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Harvesting Mystery Pumpkins

By James Parker, September 28, 2010  |  Meet the Blogger  |  More Posts by James Parker
September is an overlap month in the world of vegetables. Tomatoes, squash, corn and other summer vegetables are still available in abundance and while most of these are still quite good, the cool fall evenings and crisp mornings bring with them that familiar tug in my tummy to the hardier greens and roots of fall. The return of the harvest moon also marks the appearance of winter squashes and pumpkins along with the gateway event of the holiday season — Halloween! At our global produce buying office, this is a touchy time as purchasing overlaps between our local/regional growers and the much larger national growers. As it is next to impossible to pinpoint the exact end of the local season across the country, our task is to make sure our office is ready to support each region during the cold winter months. At home, the fall garden harvest has been a huge disappointment. The El Niño rains of spring and summer that brought lush early plant growth to my mystery pumpkin bed also brought powdery mildew that robbed my vines of their vitality and late summer productivity. Many of the early squashes and pumpkins were affected as well, with stunted growth or by dropping off of the vine altogether. What is bad news for me is great news for the pumpkin growers and sellers in the area — it's impossible for me to walk by a pumpkin display without buying something. Fall food for me is all about greens (lettuce and cooking), soups and stews. The tomato-cucumber-corn combination that sustained my family in the summer months will still happen occasionally since October tends to be very mild in my area of the U.S., but lettuce salads, sautéed greens with rice, and a wide variety of soups and stews start to work their way into my weekly menu. One of the most dramatic changes we see this time of year is in color — and not just the changes in leaf color on our trees. Cold nights in the field have a dramatic effect on the color, flavor and texture of most row crop greens. Lettuces and cooking greens like kale tend to grow slower and develop a sweeter, stronger flavor. The leaf structure also tends to be denser – making the lettuce crisper and more fully formed. The change in color though is by far the most notable — the reds are deeper and the greens darker. Outside of my very real obsession with carving virtually all types of squash and pumpkin, I always look forward to fall and the changes it brings to the colors in and around my house as well as my diet. I won’t carve as many pumpkins this year as last (I would go broke — I got 80 of the 113 I carved last year out of my garden) but I will serve the chipotle chicken stew, crusty bread, red butter leaf salad and copious bottles of wine to all my family and friends who come over to laugh at all the costumed kids who come by. So long summer, welcome fall.

 

9 Comments

Comments

parkerj says ...
Very simple recipe 1# boneless skinless chicken breast (1/2 inch cubed) 1- 28oz can fire roasted chopped or crushed tomatoes 2- 14.5 oz cans chicken broth 1 cup white onion finely chopped 1 cup Carrots roughly chopped into 1/2 inch pieces 1 cup potatoes chopped the same (I like to use fingerlings because they cut into the same shape as the carrots) 1 can Chipotle chili's in Adobo sauce. Note: very important! you do not use the whole can! Olive oil In a skillet heat the olive oil and brown the chicken on all sides. Place in a medium to large sauce pan or dutch oven. Using the same skillet saute the onions in olive oil until soft and translucent- transfer to the same sauce pan as the chicken. Add the carrots, potatoes, tomatoes, and chicken broth. The chipotle is a little tricky because a little can go a long ways- I generally only use one chili chopped fine but add three table spoons of the adobo sauce (yum) I then discard the remaining chili's but save the rest of the sauce just in case I want to add a little more heat. Bring to a boil and then cook over low heat intil the vegetable are soft (25-30 min) Its best cooked the day before for the flavors to combine. You can add chopped cilantro when serving but I don't. This is a simple but wonderful stew to serve with a nice crusty bread (dipping!)
09/29/2010 4:10:26 PM CDT
Bobbi says ...
Your pumpkins have really inspired me. I've never carved one before, and have always wanted to-yours made me want to give it a try. It will be a great project for my son and I to take on!
09/29/2010 1:42:02 PM CDT
Keri says ...
The pumpkin carvings are amazing but what I look forward to in the fall is EATING the pumpkins. I started my insanity over the weekend with lasagna, ravioli, and my new fall favorite...pumpkin-ricotta muffins. I'm already plotting next weekend's adventure! And I agree, please share the chipotle chicken stew recipe.
09/29/2010 1:59:31 PM CDT
Jack says ...
I'm looking forward to the changing seasons. The colors, smells, and day length are all reminders to me that I need to enjoy warm days while I can. I really enjoyed the pictures of pumpkins and squash that you have carved. Looking forward to all the seasonal items that are coming into the produce deparment like yummy fall grapes, squash, and apples. Nice blog!
09/28/2010 11:26:50 PM CDT
Hema says ...
Please share the chipotle chicken stew recipe! Sounds yummy!
09/28/2010 3:27:54 PM CDT
parkerj says ...
Hi Bobbi - if you click on my name it will take you to my blog archive. I have two earlier posts with pointers on the kind of tools I use and pumpkin varieties that are best for carving. It is a great craft to share with friends and family
09/29/2010 4:47:09 PM CDT
Michael says ...
pumpkin-ricotta muffins - that sounds wonderful! Can you post the recipe?
09/30/2010 12:03:49 PM CDT
Pornoflow says ...
Great blog, i'm going to add it to my favourites
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