The Long Island Cheese Pumpkin Project Celebration at Jimmy's No 43

The Long Island Cheese Pumpkin Project is an effort to support food diversity and to revitalize a pumpkin’s reputation from the porch to the kitchen. Over a year ago, I collaborated with pioneer farmer Stephanie Gaylor and her partner, Cheryl Frey Richards of Invincible Summer Farms and Salt of the Earth Seeds, to start the Long Island Cheese Pumpkin Project that is championed by the Long Island Regional Seed Consortium (LIRSC), their not-for-profit that is dedicated to education, advocacy and research to foster and nurture local seed systems.

The mission of the Long Island Cheese Pumpkin Project is to preserve, restore and bring culinary awareness of this local variety.

The project is made up of various food system shareholders or “Ambassadors”—such as chefs, growers, schools and eaters—who advocate for the dynamic use of this regional pumpkin across a broad spectrum of organizations to elevate this historical heirloom that has an incredible and versatile flavor for sweet, and yes, savory dishes.

Our official launch of the Long Island Cheese Pumpkin Project was at the 2nd Annual Seed Swap in February of 2016, hosted by the LIRSC. Since then, due to the efforts and enthusiasm of the Ambassadors, the pumpkin is once again growing in popularity.

Some notable happenings:

Edible School Gardens planted the pumpkin at 25 schools. The Blue Point Brewing Company created a LI Cheese Pumpkin Beer, and Eat Local NY, partnered with Maya's Jams to create Jams and Syrups. Slow Food East End co-hosted a Long Island Cheese Pumpkin Market Dinner at 18 Bay Restaurant that honored Susan and Myron Levine, and on Sunday, October 30th is co-hosting with the LIRSC, a Long Island Cheese Pumpkin Barn Social Potluck at the Naugles Barn at Hallockville. (get your tickets here). Seed Breeders, like Ken Greene of Hudson Valley Seed Library partnered with Glynwood to grow out the Long Island Cheese Pumpkin for their Kitchen Cultivars that promotes biodiversity and food. Some chefs around the tri-state area are replacing acorn and butternut squash for the Long Island Cheese Pumpkin. Publications like Edible East End have written extensively about this original pie pumpkin. (you can read my most recent What's in Season article here) And some home gardeners from Long Island to France grew this historic regional pumpkin for its indelible qualities.

For those of you who missed the Slow Food East End, Market Dinner, or, are not available on October 30th to attend the Barn Social Potluck you are in luck.

We partnered with Jimmy Carbone of Jimmy's No. 43 in NYC, to celebrate the Long Island Cheese Pumpkin Project. See below for a description of the days events.

Long Island Cheese Pumpkin Project Celebration

Join us for a three day celebration of the Long Island Cheese Pumpkin. Saved from near extinction from local seed saver, breeder and botanist Ken Ettlinger, the Long Island Cheese Pumpkin has emerged once again as the region's top pie pumpkin.  Come learn the incredible story behind this amazing variety with distinguished guest panelists such as Amy Goldman Fowler, Ken Greene and Johanna Kolodny and Derek Diguglielmo. Sample dishes, desserts and beer all made from the pumpkin. Take part in a dessert competition or chef's cook-off.  Join us for a 5 course dinner by five NYC renowned chefs!

November 12

• Salon, Tastings, Dessert Competition

• 12pm - 3pm

• $15

November 13

• Chef's Cook-off

• 12pm - 3pm

• $20

November 14

• Five course LI Cheese Pumpkin Dinner, curated by Cookshop NYC, Vic's, Rosie's and Hundred Acres

• 6:00 pm

• $120

Join us in the celebration! November 12-14, 2016 at Jimmy's No. 43 in NYC.  Your ticket purchase goes towards protecting regional varieties such as the Long Island Cheese Pumpkin for generations to come.

Tickets start at $15. if you buy all (3) days you get $10 off.  CLICK HERE TO SUPPORT BIODIVERSITY!

