The Last of the Apples and Two Pumpkins

The apples have all given up early this year, with most having been made into sauces and pies. There are a few stragglers left, as seen above. Those lost lonely souls, too small to be peeled and sliced, were overlooked all last week as a late-in-the-day-snack. BUT, this is a Farm and on a Farm, third and (almost) foremost, there is no waste. So. They will have to be made into something. Thank you for the suggestion, but the dried apple bucket is filled to the brim. And the Farmer has had his share of pies (more than his share, if you ask me!) Hmmm…how about a dumpling? That would suit the size of these apples. And a dumpling is barely more than a crust and some fillings (And we know how I like a good crust!). That is an excellent idea. I can take the dozen or so apples, core them, peel them, and stuff them full of butter and brown sugar, walnuts and cinnamon, set it on a small circle of crust (being careful to fold it up nicely, pinching the top closed), and then finally, wrapping the whole conglomeration in freezer paper to be enjoyed at some point in the cold months–when the Farmer hasn’t had his fill of pie!

Now that that’s taken care of, let’s move on to those pumpkins. I picked two today and just one the day before and one the day before that. They are Dickinson pumpkins, thick with bright orange flesh just bursting with all that pumpkinee flavor that is enjoyed this time of year and always. Now. Pumpkins are one of the few vegetables that are allowed to take residence in the freezers. Usually, freezer space is reserved for fruits and meats ONLY. But for this. For the pumpkin. Exceptions are made.

Not that you can’t can pumpkin (in a pressure canner, you can). It’s a bit of a hassle, but it can be done. But the only good and right way to eat a pumpkin is to roast it. That’s the only way it’s true flavor shines. And, if you can it, roasting is not allowed. Forbidden. So. Each year, the pumpkins are roasted, followed by a scooping out of that burnt-orange flesh, and setting it in a freezer bag squished flat, so it can be stacked in the freezer (taking up as little room as possible).

So, I don’t need your help with what to do with the pumpkins. I already know they are to be roasted. But. I feel like a bit of pumpkin right now and not just at some point in the future, so while those apple dumplings are freezing away, I’ll whisk up some pumpkin bread. And here’s how it’s done:

One third cup lard is creamed with one cup sugar and one third cup molasses until all is smooth. To that is added two eggs and one third cup strong cold coffee. This is stirred as well. In a separate bowl, one and a half cups flour is set, along with a teaspoon soda and one of ginger (freshly grated is best), a half a teaspoon salt and one of black pepper, finally, a quarter teaspoon of baking power is thrown in for good measure and the whole thing is stirred together until it looks a bit more flavorful. The flour-spice-leavening mixture is gently stirred into the pumpkin-eggs-sugar-coffee mixture until just combined. It is then placed in a 9x5x3-inch greased loaf pan and is set in an oven which has been preheated to three-hundred-and-fifty degrees and baked for fifty or so minutes, or until your kitchen smells like a pumpkin-latte and a toothpick inserted in the center comes out clean.

Now that that’s all done, I’m off to pick some raspberries and move the rosemary and the bay plants inside–I hear we’re supposed to get a frost tonight.

Until tomorrow-