of pumpkin, sweet potatoes, and
butternut squash. So, read, cook, and enjoy the gourmet taste and good health of Farmer’s Market organic purees!
Traditional Pumpkin Pie
Vegan Pumpkin Pie
1-15 oz. can Farmer’s Market Organic Pumpkin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1-14 oz. can sweetened condensed milk
2 eggs, slightly beaten
1-9-inch deep-dish pie shell
1-15 oz. can Farmer’s Market Organic Pumpkin
3/4 lbs. firm tofu, pureed or finely mashed
1/2 cup brown sugar or maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons water (optional)
1-9-inch pie shell
There’s nothing that reminds us more of home than
the appetizing aroma of pumpkin pie baking in Mom’s
oven. It is truly one of our favorite fall indulgences.
Since we love it so much, why not enjoy it year round
with Farmer’s Market Organic Pumpkin?
Makes 1 pie
Now, everyone, even those who maintain vegan
lifestyles, can enjoy the traditional taste of pumpkin
pie thanks to this untraditional recipe.
Makes 1 pie
Mix pumpkin and spices together. Add remaining
filling ingredients. Mix slowly, just until thoroughly
mixed. Pour into pie shell. Bake at 425°F for 15
minutes, and then reduce temperature to 350°F for an
additional 35-40 minutes. Cool on rack.
Pumpkin P ie
Thanksgiving Morning Organic Pumpkin Muffins
Start a new holiday tradition!
Makes 12 muffins
2 ½cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 ¼ teaspoon ground cloves
3 eggs
1-15 oz. can Farmer's Market Organic Pumpkin
3/4 cup oil
1/2 cup raisins
1/2 cup walnuts
Cinnamon sugar topping
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat oven to 375°F. Sift together flour, sugar,
baking soda, salt, cinnamon, allspice, and cloves.
In a separate bowl, beat eggs until well combined.
Add pumpkin and stir to combine. Add oil gradually, stirring to mix well. Add wet ingredients to
dry ingredients and mix. Do not overmix. Add
raisins and walnuts, stirring just to combine.
Muffins
Fill 12 large muffin cups, 16 mini-muffin cups ¾
full, or two mini-loaf pans and sprinkle lightly
with cinnamon/sugar (this will make tops hard
and crunchy.
Bake for 30 minutes or until tops are firm.
Pumpkin Keeps You Healthy
The bright orange color is your clue. Pumpkin is
loaded with beta-carotene and may help protect your
heart against disease. In one study, people who ate the
most foods rich in beta-carotene were 45% less likely to
have a heart attack than those who ate the least amount.
A study by the USDA indicated that diets high in
pumpkin as a fiber source tended to curb the appetite
yet provided more food for the
same calorie count. The subjects
in this study also absorbed less
fat and calories from their food.
THE REGISTERED DIETITIAN
Intake of beta-carotene rich foods such as pumpkin
may be beneficial to blood-sugar regulation. Research
suggests that carotenoids may be inversely associated
with insulin resistance and high blood-sugar levels.
Beta-carotene’s anti-inflammatory effects may help
to reduce the severity of conditions such as asthma,
osteoarthritis, and rheumatoid arthritis, which all
involve inflammation.
Corner
Jo-Ann Heslin, a registered dietitian and coauthor
of The Healthy Wholefoods Counter says vegetables
can even be dessert. “Half a cup of pumpkin pie counts
as a serving of vegetables, and if you make it without
the crust, you can cut the calories, too.”
Did You Know?
The first pumpkin pie was a bit different than the one
you may slice up on Thanksgiving. American colonists
filled a pumpkin with milk, spices, and honey, then
baked it in hot ashes.
Nutritional Profile
In terms of both dietary fiber and beta-carotene, the canned pumpkin nutrition profile
exceeds that of fresh. Pumpkin has large amounts of antioxidants and beta-carotene, is
very low in fat and calories, and high in potassium. It also contains a fair amount of
vitamin C and other nutrients, such as niacin, vitamin E, calcium, and iron.
