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Tuesday, October 2, 2018
13 Food Tips for Your Local Pumpkin Patch
This year, the 13th day of October falls on a Friday*. Because there’s something a bit more sinister and ominous about an October version of Friday the 13th, I thought I would fill you in on where you can avoid the bad luck willies and have some good, old-fashioned, family fun this fall: the pumpkin patch!
I have a 17-month-old son who is a giant ball of energy. He has a tough time sitting still for more than 30 seconds because he’s just so curious. Needless to say (isn’t it weird how we say it anyway?), we’re always looking for great ways to get him out of our 1,250 square foot apartment and give him the chance to run around. During the fall, it’s great to visit the pumpkin patch and, luckily, we live in an area that’s accessible to plenty of them. These aren’t some Podunk, side-of-the-road farm stands, either. These patches, through a seemingly competitive battle of one-upmanship, are full-on fall festivals with rides, and animals, and food, and Halloween attractions fit for a full day of festive fun.
The last two weekends, we took our son to two fall fests, and we’re likely to hit up a couple more before the season wraps up. The first, a southwest suburban Chicago favorite, Bengston’s Pumpkin Fest, and the second, a northwest suburban Chicago favorite, Goebbert’s Farm. Each is steeped in family tradition and delivers the goods when it comes to fun for the whole crew. I could go on about the amusements, the petting zoos, and the hayrides, but this is a food site, darn it, so I’m going to highlight some of the foodstuffs. In honor of this Friday the 13th, here are 13 things you should indulge in at your local pumpkin patch.
1. Roasted Corn: You want to get this delicious treat for two reasons. First, the patch usually roasts up some of their own farm-picked corn on the cob. It doesn’t get fresher than that. And when it comes to produce, fresher is better. Second, this is likely the last hoorah for this late summer favorite. So eat up, because you won’t have access to the good stuff until next harvest.
2. Apple Cider Doughnuts: I love doughnuts, and when it comes to a pre-Halloween treat, these deliver just what I’m looking for. Get them sprinkled with sugar, glazed, or both. Typically fresh made and often still warm when served, you don’t want to miss out on these.
3. Kettle Corn: Prefer the popped version of maize? This is for you! There’s something about a sweet and salty combo that makes the mouth water and the taste buds perk up. That’s why kettle corn is so great. Subtler than caramel corn, kettle corn’s modest buttery, sugary splendor is ever-so-pleasing to the palate.
4. Pumpkins: You’re at a pumpkin patch, so, obviously they have a lot of pumpkins. Some patches even let you pick your own. Regardless, you’re going to have a bigger selection of pumpkins than the local supermarket. Great for pies or for carving, the pumpkin patch has everything you need.
5. Apple Cider: Different from the clearer apple juice, this stuff is the pure, farm-fresh nectar of apple goodness. Drink it hot. Drink it cold. Just drink it.
6. Pumpkin Seeds: Where there are pumpkins, there are seeds. This great fall snack is perfect for munching. Whether you’re watching the kids’ soccer game, tailgating, or at home watching football, pumpkin seeds will likely be a welcome addition that adds a little panache to your spread.
7. Fresh-Picked Apples: Some fall fests and pumpkin patches have apple orchards where you can pick your own apples. If fresher is better, then right-off-the-tree-fresh is best! Pick the ones that meet your specifications if your fest has that option. If not, grab a basket of farmer picked treats for your fruit dish at home.
8. Farm Style Condiments: From honey, to butters, to preserves, to BBQ sauces, many pumpkin patches sell fresh, farm-made condiments you just won’t find at the store. Use local honey to help your allergies. Use pumpkin butter on your sweet potato. Baste your next batch of ribs with their BBQ sauce. Your dishes will be fresh and unique with these ingredients.
9. Candy Apples: These aren’t your school-fundraiser-style candy apples. These are massive pieces of fruit, dipped in caramel, or chocolate, and then dipped again in sprinkles, or nuts, or M&Ms. These definitely aren’t the type of apples to keep the doctor away, but one or two this fall will make your sweet tooth sing.
10. Fresh Produce: Your farmer’s market might only be open one day a week. But your pumpkin patch’s fresh stand is open every day this fall. While there, hit up the farm stand before you go for the best in locally sourced, fresh produce.
11. Fresh Baked Pies, Breads, and Fudge: These delectable desserts, made with fresh ingredients, are perfect for your after dinner cravings, and so much more. A slice of pumpkin bread with a cup of tea? Yes, please! Some apple cinnamon bread for breakfast? Thank you, sir, may I have another?! Stock up for your holiday parties.
