Note from the editor – This post was written by Francesca, Heide’s 8-year-old daughter, and Gabrielle’s little sister. She requested that we fix the spelling, but you can see the original letter in all its glory below. Please direct all fan mail to the comment section!
I recommend pumpkin spice syrup. The food of fall is better than any other season. Pumpkin pie, let’s eat! I love fall because of the fragrance in the air, the food, this shade of orange (fall leaf orange), all the colors of the leaves and of course, the pumpkin pie! Pumpkin pie I think is the best dessert ever! Better than ice cream!!!!!!!!!!!!
I think my mother’s recipe for pumpkin pie is the best! (Sometimes I like a touch of ice cream on top!) I don’t think I’ve ever tried pumpkin bread but I bet it’s great! I love everything about fall! Fall is my favorite season! When I go to dance class, I like to look out the window at the trees and watch them changing colors (there are a lot of trees on the way to dance class!). I love jumping in the leaves! I love going to Chester and Essex in the fall.
In Essex there’s this field by the ocean that I like to dance in (Irish step dance of course). I recommend going to Essex in the fall! Don’t waste the season while it’s here!
Fall break finally arrived this past weekend and, while I could have stayed in the city exploring six star restaurants and interviewing famous chefs, like a good, loving little daughter I hopped on the 6:39 to New Haven on Friday evening, and spent four glorious days [eating candy] with my family.
You see, Francesca really wanted to trick or treat with me. And you know how I hate to disappoint her…
This weekend was a like dream. The moment I got home I opened the fridge, out of instinct, but instead of reaching for something I just stood and stared. I couldn’t believe the freshness, the variety, and the general edibility of everything I saw. When I returned to school, I talked with my friend Mia about her trip home and she said she’d experienced the same Fridge-Shock I had. (Unsurprisingly, the very base of our friendship was founded on Dark Chocolate-Sea Salted Almonds and Magnolia banana pudding.) Four soups – pumpkin, broccoli, carrot-ginger and a vibrant pea – met me at the refrigerator door, and as the weekend progressed we added homemade chili, a boeufendaube, and a plum-vanilla crisp, to the mix. I was able to choose between two apple ciders, spiced and regular, and I could even heat them up if I wanted. In all honesty, and I say this without a hint of irony, I was so overwhelmed by my refrigerator that by Halloween night I’d almost forgotten about candy.
I certainly miss the pumpkins the most (after the sisters I carved them with, of course). There was not a moment when I wasn’t painting, carving, eating, or watching a movie about one. Francesca, Isabella and I spent several hours on the front lawn, freezing our hands off, while mommy scoured the house for melon ballers, 10-inch kitchen knives, awls, cookie cutters, and mini saws.
Francesca instructed me as I carved my first dictated pumpkin (eyes and nose like closed bananas, mouth like an open banana) and she stirred the seeds for the “pumpkin seed stew” while Isabella and I poked, sawed and pared “The Old House in Paris,” a tree, and various unidentifiable swirly things.
When Francesca had finished preparing the seeds (as everyone knows, stirring them is the most important part), we took them inside and began searching high and low for pumpkin seed recipes. But to my shock and dismay, all I could find, no matter how hard I looked, were recipes that called for nothing more than olive oil and sea salt. Yummy, I suppose, but I wasn’t looking to make gourmet potato chips. After a taxing day of carving and playing I needed something sweet as well as salty, and something unmistakably autumn-y.
And so the cinnamon-caramel pumpkin seeds were born. In this recipe, salt and toasty sugar melt with butter and cinnamon to form a new fall classic. They’re cooked first on the stove, to soften the seeds and melt the sugar, and then spread on parchment paper to bake to a crisp. They tend to stick together into a kind of pumpkin brittle, which I like, although you are free to spend the time making sure they are spread out. Of course, they’re very simple (as all good things should be), and very addictive. So as you’re carving your Thanksgiving pumpkins, as I’m sure you plan to do, make sure you save some time to make this modern fall candy. I know you’ll love it and you’ll make me, and the Great Pumpkin, very proud.
For most people the holiday season begins with Thanksgiving. Here the “holidays” as they are collectively known, begin in (very) early October. I don’t know why the color orange and October make me so happy, but I am a sucker for all things autumn and Halloween, probably because Halloween is about fun, not office parties. Instead, it’s about apples and pumpkin picking, and laughing at the hysterical decorations and costumes so many people come up with.
More lawns than ever are populated with monsters and graveyards and not-so-scary whimsy, like this monster and mermaid I found in Essex, CT.
Our house is always the most over the top in the neighborhood, but we’ve even outdone ourselves this year with a witch that projects on to our house. It’s pretty spectacular, if I do say so myself.
We are so into the season that my youngest daughter isn’t allowed to wear anything that isn’t orange and black or doesn’t have a witch or ghost on it. I’m really not kidding. Thank goodness she’s only five and thinks it’s a blast.
A little odd, perhaps, but I did the same thing with Gabrielle and Isabella and they turned out pretty normal.
But of course, this is a food blog, and no post about October would make any sense without talking about all the spectacular cozy foods of autumn. We love teaching light and fresh meals at the Fig Cooking School in the summer – a chilled borsht made with organic beets on a sticky day is superb – but nothing beats hearty stews, rich pies and crisps made with apples or pears, or really anything made with the vast array of squashes and pumpkins now in season.
