I swear, as soon as Labor Day was over, it was a veritable pumpkinpalooza all over. The jokes and memes started abounding on Facebook and via e-mail (“Prepare for pumpkin everything!”), and you couldn’t look at a food-related website without being smacked in the face with some kind of pumpkin recipe.
And don’t get me started on Starbucks’ pumpkin spice lattes.
I, as a food blogger, refused to succumb. Early autumn is the the time to celebrate apples, pears and all the other ugly, misshapen fruits and root vegetables that I harvest from my farmette. I spent the whole month of September celebrating pears and apples and butternut squash (oh my).
But, once the calendar pages turned to October, I too was ready to give pumpkin its due. Here are some of the more interesting ways that I enjoyed the pumpkin harvest this fall:
- Bourbon Apple Pumpkin Butter: Slow-cooked in a crockpot, this butter is equally enjoyable slathered on toast, mixed into oatmeal or served next to a pork roast.
- Slow Cooker Pumpkin Bread: Yes, you really can bake bread in your crockpot! It’s moist and delicious.
- Red Pepper Pumpkin Soup: Nothing is more warming on a cool fall day that a nice bowl of soup — and it’s even better loaded with veggies.
- Maple Pumpkin Mini Muffins: A sweet treat that can serve double duty as a quick, easy breakfast and a lunchbox snack.
Did I miss any of your favorites? Please just let me know: I’ll need to find new, exciting ways of cooking up pumpkin again come October of next year. Right now, I think I need one of those lattes before it’s time to start Christmas shopping.