Pumpkin Cam! 2009 pumpkins emerging from their home in rich, organic soil. Joe Sabol Farm proudly uses Dwight Schwartz cow manure to give our pumpkins vim, vigor, and vitality as they grow and work their way toward your kitchen. See you in October.
Joe Sabol
Sabol Family Farm
P.O.Box 085198
Racine, WI 53408-5198
tel: 262-498-8005
Questions about our products or comments about this website, e-mail: joe@sabolfarm.com
JOE SABOL FARM is listed (Farm # 90) in the Farm Fresh Atlas of Southeastern Wisconsin www.farmfreshatlas.org/southeast
JOE SABOL FARM is listed on www.SavorWisconsin.com, sponsored by the Wisconsin Department of Agriculture.
Find Joe Sabol Family Farm on http://www.hauntedwisconsin.com/information/pumpkins/
Find Joe Sabol Family Farm on the links to Farms and Farm Markets on www.fruitgrowersnews.com/pages/links.php and www.vegetablegrowersnews.com/pages/links.php
Joe Sabol presented Pumpkin Pandemonium, at the September 22, 2005 meeting of the Marquette Beautification and Restoration Committee, www.mqtbeautification.org
Read: Michael Pollin's "The Omnivore's Dilemma" http://www.michaelpollan.com/omnivore.php
Read: Barbara Kingsolver's "Animal, Vegetable, Miracle" http://www.harpercollins.com/books/9780060852559/Animal_Vegetable_Miracle/index.aspx
Start an "edible schoolyard" garden at your local school, like Alice Waters did, see: http://www.edibleschoolyard.org/ppl_aw.html
* Our customers - Please patronize our customers and tell them you enjoy fresh, local vegetables! The following establishments use our pumpkins and vegetables:
Art U.P. Style, Marquette, Michigan http://artupstyle.spaces.live.com
Astor Street Restaurant, Milwaukee, Wisconsin www.foodspot.com/astorstreet
Babycakes Muffin Company, Marquette, Michigan www.babycakesmuffincompany.com makes pumpkin muffins, pumpkin soup, and yummy PUMPKIN BUTTER.
Bistro 501, Lafayette, Indiana www.historiclandmarks.org/noted/restored/restored0704.html
Braise Culinary School and Braise RSA, Milwaukee, Wisconsin www.braiseculinaryschool.com
Buckley's Kiskeam Inn, Milwaukee, Wisconsin www.buckleyskiskeaminn.com
Coquette Café, Milwaukee, Wisconsin www.coquettecafe.com
Dead River Coffee, 143 W. Washington St., Marquette, Michigan (906)226-2112
Eclectique Art Studio, 147 W. Washington St., Marquette, Michigan (906)228-2092
Garden Bouquet, Marquette, Michigan www.gardenbouquetanddesign.com
Gooseberries Fresh Food Market, 690 W. State St., Burlington, Wisconsin (262)763-5955
Hotplate Pottery, 101 S. Third St. Marquette, Michigan (906)228-9577
Huron Earth Deli, 425 S Third St. Marquette, Michigan (906)226-3354
Isabella Cafe and Catering, Tinley Park, Illinois www.isabellacafe.com
The Landmark Inn, Marquette, Michigan www.thelandmarkinn.com
L'Attitude Restaurant, 105 E Washington St. Marquette, Michigan (906) 225-8888
Lauerman Guest House Inn, Marinette, Wisconsin www.bbonline.com/wi/lauerman/index.html
Marquette Food Co-op, Marquette, Michigan www.marquettefood.coop
Marquette Pediatric Dentistry, Erika Tyler DDS, Marquette, Michigan.
North Shore Treasures, Big Bay, Michigan.
The Outpost Natural Foods, Milwaukee, Wisconsin www.outpostnaturalfoods.coop
Riverwalk Bistro, Milwaukee, Wisconsin www.riverwalkbistro.com
The Restaurant, Stevens Point, Wisconsin www.sentryrestaurant.com
Schwalbach Kitchens, Marquette, Michigan www.schwalbachkitchens.com
The Serving Spoon Cafe, 1821 First St., Menominee, MI www.upmichiganvacations.com/great_dining_menominee.html uses Joe Sabol Farm pumpkins and peppers in their de-lic-ious PUMPKIN CHILLI.
