gleaning to make a pie

A huge percentage of the food grown in the world goes to waste.  Some is rejected because it is imperfect, and some spoils in transit, in the store, or in our refrigerators.  And some perfectly good food never makes it out of the farm field.  Gleaning is an age-old way to make use of the food that is left behind.  After the main crop is harvested, others go in and collect what remains.  Traditionally, one-third goes to the farmer, one-third goes to charity, and the remainder goes to the picker.

Behind my house is a big field of pumpkins.  When I looked closer, there were many dark green squash nestled in amongst the orange.













Most are imperfect, with a superficial cut, or warts, or extra small.  But those imperfections are not important when making pie.  Just cut out the bad bits.

So out I went yesterday with my red wheelbarrow to collect some booty.  I gathered about 65 fruit of varying size and beauty, and headed back home.

I scrubbed them in water to take off the soil, and let them dry overnight.  Then I washed them in a mild bleach solution, which kills bacteria and mould and keeps the squash from rotting in storage.

They can be left outside for a while, but before it goes down to freezing at night, wrap the squash in newspaper and store in a cardboard box in a cool dark place.  If stored properly, they will keep for the whole winter.

Using orange pumpkins to make pie isn't always successful, because the flesh is quite watery.  Squash is much drier, and just as delicious.To make two big pies, use two medium squashes.  Zap in microwave 2 minutes to soften enough to cut them open, scoop out the seeds, and place cut side down on a cookie sheet.  Put in 350 degree oven, add water to cover bottom, and bake 45 minutes.

When cool, peel and put through a food mill.

For two pies:
1.  Mix together 2 cups brown sugar, 2 tsp. cinnamon, 1 tsp. ginger, 1 tsp. cloves, 1 tsp. salt.
2.  Add in 4 eggs, 2 cups milk, cream, or plant-based milk, and 5-6 cups of pureed squash. An immersion blender is a great help to make a smooth, lump-free mixture
3.  Spray 2 large pie plates with PAM.  Pour in mixture.  Bake each one separately 45 minutes.

Since my husband and I both have to stay away from gluten, this is great.  It does not need a crust.