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Wash and rinse fresh basil. Use a food processor to coarsely chop basil leaves. To keep the basil from turning black in the freezer, add a drizzle of olive oil, and pulse to lightly coat the leaves with oil.
Spoon the mixture into ice cube trays and freeze. Transfer the frozen cubes to freezer bags and use them as needed.
3 cups diced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, melted
2/3 cup packed brown sugar
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs, separated, room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
Whipped cream or vanilla ice cream, optional
Combine brown sugar and butter in a small bowl. Spread into a greased 10'' springform pan - lined with parchment paper. Layer with rhubarb; sprinkle with sugar. Set aside.
In a large bowl, combine 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg and sprinkle it over the rhubarb. Drizzle 1/4 cup melted butter over the top and set it aside.
In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb.
Bake at 325° until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.
* If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid.
7 cups water
1 cup white sugar
2 cups freshly squeezed lemon juice
Place strawberries in a blender with a cup of water. Blend until strawberry chunks transform into juice.
Combine strawberry juice, the rest of water, sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.