Summer on a farm is a seriously difficult time to start a blog- but I’m trying :) Harvesting food with a 21month old is challenging . Strawberries are a hit with the baby foodie and are her blanket word for  blackberries, raspberries, blueberries, beets and radishes.  Strawberry picking is also an excuse to runaway from home sporting only a bare bum and a pair of crocs.

Our Winter Squash are growing like gangbusters and we’ll soon have a full line up of spaghetti squash, hubbard, pumpkin, fairy and butternut. This is a surprisingly versatile and delicious vegetable. Even if you have no time or imagination you can’t really screw up squash ( I’m sure someone has a horror story but c’est la vie). This recipe uses butternut squash in the gnocchi and pumpkin seeds in the pesto .

Though I can’t live without EVOO ( the only good thing to come from Rachel Ray-snide..  I know) Extra Virgin Olive oil for the uninitiated the rest of this recipe is homegrown- my farm, canadian wheat AND california organic lemons (another can’t live without).  Make Gnocchi with a friend (glass of wine can stand in for friend) and music you can dance around too (Harry Belafonte is enjoying a renaissance in my house courtesy of the 21month old- surprisingly misogynistic,  listen to Angelique-O).  This makes enough to freeze.

ORGANIC BUTTERNUT GNOCCHI

• One smallish Butternut Squash peeled , seeded and cubed
• One medium yukon gold potato peeled and cubed
• 3 1/2 ish cups of white flour
• 3/4 tsp of good salt

The combined amount of squash and potato should be about 3 cups. In a large pot just cover with water and add salt . Steam for approx 12 minutes until fork tender. Strain well, mash until not lumpy add approx 3 cups of flour, stir with wooden spoon until mixed. Turn the dough out onto a floured surface and add the remaining amount of flour. Knead gently for 2-3 mins until still sticky but forms a ball. Divide dough into 4 pieces. With hands dusted with flour form each piece into a long rope about an inch thick and with a knife dusted with flour ( you may have to keep dusting it with flour repeatedly) cut into small pieces. Place onto a greased floured cookie sheet not touching one another. You will probably need 4 cookie sheets. This way any extra gnocchi are ready to be frozen. Boil water in a large pot add large pinch of salt, when at a rolling boil add gnocchi – when they float they are done. If you make the full amount it will serve 6 people main course servings. Strain and toss in pesto.

PUMPKIN SEED PESTO
Please use organic ingredients !

• 2 large handfuls of genovese basil leaves washed, dried and roughly chopped
• 1/4 cup of fresh toasted pumpkin seeds – put raw seeds in a hot dry pan over medium heat when they pop they are toasted on one side, stir and keep an eye on them -just lightly toast
• 1/2 cup EVOO- Extra virgin olive oil
• juice of one small lemon- strained
• large clove garlic smashed-use more if you like it !
• 1/4 tsp of good salt -use more if you like it !

I have been using my blender to make this . EVOO goes in first then basil, pumpkin seeds, lemon juice, smashed garlic clove, salt. Pulse a few times and use a spatula to clean the sides down. Blend until smooth. Taste and re-season if necessary – more salt, garlic, lemon juice. Refrigerate any extra for a max of 5 days or freeze. This makes about 4 generous servings. You can also add this pesto to fresh hot cream or further it with extra olive oil.

I usually finish this dish with a dusting of parmigiano-reggiano and some sweet cherry tomatoes halved.

Enjoy !