I’ve come to accept the seasonal fate, it’s fall, no denying it now. Last week I found myself all joyous about scarves and flannel and boots… this week I’ve begun to realize that fall means brown, orange, and off yellow veggies. Not that I’m complaining, but I’ve been trying to hold on to summer produce as long as possible as I know that within a couple weeks things are going to get real colorfully dull around here. While perusing Wednesday’s farmers’ market, one of the friendly vendors candidly asked, “Hey! Have you ever tried pickling pumpkin, or maybe pumpkin butter?!” Yes & yes! Not discounting her idea, I responded with a smile and a, “Yes, but I’m not ready yet.” Fast forward to last night, weathering hurricane Matthew… a couple rum drinks in… and I all of a sudden, I was craving fall baked goods. Flinging open the cupboard for ingredients, I reminded myself, “Erin! Stop, you’ve been on a roll with health, you only want cookies because you’re hurricane tipsy!” Pie puree in hand I thought, “OK what can I make to satisfy my angst and rainy day sentiment?” Pumpkin pie mustard? I was surprised to find very little when I Google’d pumpkin mustard. Bored, stir crazy on a Saturday night? Why not experiment with pumpkin mustard, plus some rum! 🙂
So my first step was achieving that pumpkin pie flavor aside the strong pungent flavors of mustard seed. I decided to go with yellow mustard seeds over brown hoping to get a mellow mustard flavor. I used raw honey as my sweetener (shout out to an awesome Bull City Food Swap trade), and threw together my own pumpkin spice mix following this recipe. After much taste deliberations, which is always difficult with fresh mustard (it can take at least a couple weeks for the overwhelming mustard flavor to mellow), I decided to make it sweeter than originally planned. 6 half pints later, canned, cleaned up, and I was back to drinking rum and enjoy the almost near tree timber anxiety of my first NC hurricane experience.
Happy Autumn! How are you guys? Affected by the new moon and the flood of emotions over the past couple of weeks? Me too, big time! Sigh… Fall is my favorite season for so many reasons: bike riding, leaf colored clothing, and let’s be honest… vintage Pendelton wool. Secret is out, it’s true, I have an unhealthy addiction for vintage clothing and fall time wears. Great for keeping me cozy, not so great for my wallet.
Aside from clothing, I also love late summer/early fall radish colors. Pinks, off pinks, whites, greens, reds! My favorite are watermelon radishes, which will hopefully be popping up (see what I did there…) in a month or so. This past Saturday I came across the beautiful farm stand display at South Wind Produce. While I often find myself shopping with them for salad ingredients and my own home cooking goodness, I don’t believe I’ve ever featured them here on Putting Up with Erin. A shame indeed. The hospitality and quality of this little farm, located in Durham county (Rougemont, NC), is the tops. Grabbing one of each variety (Candle on Fire, Green Luobo, and China Rose), I barely managed to haul it all home. Radish greens sprouted like a leafy green bouquet out of my market bag!! I snagged a couple yellow Lemon Drop and cayenne peppers from Four Leaf Farm, mixed it all with fresh garlic and cilantro, and voila, hot pickled radishes. I must warn you though, they are pretty stinky… I blame it on the daikon variety (Green Luobo). Hope the folks at the next Bull City Food Swap don’t mind too much. 🙂