Pumpkin Syrup to Round out the Season

I have finally finished roasting the last of my pumpkins. Luckily, they keep a good long while if kept cool and dry. And I got to the last one before we finally got freezing weather here in lovely central New Jersey.

My favorite type of pumpkin to prep for later jamming and pieing and such are cheese pumpkins. These are delightfully rich with a touch of natural sweetness. They almost smell like cantaloupe when you cut into them. My 4 rather large pumpkins from Giamarese Farm yielded about 40 ounces of roasted mashed pumpkin. That's quite a bit for future use! And it also gave me about 9 cups of sweet, earthy pumpkin juice.

What to do? Time to make some Pumpkin Syrup! It's a slow process - but soooo worth it. As Alton Brown says - Your patience will be rewarded.

First, I took the pumpkin juice and simmered in down a bit to enhance the flavor. I kept it on a very low simmer, so it wouldn't over cook. When it simmered down to about 8 cups, I added 2 sticks of cinnamon, a little ground nutmeg, and some allspice berries and let it continue to gently simmer for about an hour.


I took out the spices, then added 1 cup of chai infused honey, 1 cup of white sugar, 1 cup of turbinado sugar, and one cup of the mashed, roasted pumpkin. This then simmered for about another hour.

The trick to make this smooth is to blend it all together. I took my stick blender and gave it a good whir. I then brought the whole thing up to a boil, stirring frequently. Watch it carefully or it will bubble over. Once it comes to a good boil, turn it off and remove from the heat. Let it cool
completely.

One of the blessings and curses of being an herbal student is that I tend to have bottles and jars a plenty. I put the the syrup in 3 cute little bottles.

I've kept this in my fridge for up to 6 months and it's been fine. It's divine in chai tea, heavenly over waffles, and oh so marvelous over ice cream.

You can always play with this recipe a bit. I've made it before adding some maple syrup or some brown sugar.  For me, an extra dash of cinnamon never hurts either.

This is the perfect way to keep the Season of Everything Pumpkin going, so you'll want to make  sure to have some on hand.

Before the Season of "Everything Pumpkin" - Take time to Savor the Apple

I do adore pumpkins. Soon enough it will be the Season of Everything Pumpkin. But for me, September is the season of the apple.


Apples are the glorious gifts of late summer and early fall. There are so many varieties to choose from, and in New Jersey we have a plethora of pick your own farms. Some apples, like Cortlands, are on the sweeter side. Empires are great for eating raw and have a bit of tartness. Fuji's are wonderfully sweet and last a very long time. Granny Smiths are lovely if you prefer the tartness of apples. Jonathans are great for making applesauce, but not for baking because the mush. Yorks are great for baking. I could go on and on, since there are over 100 types of apples grown for commercial use. Actually, there are over 7,000 types of apples grown world wide, but that would take us rather far afield.

There is so much that apples give us. Not just for eating and cooling. On these first cool nights as summer fades to autumn, there is nothing like some warmed apple cider with a cinnamon stick in it. Around here, Delicious Orchards has the best cider. A great place for pick your own apples is Terhune Orchards. They also make some yummy apple wine. And of course there are the amazing benefits of apple cider vinegar.  We use it in many of our products because it is so good for you on the inside and on the out. Ooh - and I've recently discovered the fun of hard cider, but that again is another story.

Apples are packed with nutrition and fiber. They contain lots of vitamins like A, B, and C. They have antioxidant components, quercetin, collagen, and elastic which make then wonderful for your skin, boost your energy, and aid in digestion.

Applying apples to your outsides might seem strange - but your skin will certainly appreciate it. Here are a few quick tops to try:

• Take a nice fresh apple and run it through the blender with just a little water or green tea. Take that fabulous smelling mush and rub it in to your skin after a hot day. Rinse with cool water and you'll be washing away the heat and damage you've imposed on your face.
• Kick the apple treatment up a little by blending apple mush with honey and make yourself a skin loving face mask. It will brighten and soften your skin.
• Use a little apple mush or gently run a slice of apple under your eyes to help alleviate those dark circles. 
• After shampooing, pour some apple juice through your hair and then rinse. It will help with dandruff and add some nice shine.
• The pectin and tannin in apples helps soothe bug bites. Rub a piece of apple on a bite or apply a little mush.

Of course the best thing you can do with an apple, especially fresh and in season, is eat one a day. It may help keep the doctor away, and it will definitely taste great and make you happy.

In the Season of Everything Pumpkin ... It's all about the Spice

Although Halloween has past, the Season of Everything Pumpkin continues. After all, a staple of the Thanksgiving meal is the luscious rich finish with Pumpkin Pie. 

  Everywhere you turn you find Pumpkin Spice everything: Pumpkin Chai, Pumpkin Spice Latte, Pumpkin spice muffins and breads and cookies, puddings, marshmallows, ice cream, yogurt, gum.... you name it and there's a pumpkin spice version of it. It makes you wonder though - is this frenzy really about the pumpkin? Or is it about the spice?

I love pumpkin, don't get me wrong. I have pumpkins all over my yard. Some turn into jack o'lanterns for Halloween. Others get roasted and then frozen. A few get chopped and added to stews or sauteed like other vegetables. Several of them get sliced and dried and ground to be used in some of our products as well as tossed into sauces and such.  Pumpkin is full of vitamins and nutrients, but on it's own it is not a strong flavored fruit. It needs a little something. These autumn gourds handle savory flavoring very well, like rosemary, garlic, and sage. But the biggest draw is for that sweet spicy zing.

 I really believe that most people aren't enamored of pumpkin so much as the spice blend typically associated with it. Most blends are a balance of cinnamon, clove, nutmeg, and ginger. Maybe a dash of allspice or cardamom. Below is a basic recipe for Pumpkin Spice.

PUMPKIN SPICE BLEND
1/3 cup ground cinnamon
2 teaspoons ground allspice
1 1/2 teaspoons ground clove
1 tablespoon ground ginger
1 tablespoon ground nutmeg (or a mix of nutmeg and mace)

Mix everything together and store in an airtight container. Use the blend whenever pumpkin pie spice is called for. Or even apple pie spice.  Mix a teaspoon or two with some sugar or maple syrup and sprinkle over pancakes and waffles. Yum!

This blend is so warming on a chill autumn or winter night. These spices are part of so many things we associate with the warmth and coziness associated with the season. They help with digestion, ease pain, and improve circulation. All of those are important for the more insular, colder time of the year. Even the fragrance is a spirit lifter.

What do you think? Is the Season of Everything Pumpkin about the pumpkin? Or is it about the spice?