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.