“Bartender… What is the most offensive pumpkin beer you carry? Like so offensive that you’d never drink a full pint of it?” Yep, ’tis the season for booze based canned goods… My favorite season. First up this year: a whole grain pumpkin ale mustard. Last week my boss and I played hosts for 20 plus agency scientists from around the U.S. After 3 days chock full of debating/brainstorming I suggested we take the crew to The Glass Jug in Durham, NC for some tasty brews. After some discussion amongst the bartenders they decided that Pumpking Imperial Ale from Southern Tier was my best bet. Why offensive you may ask? Basically for flavor- to taste the underlying pumpkin notes over the strong mustard tang. Mixed with some maple agave syrup and brown sugar this fall time mustard is sure to prepare your palate for the seasonal flavors to come.
After an exhausting and downright emotional couple of days, breaking out the canner, drinking my 8.6% left over ingredients, watching a stupid comedy, and playing with a mix of fall flavors last night was exactly what I needed. Interested in other booze based mustards? Check out my other recipes here.
You know those times when you go to your local farmers market, are minding your own business, and then all of a sudden you’re blindsided by a cute farmer/farmer’ess who convinces you to buy an abnormal shaped sugar pumpkin? I wasn’t planning to start pumpkin goods until after Halloween this year. Last Fall I played around with this sweet butternut squash pickle, actually I just ate up the last pint a few weeks ago. Without a particular recipe in mind, I decided to experiment with my Touching Earth Farm pumpkin in a spicy rather than sweet pickle fashion for this first run. Garlic, cinnamon, curry powder, and habanero peppers… if anything this spicy pickled pumpkin will be weird.
In other news, if you’re in or around Seacoast New Hampshire be sure to check out the upcoming permaculture workshop. “This two part workshop will focus on the fundamentals of the permaculture design process, observing and mapping a site. We will take you through creating a base map and the process of assessing and analyzing a properties many conditions.” For more information on the workshop be sure to head over to their Meetup site.
Once upon a 2013 Christmas morning, resided a small, yet glowing, and almost sparkly pumpkin addressed to none other than “Putting Up with Erin”…. In addition to my gifted pumpkin, I also received a programmable crockpot specifically put on the list for the purpose of making pumpkin, apple, and pear butters. Combine, program on low, go to bed or forget about it for 8 hours and voila you have a butter plus an amazing smelling kitchen.. why not?! I remember the first time I was convinced to take a break from peanut butter (gasp) and instead try pumpkin butter on my toasted english muffin breakfast.
Unlike most items on this blog, pumpkin butters cannot be processed via home canning methods. What? Why? I too was a bit surprised as I failed to notice the USDA warning before I started preparing this butter. When low-acid pumpkin and squash flesh is cooked down into butter it becomes very dense meaning that the heat produced in a canner has a hard time penetrating the inner contents of the jar putting the goods at risk for bacterial growth. To safely keep/store pumpkin butters you can refrigerate in an airtight container for 2-3 weeks or freeze up to a year before use. Enjoy!