12. Flowers: Okay, so the next two aren’t foods, but they enhance food with great visuals. Many pumpkin patches also have garden centers, so grab yourself some mums for a great fall centerpiece. These beautiful fall flowers are a great balance to offset some of those dreary fall days. Pro tip: My wife tells me a hallowed-out pumpkin makes for a nice organic vase.
13. Gourds and Cornstalks: Again, this isn’t necessarily a food, but presentation is important, and the pumpkin patch can help. Get some gourds and cornstalks for some great options on indoor or outdoor decor.
This Friday the 13th, or any day this October, look to your local pumpkin patch for some great fall-themed fun. While you’re there, make sure not to ignore your taste buds and pick up one, some, or all of the aforementioned treats. And if you’re more of a “trick” type of person at Halloween, your patch likely has a haunted house to satisfy you too!
Related Video: Why Pumpkin Is a Fruit and Not a Vegetable
*This post was originally published on October 13, 2017.
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Rank Your Favorite Trader Joe’s Holiday Items
The holiday season is almost here, and we want to know: What are your favorite Trader Joe’s holiday items? Click the up and down arrows above each item to make your voice heard. But don’t wait. You have three short weeks to participate before we gather the data and let the world know the final tally. So, go ahead, scroll through this list and tell us what you’d put in your holiday shopping cart.
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What’s Their Pumpkin Spice? Traditional Autumn Foods From Around the World
You don’t need to be a calendar-driven chef to know that there are flavors for every season. Spring‘s asparagus and artichokes segue into summer‘s tomatoes and strawberries. Some tastes are particularly pervasive. Chestnuts and apples are all well and good, but U.S. autumns circle around the pumpkin: pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin cheesecake, pumpkin ice cream (dairy and vegan), pumpkin spice cookies and flan, and everything else, pumpkins grinning on the porch…
If pumpkins are the making of North American fall, then what are other nations’ pumpkins? Like the U.S., Japan has numerous autumn fruits and vegetables, and even fish. Some will be familiar to Westerners, although you have to get behind the Japanese names. Satoimo is taro root. Kuri are Japanese chestnuts, Satsumaimo isn’t an orange, but a sweet potato, which appears in sweet and savory dishes, and in street side carts, where yaki-imo (baked sweet potatoes) are sold. Kabocha is—you guessed it—pumpkin. Kaki are persimmons, and they’re pervasive.
In Germany, stuffed cabbage, sauerkraut, and sausages counter the cooling air. In Austria, hot pasta dishes appear, often thick with cheese. Chestnuts show up, on their own and in cakes. The Portuguese indulge in fish and game, alongside squash and root vegetables, and enjoy hot galão (Portugal’s answer to cappuccino) with their pastéis de natas.
Game features strongly in the French autumn, as do red meats. Think of wild boar and mushrooms in red wine, venison stew, and boeuf bourgignon. Grapes stay in season through October, and summer vegetables are lingering on. Autumn’s most present in the orchard. Apples and pears are reaching their peaks. The scent of fresh-pressed cider is everywhere.
Australia’s springtime starts when March arrives and exists with the departure of May. Australia is huge; there are six climate zones. The U.S. has different seasonal patterns, but the Australian continent has an interesting division: four seasons in the temperate zone, and a wet/dry pattern to the north. There are 170 varieties of apple, and Australians know how to enjoy that part of their heritage. Root vegetables are in abundance, in the garden and on the plate. Crab is featured on many autumn menus.
Shockingly Delicious
In Japan, drying persimmons is a natural way to preserve color and flavor. It’s as easy as hanging ornaments: peel and string persimmons and suspend them wherever you have space. The technique dates back to the 17th century, if not earlier. Their bright orange color makes persimmons a cheery sight while drying. Get the recipe.
Stetted
Combine persimmons and sweet potatoes for a creamy soup that showcases autumn’s rich flavors and crisp-leaf colors. If ginger’s your delight, then a few pieces of candied ginger make a festive garnish for this smooth, blended soup. Get the recipe.
Spiced Japanese Persimmon Cake
Diana Yen for Genius Kitchen
Break out your best bundt pan for this persimmon cake. Applesauce confers a wholesome sweetness, while raisins and almonds add a pleasing texture. Get the recipe.
