It’s hot out now, but fall is right around the corner. That means fresh made apple cider donuts made right here at The Patch! Eat them warm with an apple cider and then take a dozen home with you. Whether or not they make it home is another story.
Have you tried making old-fashioned bread pudding with day old donuts? Yum!
The cutest little karts from Carburetor County are going to help us out at The Patch this season! Be sure to come by and say “Hi”!
Best Cooking Pumpkins
It’s Fall and most of us are busting out our crockpots and casserole dishes to prepare some a-MAZE-ingly festive feasts! Pumpkin pies, pumpkin soups, pumpkin EVERYTHING! Here are some great pumpkin varieties perfect for cooking up those cool-weather comfort foods!
Pumpkin Varieties We’re going to bypass the big carving pumpkins all together as they are the worst pumpkins for cooking. Their meat is very stringy and their flavor is extremely bland. Instead, go for varieties that are sweet, uber flavorful, and have a smoother flesh. Look for pumpkins that are labeled as ‘sugar pumpkins’ or ‘pie pumpkins’. These varieties include Baby Pam, Autumn Gold, and Lumina. Pumpkin Size The best cooking pumpkins should be between 4-8 pounds. Be sure to check for bruising or spots as this can be a sign of rot.
Storage Keep your pumpkins fresh by placing them in a cool temperature. When stored properly, pumpkins can last up to 90 days! You could be making pumpkin pies well past Christmas! Also, pumpkin purée freezes very well for future cookery!