I love pumpkins. One of my favorite childhood books was Mousekin’s Pumpkin, a story about a mouse who moved into an abandoned Jack-O-Lantern. I became fascinated with these autumn globes, ever since I saw Cinderella’s fantastically fun carriage! Pumpkins are magical! They are the most enchanting of all the garden beauties, appearing sometimes jolly and often spooky. With glowing skin and sweet flesh, a twisted stem and crunchy seeds, pumpkins are a beloved seasonal favorite. Did you know? Pumpkins are a member of the cucurbita family, which includes squash, watermelons, and cucumbers. Their origins are believed to have come from Central America. Seeds from related plants have been found in Mexico that date back over 7000 years ago. Pumpkins were an important food source for Native Americans. They regularly made pumpkin porridge, stew and pumpkin jerky and they made a broth that contained squash blossoms. They also dried pumpkin shells, and then weaved them into mats, which they used for trading. Early pilgrims quickly added pumpkins to their menus and also sent seeds back to Europe. The earliest version of pumpkin pie was made by baking a hollowed out pumpkin that was filled with milk, honey and spices. Pumpkins are high in potassium, Vitamin A and fiber. They are also a good source of beta-carotene. Pumpkin seeds are rich in magnesium, copper and cholesterol-lowering phytosterols. There are many varieties of pumpkins besides the standard Jack-O-Lantern and pie pumpkins. Some especially fun ones are Jack B. Little miniatures, white pumpkins, Australian Blues, and Atlantic Giants. Interestingly, pumpkins were once believed to eliminate freckles and were used as a remedy for snakebites. The largest-ever pumpkin pie weighed 2020 lbs and was baked in New Bremen, Ohio. Find it! From Manistee County to the Mackinac Bridge, you will find 37 farms that sell pumpkins. To find a farm, visit http://www.LocalDifference.org, press the "Search Now" button in the "Find a Farm!" box, click on "pumpkins”, the county you're interested in, and then "Find It!” Try it! For cooking, select sugar (or pie) pumpkins that are heavy for their size. They should also have dull, rather than shiny skins. They can be stored in a cool, dry place for about a month or so. (45 to 60 degrees is best.) Pumpkins can be prepared as you would any other winter squash, by baking, roasting, steaming or boiling.
To make pumpkin puree: Slice pumpkin in half, remove seeds, then roast, cut-side down on a large rimmed baking sheet. Roast at 400 degrees for an hour or until tender. Cool slightly, scoop out pumpkin flesh, then place in a food processor or blender and puree until smooth. Place pumpkin in a colander lined with a double layer of cheesecloth, then place the colander inside a large bowl. Cover and place in the refrigerator to drain out excess liquid for at least 4 hours. Pumpkin puree can be frozen in freezer bags or containers, removing as much air space as possible. This is a great way to have pumpkin ready for soups and pies all year long. For fun, you can stuff miniature pumpkins. Wash, cut off the tops, scoop out the insides and bake at 250 degrees for 15 to 20 min. Then stuff with applesauce, stuffing, or soup. Or let cool and stuff with pumpkin ice cream. Don’t forget the pumpkin seeds! Wash seeds in warm water and discard the pulp. Let dry overnight. Spread onto a lightly oiled cookie sheet and sprinkle with salt and other seasonings like pepper, garlic or paprika. Bake at 250 degrees for about an hour. Check often and stir, adding more seasoning, as desired. Test a few by cooling slightly and tasting. If they are dry inside, they are done. Pumpkin Pancakes from The Pumpkin Nook Ingredients: 1 cup Flour 1/2 cup Pumpkin puree, fresh cooked and mashed 1 Tbsp. Sugar 1 cup 2% Milk 2 eggs, separated 2 tsp. Baking Soda 1/4 tsp. Salt 1/2 tsp. Ground cinnamon 2 Tbsp. Vegetable Oil Preparation Directions: Combine dry ingredients and spices in a bowl. In a second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil. Stir wet ingredient into dry ingredients. Use a mixer to beat egg whites until peaks form. Then, fold them into the batter. Pour 1/4 cup of batter onto a greased griddle and cook until golden brown. Serve with maple syrup. Makes: 12-16 pancakes Maple Roasted Pumpkin Salad from Body+Soul Ingredients: 1/4 cup pepitas (hulled pumpkin seeds) 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks 5 Tbsp. olive oil 6 garlic cloves, unpeeled 1/4 to 1/2 tsp. red pepper flakes Coarse salt and black pepper 2 Tbsp. plus 1 tsp. pure maple syrup 3 Tbsp. fresh lime juice 1 Tbsp. Dijon mustard 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried 6 ounces feta cheese Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside. On a large, rimmed baking sheet, toss pumpkin with 2 Tbsp. oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 Tbsp. maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese. Serves 4. Pumpkin Bread Pudding with Caramel Sauce from Bon Appetit Bread pudding 2 cups half and half 1 3/4 cup baked, mashed, and pureed pumpkin 1 cup (packed) plus 2 Tbsp. dark brown sugar 2 large eggs 1 3/4 tsp. pumpkin pie spice 1 1/2 tsp. ground cinnamon 1 1/2 tsp. vanilla extract 10 cups 1/2-inch cubes egg bread (about 10-ounces) 1/2 cup golden raisins Caramel sauce 1 1/4 cups (packed) dark brown sugar 1/2 cup (1 stick) unsalted butter 1/2 cup whipping cream Powdered sugar For bread pudding: Preheat oven to 350_F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch, glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Makes 6 servings. Sources: www.pumpkinnook.com www.nytimes.com www.marthastewart.com www.epicureous.com