Once Upon A Chef
Choose your favorite apple, sweet or tart or floral. That flavor will be a keynote here; two apples go into the making of this French cake. Warmth comes from vanilla, eggs, butter, and several tablespoons of dark rum. Get the recipe.
Sally’s Baking Addiction
Call it a galette. Call it a Tarte de Pommes a la Normande. Call it whatever you will, but don’t miss this crisp-edged ode to autumn. Galettes are forgiving. They can be as rough or elegant as you like, and be impeccable tarts. With a drizzle of salted caramel, this galette is a step away from tradition. Get the recipe.
Caramelized Fuji Apple and Calvados Ice Cream
SBS
Cross hemispheres with this Australian caramelized Fuji and Calvados ice cream. It gets savory notes from pounded coriander seeds and fresh bay leaves. Australians work in metric, so you’ll need a converter. You’ll also need rapadura, a whole cane sugar. Get the recipe.
Eat By Chloe
Vegans can join Australia’s crab revelry with this recipe for vegan crab cake. Don’t over-process the chickpeas and hearts of palm; they’re what gives the cakes a crab-like texture. The accompanying aioli is easy, with jarred roasted red peppers, fresh dill, and red wine vinegar. Get the recipe.
Maryland Crab Cakes with Horseradish-Sriracha Remoulade
Host The Toast
Put an Eastern spin on Maryland crab cakes with horseradish and Sriracha remoulade. Don’t limit these to dinner; served with sunnyside-up eggs, they make a magnificent breakfast. Get the recipe.
Bless’er House
Carolina crab stew is rich as an untouched diamond mine, with half-and-half (or cream, if you’re indulgent), butter, and milk. With red bell pepper and yellow onion, you could claim that it’s a carrier for your daily veg. Take advantage of opportunity, and use the last of a bottle of sherry or dry white wine. Waste not; dine very well indeed. Get the recipe.
SBS
Australians have a deep appreciation for Japanese food. This recipe brings together the best of the West and East, turning coconut, two kinds of persimmon (although you can get away with any, as long as they’re ripe), and whole wheat flour into muffins that are not too sweet. Get the recipe.
Dolce de Abórara (Portuguese Pumpkin Preserve)
Catavino
Use up your excess all-American pumpkin Portuguese style. Dolce de Abórara, a classic jam, has only three ingredients: pumpkin, sugar, and cinnamon. Although it makes an excellent gift, odds are in favor of you eating it all (over ice cream, on toast, marbling cheesecake, topping fresh cheese) before you have a chance to give a jar away. Get the recipe.
Related Video: How to Make Four Amazing Apple Desserts
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What Is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
Okay, so maybe your gut reaction is to think that this is entirely self-explanatory, but if you’ve ever found yourself in a baking needs aisle staring down a row of seemingly identical cans, or if you’ve once or twice turned up a pumpkin pie or pumpkin enchilada that tasted just…wrong, then perhaps this is a topic worth delving into just a wee bit.
So let’s begin, as is apropos, at the beginning, and consider the source of the potential confusion. Whatever your go-to pumpkin pie recipe, it’s helpful to understand it from the inside out and all that it comprises. It is not, after all, only pumpkin baked into a crust. (If this is already news to you, please read on.) With pumpkin pie, what you are essentially building is a custard base whose most structurally essential components don’t necessarily include the pumpkin. Eggs, sugar, and some form of dairy—evaporated or sweetened condensed milk, or heavy cream—must be present for the pie to set. Pumpkin and its attendant spices add mostly flavor and texture to the mix.
Pumpkin puree is simply that. A cooked and mashed version of the vegetable and the vegetable alone. You can certainly go DIY here, but this will absolutely not involve throwing your beloved jack-o-lantern into the vitamix at the end of its tenure. (But you should most certainly toast those seeds you extracted at the beginning of the process.) Sugar pumpkins, a smaller, denser, naturally sweeter version, are required if you are completely committed to a pie that is as from-scratch as you can manage. Most commercial pumpkin puree, in fact, is more likely to be another form of winter squash than anything that would actually carry a name including pumpkin. But let’s not dwell on that.
Chowhound
In order to transform plain pumpkin puree into its highest expression as a Thanksgiving dessert buffet centerpiece, you will need to incorporate all the other custard/pie ingredients as it contains nothing that will help it turn into a sweet, spiced, and set outcome. However, it is then also plain pumpkin puree that you will want to utilize if you are intrepidly dabbling in savory pumpkin recipes—soup, enchiladas, and gnocchi are all excellent vehicles for pumpkin. Some of pumpkin’s best sidekicks, besides cinnamon and whipped cream, are sage, cheese, and curry spices.