Creamy Pumpkin Soup
Preparing a rich and decadent creamy pumpkin soup
has never been quicker or easier thanks to Farmer’s
Market Organic Pumpkin. No need to puree your
pumpkin… we’ve done that for you, saving you more
than an hour in prep time. Surprise your family or
guests by serving this delicious, homemade soup.
Serves 6
1-15 oz. can Farmer’s Market Organic Pumpkin
13.75 oz. chicken or vegetable broth
1 large onion
2 chopped carrots, wheels or diced
2 cups half and half or evaporated milk
1/4 cup sour cream
1/8 teaspoon pepper
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/3 teaspoon (or less) salt
Garnish: 1/4 cup shelled pumpkin seeds
In a large pot, add broth, onions, carrots, baking soda,
salt, cinnamon, and pepper. Simmer uncovered for
10 to 15 minutes until carrots are soft. Put vegetable
and broth into a food processor or blender and blend
until smooth (this step is optional). Return to pot. Add
pumpkin and half and half (or evaporated milk).
Simmer uncovered for 10 minutes.
Pumpkin P ie
Serving Suggestions
Pour into soup bowls and top with sour cream or serve
in a hollowed-out pumpkin to add some festive flair.
Brown ground beef or vegetarian ground beef
substitute and drain off excess fat. Put ground beef into
a large pot. Add remaining ingredients into the pot.
Cook on low for one to two hours, stirring occasionally.
Chili, Pumpkin Style
Tease your taste buds with this atypical chili recipe
that blends the spicy taste of traditional chili with
Farmer’s Market Organic Pumpkin. The result is
an incredible fusion of flavor plus all the nutritional
benefits associated with pumpkin. Rest assured that
your family will line up for seconds.
Serves 10
1-15 oz. can Farmer’s Market Organic Pumpkin
3 lbs. lean ground beef or vegetarian substitute
2-15 oz. cans red kidney beans
2 medium onions, chopped
3-15 oz. cans cut tomatoes
2 tablespoons chili powder
1/4 teaspoon red pepper (optional)
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
1 cup mushrooms (optional)
Chili
Serving Suggestions
Serve with crackers or top with your favorite cheese.
Did You Know?
Canned pumpkin is not only quicker to prepare, it has more readily available beta-carotene than fresh.
The heat used during the canning process causes more
bioavailable beta-carotene to form, which means the
body can process the nutrient more effectively.
Pumpkin Cheesecake Cupcakes
Impress special guests or simply treat your family and
yourself to this unique cupcake recipe. The smooth
combination of Farmer’s Market Pumpkin Pie Mix
and cream cheese creates delectably creamy cupcakes
with rich pumpkin flavor that everyone will savor.
Makes 36 cupcakes
Preheat oven to 325°F. Cream together sugar and
cream cheese until fluffy, scraping bowl often. Next,
add eggs one at time, making sure to scrape the bowl
after each addition. When eggs are fully incorporated,
add the rum and flour and mix well.
Cheesecake
2 lbs. cream cheese
12/3 cups sugar
1/4 cup flour
1-15 oz. can Farmer’s Market Organic
Pumpkin Pie Mix
4 eggs
2 tablespoons rum
36 ginger cookies
Place papers in standard cupcake pan and place
one cookie in the bottom of each paper. Fill with
cheesecake mixture, then bake for 30 to 40 minutes
until fluffy but not fully set.
Farmer’s Market Organic Pie Mix saves
you time; it already has an appetizing
blend of spices.
Recipe courtesy of Taylor Street Ovens
Sweet Potato Pancakes
Don’t let the word “pancake” fool you—these sweet
potato pleasures can be eaten at any meal. Serve for
breakfast as an entrée or later in the day as a side dish.
This unique twist on the original pancake is not only
delicious; it’s jam-packed with all of the much soughtafter nutrients found in sweet potatoes.