See a comlete list of all our featured retailers
Our featured retailer is Food for Thought, Inc. As I begin to write this, I realize that I may not be able to do justice to this fine organization. Food for Thought is one of the most incredible companies in all of Northern Michigan, in all of everywhere! President and owner, Timothy Young started this business in 1996 to create “high quality organic gourmet foods and to serve as a model to counter the global industrial food system.” Timothy, along with his wife, Kathleen, and Vice President, Evan Smith, has indeed established a very high quality, very environmentally conscious, and very successful business. Food for Thought was recently recognized as making the first and only Fair Trade Certified Preserves in the country! Last week, the Benzie County Chamber of Commerce named them the Benzie County Business of the Year. Check out their website (www.foodforthought.net) and read about all the great things they are doing in their business and in the community. And if you haven’t tasted their products yet, you’re in for a real treat! They have some of the most unique and flavorful jams and gourmet products you’ll find, made with the finest locally grown organic fruits, herbs, and wines in our region. Way to go Tim! You’re one of our true local heroes! Janice Benson Taste the Local Difference
Kathleen, Connor, Timothy and Stella Young and Evan Smith, Vice President/C.F.O
Food For Thought has a "local-first" philosophy. When making decisions regarding the source of our ingredients we always choose local first, before price. We have a policy of local at any cost. We aim to show individuals and businesses in the greater regional area that buying and producing locally is not only good - but good business. We buy our fruit from various local farmers, such as Gene and Kathy Garthe, who grow organic cherries, pears, and apples. Their farm has been in the family for four generations and they once ran an on-farm restaurant for 30 years that served food grown on the farm. Gene and Kathy understand the importance of local. And so do we! The Family and Staff of Food for Thought, Inc. Cherry Salsa Measurements and Ingredients:
Place preserves, lime juice and 1/2 tomatoes in a large bowl. Break up
with a whisk or wooden spoon. Add remaining ingredients and mix well. Can be
served immediately, but improves in flavor if refrigerated overnight.
*Fresh jalapeno peppers can vary greatly in heat. It is determined by a
number of factors such as whether the farmer watered just before harvest or how
ripe they are. I suggest starting with a smaller amount and letting it sit in
the refrigerator overnight. The heat will increase as the salsa matures over
time. If it needs more, add more!
Pick it, Cook it, Eat it! Contest Winner: Joe MielkeTop
Congratulations Joe Mielke!
Pumpkin Nachos
Here's a great new recipe I came up with!
Serves How Many: 4-6 Measurements and Ingredients: Tortilla chips, preferably white or blue corn, 1 medium pumpkin, halved and seeds removed, 8 oz of your favorite bulk sausage, 1 small onion, diced medium, 6 oz queso fresco, 1 bunch of cilantro Instructions: 1. Bake the pumpkin at 350 until it is soft. Allow it to cool then scrape the pumpkin from the shell. 2. Meanwhile, brown the sausage. Reserve. Cook the onions in a tablespoon of the sausage fat until they just start to brown. 3. Arrange the chips on a oven-proof platter. Spread the pumpkin over the chips. (If it is too thick, thin it with a little heavy cream.) Sprinkle on the onions, the sausage and then the cheese. 4. Place under the broiler until the cheese melts. Allow to cool slightly then add the cilantro. For a vegetarian version: Omit the sausage and add 1 15 oz can of black beans, drained and rinsed and 1/2 cup of thawed frozen corn.
Our Pick It, Cook It, Win It 2007 Recipe Contest offers five opportunities for you to win, one in each of these categories: Strawberries, apricots, eggplant, blueberries and pumpkin. If you would like your recipe(s) from these categories to be considered in the contest, we will need to receive it as follows:
June: Strawberries Deadline: June 30, 2007 Prize: 16 oz. box of truffles from Grocer's Daughter Chocolates July: Apricots Deadline: July 19, 2007 Prize: 3 bags of biscotti from Provisions Aug: Tomatoes Deadline: August 23, 2007 Prize: $20 gift certificate to Julienne Tomatoes. Sept: Apples Deadline: Sept. 20, 2007 Prize: $10 gift certificate from the Crescent Bakery Oct: Pumpkins Deadline: Oct. 18, 2007
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