HAPPENINGS

Hello to Fall, Pumpkin Spice, and Everything Nice!

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pie-pumpkins

Pumpkin season is here. From the rich, deep oranges of autumn to pumpkin everything, the flavors of the season are spicing up the cooler days. Pie pumpkins are best for cooking and are full of fresh, sweet flavor. They make a good match for both sweet and savory dishes and are good source of vitamins A and C.

Two little pumpkins sitting on a brick ledge with bokeh background

The decorative, jack-o-lantern variety make for creative carving and fall decorations, but we recommend you shy away from them for cooking as they are more suited for display – lighter and stringier than pie pumpkins.

To make a basic pumpkin purée, use a pie pumpkin and cut around the stem, discarding it. Scoop out seeds, and cut the pumpkin in half. Bake cut sides down for 1 to 2 hours or until tender in a 35O° F oven. When cool, scoop out the flesh and purée in a food processor.

Endlessly versatile, pumpkin can be made into soups, stews, pie, ice cream, bread, pancakes, cocktails, curry and more. And if you’re craving a pumpkin spice fix, try making your own blend with these tips from Frontier Co-op (our bulk spice supplier).

Pumpkin Pie Spice

Basic Ingredients: allspice, cinnamon, caraway, cloves, coriander, ginger, nutmeg. Variations: Add more cloves for a deeper flavor, more cinnamon for sweetness, or more ginger for kick. Use for pies, cookies, custards, eggnog and cakes.

And don’t forget the seeds or pepitas. Clean and thoroughly dry the seeds from your pumpkin. Toss with olive oil, salt and fresh ground pepper (or any combination of spices you like) and bake for 2O minutes in a single layer in a 3OO° F oven until golden.

Organic Pie Pumpkins On Sale for .99¢ lb October 5 through October 18, 2O16

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