November 2010 . Rouge vif D'Etampes Pumpkin
“You’re dedicated. Those who brave the rain to shop at the farmers market are loyal customers.”
A couple weekends ago, while drizzly and wet, I found myself in rare form to don my elephant galoshes and walked to the market. I sloshed my way through puddles to the Fort Mason farmers market and found a relatively empty marketplace. Farmers were cheerful and more chatty than normal–perhaps due to the lack of activity taking place. It was there that a farmer introduced me to rouge vif d’etampes, a cinderella pumpkin great for baking sweets. So while I’ve got thoughts of pumpkin risotto lingering in the back of my mind, a pumpkin dessert will be created first!
related post
- layer cake shiraz
- mastering the art of french cooking
- winter recipe exchange
- organic gold nugget mandarins
- Storytellers
Just the name of the pumpkin evokes sweet, delicate things! I love discovering new things at farmers markets
Excited to see what’ll do with this beauty!
I bought my second actual butternut squash (one that hasn’t been pre cut) this weekend. I’m planning on butternut squash risotto. Maybe I’ll try a gorgeous pumpkin like this one soon.