Before the Frost is on the Pumpkin |
October is not only one of the most beautiful months on the Vineyard, but a delight for the island cook. Local produce still has much to offer, not the least of which are pumpkins. It is great fun to go to local produce stands and pick out perfect pumpkins and not just for carving but for cooking. Fresh pumpkin is so far superior to canned that once you make your own fresh pumpkin puree you will be hard pressed to ever open another can for your favorite pumpkin pie, bread, muffin or cookie recipes. Keep in mind that fresh pumpkin makes a lot more than pies, there are cakes, cheesecakes, creme Brulee, soups, buckles, mousses, risotto, and pasta.
I can think of few better ways to spend a sparkling autumn day than browsing for pumpkins on Martha's Vineyard. When you get your pumpkins home, kick back with a mug of spiced cider and peruse your favorite cookbooks for great pumpkin recipes. Then follow these fool proof directions for making fresh pumpkin puree. And if you don't have a favorite pumpkin recipe, try the recipe for Martha's Pumpkin Pecan Bars.
PUMPKIN FACTS
- References to pumpkins are found dating back several centuries.
- The word comes from the Greek "pepon" for large melon.
- The French derivative was "pompon" which the English changed to "pumpion".
- Shakespeare refers to pumpion in the "Merry Wives of Windsor".
- New England colonists changed pumpion into pumpkin.
- Native Americans used dried strips of pumpkin to weave into mats, as well as roasting pumpkins in open fires for eating.
- Pumpkin pie originated with early New England settlers, and most likely consisted of hollowed pumpkins filled with milk, cornmeal, molasses and spices that were baked in the hot embers and ashes of the hearth.
PUMPKIN PICKING POINTERS
Look for "pie pumpkins" or "sweet pumpkins" they are smaller, sweeter, and less watery.
Select pumpkins that have at least 2 inches of stem left intact. Stemless pumpkins decay quickly.
Avoid pumpkins with blemishes and soft spots.
The shape of the pumpkin is unimportant
The pumpkin should be heavy.
Small pumpkins are easier to work with. Figure that one pound of raw, untrimmed pumpkin will yield about 1 cup of finished puree.
HOW TO MAKE PUMPKIN PUREE
Cut the top off the pumpkin and clean it out just as you would for a jack-o-lantern. Remove all the seeds and stringy pulp.
Cut the cleaned pumpkin into halves or quarters and place cut side down on a large baking sheet. Bake in a preheated 350 degree oven for one hour or until it is easily pierced with a fork.
Allow the pumpkin pieces to cool. Scoop the flesh away from the peel, using a sturdy metal spoon.
Put the peeled pumpkin in a blender, food processor, food mill, or potato ricer.
Once you have a smooth puree, line a large baking sheet with several thicknesses of paper towels. Spread the puree over the entire surface of the towels and cover with several more layers of paper towels. Allow the pumpkin puree to rest this way at room temperature for several hours.
Peel back the paper towels and invert the baking sheet over another clean baking sheet, and peel away the rest of the paper toweling.
THIS WILL INSURE THAT YOUR PUREE IS FULL BODIED AND DENSE AND NOT WATERY.
Pumpkin puree made this way freezes well in zip lock bags.
Use this puree in the same amounts as canned in any recipe.
~ RECIPE~
MARTHA'S PUMPKIN PECAN BARS
(The ultimate in "trick or treat" treats)
1 cup fresh or frozen pumpkin puree
1/2 cup melted,unsalted butter
2 egg whites, slightly beaten
2 cups old fashioned oat meal, uncooked
1 cup firmly packed, dark brown sugar
1/2 cup wheat germ
1 1/2 cups large pecan pieces
1/2 finely chopped pecans 1. Preheat the oven to 350 degrees.
2. Beat the egg whites slightly in a large bowl.
3. Add the pumpkin and melted butter to the beaten egg whites.
4. Beat this mixture by hand until smooth.
5. In another bowl, mix the oats, brown sugar, wheat germ and pecans.
6. Fold the dry ingredients into the pumpkin puree mixture and work the ingredients together until well blended into a stiff dough.
7. Generously butter a 15 1/2"x 10 1/2" jelly roll pan.
8. Bake for 45 minutes in the center of the preheated oven.
9. Cool on a rack for 10 minutes.
10. Use a rolling pizza cutter to cut into 30 bars.
11. Allow the pan to cool completely ( about 1 hour ) before removing the bars from the pan.
12. Store in an air tight container |
PUMPKIN RESOURCES
EDEN
a wonderful upscale produce vendor in typical Vineyard style. Loads of varieties of luscious pumpkins for pureeing and carving.
MORNING GLORY FARM
It is a Vineyard tradition to visit the Morning Glory Pumpkin Patch every autumn. There you will find a staggering array of pumpkins in every shape and size for jack-o-lanterns.
CRONIG'S MARKET
Cronig's has everything you need for making Martha's Pumpkin Nut Bars or your favorite pumpkin recipe.
SHIRLEY'S HARDWARE
Shirley's is Halloween Headquarters on the island. You can find sharp knives, special pumpkin carving kits, jack-o-lantern lights as well as kitchen staples like baking sheets, measuring cups and mixing bowls.
LE ROUX
This home specialty store features food mills, ricers, food processors both big and small as well every other kitchen gadget imaginable.
Dinah Corley
Contributing Editor
Dinah Corley is a Cordon Bleu chef and celebrated hostess of cooking classes on Martha's Vineyard. Dinah Corley Cooks is a unique cooking school tailored to the island, arranged around its seasons, its crops, its special moments.Visit her online at http://www.dinahcorleycooks.com
