Tuesday, October 10, 2006

A Sincere Pumpkin Patch

The most sincere pumpkin. The plant in the foreground is burdock, or gobo, the roots of which are also an antioxidant-rich treat valued in Japanese cooking.

I spent the first few days of yontif on the Chocolate Family’s ancestral farm visiting the Glaistig and the Wee’an. During moyed we went pumpkin picking at Soon’s Orchard, a beloved local landmark. The Wee’an selected this twenty-two pounder.

These orangey, decorative pumpkins are not usually my first choice, but I’ve cooked them, and they are just fine. Use the pumpkin of your fancy to make Pumpkin with cornbread stuffing or Pumpkin Koyletsh (Pumpkin Challah).

This is exactly the same candy display they had when the Glaistig and I were wee’ans ourselves. Well, not exactly; some of the flavors have changed. They used to have horehound. Soon’s was the first place I encountered horehound candy outside of Laura Ingalls Wilder’s books.More adventures on the road at Sweetnicks.
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Blogger ByTheBay said...

So glad I found your blog!

2:58 PM  
Blogger Garrett said...

Beautiful pictures and fun to read! Great post!

5:12 PM  
Blogger the chocolate lady said...

Gluten-free by the bay and Garret,

Thanks so much! I hope you'll be back. For gluten free recipes check out the peysekh guide and coconut cornbread.

9:59 PM  
Blogger srp said...

Have you ever cooked with a "Fairytale" pumpkin?

12:01 PM  
Blogger the chocolate lady said...

i am not sure what a fairytale pumpkin is--do you mean the sort of flattened deep red ones? I believe those little striated pink and purple eggplants are called "fairytale eggplants," not that that is any help.

11:17 PM  

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