I made a crustless pumpkin pie to console myself. It’s delicious. I think if I wanted to serve something like this to company, I’d bake it in custard cups rather than a pie plate, since without the crust it doesn’t cut up “pretty” but for just myself and the husband it’s perfectly fine.

Crustless Pumpkin Pie
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
3/4 C sugar
1/4 tsp salt

Grease a 9-inch pie dish or some number of custard cups/ramekins. In a large bowl, beat two eggs with a whisk. Whisk in pumpkin, then add the sugar, salt, and spices. Slowly whisk in sweetened condensed milk. Pour mixture in to prepared pie dish.

Baking: I baked this in my countertop convection oven at 300F for 40 minutes. If you’re going to do this in a regular oven, try 325F and see how it goes. It will probably take 40-50 minutes.

I followed the King Arthur Whole-Grain Pancake Mix recipe almost exactly. I only had 60g of White Whole Wheat flour so used that, plus 420g of their 100% Organic Whole Wheat. My pancakes were a little darker than theirs but the taste shouldn’t be any different. Use what you have. These pancakes are delicious.

I picked eleven pounds of cucumber from my garden last night. My refrigerator is a wee bit ridiculous right now.

Here’s what we got in the share yesterday.

Cucumbers-2
Orient Express Eggplant-2
*Walla Walla Onions-2
Sun Gold Cherry Tomatoes-1 basket
Slicing Tomatoes-1 1/2 pounds
Gold Beets-1 bunch
Lilac Peppers-2
Cilantro-1 bunch
*Fennel-1 head
Summer Squash-2 pounds

Someone had put their onions in the swap box so I swapped out my fennel. Excellent trade in my book.

peaches
nectarines
donut peaches
shiro plums

Last night I made chocolate chip zucchini bread with the zucchini. I made four mini loaves and two of them are definitely prettier than the other. I was not in a great mood. The kitchen was hot, it was late, and I should have been paying more attention. I tested one loaf and when it was done I pulled all the loaves out. The others could have used a few more minutes but it was too late by the time I noticed. Totally careless mistake.

For dinner we had chopped tomatoes with fresh mozzarella, Maldon salt (it’s large and crispy), a drizzle of olive oil, and fresh ground pepper. Delicious.

Orient Express Eggplant-2
Peppers-3
Early Jersey Wakefield Cabbage-1
Walla Walla Onions-2
String Beans-1 pound
Genovese Basil-1bunch
Slicing Tomatoes-1
Summer Squash-2 pounds
Boothby Blonde cucumbers-2
Sun Gold Cherry Tomatoes-1 basket

Shiro Plums
Peaches
Apricots

I’ve had big plans for these eggplant (eggplant roll-ups) but I haven’t gotten around to making the recipe yet. I’ve also dreamed up an eggplant parm-ish pasta and if I end up making it, I will definitely post about it. We’re getting more eggplant this week so it’s definitely possible.
I made gazpacho yesterday with one of the onions, a pepper, the tomato, and cukes from my garden. The boothby blonde cucumbers were gone the first night. They’re a perfect snack size. I also made a fantastic basil vinaigrette with the bunch of basil, plus some more from my garden. Here’s the recipe:
BASIL VINAIGRETTE
1 garlic scape
1/4 medium onion
2 Tbsp Dijon mustard
1/4 lb basil
1/2 cup apple cider vinegar
3/4 cup canola oil
1/4 cup olive oil
1/4 cup orange juice
salt and pepper

Place all ingredients in order in blender and process. Makes approximately 1 pint.

Last night I made a feta and tomato salad with the sungold cherry tomatoes, some grape tomatoes and basil from my garden, parsley from the farmer’s market (I never got around to starting parsley from seed this year). We also ate the whole pound of green beans, lightly steamed. They were very good on their own and I really liked them with a bit of the vinaigrette from the tomato salad.

cucumbers and dill

cucumbers and dill, with salt and water

I really hope they turn out well!