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This Week’s Harvest, 11/23: Happy Belated Thanksgiving!

November 26, 2011

mixed greens, leeks, carrots, shallots, eggs, apples, decorative gourds

It’s decorative gourd season…well, you probably know the rest.  (Don’t click that link if you’re sensitive about off-color language.)

Seriously, though, those little mini-pumpkins are called Jack Be Little or pomarine squash, and apparently they’re edible.  I might try stuffing them, but if anyone has eaten these before or has any advice, I’d love to hear it.

The leeks are already gone, some in turkey stock along with several carrots, some in the wild mushroom bread pudding I now make for every Thanksgiving.  Which also used up some shallot and more than a few eggs.

Happily, I got Granny Smith apples this week, which is exactly what this recipe called for.  Of course, I would have made the apple-bourbon bundt cake anyway, but it’s nice to know I had the right kind of apples.  The cake, which we ate alongside Hopie’s famous pecan pie, also makes and excellent breakfast.  (You should know by now how I feel about cake for breakfast.)

I think the bag of mixed greens – purportedly mâche and purslane – is just what we need for lighter post-Thanksgiving meals.  And it will be good alongside leftover turkey and stuffing, too.

Seasonal opposite: May 26, 2010

Originally published on Seasonal Market Menus.

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5 Comments
  1. sweetopiagirl permalink
    November 27, 2011 10:55 pm

    Reblogged this on inspiredweightloss.

  2. November 28, 2011 5:01 pm

    I was just reading about Jack be Littles in “Le grand livre des légumes oubliés” where they describe the flesh as ‘farineuse et sucré’ with a ‘goût de châtaigne’. It can keep for about a year, and has other names such as courge lilliput, mini Jack be, pomarine and mandarine. Other similar varities include Sweetie Pie (aww) and Munchkin. They’ve got this crazy recipe involving green mangoes, litchis, cointreau, bananas, kirch, etc. called La Carosse de Cendrillon. If you like, I’ll scan the recipe and send it to you.

  3. November 29, 2011 3:41 pm

    Ah, I used those in a Thanksgiving salad a couple years ago, remember? http://hopieskitchen.blogspot.com/2008/11/sage-roast-squash-and-sweet-potato.html

    Your cake really was good for breakfast. And so moist it kept really well! (Not that it had to keep for long, mind you.)

  4. December 3, 2011 12:34 pm

    sweetopiagirl – Thanks!

    Christy – It can keep for a whole year?! Wow. Also, that recipe sounds nuts. I put some of mine on a pizza, and the other ones will eventually be stuffed. It’s a tasty one, and as a bonus, the skin is edible, so no peeling!

    Hopie – I do remember the salad! I didn’t remember the type of squash, though. Yeah, our cake (and pie) leftovers disappeared pretty quickly, too! 🙂

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  1. This Week’s Harvest, 11/30: Roots and Greens « Seasonal Market Menus

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