It may be winter but we are still busy!

Over the holiday break from work, we are still keeping busy at the farm.

Here are photos of the mushroom starter we recieved as a gift for Christmas and the first harvest of mushrooms we picked on January 5th.  Yummy lobster mushrooms.  We made chinese stirfry veggies with them and teryiaki chicken for dinner!

Also, I had some pureed pumpkin left from the summer batch, which I had frozen.  I made Pumpkin Bread with marbled chocolate and then tried a recipe adapted from Martha Stewart for pumpkin cream pasta.  It was outstanding!  It will become one of my regular recipes for sure.  Just make sure you go for a good run the next day.  It's not light!

Pumpkin Cream Pasta:

1 lb fettucine, cooked  as instructed

1 medium onion diced

1 tsp fennel seed

4 tbsp butter

1 tbsp olive oil

2 tbsp cooked bacon bits

1 cup heavy cream

1 pinch of mace

1 cup pureed pumpkin

Combine onion, fennel seed, butter and oil in a saute pan until the onion is tender.  Add the bacon, mace, cream and pumpkin until warmed thoroughly.  Stir frequently and keep at a low temp.  Add cooked pasta and adjust with salt & pepper.  Serve immediately with fresh grated parmesean cheese.