Farmers Markets & MOMs

Anonymous wrote:Is it really worth it? I was always told that by the time you cooked down all the flesh it worked out to be more expensive and that you could never get pie-quality texture.

Agree. I tried it a couple of times when we got sugar pumpkins from our CSA. Maybe I just did it wrong but it was watery, not as smooth, and not as flavorful as canned. I decided to just bake the sugar pumpkins after that.

I've seen them at Whole Foods.

Should be pretty soon. Some of us just like making stuff from scratch, okay? It isn't hard, it doesn't take long, and if you buy the right kind it does taste better than canned - I like the long curly tan Amish pumpkins for pies. Our CSA/farm stand doesn't have them yet, though.

DW makes pickled pumpkin. We went to a farmer's market place up route 28 (past Poolesville) and they had the type of pumpkin suitable for canning/cooking.

I live in CT but our Whole Foods had fresh pumpkins this week.

Trader Joe's always has pumpkins, as do Giant and Safeway, but everyone I know who uses canned pumpkin for cooking.

Is it really worth it? I was always told that by the time you cooked down all the flesh it worked out to be more expensive and that you could never get pie-quality texture.

And where? I make my own pumpkin purée each year for baking and have used up all of last years. We've moved so Ill be looking for stands. I am frequently in the Bethesda, Chevy Chase, North Arlington, Falls Church, Alexandria, and Springfield areas.

Guys, it's almost fall!! yay!

Thanks!