Pumpkin Patch, Squash Blossoms and Potato Strada

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.

Share

Turkey Warning…

There are a few new food recalls concerning dairy, papayas, cat food and 36 million pounds of ground turkey.  There’s been one death and 77 illness of salmonella in 26 states due to the contamination.  The FDA is cautioning people not to eat ground turkey and products made with ground turkey.  Here’s the whole story…
http://news.yahoo.com/salmonella-found-ground-turkey-cat-food-papayas-dairy-173600802.html

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.

category Food Temperature
(°F)
Rest Time
Ground Meat
& Meat Mixtures
Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal,
Lamb
Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and
Ham
Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs
& Egg Dishes
Eggs Cook until yolk
and white are firm
None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until
flesh is opaque and separates easily with a fork.
None
Shrimp, lobster, and crabs Cook until flesh is
pearly and opaque.
None
Clams, oysters, and mussels Cook until shells
open during cooking.
None
Scallops Cook until flesh
is milky white or opaque and firm.
None

 

 

Share