People often think that summer is the height of bounty from the garden. In Iowa, however, fall is when the farm really shines. Pumpkins and other squash start making an appearance, the cold weather mitigates any bitterness from greens, and sweet fall carrots call out for a hearty soup.
As I’ve mentioned, we use butternut squash from the farm for our “pumpkin” ice cream. I’m not a big pumpkin fan, but I love the smooth texture and more subdued flavor profile of butternut squash. It tells your brain “PUMPKIN,” while your taste buds find something even creamier than you expected.
Today I’m preparing a “pumpkin” truffle for both a special order and the October subscription boxes. We did a dairy-free version for last October’s subscriptions and the recipients were pretty pleased with them. This fall we’re adding a milk chocolate recipe.
Speaking of which, if you haven’t yet purchased your Fall Share chocolate subscription, we’re getting down to the end of the sign-up period. We’re only doing 35 subscriptions for this fall share. If you want to receive a box of delicious chocolates every month, or would like to gift a friend, order today. Have questions? Drop me an email at email@example.com.