Weekly Greenmarket Preview: Plentiful Pumpkins

Posted in Programs and Events on October 16 2012, by Matt Newman

How could I possibly cobble together this week’s Greenmarket preview without a nod to October’s star of show? Oh, right–I couldn’t. Today marks the arrival of some of the country’s biggest and best to The New York Botanical Garden, and in honor of their prize-winning rotundity, we absolutely must give culinary credit where credit is due. So here’s to Halloween’s most hallowed heavyweight: the pumpkin!

Our Greenmarket has seen a steady trickle of pumpkins, gourds, and squashes in general over the past while, and we expect to see this bounty pick up in the coming weeks as we dig deeper into fall. But this Wednesday is also notable in that it’s something of an unofficial precursor to our weekend festivities. While you’re shopping your way through piles of fresh autumn eats, we’ll be prepping their monumental, record-breaking cousins from around the country that are even now making their way to the NYBG. Starting this weekend, each giant will go under the knives of master carver Ray Villafane and his band of artful miscreants as they create the most terrifying and titillating Halloween display we’ve rolled out yet.

In the meantime, I’ve included a simple pumpkin recipe below, because what’s fall without putting this orange squash into everything you eat? Don’t worry, no pumpkin spice lattes or beers to be found here; I figure you get enough of that every time you turn around. As always, grounds admission and one-hour parking at the Mosholu Gate are free on Wednesdays. The Greenmarket takes place along Garden Way in front of the Library Building every Wednesday through November 21, from 9 a.m. to 3 p.m. To make things even easier, our vendors accept EBT, WIC, FMNP and NYC Health Bucks.

Weekly Walking Club – Meets every Wednesday at 10:30 a.m. by the NYBG information table

Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.

Spicy Pumpkin Soup
By Elise of Simply Recipes

Ingredients (serves 8)

4 tbsp. unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
6 cups chopped, roasted pumpkin (or 3 15 oz. cans 100% pumpkin)
5 cups chicken broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream

Preparation

1. Cut sugar pumpkin in half, scoop out seeds and pulp, lie face-down on tin foil-lined baking pan and bake 45-60 minutes at 350°F, or until soft.
2. Let cool, then scoop out flesh.
3. Melt butter in 4-quart sauce pan over medium-high heat. Add onions and garlic and cook, stirring often, until softened–about 4 minutes. Add spices and stir for a minute more.
4. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmering for 10 to 15 minutes.
5. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to sauce pan.
6. With soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. Add teaspoon of salt or to taste if necessary.