Slow Food Wisconsin Southeast, Milwaukee, Wisconsin www.slowfoodwise.org
Sweetwater Cafe, Bakery & Bar, Marquette, Michigan www.sweetwatercafe.org
Tu Kaluthia Caffenia, in the Peter White Public Library, Marquette, Michigan (906)226-4326
Woodlake Market, Kohler, Wisconsin www.destinationkohler.com
* Featured pumpkin recipes:
Pumpkin Risotto Milanese (from Sara Basso, Lansing Mich.)
Basic Risotto (scroll down for pumpkin variation):
In a medium saucepan, bring the stock to a simmer and crumble in the saffron. Maintain at a simmer over moderately low heat.
5 C chicken stock or half broth and half water
pinch of saffron threads
3 T olive oil
1/3 C minced onion
2 T finely diced prosciutto or beef marrow
1 1/2 C arborio rice
1/4 dry marsala or dry white wine
1/4 C freshly grated parmesan cheese
1/2 t freshly ground pepper
2 T butter
In a large noncorrosive saucepan or flameproof casserole, heat the oil over moderate heat. Add the onion and prosciutto and cook until the onion is softened and translucent, about 2 minutes.
Add the rice and stir for 1 to 2 minutes, until well coated with oil and slightly translucent. Add the marsala and cook, stirring, until it evaporates.
Add 1/2 cup of the simmering stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer. Gradually adding stock, 1/2 cup at a time, cook stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 20 to 25 minutes.
Add the cheese and season with the pepper and salt to taste. Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time until the rice is tender but still firm and is bound with a creamy sauce, 3 to 6 minutes longer.
Stir in butter and serve immediately.
Pumpkin variation:
"Make the usual risotto. Use 5 lb pumpkin (zucca di napoli) for 4 cups Arborio rice (to serve 14 people) - half of that was cubed and sauteed w/ some onions in a little butter and olive oil and then set aside and added back to the risotto at finishing point along w/ Parmesan cheese. The other half of the pumpkin was also cooked in same method but left in pan and then cooked till somewhat dry - at this point we added the Arborio rice that had been sauteed in a little olive oil and butter till it lost it's white color and was somewhat translucent. Then, method was as usual - gradually ladling in hot broth and stirring till absorbed, more broth, etc. - excellent!" (Thanks to Sara, our customer since 2003.)
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Smoky Pumpkin Soup (from Martina Bertsch, Chicago)
INGREDIENTS:
3 tablespoons butter or olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
1 small to medium carrot, sliced in 1/2-inch rounds
1/2 cup well-scrubbed sweet potato, cut into chunks
6 cups vegetable broth
1 cup chopped raw pumpkin
1 slice oat bread, torn into pieces (this adds body and oaty nourishment. If oat bread is unavailable, substitute whole wheat or brown rice bread and add 1 tablespoon rolled oats)
1 teaspoon dried thyme
1 teaspoon crumbled dried sage
1/2 cup light cream or half-and-half (or 2 tablespoons cashew or almond butter for creamy texture)
1/2 cup smoked gouda cheese, grated
1/4 cup chopped fresh parsley
SUGGESTED TOPPINGS:
Dollop of whipped cream or cr me fraiche
Grated smoked gouda
Grating of fresh nutmeg or a pinch of dried sage or thyme
Sprinkling of cayenne
Spoonful of raw or toasted pumpkin seeds
PREPARATION:
1. In a large soup pot, heat the butter on medium. When the butter is melted, add onion, garlic, carrot and sweet potato. Saute the vegetables, stirring to coat with butter, for a few minutes, until the onion is translucent.
2. Add the vegetable broth, pumpkin puree, oat bread, thyme and sage. Stir to mix thoroughly, bring to a boil, then reduce heat, cover and simmer until the sweet potato is tender, about 30 minutes.
3. Add the light cream, cheese and parsley. Stir to mix and continue to simmer (do not boil) until the cheese is melted.
4. Puree in batches in your blender or food processor, adding more cream to thin, if needed.
5. Serve warm in individual bowls with a combination of any of the suggested toppings.
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This website was updated on 21-June-2009.
Copyright © by Joseph E. Sabol, 2007-2009. All rights reserved.
