October 2019, Week 4

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This year, in the spirit of openness and accessibility for our very dear community, admission to the Pumpkin Patch is free. So come in and wander. Soak in the fall. When you’re ready, find what speaks to you. Your pumpkin is here, waiting. So is your first taste of autumn. All you have to do is open yourself to the experience. The most special of our pumpkins is The Great Pumpkin. Big and mysterious, these pumpkins have unique shapes, big ribs, and long, hand-cut stems. We carefully grow each one knowing that matching it with its new home is a process. You don’t choose the rare Great Pumpkin, so much as it chooses you. It's on the lookout for just the person it wants to find this season, and it's unique enough that you'll almost feel compelled to give it a name. You'll know when you discover yours.

This week in your Simple Share...

Fennel bulb - one

fennel apple salad with cider tahini dressing

Sorrel - one bunch

Sorrel soup

Parsley - one bunch

The cultivation of parsley began 2000 years ago. Parsley belongs to the same family as celery. Parsley can grow up to two feet tall and the stem has a stronger flavor than the leaves. 

Carrots - one bunch

Carrot Cake Baked Oatmeal

Green beans - one lbs
Southern Style Green Beans

Potatoes - 2 lb bag
For Halloween every year, our Simple Share lead, Julie, likes to make spud nuts with her family. These potato donuts are so light and fluffy and they are gone in a hurry!

1 pkg yeast
1 1/2 cups warm water
1 cup warm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6-7 cups all-purpose flour
1 quart vegetable oil, for frying
Ingredients for the Glaze 
1 1/2 cups powdered sugar, sifted
3-4 tablespoons milk
2 teaspoons vanilla
Combine the yeast, water, potato, sugar, shortening, eggs and salt in the bowl of a stand mixer and mix until combined. Add 3 cups of the flour and mix until combined. Replace the paddle with the dough hook and continue to add flour and mix until the dough forms into a ball and doesn't stick to the sides of the bowl. Continue to knead the dough for 5-7 minutes and the dough is satiny and smooth. Remove the dough from the bowl, spray the bowl with nonstick spray and place the dough in the bowl. Cover and let rise for 1 1/2 to 2 hours or until the dough has doubled in size. Gently remove the dough from the bowl. Roll the dough into a large circle approximately 1/2 inch thick. Using a doughnut cutter, or a cup (and a smaller lid for the inside circle) cut the doughnuts out of the dough. Place on a greased pan or countertop, cover and let rise for 30-45 minutes or until the dough is light and airy. Cook the doughnuts in the oil that has been heated to 350-375 degrees. You'll need to watch the temperature and adjust as needed. The doughnuts should cook and become golden brown on each side within 30-45 seconds each. Remove from oil and drain on paper towels. Combine the ingredients for the glaze and stir until smooth. Dip the warm doughnuts in the bowl of glaze and then set them on a cooling rack until the glaze sets.

Oranges - 3 lbs
Spiced Orange Jam

Cult crackers - one container
These crackers are made with good-for-you ingredients with great flavor and crunch. These crackers are made at the Berkeley Kitchens in Berkeley, California. They are grain-free, vegan and gluten-free. They perfectly pair with a salad, jams, or cheese spreads, and they are great on their own too!

See you next week!
-The Simple Share Team

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