What’s in Season – November

Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, Citizen’s CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. In a way, this is a continuation of a previous project, AgroKatina, through which we have published a report on the local fruit & vegetable supply chain. Find out more on www.foemalta.org/agrokatina, where you can also order a free copy of the pocket guide to seasonal fruit and veggies.

At the end of October we had a stand at the Ta’Qali Farmers’ Market celebrating good food and good farming and talking about what changes we want to see in the food system and how policies need to product producers, consumers and the environment. 

With healthy discussions around food production, challenges of farmers, and what produce consumers would like to find more available, we also had some delicious treats with us, thanks to Stefania Calleja at Healthylicious.

If you didn’t manage to make it to the Ta’Qali Farmers’ Market, pop by any week on Tuesday or Saturday and get your hands on some pumpkin and try out the recipes below. You can always try a vegan alternative. If you try the recipe post it on Facebook or Instagram using #Agrokatina and #SupportMalteseFarmers


PUMPKIN LOAF CAKE 

Ingredients:
• 250g all-purpose flour
• 1⁄2 tsp. salt
• 1 tsp. baking soda
• 1⁄2 tsp. baking powder
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 170g unsalted butter
• 250g sugar
• 2 eggs
• 425g pumpkin puree (from 1 small butternut squash, cooked and
pureed)
• 60g pumpkin seeds / nuts

Method:
1. Preheat the oven to 1700C and set an oven rack in the middle position. Line 2 20x10cm loaf pans with baking paper.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whisk until well
combined. Set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.
4. Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until very light and fluffy. Beat in the pumpkin puree. (The mixture might look grainy and curdled at this point.)
5. Add the flour mixture and mix on low speed until combined.
6. Turn the batter into the prepared pans, dividing evenly, and sprinkle the pumpkin seeds / chopped nuts over each loaf.
7. Bake for 60-70 minutes, or until a cake tester insterted into the centre comes out clean. Let the loaves cool in the pans for about
10 minutes, then turn out onto a wire rack to cool completely.

The cake keep fresh for up to 2-3 days in an airtight container or place in a freezer bag and store in freezer for up to 3 months. Thaw overnight in the refrigerator before serving.


You can also try a savoury recipe variant, also by Healthylicious—Pumpkin and Kale Muffins.

PUMPKIN & KALE MUFFINS


This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

 

This project is co-financed by the  Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.