Farm Fresh & Local Produce 10/24/09

I love the fact that apples, in cold storage, will last for months. I still have local apples in my fridge from a couple of months ago, in perfectly dandy shape. It’s the gift that keeps giving. 🙂

Apples from Gillogly Orchard 10/24/09

I really miss AJ’s (of Sassafrass Bakery fame) cute decorated cookies, like these adorable Halloween ones.

Monster Cookies from Sassafras Bakery 10/24/09

And I sort of regret not getting a pie pumpkin this year. I hear pumpkin pie made from scratch is a totally different beast than your canned Libby’s puree. I’ll have to give it a try next year.

Pumpkins 10/24/09

Still can’t fall in love with chestnuts, no matter how much I want to.

Chestnuts from Gillogly Orchard 10/24/09

Now this is an interesting specimen. Not sure what its scientific name is, but I call it a Peanut Pumpkin. Anyone know if the squash’s flavor is similiar to normal pumpkins?

Peanut Pumpkin 10/24/09

We made a great batch of broccoli cheddar soup with a couple of these beautiful stalks of broccoli.

Broccoli from Wish Well Farm 10/24/09

The weather was definitely taking a turn to the cold by this point, although nowhere nearly as bone-chillingly cold as it is right now. I’d take the 50ish temps in a heartbeat right now.

3 thoughts on “Farm Fresh & Local Produce 10/24/09

  1. Pingback: Columbus Foodie » Blog Archive » Farm Fresh & Local Produce – 10/24/09 Simple Pie

  2. Marge

    We bought the peanut pumpkin, along with a variety of heirloom squash, at North Market Sat a.m. farmers market last fall. LOVED the way it looked, but it did not cook up well. I cut it in half and baked it without water, cut side up. It was watery and did not have much taste or good texture. But did I say it looked great? On the other hand, some squash we bought that reminded us of watermelon – smooth, mottled green skin, knocked hollow like watermelon – cooked up wonderfully.

  3. Anna

    Thanks for your blog, I'm just discovering it!

    The official name for the pumpkin is a Galeuse d'eysine and it's a French heirloom. We've only used it in soups but it cooks and purees into the smoothest pumpkin or squash I've ever cooked. Not at all fibrous or stringy, so just the right texture for me. I thought the flavor was good in these applications but I haven't compared it to roasted squash or pumpkin.

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