Homemade Pumpkin Purée

Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Ingredients:
1 (4-6 pound) Sugar pie pumpkin, rinsed and dried
Sea salt

Method:
1. Heat the oven to 400°.

2. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, cutting the fibers with kitchen shears if necessary. Reserve seeds for another use.

3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

4. Remove the pan to a rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Holiday Accoutrements Recipes

It’s almost turkey time—allow us to lend a helping hand with the big meal thanks to a beautiful assortment of accoutrements like a turkey brining kit and locally-milled pastry flour, plus seasonal produce such as rainbow carrots, Sweet Louisa apples, Delicata squash, fingerling potatoes and Winter Luxury pumpkin to use in your holiday pies. Also included: More provisions to incorporate into the day’s most-anticipated dishes, from Challah bread and farm-fresh eggs to fragrant sage and other flavor-packed herbs. Here’s to a happy holiday!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Acorn or this week’s Delicata.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Holiday Accoutrements Recipes

It’s almost turkey time—allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Roasted Pumpkin Soup with Herb Crème Fraîche
A fantastic starter to your Thanksgiving feast!

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they become.

Roasted Turnips with Chanterelle Mushroom, Bacon & Apple
Seasoned with fragrant rosemary, this recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.

Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s medley of fingerling potatoes.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.

Holiday Accoutrements Recipes

It’s almost turkey time—so allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, yams, Yukon Gold potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and double turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots and parsnips.

Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

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