RED BANK: FARMERS AND CHEFS ON PUMPKINS

092015farmersmktrb2Michelle O’Connor at the Red Bank Farmers’ Market with pumpkins grown at Brookville Farms.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

morsels mediumAutumn has arrived on the Greater Red Bank Green, and that means we’re in for a plethora of pumpkin-flavored options in coffee shops, bakeries and restaurants.

But home cooks use them too, of course. And with that in mind, PieHole popped in at the Red Bank Farmers’ Market and a couple of local eateries to get some insights on choosing and using pumpkins.

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RED BANK: PUMPKIN PANDEMONIUM

100514 rbfarmmktAngus McDougald with his daughter, Jade, at Red Bank Farmers’ Market. Below, Lisa Bagwell among the edible pumpkins from Organic Produce. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

100514 rbfarmmkt3 For those who think the season for fresh produce is over, there are still many vendors showing up at the Red Bank Farmers’ Market to prove them wrong.  It is the perfect time of year to buy fresh apple cauliflower, cabbage and Brussels sprouts.

But squash pumpkins and other  cruciferous vegetables take center stage this time of year.

“I like to simply roast them and eat them,” Lisa Bagwell, of the Certified Organic stand, said of the different varieties pumpkins and squash. Noting the smaller blue hubbard squash, she added: “These are delicious. The gourds, on the other hand, are not delicious.”

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SHREWSBURY: SLOW FOOD FOR WINTER

 casey pesce d'jeetCasey Pesce, in the d’jeet? kitchen, tells PieHole that winter is a time to slow things down a bit. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

PieHole reveres the home cook. We know that the most important food is the food you eat everyday, not the occasional expensive plate of vertical food approved by a Michelin Guide.

And so it goes with home cooking in December that we sit here and look at our barren garden, the summer’s herbs buried under a blanket of white, and try to conjure an answer to that daily question: “What’s good to eat?”

PieHole checked in at d’jeet? in Shrewsbury’s Grove shopping center to see if with chef/owner Casey Pesce had any inspiration to offer home cooks around the Green.

“That’s what I love,” says Pesce. “I love eating something that someone has made at home.”

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RED BANK: SQUASH FOR CHRISTMAS & BEYOND

farmersmarket7Laura Dardi and Lisa Bagwell explain how to store winter squashes and other vegetables. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

With the Red Bank Farmer’s Market 2013 season heading into the home stretch, the last of the year’s opportunities to shop for fresh produce at the Galleria are now on the early-dimming horizon.

Piehole checked in with Lisa Bagwell and Laura Dardi from E.R. And Sons Farm, an organic farm out of Monroe, to get the lowdown on what we can buy now and how best to store it so we can enjoy local produce through the winter.

“Right now we’ve got all types of winter squash: butternut, acorn, spaghetti and pumpkins,” said Bagwell. “Also the potatoes, sweet potatoes, cabbages, beets, leeks and apples — these can all be put away.”

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