Pumpkin pie filling, on the other hand, shortcuts a little of what you need to add to achieve pie. Typically, the filling is pre-sweetened, and pre-spiced, so that all you are adding are the milk and egg components. Because of the sugar and spice, pie filling can be potentially be found in recipes for other sweet pumpkin preparations such as breads and cakes, but you may find it a bit off-putting if it found its way into pasta dish.
Now that you keenly know the difference, time to stock up and throw a pumpkin-themed feast!
Related Video: How to Make an Easy Pumpkin Pie
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What’s in Season in October
What's in season in October? Check out our seasonal October Produce Guide and recipes for pears, apples, pumpkin, kabocha, butternut squash, delicata squash, parsnips, chard, and ginger.
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An International Look at Pumpkin: How It’s Prepared Around the World
Pumpkins were an important foodstuff long before they were better loved as decorations, but plenty of people still eat them too, in far more diverse forms than pie. The term “pumpkin” can be pretty flexible—in America, we associate it with the spherical orange specimens carved up around Halloween, but in the UK and elsewhere, it’s often used to refer to winter squashes like butternut. And in fact, from acorn squash to sugar pumpkins, they’re all closely related—and all are cooked in various places around the world.
Technically, pumpkins are simply a type of squash; they belong to the cucurbitaceae or gourd family, with different types belonging to various species under that larger umbrella. Hubbard squashes, kabocha squashes, and turban squashes, for example, plus some larger pumpkins, are classed as Cucurbita maxima, while other pumpkins, including smaller pie varieties, as well as acorn squash, delicata squash, and zucchini, fall under the Cucurbita pepo label. Butternut squash is a Cucurbita moschata member, and those are all the most important edible examples. The more helpful way to distinguish them may be by comparing summer squash and winter squash; the so-called summer varieties are usually smaller, softer, milder in flavor, and either green or yellow, while the winter squashes (including pumpkins of all stripes) are generally larger, harder, sweeter, and some shade of orange or red (at least inside, and often without as well).
So when it comes to the festive fall pumpkins and squashes that show up in force as summer ends, it makes sense to lump them together in the kitchen, more or less. Taking “pumpkin” to mean all sorts of winter squash, then, let’s take a look at how it’s eaten across the globe. We couldn’t cover everything (like the German cream of pumpkin soup called Kurbiscremesuppe that’s similar to a lot of our favorite butternut squash soups, for instance, or Italy’s pumpkin gnocchi), but here’s an annotated A to Z of some lesser-known—but equally delicious—preparations for pumpkin.
Afghanistan
Kadu Bouranee (Spiced Afghan Pumpkin with Yogurt)
Cooking the Globe
There are various ways to make (and spell) this Afghan appetizer, but tender pumpkin and garlic yogurt are constants. Sometimes the pumpkin is sprinkled with cinnamon and sugar before being baked, but here it’s simmered in a richly spiced tomato sauce before being topped with the cooling yogurt and fresh mint. Use small sugar pumpkins if you can find them, or butternut squash if not. Get the recipe.
Argentina
Carbonada en Zapallo (Argentine Beef Stew in a Pumpkin)
Global Table Adventure
This showstopping Argentinian beef stew with corn, peppers, and dried apricots is cooked and served inside a pumpkin. Scrape some of the tender orange flesh up with each serving of stew. Get the recipe.
Armenia
Ghapama (Armenian Stuffed Pumpkin)
SBS
Pumpkins naturally lend themselves to stuffing with all sorts of things—in Armenia, it’s often rice studded with dried fruit and nuts and sweetened with honey. The resulting dish is sliced so that it falls open like a flower, and is traditionally served around Christmas. You can use a larger sugar pumpkin for this, and bake it in your oven if that’s easiest, but a campfire works too. Get the recipe.
Brazil
Camarão na Moraga (Shrimp Stuffed Pumpkin)
Adore Foods
In Brazil, you might find chicken stew in a pumpkin shell, but seafood seems a bit more remarkable. In this traditional dish, soft cheese is spread inside a pumpkin before fresh tomatoes, garlic, onions, and shrimp are added and stewed. It makes an unusually delicious fall centerpiece, with lots of rice to soak up all the juices. Get the recipe.
