From Scratch
October 20, 2014
I bought the flour, spices and sugar, but the rest of this pie was months in the making.
Months in the making, gone is a second!
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Reblogged this on In Memory Of John Peel and commented:
This woman knows what she’s talking about
What a sense if accomplishment and satisfaction you must have. Kudos to you for such a wonderful looking pie….bet it was delicious!
The memory of real pumpkin pie will last your daughter a lifetime.
Squash makes a better pumpkin pie than pumpkin ever could.
Love this, such an inspiration, Thank you!
Kim
And worth every bite, I’d wager. And you’ve got enough squash in the pantry to make about a thousand more. Ready for the snow to fly yet, Matron?
I love the series, great way to show a pie!
That’s the best feeling isn’t it? We sat down to dinner the other night – ham, potatoes, beets, butter on the veggies, mustard on the side (from seeds grown here) – the only thing on the plate I didn’t grow or make on the farm – the salt and pepper. 😊
Love it! “Months in the making, gone in a second.”
No one does it like you do. Best demonstration of self suffienty and food creation I’ve ever seen. This should be an info graphic , I’d buy the poster. Title ” where it comes from” and what it takes to get to the table. Next time I do a pumpkin pie it will say, takes months to make.
You are a great communicator! A great writer and a great photographer! Thanks for the inspiration you give me as I approach 80 years old, to keep gardening!
That pie looks heavenly. Now excuse me while I scroll back up to take another look and hopefully succeed at scraping it off the computer screen.
Amazing photographic commentary. If every meal included all the photos of the steps the food takes from seed, calf, hen, etc., people would have a much greater appreciation of what goes into our food and of home cooked meals in general.
What a beautiful pie and wonderful series of photos for the “recipe” Now can you give us the exact recipe so we can try and re-create it? It definitely won’t have all the months of hard work into it that yours does but still would love to try your recipe! 🙂
Could you share the recipe? Every pumpkin pie recipe I have seen uses evaporated milk. How did you sweeten it?
I have noticed how much of our meals are local now. The Willamette Valley is an amazing source for just about everything…even flours. Fish from the Coast. Produce produce produce. Nuts. Olive oil. Proteins. Now we have to stray further afield for chocolate, coffee and tea, rice and some spices, but overall….a great place for local food!!
Oh yes, me too for the recipe. I am more interested in the crust, though. That’s the hardest part to get right. I imagine your squash is delicious enough to stand alone.
And most people think those ingredients just appear at the grocery store!
Beautiful. Lots of man (er, woman) hours in that pie. There was wood to chop too, right? To have all the ingredients happening in unison, that’s the tricky part. You do it so well.
Nah, I cheated and used the electric stove…too warm still to have that fire going hot enough to bake a pie at 400F for an hour 😉
Nice work!
This is my favourite blog post of the whole week.
Forgot to mention. I’m over from Rhonda’s Down To Earth blog, I’m now looking forward to following yours.
Thank you!
What a lovely post 🙂