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Happy Thanksgiving! Pumpkin (Squash) Recipes! CSA Renewal!

Posted 11/22/2017 9:25am by John and Aimee Good.


We wish for a time of joy and peace for all, a time to be grateful, a time to enjoy family and friends, a time to celebrate the harvest of the season with a delicious feast!

CSA Renewal: Here is the link to renew your membership for the 2018 season, if you have not done so already. As a returning member, you can log in with your email address, and it takes only a few minutes to ensure you can enjoy the harvest with us next season as well!


Pumpkin Recipes: I apologize if you have heard this from me many times... Pumpkin recipes can be made with puree of winter squash. In fact, canned pumpkin is often made from butternut squash, as it is sweeter and less stringy than pumpkin.

Here are the directions to create your own pumpkin puree from winter squash, as well as the recipe for Pumpkin Chocolate Chip Bread and Pumpkin Pie, 2 favorites in our house.

*For pumpkin puree: Cut any winter squash in half. Place cut side down in a baking pan with about 1/2 - 1 inch of water in bottom. Bake at 350 until pierced tender with a fork, about 35-45 minutes. Let cool slightly and then scrape out flesh with a spoon and puree in food processor. You can use this as is, or drain in cheesecloth or a sieve placed over a bowl in the fridge overnight for a thicker consistency. (I generally drain for pies and gnocchi, not for breads.) Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.

Pumpkin Chocolate Chip Bread

*Adapted from The Joy of Cooking.

You can make this bread with any cooked mashed squash, yams, or sweet potatoes.

Preheat oven to 350. Grease a 9 by 5 inch loaf pan.

Whisk together thoroughly:

1 1/2 c. unbleached all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. baking powder

Combine in another bowl:

1/3 cup milk (or water)

1/2 tsp. vanilla

In a large bowl, beat until creamy, about 30 seconds:

6 tbsp. unsalted butter, softened

Gradually add and beat on high until lightened in color and texture, 3-4 minutes:

3/4 - 1 cup sugar, rapadura, or coconut sugar, etc.

Beat in 1 at at time:

2 large eggs

Add and beat on low speed until just blended:

1 cup pumpkin puree*

Add flour mixture to wet mixture, gently mixing with a spoon or spatula until just combined. Fold in:

1 cup chocolate chips (can substitute 1/2 c. raisins and 1/2 c. walnuts here)

Spread batter into greased pan. Bake about 1 hour, until toothpick inserted into center comes out clean. Let cool in pan for 5-10 minutes before un-molding to cool completely.


The BEST Pumpkin Pie, from Fresh REAL Pumpkin

Recipe adapted from Nourishing Traditions by Sally Fallon

3 c. pumpkin or winter squash puree*

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry or sprouted flour and 2 c. unbleached white flour)

1/2 c. cold lard (Can replace with non-hydrogenated organic shortening (also called palm oil) or all butter. I prefer lard to make a very flaky crust!

1/2 c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

Combine flour, salt and fats until crumbly. (You can use a pastry cutter, mash it all up with your fingers, or my favorite method - put all in the food processor and pulse a few times.) Add the egg. Then add just enough of the water/vinegar mixture and mix (or pulse a few times more) until you have a good dough consistency. (If using a food processor, you only want to pulse it, not run it, until it begins to stick together.)

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.

Your farmers,

John and Aimee Good

The Good Farm


8112 Church Road

Germansville PA 18053


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