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Note: I put the muskmelon in the refrigerator before blending it to get a cold juice.
By Chef NETTIE COLON
(makes 1 ¼ quarts)
3 cups heavy cream
1 ½ cups whole milk
1 ¼ cups sugar
4 to 6 ears of fresh SWEET CORN (decobbed)
In a medium sauce pan over medium heat the cream, whole milk, sugar, corn kernels, and corn cobs. Bring to a medium simmer, making sure that it does not boil over. It should steep over medium to low heat at a soft simmer for about 15 minutes. Taste for corn flavor, add more to get the desired corn flavor.
Take out the cobs and let mixture settle and cool for a bit. Once mixture is not piping hot, pour into blender (corn kernels included) and blend to a puree. Run mixture through a strainer. Press with the back of a spoon or ladle to get most of the liquid through the strainer. Discard the solids and place the mixture in the fridge overnight. The colder the mixture, the better it will set in the ice cream maker.
Pour mixture into ice cream maker and follow the ice cream instructions. Add a spritz of sea salt for brightness.
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.
(made with Raspberry-Apple sauce)
4 ripe bananas, mashed
1 cup sugar
1⁄2 cup Raspberry-Apple sauce
2 cups flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees and butter and flour a 9 x 5 loaf pan.
In a large bowl, whisk together bananas and stir in sugar. Let stand 15 minutes.
Add applesauce and eggs and beat well.
Add remaining ingredients and mix well.
Pour the mixture to the loaf pan and bake for 45 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.
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.