Sadly this year I did not grow pumpkins in our garden. It was a year of transition, and my thoughts on the backyard garden were more of putting it to bed instead of trying new things. Although we have tomatoes (LOTS of tomatoes) to eat, we are purchasing most of our produce from Redman House Farm Stand in Watsonville.
They had two different types of pumpkins for sale at the farm stand, Cinderella Pumpkin ‘Rouge Vif d’Etampes’ (on the left) and Sugar Pie Pumpkin (cut). I LOVE the look of the Rouge Vif d'Etampes, so much so that I begged My Farmer to plant them when I worked at Full Circle Farm. Sugar Pie pumpkins are just pumpkins, regular, orange pumpkins.
When I asked at the farm stand which pumpkin made the better tasting pie, the answer was that each had their fans. So I got both and made two pies. I used the same recipe with the only thing different being the pumpkin.
The hands down winner: The Sugar Pie pumpkin. When I was making the pies I thought the Rouge Vif pumpkin would be the winner. The pulp was so much easier to mill, it seemed smoother, less grainy. In the end, the Sugar Pie was much creamier. The pumpkin-y flavor of the Rouge was much more pronounced. Maybe it would make a better soup?
Next year I will be planting both. Because even though she lost the taste test, I still love me some Rouge Vif d'Etampes.
1 comment:
I'm pretty sure they both tasted better than my pie. Not only did I use canned pumpkin, I forgot that I was out of spices and had no cornstarch so substituted gelatin. No one ate my pie. Big surprise.
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