Fabulous Pumpkin!

Why buy canned when you can have fresh cooked pumpkin now?

Fresh pumpkin is much superior to canned and simple to prepare. Put your pumpkin in a 350 degree oven and bake for 45 minutes to an hour. Wait for it to cool, peel off the skin and scoop out the guts. You can then put it in a food processor and puree it, or mash it by hand. Use what you need and freeze the rest. Try it in this muffin recipe, I think fresh pumpkin makes a big difference.

Pumpkin Cream Cheese Muffins

1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1 cup whole wheat flour
1 1/4 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 eggs
16 ounces pumpkin
3/4 oil
1/2 teaspoon vanilla

In a bowl, beat together the cream cheese and powdered sugar until smooth; set aside. In a second bowl, mix together the flour, sugar,salt, baking powder, soda, and spices. In a third bowl, whisk together the eggs, pumpkin, oil, and vanilla. Stir into dry ingredients until smooth.
Fill muffin tins about 1/3 full and then drop a teaspoon of cream cheese filling in the center. Top off with a little more batter so muffin cup is 2/3 full.
For a streusel topping; combine 1/2 cup brown sugar, 1/4 cup whole wheat flour, 1/2 teaspoon cardamom, and 4 tablespoons butter. Mix with a fork, sprinkle over muffins. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Makes 24 muffins.
Adapted from 101 Things to do with Cheese by M. Barlow and J. Adams

Ginko Leaves on Gate

Couldn't help but post this pic of the gate of the Japanese Garden covered with the beautiful ginko leaves.  I recall the small suns that Bev created for the holiday tree last year.  Maybe I'm reminded on this grey day of the ancient traditions surrounding the winter solstice to bring back the sun.  And while it's nowhere near the solstice, seeing these beautiful ginko leaves give me hope of light and warmth.

 

October 28th Meeting Speaker

I am pleased to inform you that Heather Holm, author of "Pollinators of Native Plants", 

will be our speaker at Tuesday's meeting.  Heather has done extensive research of the 

pollinators that are native to MN. I think you'll find her extremely knowledgable and will 

learn just a thing or two about our gardening friends.  Heather will have books available 

for sale.  The meeting will be on Tuesday, 10/28/14 @ 9:30 at the MN Landscape Arboretum, in the Snyder Bldg, Room B (2nd level).  Heather will start her presentation at 10:45.

http://www.pollinatorsnativeplants.com/

Chinese Dinner

Last Saturday evening, our resident Chinese chef, Shirley, put on a wonderful cooking class of Chinese cuisine.  The menu was the following; Fried Wonton Skins with Sweet Dipping Sauce, Shiitake Mushroom with Tofu & Fish Soup, Rice with Kung Pao Chicken, Mu Shu Pork with Mandarin Pancakes, & Candied Apple Slices.  Thanks so much to Shirley for sharing her culture and cuisine with us.

Something's Missing

What's wrong with this picture?

Something is missing in the Cloister Garden. Volunteers arriving September 16 found that the arborvitae, a defining feature, had been removed. According to Renee Pohl, it was removed this fall so that the ground could settle before spring. Word is that it will be replaced with a columnar type of hedge, appropriate for a cloister garden.

The nasturtiums are enjoying the cool weather.

The last of the Felted Birdhouses

Rolling, Rolling, Rolling.  The last of the Felted Birdhouse Class took place a few weeks ago.  Just getting to posting the pics now.  Carla wanted to show the entire piece of wool she created because once the birdhouse is complete, the beautiful pattern that she created will not be as visible.  I'm amazed and inspired by the creations that come out, quite by chance.

Fall Harvest Sale

Here's sine of our lovely members, making the both at the Fall Harvest Sale this past weekend.