Makes 24 pancakes
11/2 cups sifted all-purpose flour
31/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1-15 oz. can Farmer’s Market Organic
Sweet Potato Puree
2 eggs, beaten
11/2 cups milk
1/4 cup butter, melted
Sift dry ingredients into a mixing bowl. Combine
remaining ingredients; add to flour mixture, stirring
just until dry ingredients are moistened. Drop by
tablespoons onto hot, greased griddle or skillet and
fry, turning once, until browned on both sides.
Did You Know?
In 1918, during wartime, the USDA utilized sweet potato
flour to stretch wheat flour in all baked goods.
Pancakes
Sweet Potatoes Keep You
Healthy
Eat More
Sweet Potatoes
Sweet potatoes’ bright orange color is a good indication
that they contain a lot of the important antioxidant
beta-carotene, which studies say might help prevent
cataracts. So not only do they keep eyes healthy, sweet
potatoes may also help keep all eyes on you! Vitamin
A gives you healthy skin and shiny hair so you can
always look your best.
Experts say eating foods high in vitamin B6, such as
sweet potatoes, may be a key to beating the blues. Your
body needs this nutrient to balance the chemicals in
your brain that control whether you are happy or sad.
THE REGISTERED DIETITIAN
Studies say a diet packed with five nutrients—
potassium, magnesium, fiber, vitamin C, and betacarotene—will prevent or slow down osteoporosis.
Fortunately, sweet potatoes contain all five.
Nutritional Profile
Corner
Dr. Jo Ann Carson, PhD, registered dietitian and professor
at UT Southwestern Medical Center, says sweet potatoes
offer the best of both worlds. “As an excellent source of
beta carotene and fiber, sweet potato-based recipes offer
the health-conscious consumer a sweet taste packed with
good nutrition.”
Three of the toughest cancer fighters in the nutrient world—folate,
vitamin C, and vitamin A (in the form of beta-carotene)—are packed
into a sweet potato. In addition to cancer-fighting folate, vitamin C,
and beta-carotene, sweet potatoes are packed with potassium and B6.
All five are key to lowering your blood pressure and keeping your
blood flowing smoothly through your arteries.
Different Twist Pork Stew
This combination of pork, sweet potato, and corn
results in a scrumptious and eye-catching main dish
stew that will be repeated often for family dinners.
Makes 8 servings
2 lbs. pork tenderloin, trimmed of fat
and cut into 11/2-inch cubes
1 large onion, chopped
2-28 oz. cans no-salt-added tomatoes, undrained
1-14 1/2 oz. can fat-free chicken broth
3 bay leaves
Salt and pepper to taste
3-15 oz. cans Farmer’s Market Organic
Sweet Potato Puree
1-16 oz. package frozen corn
In a large pot coated with nonstick cooking spray,
brown pork over low heat, about 5 minutes. Add onion
and cook until softened, about 7 minutes. Add tomatoes,
chicken broth, bay leaves, salt, and pepper. Cook 30
minutes. Add sweet potatoes and corn. Simmer until
pork is tender, about 45 minutes to 1 hour. Remove bay
leaves before serving.
Pork Stew
Sweet Potato Dip
This sweet potato dip is perfect for cocktail
parties or family dinners. Its fabulous taste gives
the impression of hours of preparation. However,
with the help of Farmer’s Market Organic Sweet
Potato Puree, this delectable dip can be prepared
in just minutes.
Makes 21/2 cups
1 pint nonfat plain yogurt
1 package onion soup mix
1/2-15 oz. can Farmer’s Market Organic
Sweet Potato Puree
Mix ingredients together and chill. Serve with
fresh vegetables.
Did You Know?
The
rated 58
vegetables by adding up the percentages of
Recommended Daily Allowances for six nutrients
(vitamins A and C, folate, iron, copper, and calcium),
plus fiber. Sweet potatoes topped the list with a
whopping 582 points; its nearest competitor, a raw
carrot, came in at 434.
