Text 31493, 100 rader
Skriven 2009-11-27 16:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: pumpkin shortage
========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I didn't see any nice little sugar pumpkins at my store this year

And Jack-O-Lantern pumpkins although in reasonable supply were an
astounding $.96/lb here, the same price as turkey.

 DD> I stopped and asked if it was, in fact, their field.

You were imagining pumpkin rustlers?

 DD> http://www.newson6.com/global/story.asp?s=11214258

I read that there is also a sweet potato shortage as Louisiana, a
major producer, had an overly wet summer.

And of course we all know about the tomato crop which could affect
my budget and diet more so if there are price hikes and/or shortages. 
The latest Canadian Consumer Price Index numbers show overall
inflation up just 0.1% but the food price component up 2.4%. Autos
and gasoline are of course down a lot. 2.4% is no reason to panic
(assuming one still has a job.)

To paraphrase Marie Antoinette if the peasants have no pumpkins let
them eat squash...

And to add to Carol's African chickpea collection:
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Autumn Squash Stuffed with Carrot Couscous
 Categories: Vegetarian, Moroccan, Nuts, Beans, Grains
      Yield: 4 Servings
 
           SQUASH:
      2    Acorn or delicata squash
      3 tb whipping cream; carrot
      3 tb carrot juice, see note
      1 tb Pure maple syrup
           Salt
           Ground red pepper
           FILLING:
    3/4 c  Couscous
    1/2 ts ground ginger
    1/2 ts ground red pepper
           Salt
      1 c  Carrot juice; heated to
           -simmering
      1 tb Olive oil
      1    Leek; trimmed, sliced
      1    Red bell pepper; diced
      3 tb Pine nuts
     15 oz cn Garbanzo beans,
           -rinsed, well drained
      1 c  Fresh corn kernels
      2 c  Fresh spinach leaves; minced
      1 tb Minced fresh mint
 
  Halve squash crosswise; scoop out seeds and spongy membrane. Cut a
  thin slice from bottom of each half so they stand upright. Arrange
  squash on a large microwave-proof plate. Combine cream, carrot
  juice, maple syrup, salt and red pepper in a small dish. Spoon
  into cavities of squash halves. Cover tightly with plastic wrap.
  Microwave on high power (100 percent) 6 minutes. Uncover; poke
  inside of squash several times with fork. Replace plastic and
  return to microwave. Cook on high power until tender, 4 to 9
  minutes longer. Let stand 2 minutes.
  
  Meanwhile, for filling, combine couscous, ginger, red pepper and
  salt in medium bowl. Pour hot carrot juice over; cover and let
  stand 8 to 10 minutes. Heat oil in a large skillet over high heat.
  Add leek, bell pepper and pine nuts. Cook, stirring, until
  vegetables are tender and begin to brown at edges, 6 to 7 minutes.
  Add garbanzo beans and corn, if using; heat through. Remove from
  heat. Stir in spinach and mint; season to taste. Spoon into squash
  halves, mounding generously.
  
  Note: Fresh carrot juice is available in some supermarkets and
  natural food stores. Canned may be used in its place.

  Posted to TNT - Prodigy's Recipe Exchange Newsletter by
  Roserairie on Nov 10, 1997
 
MMMMM






Cheers

YK Jim


... Jack O'Lobotomy - Removal of pulp and seeds from a pumpkin

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