There’s more to a pumpkin than jack-o’-lanterns and flavoring for a latte or a seasonal beer. Look for small sugar or pie pumpkins to roast for pumpkin pie, pumpkin pudding (or, better yet, pumpkin crème brulee), or pumpkin bread or muffins. Don’t forget savory options: find links for Thai Pumpkin Soup; Pumpkin, Potato and Pancetta Home Fries; and Pumpkin and Sage Pasta at www.buylocalfood.org. Pumpkins will keep through the fall (and much longer if roasted and frozen), but act fast, as they tend to disappear from farm stands after Halloween.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA).