Every Fall I pay a visit to Hawks, a local produce market that is as rustic and quaint as one could wish for. In the cool Autumn months, the outside of the front of the store comes to life with mounds of dark red, bright yellow and cinnamon orange chrysanthemums and is home to woven wooden baskets overflowing with bright red and green apples. Decorative gourds, butternut squash and piles of bright orange pumpkins surround the doorway and invite visitors to enter in. I always love visiting this farm stand during the cooler months, once your shopping is done outside, you can venture indoors to the immediate warmth provided by an old wood stove that sits in the corner. The store has bins of old timey peppermint sticks, coconut bonbons and double dipped chocolate covered peanuts. It is reminiscent of what I would imagine it was like walking into Oleson’s Mercantile in Walnut Grove.
The recipe listed below is a tried and true recipe for the very pumpkin butter that I have made every year for the past five years.
- 2 quarts (8 cups) pumpkin puree
- 2 cups dark brown sugar
- Zest and juice of 1 orange
- 3 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
- 2 Tbsp vanilla
1. Choose a pretty looking pumpkin.
2. Cut in half and remove seeds.
3. Peel and cut pumpkin into small pieces.
4. Bake pumpkin in the oven at 450 for minutes.
5. Place soft baked pieces of pumpkin into blender and puree.
6. Pour the pumpkin puree into crock pot and add spices.
7. Cook overnight in crock pot and fill pint or quart jars. These are perfect for gifts for family and friends. I always send some to family members that live in Florida, as a special Fall gift. It is like Autumn in a jar. Yummo!