How To: Cook A Pumpkin

One of my favorite things I see this time of year are pumpkins! Pumpkin lattes, pumpkin pie, pumpkin soup, pumpkin pastries...pumpkin everything! But how do you get from a monstrous pumpkin to any of these tasty treats? Seems a bit daunting, right? Here are the super easy steps of how to get the perfect pulp from a pumpkin you picked out at the pumpkin patch:

1. Saw off the top of the pumpkin, with the stem, like you are going to going to carve it. Toss it.
2. Cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon (Reserve the seeds for toasting later!)
3. Cut or scrape off any excess strings from the inside until it's clean
4. Cut the pumpkin into quarters or large chunks
   
5. Bake the pumpkin at 350 F degrees for about 1 hour or until the pumpkin meat is very tender
6. Scrape the soft meat off the pumpkin skin and run through a food processor or food mill to make it a smooth consistency, add water if needed! 

Just like from the can! You can can (Can Can!) this pumpkin to hold for future recipes or use it right away. Now you never need to buy canned pumpkin from the store again! 

What are you going to make with your pumpkin puree?

October: What Is In Season?

It's my favorite time of year again! Leaves changing colors, we get a break from the heat of summer and add a couple more layers of clothing, time for pumpkin patches, corn mazes and Halloween - Autumn!

It's also when some of my most favorite fruits and vegetables come into season! Here is a list of all the produce that will be available this month. Head to your local farmer's market for some tasty new additions to your meals:

Vegetables

artichokes
broccoli
brussels sprouts
cabbage
cauliflower
celery
cucumbers
eggplant
fennel
green beans
peppers
pumpkins
radishes
scallions
shelling beans
sweet corn
tomatoes
winter squash
zucchini

Fruits & Nuts

apples
asian pears
blackberries
blueberries
cantaloupes
chestnuts
figs
grapes
kiwis
kiwi berries
melons
nectarines
peaches
pears
plums & pluots
raspberries
strawberries

Meat & Seafood

albacore tuna
goose
heritage turkey
wild salmon

Greens

arugula
chard
collards
kale
lettuce
radicchio
spinach
watercress

Wild Things

huckleberries
mushrooms

Roots

beets
carrots
celeriac
kohlrabi
onions
parsnips
potatoes
rutabagas
salsify
shallots
turnips