Of all the fall foods and decorations I go especially crazy for pumpkins. I can’t get enough of them. Francesca has a fantastic book called Too Many Pumpkins in which Rebecca Estelle thinks she hates those beautiful bulky balls of orange until a truck spills dozens of splattered pumpkins in her yard. The next year there are hundreds of pumpkins and so she has to make dozens of pumpkin pies, cookies, muffins and breads for the townspeople so they don’t go to waste. In the end, the pumpkins bring her happiness and community… totally my kind of story.
If you ask Mark and the girls they’ll tell how they have to pull me away from the pumpkin patch. It’s an addiction, really.
And I like gourds and weird pumpkins too!
So obviously, some of my favorite foods are made with pumpkins. This gorgeous vegetable makes the most wonderful soups, muffins and pies and, when roasted whole, a beautiful, edible bowl for your favorite autumn stew.
Since it is such a busy time of year, I try to keep it simple and create recipes that are hearty and delicious, so we have more time to be outside apple picking or taking scenic drives. I’ve created a delicious but simple pumpkin-butternut squash soup using canned organic squash and pumpkin. It’s so easy you will never be tempted to by commercial soup again. I promise.
Hopefully it will become part of your regular dinner plans. When you make it, be sure to let us know!
Pumpkin-Butternut Squash Soup with Pears
From: Heide Lang
2 cups of leeks, chopped
1/3 cup shallots, chopped
1 Bartlett pear, peeled and chopped into 1-inch cubes
1 can organic butternut squash puree
1 can organic pumpkin puree (unprocessed)
4 cups vegetable or chicken broth
1 tablespoon sugar
1/2 teaspoon cinnamon
1/3 cup sour cream
1/8 teaspoon cayenne pepper (optional)
1/3 pound pancetta, sliced thin (optional)
Sautee shallots and leeks until they are wilted, but not yet brown, about 5 minutes
Add squash and pumpkin and stir
Add one teaspoon of salt and 1/2 teaspoon of freshly ground pepper
Add the broth, pears, sugar and cayenne pepper and bring to a boil
Let simmer for about 12 minutes, or until pears are soft
Add both the pumpkin and squash and cook for another 7 minutes on a low flame
Puree in a food processor, or with an immersion blender (you may also use a blender, but be sure to let the soup cool to lukewarm first)
Add sour cream and mix well
Fry pancetta in a small pan over medium-high heat, until crisp, and pat between two towels to absorb grease
Serve with a dollop of sour cream and sprinkle chopped chives and crumbled pancetta on top
As I started thinking about Cityseed’s fabulous farmer’s market in New Haven’s Wooster Square and as I looked through the hundreds of pictures I’ve taken in recent weeks, I was struck not only by the vibrant colors, the luscious fruits and vegetables, but the remarkably diverse and colorful people who come to this special place Saturday mornings.
We’ve met so many wonderful people at our booth who genuinely care about food and are meticulous about the quality of ingredients they use in their everyday lives. My hats off to them. For those of us who live in or near New Haven, we owe a lot to market manager Rachel Berg, and her tireless staff for running this market so perfectly week after week and making these local and organic foods accessible.
I will be posting a photo essay on the market seasonally since it is such an integral part any foodie’s life; here are some moments of this past glorious summer and just a hint of autumn.
One of the things I just love about the market is that it is one-stop-shopping; you can and should pick your menus for the week based on what the local Connecticut farmers are harvesting that week.
I fell in love with beets this summer since they were so plentiful and were offered in so many colors; orange, white and of course that beautiful dark purple that turns a gorgeous pinkish lavender color when pureed with a bit of cream. We ate them in chilled borschts, we caramelized them for salads with avocado and goat cheese, and sometimes we just ate them roasted with a just a sprinkle of sea salt and coarse pepper.
There is also no better place to buy so many other herbs, vegetables and fruits as well.
Or ingredients for a refreshing salad of arugula, lettuce, tomatoes and red onions.
You can also pick up gorgeous wild flowers, sunflowers and the most spectacular dahlias to decorate your table with too. And while you’re at it, don’t forget to pick up some of the finest baked goods in Connecticut at the Sono Bakery.
One of the reasons to go to the market, of course, is the people watching. It’s some of the best in New Haven. The shopkeepers and the customers have a lot of pizzaz and personality.
People find many ways of transporting their goods home too; most, of course, are environmentally friendly; You see re-usable bags and wheels of every kind.
Of course, pampered pets enjoy the morning at the market too. And why not?
I hope I’ve whet your appetite to visit the market, or one nearest your home. But I’m warning you; they’re addictive. Supermarket produce will never look the same again.
If you live nearby and plan to visit the Wooster market, please be sure to come by and say “Hi” to us next time you’re there. We’d love to see you. If you live far away, find your local market and get to know your local growers. They are wonderful people who care about the land and the food we eat.
For now, enjoy these last pictures of autumn’s beginning; I love all things apples and pumpkins, and I promise to have some recipes for you in the coming weeks. In the meantime, get out there and pick some apples or pumpkins. It’s good for you.
I’m going back into the test kitchen right now so I can come up with some great pumpkin recipes. I’ll be back soon!