So once again we went to Peter’s Pumpkin Pacth at Springhill Farm Dairy in Petaluma. It’s always fun, but much of the same. Each time we bring someone new to share it and make it new. We did it all…picking pumpkins, digging potatoes, running in the hay maze, milking cows, eating pumpkin ice cream and climbing hay mazes. Here’s the photos from this year…
What was different was my son picking the blossoms. He remembered a few years ago I stuffed them with goat cheese and fried them. So we did it again this year. Yum. I also got creative with the potatoes (we dug 9 pounds). Besides the usual roasted potatoes I made a strada which was delicious. I didn’t really have a recipe. Here’s what I did…
Using a mandoline I sliced about 6 of the larger potatoes.
Next I buttered a baking dish and added some of the potatoes.
I sprinkled cheddar cheese over the potatoes. Then added spinach leaves.
Then layered more potatoes.
In a separate bowl I cracked 5 eggs and added about 1/2 cup milk, along with some fresh rosemary and thyme.
Once the potatoes, cheese and spinach had all been layered I poured over the egg mixture and topped with a bit more cheese.
This baked in the oven covered with foil for about 20 minutes in a 325 degree oven. Then an additional 15 or so minutes to crisp the top and potatoes are baked thru.
Here’s a chart of the Safe Minimum Cooking Temperatures from foodsafety.gov.
Use this chart and a food thermometer to ensure that meat, poultry, seafood,
and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any
cooked, uncured red meats – including pork – can be pink, even when the meat has
reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to
rest for the specified amount of time. During the rest time, its temperature
remains constant or continues to rise, which destroys harmful germs.
& Meat Mixtures
Beef, Pork, Veal, Lamb
Fresh Beef, Veal,
Steaks, roasts, chops
Chicken & Turkey, whole
Poultry breasts, roasts
Poultry thighs, legs, wings
Duck & Goose
Stuffing (cooked alone or in bird)
Fresh ham (raw)
Precooked ham (to reheat)
& Egg Dishes
Cook until yolk
and white are firm
Leftovers & Casseroles
145 or cook until
flesh is opaque and separates easily with a fork.
Shrimp, lobster, and crabs
Cook until flesh is
pearly and opaque.
Clams, oysters, and mussels
Cook until shells
open during cooking.
Cook until flesh
is milky white or opaque and firm.