Wednesday, October 28, 2009

Hey Punkin', How Ya Doin'?

Nothing stirs up good warm feelings of fall like pumpkin pie. Even better, pumpkin pie a la mode. We've one upped the classic combo in our Long Neck Pumpkin gelato. It's really what pie and ice cream want to be when they grow up and find their life passion. There's thanks to go out to our superior kitchen staff that prepares this autumn treat, but also thanks to the "pumpkins" themselves.

We play favorite when it comes to pumkin varieties, and only one shines in our eyes among the rest. Long neck pumpkins are hands down the best, and what's more, they're native to our area, so you can pride yourself in knowing you're feeding your growing locavore hunger. With their elongated features, weighing in at around 12-15 lbs each, they wouldn't be able to make the trek from Chile intact anyway.

Most of ours come from Glenn and Green Meadow Farm, and our weekly produce deliveries are chock full of these peculiar looking squashes well through Thanksgiving. Not only are they delicious when transformed into pumpkin gelato, but they're the easiest to prepare. Those pesky seeds with their slime and tendency to stick to the good meaty parts that you're after only reside in the tiny little bulb at the base of the squash. That extra long neck, is pure pumpkiny goodness, ready to be cubed and roasted and turned into something grand. The skin is smooth, so there's no gnarly ridges to work around, too. Gosh, I could go on.

Start your love affair with pumpkin gelato soon, so you'll be able to get your fill before the well is all dried up. Pairing ideas: Amaretto, Pecan, Dulce de Leche, Apples & Mascarpone, Apple Cider, Bourbon Butterscotch, just to name a few of mine... or when all else won't live up to it, a simple smack of fresh whipped cream does the trick.

No comments:

Post a Comment