I just can’t stop using our Jane Mason Starter!
This October has been strange – so warm that it’s difficult to believe I have to think seriously about rescuing the potted plants (bay tree, rosemary, etc.) and hauling them back into the jail of closed doors and windows.
But the vegetable markets are confirming that it is indeed autumn. There are pumpkins and winter squashes galore, lining the walkways and makeshift tables and shelves outside of every shop.
How perfect for this month’s BBB bread that calls for pureed pumpkin!
But there’s no way that I’m going to buy tinned pumpkin! Who knows what’s in those tins??
Pumpkin puree: You know, the canned orange stuff that’s lining the supermarket walls right now? The stuff you use to make all your favorite fall desserts that’s labeled “100% pumpkin”?! Yes, well, it’s actually made from 100% not pumpkin. The mix is made from a variety of winter squash (think butternut, Golden Delicious, Hubbard, and more). […] [T]he USDA is fairly lenient with gourd terminology in general, which is why it’s perfectly legal to label a food product as “pumpkin” when, in reality, it’s made from a different variety of squash.
Emma Crist, I Just Found Out Canned Pumpkin Isn’t Pumpkin At All, Food&Wine, 23 September 23 2016