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These were the ones I chose

Just picked up some pumpkins!

I got them from a farm in the Tiny Township just outside of Perkinsfield.  I feel like its been ages since I have been in a real pumpkin patch picking out a pumpkin. I have to admit I felt like a kid in a  candy store with all the choices that this patch had. I am so happy that farmers are having fun with bringing back a large varieties of odd looking pumpkins. The classic jac o’lantern is fine but let’s face it, its been done. A nice warty one or a pale white Casper pumpkin would be original and even more spooky.

It was very hard to decide but I think I made a good selection. The varities I picked were; Casper (white), Cinderella (red), jumpin jack (orange), La Estrella (gray-green), crazy warty (that one is kind of  obvious).

There were a lot of tiny heirloom pumpkins which make beautiful centerpieces. They are only available at this time of year so if you are entertaining, take advantage! They are the perfect place setting if you tie a name tag on the stem, original and economical no less!

I love how during Halloween it is perfectly acceptable to play with your food. Carving pumpkins is a great tradition that allows you to be a kid again which we all could use from time to time. As a bonus,  after Halloween I will roast the seeds, they are great on salads and  a favourite snack of mine. I’ll post my go-to recipe next week. 

Happy Pumpkin Carving!

-Tatiana

Recently, my friend Samantha asked me how I made my butternut squash soup, so I thought I’d answer her question in this post. I have two favourite versions, one with chipotle peppers and the other with apples and sage.

This month we are show casing my favourite apple and butternut squash soup since the apples at this time of year are fantastic. On the way back from my uncle’s cottage I stopped by Twinkle Berry’s market and picked up some very local squash and apples. Here’s how I made my soup.

Ingredients

1 yellow onion, chopped

1 leek, white part only sliced

1 carrot, chopped

1 Tbsp butter plus 1 tsp for garnish

5 fresh sage leaves plus two for garnish

1 butternut squash, peeled, seeds removed, chopped

1 tart apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

3 cups chicken broth or vegetable broth

Pinches of nutmeg, cinnamon, salt and pepper

Method:

1. Heat a sauce pan to medium

2. Add butter, onion, celery, and carrot

3. Cook for 5 minutes.

4. Reserve some apple for garnish, dice up and  sprinkle with some lemon juice to stop from browning

5. Add squash, apple, and broth

6. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

7. In a small pan heat 1 tsp of butter, add reserved apples and sauté till golden,

8. Chop reserved sage leaves

9. Ladel soup into bowls and garnish   soup with sage and apples

Recently I had an impromptu road trip to our Nation’s Capital.  I think when most people think of Ottawa they picture mostly the parliament buildings or the Rideau Canal. As spectacular as those are the Byward Market deserves equal credit.

This open air market has been around since the 1840’s and the 19^th century stone building, Cobblestone Street and courtyards add a beautiful and historical ambiance.  Then there is the bustling market.

Farmers and craftsmen from the surrounding area set up shop and hock their wares to the passersby. Maple syrups, butter tarts, honey combs, beeswax candles and home-made fudge are among some of the items that I had a really hard time pulling away from. There also the home made soaps, scented oils and wild flowers that made me look for excuses of why I would need to buy them. However, even though I am a little biased I have to say that the fresh produce was the best part.  Colourful heirloom carrots, hanging bunches of garlic, Brussle sprout bushes and rows upon rows of glistening berries looked more decorative than edible.

After exhausting myself from the over stimulation of the market chaos it was time for a lunch.  Weaving through groups of street performers we finally stumbled upon an adorable courtyard that was tucked away from crowded main street.  Settling into our patio seats I was happy to see that the menu reflected the local market produce and that the wine list was also heavy on  Ontario wines. A crips reisling was just what the doctor ordered and it went well with one of the best chicken club sandwiches I ever had; grilled cranberry bread, house-made aioli, double smoked crispy bacon and roast chicken was simple and perfect. Just writing about it makes me want to go back to the Byward Market and order it again. Next year I  vow to do it again!