Most of a sweet potato’s antioxidants can be found in
its deep orange flesh.
Potato Dip
Farmer's Market recommends
using certified organic ingredients
whenever possible for best flavor
and nutrition.
Thai-Spiced Butternut Squash
Bisque With Lime and Chilies
This soup takes no time at all because of the
convenience of the cooked Farmer’s Market Organic
Butternut Squash. The flavor of this beautiful orangehued bisque is Thai inspired.
Makes 2 quarts
3 cups chicken stock, vegetable stock, or water
1 ripe tomato, chopped
1/4 cup fresh, minced cilantro
Juice of 2 limes
Garnish: 1/4 cup shelled pumpkin seeds
Heat the oil over medium heat in a large saucepot.
Sauté the onion, ginger, garlic, lemongrass, and chili
pepper for 3 minutes until lightly browned. Add
the Farmer’s Market Organic Butternut Squash and
stock and bring to a boil. Lower to a simmer and cook
for 35-40 minutes, stirring occasionally until all the
vegetables are tender. Add the chopped tomato, minced
cilantro, and lime juice. Serve with additional cilantro
for garnish. Sprinkle with pumpkin seeds.
Bisque
1 tablespoon canola oil
1 cup red onion, chopped
1 inch piece of ginger, peeled and minced
2 cloves minced garlic
2 teaspoons lemongrass powder or
1 tablespoon fresh, minced lemongrass
1 jalapeño pepper or 2 serrano peppers,
seeded and minced
2-15 oz. cans of Farmer’s Market
Organic Butternut Squash
Serving Suggestions
If you want more authentic taste, add a cup of light
coconut milk and a drizzle of fish sauce–both found in
any Asian market.
Did You Know?
Butternut is the most widely grown and popular
variety among squash. Ancient Native Americans
referred to butternut squash as “the apple of God.”
Deep-Dish Butternut Squash Casserole With Maple-Ginger Crust
This casserole will complement any table and doesn’t
need a special occasion. It becomes the occasion, as the
ginger-scented crust is broken to expose the creamy
cinnamon, maple-scented butternut squash and tart
apple filling.
Serves 6 to 8
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup pure maple syrup for drizzling
over the casserole
Vegetable oil for spraying baking dish
Place the dry crust ingredients (ginger snaps, brown
sugar, butter, flour, salt, cinnamon, and nutmeg)
in a large mixing bowl and combine with a fork
or pastry cutter. Sprinkle the crust mixture evenly
over the squash and drizzle the maple syrup over
all. Cover squash with foil and bake for 30 minutes.
Uncover and continue to bake for approximately
15-20 minutes longer until crust is golden brown and
squash is heated through.
Maple Ginger
2 -15 oz. cans of Farmer’s Market
Organic Butternut Squash
2 apples such as Granny Smith,
peeled, cored, and diced
1/2 cup chopped walnuts
1 cup crushed ginger snaps
1/3 cup light brown sugar, firmly packed
1/4 cup chilled butter, diced
1 tablespoon flour
Preheat oven to 350°F. Combine the Farmer’s Market
Organic Butternut Squash with apples and walnuts
and spoon into an ovenproof baking dish (2 quart),
coated with vegetable oil or greased with butter.
Serving Suggestion
You may substitute pears for the apples if you prefer.
Butternut Squash Keeps You Healthy
Eat More
Butternut
Butternut squash’s unique nutrient combination of
vitamins A, C, and E makes it a superfood for your
immune system. Vitamin A’s “anti-infective”
properties form the body’s first line of immune
defense. Vitamin C helps inactivate viruses and
may reduce the severity and duration of colds,
while vitamin E shields immune cells from
free radicals and may boost the production
of white blood cells.
Butternut squash may be useful for preventing
complications caused by free radicals, often seen in
long-term diabetes.
