Fall has finally arrived, bringing with it a plethora of yummy foods and excuse to cook like I’m in New England (even though temperatures are still hovering in the 80s in Southwest Florida). And anyone who knows me knows that I love pumpkin. So October, needless to say, is a great time for me: Not only is it my birthday month, but all things pumpkin-related make their way onto supermarket shelves and produce stands.
My pumpkin streak began with a trip to Sarasota’s Fresh Market recently, where I picked up pumpkin butter (which I spooned over cheese blintzes, yum), pumpkin pie, pumpkin waffle mix and a fresh-from-the-bakery pumpkin roll. Then I picked up a quart (OK, or two) of McClain’s famous pumpkin-flavored homemade ice cream—it’s seasonal and it’s my favorite. (Have it with a piece of pumpkin pie and you’ll swear you’ve died and gone to pumpkin heaven.)
And pumpkin can be savory, too—try it with some whole-wheat penne pasta mixed with a garlic, oil, rosemary, cream and some red pepper flakes (Martha Stewart has a great recipe right here). And if you’re looking for a pumpkin beverage to wash everything down, well, Blue Moon has got you covered: Their pumpkin-flavored ale is one of my favorite fall libations.
Now, by this point you’re probably wondering about the health benefits of all these pumpkin-y treats, and I’ve got you covered there, too: While I certainly wouldn’t recommend overdoing the sweets—or the ale—a recent article in The Washington Post confirmed that pumpkin is, indeed, a superfood, meaning that it contains tons of vitamins and minerals to keep us healthy and hearty. So go ahead and enjoy pumpkin season while it lasts—and if you have any great pumpkin recipes to share, please do so in the comments!
– Judi Gallagher