October is the best and worst. It’s a month full of so much amazing food – pumpkin, peppers, squash – but also, gosh, its laid me up with a bad cold. While I’m cuddled up with three blankets and a cup of chai tea, I wanted to share some of the best bits from the last week.
* Have you ever roasted pumpkin? I’ve roasted it twice in the last seven days — the fruit and the seeds, separately — and have schemed ways to work it into my meals. My favorite way: I actually pulsed the roasted pumpkin in a food processor with yogurt, tomatillo salsa, garlic puree, salt and pepper to create the sort of enchilada sauce that added depth and heft to plain black bean enchiladas.
* My sweet Italian neighbor brought me an armful of her last parsley harvest along with her sure-fire way to preserve it all year. She chops it up into a large dice and stores it all in a single quart jar in the freezer. Whenever she needs a bit, she drags a fork through the jar to loosen up a sprinkle or two. Have you ever tried that?
* The crew at Brooklyn Brewery is in Boston right now. I had to miss a meal with them this weekend — darn cold, sniff, sniff — but I’ll be ready for the Slow Supper this Friday, October 17. I think there are a few tickets left, if you’d like to join us. Chef Andrew Gerson is creating such a nice menu for all of us — Thank you, Andrew.
* My girlfriend, Cathy Barrow, wrote a pretty amazing preserving cookbook: Mrs. Wheelbarrow’s Practical Pantry. I can’t stop gazing at that cover. I take it to bed each night and get lost in her helpful tone and delicious recipes. And the imagery, don’t even talk to me! It’s official release date is November 3.
* I wasn’t sure about it all when I tossed two pounds of hot peppers into my fermentation crock in late September, but it worked. Two weeks later, I whizzed up my fermented hot sauce and have tossed it onto eggs, chili and toast — and it’s only been 24 hours. It’s sugar-free, just filled with peppers and a lacto-fermented brine, and I can’t wait to share it with you.
* We get so many emails about when we’ll pop up again so I wanted to be sure you knew about our pop up at Fort Point Studios this weekend. We’ll post about it separately, but I’ll be there from 12-6 p.m. on Saturday and Sunday, October 18-19. I’ll host an all-day session on making Herbes de Provence Infused Sea Salt (which would go great on your first roast chicken of the season) — and will give away a bunch of local herbs tied up and ready to be dried with every sea salt purchase.
Talk to you soon or see you this weekend! Have a great crisp week,
P.S. I’m hoping to share these sorts of tidbits with you every Monday. Do you like?! Please tell me what you’d love to read in these letters and feel free to email me any questions. The photos were taken by moi and I post more of them daily on Instagram.
Photo taken and styled by Maggie Battista.
Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.