Posted on by Heather
My first batch ever of pumpkin butter

We have a pumpkin problem. I know I belong on an episode of “My Strange Addiction” or “Hoarders”–but, hear me out! What would you do if you were blessed with hundreds of pounds of beautiful, heirloom, nutritionally dense pumpkins (and the animals have had their fill)? You’d probably do what I’m doing. Invite them into your home and become fast friends.

These aren’t just “pumpkins”. They are (starting with the closest) black futsu, cinderella, jarrahdale, turk’s turban, peanut (Galeux d’Eysines), valenciano, and another jarrahdale. (NOTE: the black futsu pictured is the only black futsu we’ve received. I’ve heard incredible things about its “hazelnut-like flavor and tender skin”.)

A week ago, I believed that a pumpkin is a pumpkin is a pumpkin. But now that I’ve hefted, gutted, sniffed, tasted, explored and examined each pumpkin that arrived in our wheel barrow, I’ve learned to identify, discern and appreciate each unique “fruit of the vine”.