The folate found in butternut squash may help to
prevent certain birth defects if consumed by women
before and during pregnancy.
Rich in beta-carotene, butternut squash helps prevent
arteriosclerosis, or hardening of the arteries, which
can lead to strokes and/or heart attacks.
Nutritional Profile
Butternut squash is very low in saturated fat, cholesterol, and
sodium. It is a good source of vitamin E, thiamin, niacin, vitamin B6,
folate, calcium, and magnesium, and a very good source of
vitamin A, vitamin C, potassium, and manganese.
THE REGISTERED DIETITIAN
Corner
Lori Rowell, registered dietitian for the University of
Chicago Hospitals, sees simpliciy in enjoying the many
nutritional benefits of butternut squash. “Butternut squash
puree would be great simply warmed up and topped off
with some cinnamon and a bit of maple syrup.”
Butternut Squash Spaetzle
Thankfully, there are some brilliant foods that have
been around for centuries. Imagine taking four or five
ingredients that have never met each other before and
introducing them, only to have them form a culinary
bond without measure. Butternut Squash Spaetzle is a
unique combination of a traditional food and an
extraordinary ingredient. Serves 6 to 8
11/2 cups all-purpose unbleached flour
1/2 cup whole wheat flour
3 eggs, beaten
1-15 oz. can Farmer’s Market
Organic Butternut Squash
1/2 cup milk or water
1 tablespoon canola oil
Salt to taste
Ground white pepper to taste
Ground nutmeg to taste
The batter should resemble very thick pancake batter.
Add more all-purpose flour if the mixture looks a little
thin. Bring 2 quarts of salted water to a boil. Using a
colander or spaetzle maker, drizzle the batter a little at
a time through the colander or spaetzle maker into the
boiling water and the dumplings will form. You will
have to lightly press the batter through the holes with a
spatula or spoon. Simmer for 3 minutes and the
spaetzle will plump up and form irregular-shaped
noodles that float when they are cooked. Plunge them
immediately in cold water to set.
Spaetzle
Combine the unbleached and whole wheat flours. Mix
the eggs, Farmer’s Market Organic Butternut Squash,
milk, and oil together and slowly add to the flour. Mix
well with a wooden spoon until just combined, then
place your entire hand into the thick batter and mix
with your fingers for 2 minutes until smooth.
Serving Suggestions
Spaetzle is a cross between dumplings
and noodles. Eat them steaming hot right
after cooking or sauté the leftovers with
a bit of butter or oil the next day.
Butternut Squash and Apple Bread
Moist and tender, this breakfast bread tastes simply
incredible spread with cream cheese or preserves.
Makes 1 loaf
11/2 cups all-purpose, unbleached flour
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup chopped walnuts or pecans
1/3 cup dried cranberries
1-15 oz. can Farmer’s Market Organic
Butternut Squash OR Farmer’s Market
Organic Sweet Potato Puree
2 eggs, lightly beaten
1/4 cup applesauce
1/3 cup apple juice or skim milk
Preheat oven to 350°F. Lightly grease a standard
loaf pan (9 inches x 5 inches x 3 inches) with butter
or vegetable oil. Combine all dry ingredients in a
large mixing bowl (flour through dried cranberries).
Combine wet ingredients in another bowl (butternut
squash through apple juice or skim milk). Make a
well in the center of the dry ingredients and fold in
wet ingredients until just combined. Pour into loaf
pan and bake in the center of the oven for about 1
hour and 15 minutes until baked through. Insert a
skewer or toothpick into the center to test doneness.
It should come out clean when removed.
Butternut
Serving Suggestions
You may also make muffins out of this mix.
If baked as muffins, cooking time will be
approximately 30 minutes.
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Inspired
Ideas
FARMER’S MARKET FOODS
P.O. BOX 817 | CORVALLIS, OREGON USA 97339-0817 | 541.757.1497 | WWW.FARMERSMARKETFOODS.COM