Last week I had the chance to go to my favorite farm out at the end of Long Island, NY in Mattituck. Every year, as tradition continue, we go to this farm with our extended family and enjoy the virtues of fall. Warm apple cider, corn on the cob, fresh picked pumpkins and apple cider donuts are just a few of our food favorites at the farm.
I love to fill my trunk up with different delicious types of pumpkins. This years crop must not have been the best because the choices were unusually slim, yet I still found some great sugar pumpkins, jarrahdale pumpkins, & cinderella pumpkins. (check out picture for more pumpkins)
I take all my pumpkins, I wash, cut, gut, & roast them. Then puree them and place 2 cups of the pumpkin in a freezer bag, then continue to fill bags till I finish all the puree. Then I take all the pumpkin puree bags and freeze them till I am ready to use them in the next few months.
I use the fresh pumpkin puree in pumpkin soup, pumpkin pie, pumpkin bread, pumpkin bars, pumpkin cookies, pumpkin lattes, and now that I sound like Forest Gump I hope you get the picture!