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Pumpkins from fall decor also make delectable food

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By Julia Howard

Otrembiak Farm, photo by Pattie Garrett, 2018

In the fall, pumpkins adorn everything from front steps to tabletop centerpieces. Unfortunately, while an uncarved pumpkin can remain edible 8-12 weeks after being picked, many decorative pumpkins end up in the trash, but it doesn’t have to be that way. There are many great uses for whole pumpkins in the kitchen.

Pumpkins are versatile to cook and bake with and offer a world of culinary exploration. They are eaten year-round in different cultures across the globe. In America, pumpkin is famously used in pumpkin pie. But a quick Google search will reveal a variety of recipes worthy of exploration: soups and stews, dips, pancakes, gnocchi, dessert bars, pasta dishes, bread, muffins, cakes, ice cream, smoothies, pepitas (toasted pumpkin seeds), and many more.

Squashville Farm, photo by Pattie Garrett

When cooking and baking with pumpkin, many recipes call for pumpkin puree. Before you add canned pumpkin puree to your grocery list, try making your own. It’s easy and requires little effort with a big return. Roasting 1-2 small pumpkins can yield 5-6 cups of puree.

Also, wonderful on their own – are pumpkin seeds. Simply scrape out seeds, rinse and remove major chunks of flesh, boil for 10 minutes in salted water, drain, and coat with olive oil and seasonings. Bake for 10 minutes at 400 degrees. Pumpkin seeds are a fun and healthy snack.

If you don’t have leftover pumpkins you can buy them directly from farmers at the farmers’ market, ask them which pumpkin works best for your needs.

This week’s recipes: Easy Pumpkin Puree & Pumpkin Muffins with Honey Butter

Pumpkin Muffins with Honey Butter

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Photo by Pattie Garrett

Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16

Ingredients
*Ingredients currently available at the farmers’ market

For the muffins:
● 12 Tablespoons (3/4 cup) salted butter, melted
● ¾ cup packed brown sugar
● 2 teaspoons vanilla extract
● 2 eggs*
● 1 cup pumpkin puree*
● ¼ cup milk*
● 2½ cups all-purpose flour
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg

For the streusel:
● ¾ cup all-purpose flour
● ½ cup packed brown sugar
● 1 teaspoon cinnamon
● 6 Tablespoons cold salted butter, cubed
● 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:
● 4 Tablespoons salted butter, at room temperature
● 2 Tablespoons honey*
● ½ teaspoon ground cinnamon

Instructions
1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
5. Serve warm or at room temperature smeared with cinnamon butter.

Apple & Carrot “Superhero” Muffins

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Recipe by Cookie and Kate
Prep & Cook Time: 45 minutes
Yield: 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups packed almond meal or almond flour (10 ounces)
● 1 ½ cups old-fashioned oats
● 2 teaspoons ground cinnamon
● 1 teaspoon baking soda
● ½ teaspoon fine sea salt
● Optional mix-ins: ½ cup chopped walnuts, raisins, chocolate chips
● ½ cup honey* or maple syrup*
● 3 eggs*
● 6 tablespoons unsalted butter, melted
● 1 cup grated apple* (about 1 ½ apples)
● 1 cup peeled and grated carrots* (about 3 carrots)

Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.


Notes:
MAKE THEM NUT FREE: (The muffins will no longer be gluten free with this variation) 2 cups whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick) and reduce the oats to 1 cup.

Zucchini Chocolate Chip Muffins

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Adapted from the recipe by Ed Howard, featured on Allrecipes.com
Prep time: 15 min
Cook time: 20 min
Makes 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 1 1/2 cups all-purpose flour
● 1/3 cup white sugar
● 1 teaspoon baking soda
● 1 teaspoon ground cinnamon*
● 1/2 teaspoon salt
● 1 egg*, lightly beaten
● 1/2 cup vegetable or coconut oil
● 1/4 cup milk*
● 1 tablespoon lemon juice
● 1 teaspoon vanilla extract
● 1 cup zucchini*, shredded
● 1/2 cup semisweet chocolate chips or chocolate pieces*
● Optional: 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Photo courtesy of Pattie Garrett

Exploring the Sweet Side of the Farmers’ Market

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By Julia Howard

The Chocolate Spoon, photo courtesy of Pattie Garrett

Beneath a dozen eggs and some carrots with sprawling greens lay some of the most delicious pumpkin chocolate chip cookies I have ever tasted. The Chocolate Spoon was the last stop on my list this past Saturday, and the farmers’ market crowd was beginning to swell. Once the cookies were safely tucked away in my basket, I headed for my car.

Indulging in a sweet treat has become a part of my Wednesday or Saturday shopping ritual – a reward for working hard all week. The rewards vary. Last week, it was applesauce from Saratoga Apple. The apples, slowly and gently cooked, have the perfect chunky consistency and balance of sweetness and tart. With no sugar added, I felt like I was doing something good for myself. The week before that, my treat was Mrs. London’s famous buttery almond croissant. And, the week before that, I fondly recall rich, creamy chocolate milk from Battenkill Valley Creamery.

Slate Valley Farms, photo courtesy of Pattie Garrett

Whatever farmers’ market sweets I choose to indulge in, they are always fresh, delicious, and an ode to quality, local ingredients. Perhaps that’s why they have become my shopping tradition. And, they are treats that I don’t have to spend hours in the kitchen preparing myself.

Argyle Cheese Farmer, photo courtesy of Pattie Garrett

Market sweets come in a variety of sizes to accommodate any desire or occasion. Satisfy a small craving with a honey stick from Slate Valley Farms or personal-sized Sweet Greek yogurt from Argyle Cheese Farmer. Looking for a larger quantity to share? Perhaps a pie from The Food Florist or cheesecake from Grandma Apples Cheesecakes. Tiramisu from Giovanni Fresco is some of the best you’ll try, and baklava from Euro Delicacies is authentic and sweetened with local honey. Dickinson’s Delights’ Nutella crepes are filled with seasonal fruit and make for a decadent and gooey dessert that could be eaten for breakfast.

Looking for gluten-free or dairy-free options? Farmers’ market vendors have those too.

What about the unique chocolate craving that we all succumb to? Saratoga Chocolate Company has a variety of handmade cocoa creations to satisfy that specific desire that must be met.

The next time you’re shopping at the farmer’s market, make time for something on the sweeter side. You’ll be glad you did.

For this week’s recipe, I leave you with chocolate chip zucchini muffins. They are cake-like, sweet, and satisfying with a healthy touch.