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We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Pumpkin farms are so seductive, with their fields of fresh squash and piles of pumpkins. From carving pumpkins to butternut squash to sugar pie varieties, I never want to neglect a single one. So, I come home with more pumpkin than any one person should keep in their apartment. The pile of pumpkins on the kitchen counter is calling — here’s how I’m planning to put them up for the winter.
Pumpkin Butter (pictured above)
This slow-cooker pumpkin butter from Baked Bree is as easy as it is tasty. She makes it in the slow-cooker to avoid the pesky sticking on the stovetop and flavors it with maple syrup, lemon juice and pumpkin pie spices. Yum!
This Estonian-style pumpkin pickle traditionally accompanies a Christmas meal of black pudding, roast pork, sauerkraut and potatoes. Nami Nami makes this spicy pickle with thick-grated pumpkin flavored with cloves, fresh-grated ginger, cinnamon and allspice. Save it for the holidays or serve on toast, as a relish or atop pasta.
Pumpkin soup is a classic, but I’m saving it in the freezer so I can enjoy it year-round. This version from Elena’s Pantry nixes the cream that’s in many recipes in favor of a little coconut milk and ginger. Plus, it’s both vegan and gluten-free.
Alton Brown’s pumpkin bread uses grated fresh pumpkin and fresh-roasted pumpkin seeds instead of the canned stuff, resulting in a carrot cake-like texture and nutty flavor. I’m doubling (or tripling) the batch and keeping these loaves in the freezer for breakfast, dessert, and (if I have any left) holiday gifts.
Homemade Squash Puree
If you like to keep your options open, turn your pumpkins and squash into puree and throw in the freezer for approximately 1 million possible applications. The Pioneer Woman has a beautiful step-by-step post about freezing your favorite variety.
TELL US: How do you save pumpkin and squash?
More Preserving Stories From Friends and Family
- Alison at Food2: Break Out the Stash
- Nicole at Pinch My Salt: Spiced Pear Butter
- Kirsten at Food Network: Roasting Pumpkin Seeds
- Michelle at Cooking Channel: Save Em’ While You Can
- Caroline at the Wright Recipes: Brandied Apple Butter
- Cate at Sweetnicks: Arugula with Roasted Butternut Squash, Bleu Cheese and Apple Cider Vinaigrette
- Alana at Eating From the Ground Up: Chest Freezers and Why They’re Fabulous
- Margaret at A Way to Garden: Everything Into the Pot, Freezer, Cellar
- Caron at San Diego Foodstuff: Cooking for One, and My Mad Freezer Stash
- Todd and Diane: Persimmon Overload, and Persimmon Fool Pudding
Independence Day may be over, but the summer berry season is just hitting its stride. If your kitchen is bursting with all kinds of juicy gems, here’s a collection of red and blue berry desserts fit for any summer celebration. Raspberries Super-high in fiber (one cup provides more than 30 percent of the daily recommendedRead more