The weekend before Thanksgiving marked the final farmers market in Evanston until next spring. It’s typically held indoors about 3 weeks following the last outdoor farmers market. People STOCK UP at this market. All the root veggies, meat, garlic, squash and greens they can get their hands on and reasonably stock in their homes. I buy more than I can eat in a week, but not exactly enough to feed me all winter. I went in with no plan this year and just bought what looked good.
Like these two little cuties
Sugar pumpkins are the sweet, tender and fleshy little sister of the big and mostly seedy brothers we carve up every halloween.
Weird insight into my brain: When I was in college I used to make up songs at random, and sometimes at request. The following is a little tune I created one afternoon while gazing lovingly at a small pumpkin plant growing in our yard:
Youuuu will be a pumpkin
when Youuuuu grow up!
We’re gonna carve you up, we’re gonna scoop you out
we’re gonna stick an candle in your mouth.
the end.
This morning I turned these little sugar pumpkins into this
Chocolate chip pumpkin bread. holy yum.
I roasted the pumpkins and made my own puree for the recipe which can be found here. I won’t eat all of this and will freeze about half. And it will be just as good when I defrost it. I’m actually thinking if I play my cards right the leftovers might make a slap-your-face bread pudding……nomnomnom.
xoxo
erin