Hail to the Long Island Cheese Pumpkin

The Long Island Cheese Pumpkin has had a complex since the 1960's. It has been pushed aside by the likes of it's curvaceous and—oh so sexy relative—the butternut squash, and glossed over by it's default pie-favorite neighbor, the sugar pumpkin; the name alone is cute. These winter squash go-to favorites seem to have been marked early on as, "most likely to succeed", "best bottom", and "biggest flirt", that easily moved them up the Cucurbita charts as squash Queen and King to join the biggest Jester of them all, the modernization of seed and food production. Pumpkin varieties like the Dickinson and Kentucky field pumpkins were preferred by farmers for their round shapes and smooth skins (easy roll off on conveyors and for easy peeling and processing for the canned pumpkin), unlike the Long Island Cheese Pumpkin that is squat in shape like a cheese rind (hence the name) with beige skin that has deep ridging. Sadly, the Long Island Cheese Pumpkin was not widely being grown and was not available through seed retailers.

But I'm here to say, "Hail to the Long Island Cheese Pumpkin", because it is making a come back.

In the late 1970's, Ken Ettlinger, a local seed saver, noticed the pumpkin had disappeared commercially from seed catalogs and farms. It was then that he began scouring farmstands and saving the seeds from select varieties. "Growing up on Long Island during the 1950's, I would pick up a Long Island Cheese Pumpkin from farmstands in Cutchoque, just before Thanksgiving for my mother to make a pie," says Ettlinger. "Anyone who grew up during that time was using the Long Island Cheese Pumpkin for pie."

If you want to learn more about the Long Island Cheese Pumpkin, the Long Island Regional Seed Consortium will be hosting their 2nd annual Seed Swap on February 13th at the Suffolk County Community College in Riverhead. There will be a panel discussion dedicated to the pumpkin, recipe demonstrations and much more.

My go-to squash for pie, pasta and risotto has always been butternut squash. I am now taking the Long Island Cheese Pumpkin pledge and can attest that this pumpkin reigns supreme. I have made gnocchi, stews, raw salads, pie and most recently, soup. The bright orange flesh is meaty (with less strings) and has a sweet nutty flavor. I made the soup with unsweetened coconut milk —in place of dairy—that gives it a silky taste and baked for depth of flavor. What to do with the seeds? Roast them as a garnish with cHarissa, brown sugar, salt and olive oil. They are addicting and may not even make it to the bowl.

This Thanksgiving, let's give thanks to the folks who are saving seeds, the farmers who are growing varieties that are on the verge of disappearing and to those who see beyond the surface, for what is inside is what really counts.

RECIPE: Long Island Cheese Pumpkin Soup

Directions

1. Preheat oven to 400°. Cut pumpkin in half and scoop out the seeds and set-aside. Lightly apply olive oil to flesh of pumpkin and bake until tender. Careful to not allow the pumpkin to burn (may need to cover with tinfoil)
2. Once pumpkin is done let cool so it is easy to handle with your hands. Scoop out the flesh and set aside.
3. Place a soup pot over medium heat. Add the olive oil and sauté the onion, carrot and turnip.
4. Once onion is translucent add the spices, salt and pumpkin pureé. Then add the stock and deglaze.
5. With a hand immersion blender, blend until smooth. Then add the brown sugar and coconut oil and blitz again.
6. This is where you may need to adjust the seasoning to your liking.
7. Garnish with roasted pumpkin seeds and a drizzle of pumpkin olive oil.
   
   Note: If you do not have a hand-held immersion blender you can use a food processor or blender. Make sure the mixture is cool before you pureé.

Ingredients

• 1 Large Long Island Cheese Pumpkin, roasted
• 1 large white onion, chopped
• 1 large carrot, chopped
• 1 medium Milan turnip, chopped (any turnip would do)
• 1 teaspoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground clove
• 1/4 teaspoon of ground coriander
• 1 tablespoon of sea salt
• 3 tablespoons of Olive Oil
• 1 can of unsweetened coconut milk
• 3 tablespoons of brown sugar
• 1 teaspoon of black pepper
• 4 cups of chicken or vegetable stock
• Pumpkin olive oil for garnish (okay if you do not have on hand)
   

RECIPE: Roasted Pumpkin Seeds                          

Directions

1. Preheat oven to 325°.
2. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the bits and pieces of pumpkin flesh.
3. Soak seeds in a bowl of warm water for a few minutes to remove the remainder of the flesh. (do the best you can). Then strain the seeds from the water into a bowl.
4. In that same bowl mix-in the olive oil, salt, cHarissa, and brown sugar. Then pour on a baking sheet.
5. Cook until golden brown and fragrant.

Ingredients

• 1 teaspoon of cHarissa
• 1 teaspoon of sea salt
• 1 tablespoon of olive oil
• 1 teaspoon of brown sugar