Once October rolls in it is pumpkin farm time!!! Ever since moving to Wisconsin 15 years ago we have been visiting a pumpkin patch every year. We have visited different farms but our absolute favorite is Schuster’s Farm. I was very excited when I received the invitation from blogger and farmer Dairy Carrie to go hang out at the farm with a bunch of bloggers on opening weekend.
The thing about Schuster’s Farm is that you can go every year, like we do, and you will always find something new and exciting. When you go, plan to be there for a long while, we never find it possible to do everything there is to do in just one trip. You have to try the gigantic corn maze which this year is all about celebrating the 50th anniversary of the Great Pumpkin, and has its own hashtag on social media #snoopy4prez – this is a great adventure for the whole family with clues and hints, it’s a fun game for all.
This year new addition to the farm is the Fudge House, because let’s be honest, fudge really needs its own space.
Our trip this year included a delicious lunch hosted by Dairy Carrie in the round barn, we toured the barn and learned all about its history. Built in 1903, has gone through few renovations and it is currently the only round barn still standing in Dane County. You can read more about the history and restoration here. I find it fascinating!
I also got to meet other bloggers, my daughter had a special connection with Katrina from Inspo & Co. I also met other food bloggers: Alice from Hip Foodie Mom, Sarah & Tim from Curious Cuisiniere, and Jena from Little Rusted Ladle. We met blogger Sarah from Harry Times and her cute family. We learned that some of us had some sort of connection to Schuster’s farm and it was overall a great afternoon of fall fun and connections. Thank you Carrie for inviting us!
Of course, this post wouldn’t be complete without a recipe. This one is a grandmother’s recipe, one of those that will take you all afternoon to make. Basically, my kind of fall recipe! Cabello de Angel or Angel’s Hair is a spaghetti squash jam very traditional in the Latin kitchen. It is considered a dessert in Venezuela, eaten straight out of jar is simply delicious, although it is also used as a compliment or filling for pastries. A sweet addition to oatmeal, or breakfast toast, and it is also very popular in sweet empanadas. Substitute for apples on this recipe.
Cabello de Angel is both the name of the dessert and the name given to spaghetti squash for its strands. The squash found in Venezuela, Spain (where the recipe is originally from), or Latin American countries is slightly different than the one found here in the States. However, it works the same. The traditional recipe varies; the use of sugar or panela depends on how dark or sweet you want it. Spaghetti squash is really hard to cut up, many people throw it against a towel on the ground to break it up and then boil it in water. I personally prefer to roast it whole because a) I don’t have to worry about cutting or peeling it, b) the flavor stays concentrated in the squash instead of running lose on boiling water, and c) no need to worry about my recipe being too watery.
Save this recipe to be a Sunday project as it will take a couple of hours. The jam can be preserved for many weeks. This post is getting long, so let’s get cooking some squash jam or cabello de angel!
1 large spaghetti squash (after cooked and shredded about 32 oz.)
16 oz. (2 cups) organic sugar
1 cinnamon stick
1 tablespoon cardamom seeds
1 lemon, juice & zest
Preheat your oven to 400F. Insert a knife on the side of the squash few times to make incisions for the steam to come out. Place the squash in a pan sheet and bake until soft inside, about 45 minutes, (depending on your oven) test with a knife that goes in and out easily. Let it cool completely. Cut the squash length wise. Clean the seeds out with a spoon. Shred the pulp into a bowl with a fork.
Note: It is important to know the weight of the pulp for this recipe. I used a squash that rendered 32 oz. of pulp, (about 4 cups) you always want to use half the weight in sugar.
Place the squash, sugar, whole spices, lemon juice, and lemon zest in a medium pan. Cook over medium heat, stirring frequently, until a caramel starts to form. Cook until it has jam consistency and it is not watery, 45 minutes to an hour. Let it cool. Pick the whole spices out and discard. Transfer to jars and refrigerate until ready to use. This jam can be refrigerated in an air tight container for up to a week. It can also be preserved through the common preserving method for a longer shelf life. Enjoy!
Disclaimer: This is NOT a sponsored post, I was not compensated to write it, and all opinions are my own.