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We're featuring pie pumpkins this week!
It might be called a pie pumpkin, but you can also roast this squash for use in a soup, curry, and many baked autumn treats other than just pie. We'll have them available from Eden Valley Growers. Ask us how to roast one at market this week!
Shop INDOORS the rest of the semester!
North Campus - You can find us set up in the Compass Lobby of Capen on Wednesday, November 6th from 1:00 to 3:30
The Compass Lobby is a short walk from our usual location and close to One World Cafe. If you are entering Capen from the entrance closest to the Flint Bus Loop, look to your left once you're in the main lounge area. We're set up through the double doors.
South Campus - You can find us set up in the lobby of Harriman Hall on Thursday, November 7th from 2:00 to 4:00
Harriman Hall is directly across the Diefendorf bus loop from our usual location
Please note: UB Veggie Van is a paid markets and separate from UB Farm Stand
Be sure to follow us on Instagram @UB_VeggieVan for market updates. Be sure to also check out our NEW website!
Short on time? Try a produce box reservation. Let us bundle fresh, local fruits and veggies for you! Details below.
In this issue:
🚚Market schedule and locations
🥦Fresh produce bundles: How to order & what’s in the box next week?
🍅What’s at the Market?: Next week’s lineup
🥕Recipe of the Week: Pumpkin Pie 🥧
📢Food for Thought: Carve out some time for pumpkins!
What's in the box?
Ready to level up your produce game? Check out our fresh produce bundles for this week! Whether you’re a solo snacker or a cooking connoisseur, we’ve got options for you.
Reply to this email, or click the button below to email UB Veggie Van (veggievan@buffalo.edu) and reserve your produce box.
Please indicate in your email:
the size of box you would like (large or small)
the pick-up location on North Campus in Capen (Wednesday 1:00-3:30) or on South Campus in Harriman Hall (Thursday 2:00-4:00).
We are taking box orders until Sunday at noon! 🥬🌽🍇
(Photo is for size and does not represent produce selection)
Small Box
Regular Price: $23
Student Price: $15
Acorn squash
Broccoli head
Russet potatoes - 4
Yellow cooking onions - 2 lb
Kale
Garlic
Sweet Amber Apples - 4
(Photo is for size and does not represent produce selection)
What's at the Market?
Weekly Produce (11/6 and 11/7)
Apples, Gala
Apples, Macintosh
Basil
Broccoli
Carrots, Organic
Cauliflower
Celery
Cucumber, English
Garlic
Kale
Onions, Cooking
Oranges
Pears, Bosc
Peppers, Bell, Red
Pie Pumpkin
Potatoes, Red, Organic
Potatoes, Russet
Potatoes, Sweet
Radish, White Daikon, Organic
Squash, Acorn
Squash, Buttercup
Squash, Delicata
Squash, Honeynut
Tatsoi, Organic
Tomatoes, Beefsteak
We'll also have pasture raised eggs from Red Gate Grocer!
Carve out some time for pumpkins!
Did you know...
Pie pumpkins, also known as sugar pumpkins, are typically smaller than other pumpkins and usually weigh between 1–6 lbs
Pie pumpkins are made for eating and much less stringy with denser flesh than the pumpkins used for carving during Halloween
STORAGE
Pie pumpkins should be stored in a cool dry place for about two months until ready to bake.
PREPARATION
“Cut the pumpkin in half horizontally, trying to make both parts the same size. Scoop out the seeds and strings. You can leave the stem on. Bake on a baking sheet with sides, in case excess liquid runs out.”
NUTRITION INFO
Rich in fiber, carotenoids, potassium, vitamins A, E, and C, omega-3 fatty acids, zinc, selenium, iron, magnesium, and beta-carotene
Prep time: 20 min |Cook time: 45 minutes |Total time: 1 hr 5 mins |Servings: 8
Yield: 1 (9-inch) pie
Ingredients:
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon pepper
1/8 teaspoon cloves
3 large eggs
1-1/2 cups fresh pumpkin puree
1 cup evaporated milk
9-inch pie shell, unbaked
Directions:
Mix all of the dry ingredients.
Beat in the eggs.
Add the pumpkin puree and evaporated milk.
Place the pie shell into a 9-inch pie pan.
Pour your mixture into a prepared pie shell.
Bake at 425° (218° C) for 15 minutes then lower the temperature to 350° (179°) and bake for 40-45 more minutes. *Halfway through cooking time, cover the crust with tin foil or a pie crust guard.
UB students get a 20% discount when they register with us at the market!
Our produce is locally sourced, ensuring freshness and supporting our local farmers.
Stop by UB Veggie Van this week and discover these delicious options for yourself. Your journey to healthier eating begins right here.
We accept Cash, Credit, Apple Pay & SNAP with support from our community partner: MAP Growing Green Mobile Market @MassAveProject
