Categories
Hit-Or-Miss

The First Thanksgiving And What They REALLY Ate

Hint: no cream of mushroom soup or marshmallow topping

thanksgiving_really_1

Yankee has provided a brief rundown of the foods eaten at the first Thanksgiving, which was celebrated during the fall of 1621 at the Plymouth Colony in modern-day Massachusetts:

venison was a major ingredient, as well as fowl, but that likely included pheasants, geese, and duckTurkeys are a possibility, but were not a common food in that time. Pilgrims grew onions and herbsCranberries and currants would have been growing wild in the area, and watercress may have still been available if the hard frosts had held off, but there’s no record of them having been served. In fact, the meal was probably quite meat-heavy.

thanksgiving_really_2

(via Smithsonian)

Likewise, walnuts, chestnuts, and beechnuts were abundant, as were sunchokes. Shellfish were common, so they probably played a part, as did beans, pumpkins, squashes, and corn (served in the form of bread or porridge), thanks to the Wampanoags.

The magazine also mentions a few items that were not eaten at the feast: “Potatoes (white or sweet), bread stuffing or pie (wheat flour was rare), sugar, Aunt Lena’s green bean casserole.”

Written by Mary Miller // History Buff // Featured image via Community Links

Categories
Hit-Or-Miss

Well Aren’t These Just The Coolest Damn Pumpkin Carvings You Ever Did See?

Admit it, when it comes to seasonal food innovation, autumn tends to be sorely lacking. It’s always pumpkin this, pumpkin that (where are the Thankstini‘s, I ask you? With the cranberry juice and the potato vodka and the bouillion cubes as garnish?)

Well it turns out the world’s culinary creativity hasn’t disappeared (thank God); it’s just being harnessed by the geniuses at Villafane Studios into making, as we’ve said, just the coolest damn pumpkin carvings the world ever did see. Check out a few of our favorites below:

Full disclosure: Ray Villafane (VS’s head gourd) has been doing this for a while now, enough to garner the attention of CBS and Martha Stewart and even us, believe it or not. But for those of you who’ve been missing out, next week Villafane will be returning to NYC to revisit last year’s epic Zombies in the Garden display, starting off at Grand Central Station, then hitching a ride over to the Botanical Gardens for a “Return of the Zombies” (October 19th – 21st).

Villafane’s website promises “it’s going to be the best yet,” but based on this time-lapse video of last year’s event below, Villafane + friends may just have their work cut out for them.

It’s going to be legend — wait for it. . .

Categories
Recipes

Chocolate Covered Mellowcreme Pumpkins

Mellowcreme pumpkins get significantly less love than candy corn. People put candy corn in everything: popcorn, Rice Krispies treats, candy bark.  And what do the pumpkins get? Oh, here, let me put you on top of a cupcake for someone to just remove and forget about. That’s rough.

So what’s the deal with this mellowcreme aversion? I’ve heard it’s because the pumpkins are too sugary. Say what? Too sugary? There is no such thing. And people who think otherwise are a bunch of Hallo-weenies. (And the hits keep coming.)

So today, I thought I’d give candy corn a much needed break and put candy pumpkins in the spotlight.

Chocolate-covered Mellowcreme Pumpkins

Ingredients

– baking bark

– 1 regular-sized bag of Mellowcreme Pumpkins

Directions

1. Melt bark.

2. Coat pumpkins.

3. Chill in the freezer to set.

I was able to coat the entire bag of pumpkins with one square of regular chocolate bark and one square of white chocolate bark.  Consider candy corn a ghost of Halloweens past because these chocolate-covered Mellowcreme Pumpkins are scary good.

Categories
News

The Great Northeast Pumpkin Shortage!

Due to Hurricane Irene which destroyed hundreds of pumpkin patches across the Northeast, there’s going be less Jack-O-Lanterns lighting up our front doors this Halloween. Ohh booooo!

Wholesale prices have double in some places, rising to $150 to $200 a bin.

Pray Family Farms in Upstate New York is just one of the many pumpkin growers in the region that saw their entire crop of about 15,000 to 20,000 pumpkins wash into Lake Champlain. That’s a lot of pumpkins to bob for! Let’s hope the effects of this pumpkin shortage doesn’t trickle down and lead us into the pumpkin pie famine this holiday season.

[via huffingtonpost.com]