Pumpkin Chili. Jade Cody
BY ALYSSIA PAYAN
Cinderella’s fairy godmother was on the right track when she waved her wand and a pumpkin carriage came to life.
The Rouge Vif d’Etampes pumpkin is more known for its supporting role in “Cinderella,” rather than its French roots and curly tendrils.
The Cinderella pumpkin is distinctive in color, shape and delicious taste. With more than 30 varieties of pumpkins and squash in the Anderson Farms’ pumpkin patch, a princess pumpkin has to stand out somehow.
Jim Anderson, co-owner of Anderson Farms in Erie, says Cinderella and pie varieties of pumpkin are best for cooking because they have a high sugar content.
“People come out specifically looking for pumpkins to bake pies with. We take them out on the antique tractors and help them pick the best ones. Our pumpkins remain on the rind until they are hand picked by you,” he says.
With 15 years of pumpkin patch experience, the Anderson family knows their stuff when it comes to these brightly colored gourds.
Rachelle Wegele, co-owner of Anderson Farms and daughter of Jim Anderson, says pumpkin is similar to squash in taste and texture.
“Outside of pies and other sweets, pumpkins, like winter squash, can be used in many recipes. The pumpkin chili is pretty good and Mom’s soft pumpkin cookies are delicious,” she says.
Don’t limit yourself and only feel like you need to grab a pumpkin for Halloween. The pumpkins at Anderson Farms are ready for the picking, starting in September. If you take care of your pumpkins, they can even last until November.
Anderson says your pumpkin will last if the stem is intact, without punctures in the skin and if it doesn’t freeze. He recommends storing them in the garage where it is cool and dry.
This year, Anderson Farms’ pumpkin patch is open Sept. 24 through Oct. 31. Wegele recommends stopping by to take a tractor ride out into Colorado’s largest pumpkin patch for some pumpkin picking.
Start your fall season right on time, and surprise your family by inviting Cinderella to your table with a new dinner recipe.
Recipes
Pumpkin Chili
Courtesy of Jude White, Anderson Farms
2 pounds cooked chicken, diced
1 large onion, chopped
1 orange bell pepper, chopped
2 15-ounce cans white kidney beans
1 46-ounce can tomato juice
1 28-ounce can peeled and diced tomatoes with juice
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
/4 cup white sugar
In a large pan add chicken, onion and bell pepper, and cook for five minutes over medium heat.
Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer for one hour.
Soft Pumpkin Cookies
Courtesy of Brenda Anderson, Anderson Farms
Grease cookie sheet. Preheat oven to 375 degrees.
2 cups unsifted flour
1 teaspoon baking soda
/2 teaspoon salt
1 teaspoon cinnamon
/2 teaspoon nutmeg
1 large egg
1 teaspoon vanilla
/2 cup butter or 1 stick of margarine
/2 cup dark corn syrup
/2 cup sugar
1 cup canned pumpkin
1 cup raisins
/2 cup chopped pecans
On a piece of wax paper, stirring with a fork, thoroughly mix together flour, baking soda, salt, cinnamon and nutmeg. Then set it aside.
In a large mixing bowl, mix butter and sugar to a cream consistency. Stir in corn syrup, pumpkin, egg and vanilla. Mix well.
Gradually add flour mixture, stirring until smooth. Stir in raisins and pecans.
Using a teaspoon, drop small drops of the mixture onto the greased cookie sheet, inches apart. Then, slightly flatten with the back of a spoon.
Bake at 375 degrees until cookies are light brown on the bottom edges and spring back when touched – approximately 15 minutes.
Pumpkin Corn Bread
Courtesy of Jude White, Anderson Farms
/2 cup all-purpose flour
/2 cup flax meal
1 tablespoon baking powder
1 teaspoon salt
/2 teaspoon cinnamon
/4 teaspoon nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
/3 cup brown sugar
/4 cup canola oil
1 tablespoon molasses
Preheat oven to 400 degrees. Grease a 9-inch square baking pan.
Mix, flour, baking powder, salt and spices in a large mixing bowl. Stir in cornmeal.
In a separate bowl, beat eggs lightly. Stir in pumpkin, brown sugar, oil and molasses.
Add pumpkin mixture to to the dry mixture, mix just until blended – don’t over mix.
Pour batter into prepared pan. Bake for 30 minutes, or until browned and has a slightly springy feel.
