Grown in places you know
Extract from Aussie Farmers Direct Autumn magazine
Our pumpkins come from Red Cliffs, Victoria - a region besotted with growing wine grapes and citrus.
Our farmers are Twenty-three year old Tony Calvi who owns the business with dad, Carlo.
Red Cliffs is around 10 kilometres from Mildura; a part of Victoria renowned for growing grapes and for being one of the largest regions in Australia for citrus.
The Calvis supply their superior butternut pumpkins to Aussie Farmers Direct, and they have 10 acres planted to this popular pumpkin variety. Harvest starts at the end of February and goes right through until mid winter. In the early days they trialled many different varieties, but the one they nurture is a sweeter variety, and the best to eat.
Did you know?
Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp.
When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. Although a fruit, butternut squash is used a vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.
In Australia it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin. It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.
All members of the gourd family (which includes pumpkin, melon, and cucumber), butternut squash is technically a fruit because it contains seeds. Cut into its pale, yellow-beige hard skin, though, and you'll discover a vibrant flesh that's much denser than that of its relatives.
Rich in phytonutrients and antioxidants -- and succulent enough to warrant the moniker "butternut" -- this graceful, hourglass-like gourd is the perfect addition to an autumn meal.
Recipe: Pumpkin Tortellini
There’s nothing quite like making your own pasta, and it is not as difficult as you might think. This is a great recipe for the kids to get involved in, mastering the art of folding their own tortellini! Serve with a simple tomato and garlic sauce, or for something quite spectacular, the sage and burnt butter sauce recommended in this recipe.
INGREDIENTS 1 kg butternut pumpkin, diced into 2 cm cubes 1 rosemary sprig, leaves removed 2 thyme sprigs 3 garlic cloves 2 tablespoons olive oil sea salt 1 packet of round gow gee wrappers *
SAUCE: 16 sage leaves 150 g unsalted butter 1 tablespoon lemon juice zest of 1 lemon
TO SERVE 120 g goat’s cheese, crumbled 60 g parmesan, finely grated 2 tablespoons pine nuts, roasted
METHOD: Put the pumpkin in a roasting tin with the herbs, garlic, olive oil and salt and toss to coat well. Put the tin in the oven at 180°C for 30 minutes or until just soft and tender. Remove from the oven and set aside to cool slightly. Coarsely mash the pumpkin and allow to cool fully. To assemble the tortellini, place a teaspoon of filling in the centre of each gow gee wrapper and brush a little water around the edges. Fold over into a half moon shape and join two corners together to form a tortellini, press to seal.
Cook in lots of salted boiling water for about 2 minutes or until cooked through then remove with a slotted spoon. Place the sage leaves in a saucepan with butter and some salt, and cook until the butter is nut brown. Add the lemon juice and zest. Toss the tortellini gently through the sauce and place on a plate. Scatter the crumbled goat’s cheese and parmesan, then top with the pine nuts. * gow gee wrappers are often used for dumplings, and can be found in the fridge section of your local Asian grocer.
Courtesy: Dish It Up By Hayden Quinn Murdoch Books RRP $35.00 Hayden Quinn of MasterChef fame, has a new cookbook, which features healthy foods perfect for sharing.
With passion from AussieFarmers.com.au