Olivia’s Cuisine
Brazil has sweet ways with pumpkin too; doce de abóbora is a jammy pumpkin compote of sorts, which can be as simple as pumpkin and sugar cooked down on the stove, but you can also add coconut and warm spices like cinnamon and cloves. Try it with fresh white cheese, requeijão if you can find it (which happens to be the same cheese traditionally used in the shrimp stew above). Get the recipe.
China
China Sichuan Food
Just as pumpkins symbolize fall and harvest time in the U.S., they’re linked to the mid-autumn festival in China and are eaten in various forms. Fried sweet cakes made from steamed pumpkin and glutinous rice flour are traditionally filled with red bean paste, but you could also try them with brown sugar centers. Get the recipe.
Huang Kitchen
For a savory Chinese take on pumpkin, this delicate steamed cake combines it with dried shrimp, minced chicken (you can also use pork), shiitake mushrooms, and preserved turnips. Get the recipe.
Egypt
Kar Assaly (Pumpkin Bechamel Pie)
The Wanderlust Queen
Egypt’s version of pumpkin pie has plenty of cinnamon and sugar, but there its similarities to our classic Thanksgiving dessert end. It’s crustless, the gently cooked pumpkin is left in chunks with a layer of nuts and raisins in the middle, and it’s topped off with a creamy béchamel. Get the recipe.
India
Whisk Affair
In India, pumpkin may be made into soup or stewed with savory spices, but it can also be served for dessert. Frying almonds, cashews, and pistachios in ghee before adding shredded pumpkin, milk, sugar, and khoya (or evaporated milk solids, which you can make at home) before cooking it down results in a tender yet toothsome sweet. Get the recipe.
Japan
Simmered Kabocha Squash (Japanese Pumpkin)
Just One Cookbook
Simply seasoned with dashi, soy, and sake, kabocha squash’s natural earthy sweetness shines through, but fresh julienned ginger makes an eye-opening counterpoint to this understated and refined Japanese dish. Get the recipe.
Korea
Hobakjuk (Sweet Pumpkin Porridge with Rice Balls)
My Korean Kitchen
This sweet pumpkin (or kabocha squash) porridge is dotted with delightfully chewy rice cake balls to complement and contrast the velvety texture surrounding them. Serve it for breakfast or dessert, or as a get-well bowl of comfort. Get the recipe.
Mexico
Calabaza en Tacha (Mexican Candied Pumpkin)
Muy Bueno Cookbook
Pumpkins are native to Mexico, and one of the most popular ways to cook them (aside from empanadas), is to steam or simmer them until tender and drizzle in a cinnamon and piloncillo syrup and sweetened condensed milk. These are popular for Day of the Dead, which happens to fall in prime pumpkin time (aka autumn). Get the recipe.
Russia
Global Table Adventure
There are plenty of pumpkin pancake examples, like the Sephardic Jewish versions, sometimes sweet (bimuelos de kalavasa), and sometimes savory (kibbet yakteen). “Russian pancakes” may make you think of blini, but oladyi are fluffy little griddle cakes made with kefir (or buttermilk), and they take well to moist pumpkin puree in the batter too. Get the recipe.
South Africa
Immaculate Bites
These South African pumpkin fritters pack in all the familiar flavors of fall, thanks to cinnamon, nutmeg, allspice, and sugar—and a drizzle of caramel sauce on top. Get the recipe.
Thailand
Sankaya (Thai Pumpkin Custard)
Rachel Cooks Thai
This is a simple but impressive dessert from Thailand, in which a coconut milk and palm sugar custard is poured into a kabocha squash and steamed before the whole thing is cut open to reveal the sweet interior. You can make it in small sugar pumpkins too. Get the recipe.
Vietnam
Canh Bi Do Thit (Pumpkin Soup)
Vicky Pham
Pumpkin soup doesn’t have to be creamy and rich; here, chunks of pumpkin (or kabocha squash) are simmered with pork in a spicy broth for something a little lighter, but just as warming for the colder months. Get the recipe.
Zimbabwe
Nhopi (Pumpkin and Peanut Butter Mash)
Global Table Adventure
Pumpkin is eaten in many African countries, in various different ways (even the leaves are eaten, as in ugu soup), but try pureeing butternut squash—or even sugar pumpkin—with peanut butter for an intriguing alternative to mashed potatoes. Get the recipes.
Related Video: How to Make Smoky Pumpkin Hummus
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