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Stuffed Pumpkins

November 15, 2016 By marketeditor

While pie is the go-to preparation for pumpkins, we invite you to consider this recipe, adapted from Kim Serverson of the New York Times. This recipe features market pumpkins and vegetables, Murray Hollow bread, and Longview Farm’s High Rock Cheese in place of the Gruyere below. Other small winter squashes such as acorn or sweet dumpling also can be used in place of the pumpkin.

Ingredients

• 2 small pumpkins (or 6 mini pumpkins) orange or white
• 2 Tablespoons unsalted butter
• 2 scallions (about 1/3 cup) chopped
• 1 large garlic clove, finely chopped
• 4 cups Swiss chard (or baby kale) stemmed and roughly chopped (about 4 ounces)
• 1 teaspoon fresh lemon juice
• ½ cup homemade bread crumbs, lightly toasted
• 2/3 cup shredded Gruyere cheese (used Homestead Artisan’s High Rock Cheese)
• ¼ cup pine nuts, toasted
• ¼ teaspoon ground nutmeg
• ¼ cup heavy cream
• 1 tablespoon olive oil

Instructions

1. Heat the oven to 350 degrees. Wash the pumpkins and remove the tops as if for a Jack-o’-lantern.

2. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse out the cavity.

3. Melt butter in a saute pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and saute for another minute or so until fragrant. Add the swiss chard and cook until it just wilts, about 3 or 4 minutes.

4. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, and nutmeg. Mix well, and then stir in cream.

5. Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.

6. Bake for 1 hour, watching to make sure the tops don’t brown too much. Test the pumpkin by piercing with a fork. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Filed Under: Seasonal Recipes Tagged With: Holidays at th Market, Saratoga Farmers' Market Recipes

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Every week there’s a new, and deliciously fresh, Every week there’s a new, and deliciously fresh, discovery at the market! 

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Today is the day for the Monday Market! Start you Today is the day for the Monday Market!

Start your week with us in Clifton Park from 2 pm to 5 pm for fresh produce and great finds. 

We are your stop to support locally grown and produced foods/items and we love all of our weekly visitors!

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Here we are….it’s officially fall! Check out Here we are….it’s officially fall!  Check out this week’s recipe at our site and head over to grab the fresh products at the market to give it a try…

What’s happening at the market today? We have live entertainment as you wander, explore and discover …

Saratoga Farmers’ market 9 am to 1 pm

Pumpkin Painting 11 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

https://www.saratogafarmersmarket.org/category/seasonal-recipes/

#saratogafarmersmarket #saratogafarmersmarket🔆 #pumpkinrecipesplease #fallishere🍁 #giantpumpkinfestival
Market days are some of the best days and we are h Market days are some of the best days and we are here for it from 9 AM to 1 PM this Saturday at High Rock Park.  This week is extra special as we celebrate the Pumpkin Fest. 

Here's the schedule:

9 am to 1 pm Saratoga Farmers' Market
11 am to 1 pm Pumpkin Painting
11 am to 4 pm Giant Pumpkin Festival

Learn more here: https://www.saratogafarmersmarket.org/celebrating-fall-at-the-8th-annual-pumpkinfest/

This is a collaborative effort with Saratoga County Chamber of Commerce and @saratogacitycenter 

#saratogafarmersmarket #saratogafarmersmarket🔆 #shoplocalsaratoga #supportlocallygrown #supportlocallyproduced #saratogapumpkinfest #giantpumkinfestival

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