18 oz (2+ cups) Pumpkin Puree (fresh pumpkin instructions below)
1 14-oz Can Sweetened Condensed Milk
For garden-fresh pumpkins, start by making the pumpkin puree. This puree can be frozen, thawed, and used to make fresh pumpkin pies throughout the year. Volume yield depends heavily on the size and variety of pumpkins. Leftovers are easily made into a flexible-ratio pumpkin soup.
Cut the top and bottom off of the pumpkin and remove the seeds and guts. Rinse the seeds, then salt and oven-roast until golden-brown.
Cut the pumpkin into large slices and place them in a glass baking dish with the skin on. Roast at 350 degrees for about 90 minutes, until soft when pressed with a fork. Longer roasting will induce caramelization, providing a deeper, richer flavor and resulting in a color closer to the traditional orange for the pie filling. Roasting until just soft offers a fresher flavor and an unusually-yellow pie color.
Allow the pumpkin slices to cool, and peel off the skin. Also remove any portions of the flesh that became hard when roasting.
Puree the roasted pumpkin until very smooth.
Roll out the single pie crust and place into the pie pan. Preheat the oven to 425 degrees F.
Whisk together the pumpkin, eggs, sweetened condensed milk, and spices until uniform and slightly foamy. Pour into the prepared crust.
Bake for about 45 minutes until pumpkin custard is set and lightly browned. Serve at room temperature or chilled with freshly-whipped cream.
Plum tree owners face an abundance of sweet, ripe fruit in summer and early fall. This crisp is a flexible way to transform fresh plums into a rich dessert. Plums of any variety and state of ripeness work well.
At least 20 (up to 80) fresh plums. Use any variety available, ideally a blend.
1/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 tbsp butter
Halve plums, removing pits, and place skin side down in a glass baking dish. Fill the dish in 1 – 2 layers. Either an 11″ x 7″ or 13″ x 9″ dish will work depending on the volume.
Melt butter. Mix flour and spices into the melted butter. Note that added sugar is not necessary as long as the plums are ripe.
Brake the crisp mixture into small pieces and sprinkle over the plums.
Bake at 375 degrees Fahrenheit for around 45 minutes until all of the plum flesh has been dyed a rich red color by the skins (this requires the fruit to cook down significantly).
Cool and serve slightly warm. Top with fresh honey-sweetened whipped cream or vanilla bean ice cream.
Bountiful late-summer tomato harvests typically exceed a volume that can be effectively eaten fresh. Surplus and misshapen tomatoes are easily converted into a base tomato sauce that can be canned, jarred, or frozen for up to one year. The resulting rich, sweet sauce can be used in place of canned tomatoes in sauces and other dishes year-round.
Start with a varied blend of garden-fresh tomatoes. Cut tomatoes into 1-inch cubes or smaller, removing the stems and any damaged or rotting portions. Place into a glass baking dish, up to 2/3 full. Crack black pepper evenly over the tomatoes and stir to blend the varieties. Optionally add whole cloves of garlic and/or garden-fresh basil depending on your intended future use.
Roast for 1 – 2 hours at 325 degrees Fahrenheit until tomatoes have reduced by at least half of their volume, stirring every 30 minutes. Can, jar, or bag and freeze the tomatoes for future use.
Fresh raspberries offer a tart burst of bright flavor in every bite of these tender fluffy scones.
3-1/2 Cups AP Flour
1/2 Cup White Sugar
2 Tbsp. Baking Powder
1 Tsp. Salt
1 Tsp. Ground Allspice
3/4 Cups Cold Butter
1 Cup Cream
1 Tsp. Vanilla Extract
1 Cup Raspberries, frozen to aid handling
Mix flour, sugar, baking powder, allspice, and salt in a large bowl.
Cut butter into 1/2″ square cubes and cut into dry ingredients with a pastry blender until most of the butter pieces have been incorporated.
Whisk cream, milk, egg, and vanilla together in a small bowl.
Create a well in the pastry mixture and pour in the wet ingredients. Swiftly mix until just incorporated. Limit to 15-20 stirs to avoid toughening the pastry.
Briefly knead, up to 10 times, and roll out into a 1″ thick rectangle. Press the raspberries into the dough at tight spacing covering half of the dough. Fold the other half over the raspberries.
Refrigerate the dough for 30 minutes to allow the butter to harden and the raspberries to thaw. Cut the dough into 12 wedges, spread out, and bake at 400 degrees Fahrenheit for 15 minutes until golden brown.
This flexible-ratio soup is a great way to use leftover pumpkin puree when making pies. Its earthy flavor is a great way to warm up an autumn or winter lunch. Adjust the flavoring agent ratios as desired to taste.
Servings: (1) 8-slice full-size loaf, (4) 3-slide mini loaves, and (6) large muffins
Prep Time: 20 minutes
Cook Time: 80 minutes
Zucchini plants consistently produce fresh squashes throughout the summer in Oregon gardens. This quick-bread freezes well and serves as an excellent breakfast pastry for individuals or to share all year.
4-6 Cups Shredded Zucchini
6 Cups Whole Wheat Flour
3 Cups Packed Dark Brown Sugar
2 Tsp. Salt
1 Tbsp. Baking Soda
1 Tbsp. Baking Powder
2 Tbsp. Ground Cinnamon
2 Cups Vegetable Oil
2 Cups Plain Whole Greek Yogurt
1 Tsp. Almond Extract
Mix all dry ingredients in a very large bowl.
Mix wet ingredients, including eggs, in a medium bowl.
Add the wet ingredients to the dry ingredients along with the zucchini until the combined batter is just combined and no dry pockets remain.
Bake at 325 degrees Farenheight until a fork comes out clean, approximately: