Hot Cocoa Mix

At May Farms we're always looking for ways to make people feel at home. What feels more like "home" than a hot cup of cocoa while sitting by a warm fire?

This recipe is not only simple but it makes an excellent Christmas gift for teachers, a party host or just to keep in your cupboard for a snowy day!

You can package the ingredients however you'd like but we like putting it in a jar and using some Christmas themed fabric to decorate the lid and secure it with a rubber band and ribbon. Use cinnamon sticks or candy canes to add additional decoration.

It's really easy... Here's the recipe!

Ingredients
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt

Instructions
Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

How to make a homemade pumpkin pie!

Grandma's Pumpkin Pie

Ingredients:
1 pastry crust
2 large eggs
3/4 cup milk
1 1/4 cups fresh pumpkin puree (instructions below)
2 Tablespoons melted butter, unsalted
1/2 cup sugar
1 Tablespoon dark molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
pinch salt

Directions:

How to make pumpkin pie puree from a pumpkin (not a can!)

1. Split a medium pumpkin crosswise, remove and discard seeds and fibers.

2. Place pumpkin, cut side down, on lightly greased baking sheet. Bake at 325F until tender, about 1 hour.

3. Scrape pulp away from skin, discard skin.

4. Place pulp in blender or food processor fitted with metal blade, process in batches, until smooth.

5. Push puree through a coarse sieve. Measure 1 1/4 cups puree for recipe, store remaining puree up to 6 months in the freezer (tightly covered).


1. Preheat oven to 350 degrees F.

2. Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.

3. Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly.

4. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended.

5. Pour filling into prepared crust, bake until center is firm, about 45 minutes. Cool completely on wire rack.

Jack-O-Lantern Carving Tips!

CARVING TIPS

Plan on carving no earlier than a day or two before Halloween--jack-o'-lanterns have short "step" lives. And remember to bring your porch pumpkin indoors on nights when the temperature is expected to drop below freezing.

• Draw your design on the pumpkin with a water-based marker beforehand. Mistakes are erased easily with a damp sponge.

• Cut the top and any large areas with a sharp, straight-edged knife. A dull blade is not a safer alternative.

• Serrated metal saws, now widely available in carving kits, are a safer alternative to knives and allow younger children to get in on the action.

• Carve away from yourself; kids should carve only under adult supervision.

• Never hold the knife in a stabbing position.

• When carving, keep a portion of the knife blade in the pumpkin and use slow, steady saw strokes.

• Cut the lid at an angle so the outside diameter is larger than the inside.This prevents the top from falling into the pumpkin when it shrinks.

• Scoop out seeds and stringy flesh with a large spoon or ice cream scooper.

• Carve the facial features closest to the center first and work outward. Cut out the larger features in sections.

• Use an X-Acto knife for details and the tip of a potato peeler to make small circles and curves.

• Remove carved portions by gently pushing them into or out of the pumpkin.

• Reattach a section that is accidentally removed by using a toothpick to pin it back in place.

• Make design holes large enough to provide adequate ventilation for the candle.

• Flatten a spot in the base of the pumpkin for the candle but avoid digging too deep because the pumpkin becomes prone to rot.

• Make sure the flame is not too close to the top of the pumpkin.

• To prolong the life of the jack-o'-lantern, seal in moisture by coating all cut surfaces with petroleum jelly or vegetable oil, or cover it with a damp towel when not on display.

• Consider giving smaller children stickers, tempera paint, or markers to decorate their own pumpkins.

Fall decor!

Over the years we've seen many different creative ideas to ring in fall using pumpkins, gourds, corn stalks and more. Here are a few of our favorite!

Use a pie pumpkin (about a 10 inch pumpkin) and scoop out the insides like you are getting ready to carve it. Try not to scrape too closely to the bottom as you don't want the bottom to be thin. Fill the pumpkin about 1/2 full with water and use it as a vase for flowers! This will often last a couple weeks but keep an eye on the skin for bulges or cracks as after time, it may leak. Always put a plate or dish underneath the pumpkin just in case your vase eventually springs a leak!

Another beautiful fall centerpiece includes a variety of gourds of all shapes, textures and sizes, placed in a fall basket or platter. This looks nice in the center of your kitchen table or coffee table. Be sure to scrub your gourds to remove any dirt or bugs that may have come home with them from the farm!

As an alternative to traditional pumpkin carving try sketching a "dotted" design on the outside of your pumpkin. After scooping out the insides, use a drill to poke holes in the design you have sketched on the outside of your pumpkin. After your design is "drilled" out, use outdoor Christmas lights to fill your pumpkin. Plug them in and your design will shine through!

Have fun!

Spuds

At May Farms, we’ve got a thing for potatoes and it sounds like a lot of you do too! We learned that more than 41 billion pounds of potatoes are enjoyed each year by U.S consumers. That's a lot of spuds! Packed with essential vitamins and minerals, one medium potato (5.3 ounces) with the skin boasts more potassium than a banana, provides 45 percent of the recommended Daily Value of vitamin C, has just 110 calories and is fat-, sodium- and cholesterol-free.

Often when people think potatoes they think of Idaho however, Colorado is the 5th largest producer. Potatoes are the largest vegetable crop in the sate and at May Farms we grow a variety of potatoes including Yukon, Russet, Red, Purple Majesty (yes they are purple!) and a variety of fingerlings.

A potato plant is a vine that grows above ground with tubers that grow from the roots under ground. When you visit May Farms you are able to take home these potatoes dug fresh from the Colorado dirt. In fact, one of our favorite activities on a fall field trip is watching children dive after a freshly dug potato as the spud peeks through the soil.

Not only do we enjoy watching kids connect with nature but we are promoting a healthy snack! Potatoes are a low calorie, fat and cholesterol free vegetable high in Vitamin C, potassium and a good source of the vitamin B6 and dietary fiber. The skin of the potato contains the majority of the potato’s fiber and many of the nutrients are located close to the skin.

Here is one of our easiest and favorite potato snacks that we often serve fresh during our fall festival. We like to use a variety of potatoes, like red and purple, to make a more colorful dish. Try that at home with any meal to add a little color to your plate!

Ingredients:

4 potatoes

Vegetable oil

Seasonings of your choice.

Chop potatoes in to bite size pieces. Toss with vegetable oil, use enough to ensure that they will not stick while baking but not too much that then end up greasy. Add seasonings. We like to use something with a little zip like Cajun or Cayenne but salt and pepper is just fine too.

Spread out on a baking sheet and bake at 425 for 25 minutes flipping half way.

Smother with chili or sprinkle with chives.

Salsa!

A great way to preserve your garden fresh veggies is through canning. Tomatoes are coming on strong at May Farms and we look forward to canning and preserving them for a taste of summer in the middle of winter!

Traditional Salsa

7 cups diced, seeded, peeled , cored tomoatoes (about 5 lbs.) Chop them to the "chunkiness" you desire

6 green onions, sliced

2 jalapeno peppers, diced

4 cloves garlic, minced

2 tbs. minced cilantro

2 tsp. salt

1/2 cup vinegar, 5% acidity

2 tbs. lime juice

4 drops hot pepper sauce

**combine all ingredients ( use the food processor to dice/mince/chop all of the ingredients) in large saucepan. Bring mixture to a boil. Reduce heat and simmer 15 minutes. (it takes longer than this to reduce the water off the salsa...it takes about 1 hour actually) Carefully ladle hot salsa into hot jars, leaving 1/4 inch head space. Wipe jar rims clean. Place lid on jar with seal next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process in boiling water 15 minutes making sure the water is over the jar by 1 inch.

Makes about 4 pints. (if you are lucky)

Tips for Picking Colorado Produce

Tips found in the Colorado Farm Fresh Directory.

Know what to look for when selecting fresh Colorado Produce!

Apples:
Choose apples that are firm to the touch, without bruises, with good color and a pleasant smell. Avoid fruit with bruises or broken skin. Apples are sodium free, fat free and a good source of fiber. Most Colorado apples are harvested in September, however you can find them from August through June.

Cantaloupe:
Ripe cantaloupe will have a distinctive aroma and the blossom end should yield to gentle pressure. Cantaloupes that were kept on the vine until fully ripened will have a clean depression where the stem was attached. Avoid cantaloupes that are shriveled, bruised or that have punctured or cracked rinds. Cantaloupe are very low in sodium, fat free and are high in Vitamins A and C. Look for ripe Colorado Cantaloupe August through mid -October.

Carrots:
Carrots should be vibrant orange and well shaped with firm, smooth exteriors. Avoid soft or wilted carrots or those with growth cracks or splits. Carrots are low in sodium, fat free, high in the antioxidant Vitamin A and a good source of the antioxidant vitamin C. Look for Colorado carrots August through November.

Cherries:
Look for cherries that are plump with firm, smooth and brightly colored skins. Good quality cherries should have green stems attached. Avoid cherries with blemishes, rotted or mushy skins, or those that are shriveled and dull. Cherries are low in fat, sodium free, a good source of fiber and a good source of the antioxidant Vitamin C. look for Colorado cherries mid-June through mid-July.

Leaf Lettuce:
Leaf Lettuce should be crisp and well colored. Avoid leaf lettuce with yellow leaves or with leaves showing cracked ribs. Lettuce is fat free, very low in sodium and high in the antioxidant Vitamin A. look for Colorado leaf lettuce June through October.

Onions:
Good quality dry onions should be firm and hard with short, tight necks and dry papery skins. Slightly loose outer skin is common and should not affect quality. Avoid onions that show mold, decay, or blemishes. Onions are fat free, very low in sodium, a good source of fiber and high in the antioxidant Vitamin C. Look for Colorado onions August through March.

Peaches:
Peaches should be picked with the background color (not the red side toward the sun, but the backside of the fruit) has changed from green to white or yellow. If the peaches are to be eaten quickly, the best possible peach is one that has already started to soften on the tree, however, if they are to be stored then they should still be firm, but with the light background color.

Potatoes:
All potato varieties should be uniformly sized, fairly clean, firm and smooth. Avoid potatoes with wrinkled skin, soft dark spots, cut surfaces or green appearance. Potatoes are fat free, sodium free, a good source of fiber, high in potassium and high in the antioxidant Vitamin C. Look for a variety of potatoes including Yukon Gold, Russet, fingerling and purple year round in Colorado.

Sweet Corn:
Sweet corn should have fresh green husks with silk ends that are free of decay or worms. Ears should be evenly covered with pump consistently sized kernels. Avoid corn with discolored or dry looking husks, stem ends or kernels. Sweet corn is sodium free, low fat, a good source of fiber and a good source of the antioxidant Vitamin C. Look for Colorado sweet corn mid- July through mid- October.

Tomatoes:
Tomatoes should have bright, shiny skins and firm flesh. Avoid tomatoes that are soft or mushy, lacking in color or have blemishes or growth cracks. Tomatoes are low fat, very low in sodium, a good source of potassium and high in antioxidants Vitamins A and C. Look for fresh Colorado tomatoes mid July through Mid-October and greenhouse tomatoes year-round.

Watermelon:
Choose a symetrical watermelon that is heavy for its size. Watermelons are fat free, very low in sodium and high in the antioxidants Vitamins A and C. look for Colorado watermelons August through September.