Slice of Southern: Fall Flavor Profiles: Pumpkin

Falling leaves, falling temperatures, and comfort food remind me of Fall!

While it's not quite fall here...(still dang hot!) it's lurking around the corner though. I can feel it.
Or at least I think I can...

So let talk about Fall seasonal ingredients...Pumpkins are on the list today.

Pumpkins:

Small pumpkins start appearing in the markets in late September; larger varieties become available in October, although I seen quite sizeable pumpkins available already. Choose pumpkins that feel solid and heavy for their size. For cooking, choose small, sweet varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Hard shells will protect pumpkins from easy spoilage. Most will keep for a month or longer if stored in a cool, dry place. Once cut, pumpkins should be wrapped tightly in plastic, refrigerated and used within 3 to 4 days.

Or you can use canned!

Here are some of my favorite pumpkin recipes.

Chicken and Pumpkin Stew
Comfort food at it's best!