Recipe of the Week: Mini Pumpkin Treats



Show-offs.

Among the inhabitants of every pumpkin patch, it is generally agreed that there is no higher purpose than to become a jack o’lantern. Scary, funny, fanciful - it doesn't matter - they're all waiting for the day when they are stoop-ified and filled with that magical inner glow on Halloween night while their roasted seeds are snacked upon and their innards added to soup or pie.

That is if you're a big, or even medium-sized pumpkin. But what of the little guys? You know the adorable palm-sized ones overflowing from wicker baskets at farmers markets and perched on the edge of your co-workers desk. Too tiny to be carved (sure sometimes they get a little face drawn on them with a marker or maybe poster paint but that’s not the same) and too tiny to be made into pie. The miniature pumpkin, like the mass of men, lives a life of quiet desperation* - their stature too small to dream big.

Well, we’re looking to change that today. We’ve found a recipe that elevates the fate of the wee sugar pumpkin – making it the centerpiece/edible fruit it was born to be. A recipe that allows these tiny gourds to make a great big delicious impression. And best of all, it couldn’t be simpler! When they're finished in the oven, they can still masquerade as festive display items until it's time to eat - making them both a trick and a treat! Neat!

Baked Mini Pumpkins

You need:

• 1 small sugar pumpkin
• 1 teaspoon brown sugar
• 1/2 teaspoon butter
• 2 pinches ground cinnamon

Directions:

1. Preheat oven to 350 degrees F
2. Cut off the top of the pumpkin and scrape out the seeds
3. Place the butter and brown sugar inside the pumpkin and sprinkle with ground cinnamon
4. Put the pumpkin lid back on and place the pumpkin in a baking pan with a little water in the bottom
5. Bake for about 30 minutes or until tender

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*Apologies to Mr. Thoreau. Though we think he'd kinda like this recipe. He certainly liked pumpkins -"I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion."

Recipe of the Week: Gingered Pears

Halloween is coming and to get into the spooky spirit, this week, we bring you a recipe that will appeal to your sweet tooth and get you that all important serving of fruit!

We are also pleased to have the opportunity to use this creepy pear picture. Something about it just gives us the willies. Weird, right? It's like "ooooh, bewaaare the peaaaaar!"  But we digress.

After Halloween night, you'll have plenty of super-bad-for-you, highly processed candy to satiate your sweet tooth (not that there's anything wrong with that - can't wait for peanut butter cups!). But until then, we invite you to keep it real with this easy to make palate-pleasing pear treat.

Gingered Pears

You need:

• 4 medium ripe pears, peeled and quartered
• 1 cup water
• 1/4 cup sugar
• 1/2 teaspoon ground ginger

Directions:

1. In a large skillet, place pears in water
2. Cover skillet and cook pears over medium heat for 25-30 minutes or until tender
3. Turn the pears over
4. Combine sugar and ginger then sprinkle mix over pears
5. Cover skilled and cook 5-10 minutes longer
6. Serve warm

Looking for more great fruit recipes? Click here!

_____________________________________________________

Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!