2009 Calendar
Farmers Market wall calendar in MS Word format. 12MB due to lots of pictures.
2008 Calendar
MS Word format. 20MB
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Cheryl’s Pumpkin Pie
Butternut squash makes the best pumpkin pie!
One medium squash makes two or three 9-inch pies.
Wash a butternut squash and cut in half. Scrape out the seeds and stringy material.
Next, cook the squash. This can be done in the oven or in the microwave. For the
oven, place each half flat-side down into a glass baking dish or onto a cookie sheet.
Prick the shell several times with a sharp knife. Bake for 45 minutes to one hour
at 350 degrees. For the microwave, cut each half into several chunks. Place them
into a large, covered, glass baking dish. Cook in the microwave for about 15 minutes.
The squash is ready when a knife can be poked easily through the shell and the meat.
Allow to cool. Scoop out the squash and place into a bowl. Discard the skins. Any
extra squash can be frozen for later.
For each pie, place the following ingredients into a blender.
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3
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eggs
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1 ¾
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cups butternut squash, cooked and cooled
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½
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cup sugar, or less
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1 ½
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cups milk
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½
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teaspoon salt
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1
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teaspoon cinnamon
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½
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teaspoon nutmeg
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½
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teaspoon ginger
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Blend well. Pour into a 9-inch pie plate, with or without crust! Bake at 350 degrees
for 45 minutes. Test for doneness by poking a knife into the center of the pie.
If the knife comes out clean, the pie is done.
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