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Appetites and Adventures

Pumpkin Shortage + WIAW

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Don’t panic but…

 

There may be a pumpkin shortage.

Damage from Hurricane Irene is worse than we thought.  The hurricane destroyed hundreds of pumpkin patches in the Northeast.  Prices for the surviving pumpkins have doubled in some cases.
Growers in other regions are shipping pumpkins to the NE, but if you’re in the affected area you still want to get your pumpkins early before the good ones are gone!

No word on whether it will affect canned products or pumpkin ales.


I hope I didn’t alarm anyone.  🙂

Back our regularly scheduled WIAW: The Using Everything in My Kitchen Edition.

_________________________________________________________________________________________

Breakfast:

I recently bought what will probably be the last peach of the season.  Sad.

 

Peach Cobbler Chia Pudding isn’t sad though.  This made for a tasty breakfast while on an early conference call with Taiwan.

I did it the same way as usual (click link above for recipe), except I used chunky PB and sunflower seed milk (which was NOT as good almond milk in this!).

 

Not pictured are my 2 cups of coffee.  Black, with cinnamon sprinkled in the grounds (pre-brew).

 

 

Lunch:

I went on a nice little 7 mile run and was starving when I got back.

Monster Salad time.

 

In my bowl:

 

I wasn’t a huge fan of Sunshine patties at first, but I discovered that microwaving them half way and then finishing them off in a pan makes it much better.

 

Snacks:

Biscoff Cookie Dough Ball for pre-run fuel.  These kept really well in the freezer… but this was the last one. 🙁

 

I also made another Biscoff spread treat.  Which I will share on Friday… it seems timely since I’ll be eating Biscoff on my flight. 🙂

 

Dinner:

This was a creation inspired by the cooler weather… and fact that tofu, spinach tofu noodles, and tomato sauce are all on list of this to use in my fridge.

 

This Vegan “Ricotta” Pasta Bake was seriously good.  I added artichokes and capers, which made it not-your-mamma’s pasta bake.  And – of course – red pepper flakes.  

 

I love surprising myself.  Recipe coming tomorrow!!!

For a more delicious eats, check out the round up at Peas and Crayons!

***

It is proving to be a fun challenge to use only what I have.  Running out of spinach is a scary thing though!

Are you affected by the pumpkin shortage?

What ingredient are you most looking forward to being back in season?

 

Comments

  4. Im not affected by the pumpkin shortage because I dont live hear where hurricane Irene hit but thats such a bummer!
    Your meals look great 😀

  5. I saw a big Biscoff display at Kroger the other day and thought of you. They had the spread and the cookies.

    As for your question, apples! There is nothing worse than a mealy apple. Okay, there are a lot of things that are worse, but I’m looking forward to some crisp, juicy apples.

  6. What’s going on… first it’s the peanut prices rising now there’s a pumpkin shortage =( Hopefully it won’t affect the canned pumpkin… my fav!!
    The vegan ricotta bake looks amazing!! Can’t wait for the recipe! I’ve never had tofu noodles before.
    You have to try the vanilla unsweetened almond milk in the refrigerated section at TJ’s. No joke — it’s the best! You would definitely finish a carton before you leave for Italy… it’s that good =)

  8. I still have about eleventy-million cans of pumpkin stacked in my garage from last fall. After the pumpkin shortage of 2009, I went a little nuts hoarding it. Feel free to stop over if it gets really bad!

    The Biscoff cookie dough ball looks devine. I also think of you every time I see the spread in Kroger, lol.

  13. I’m relocating soon, so I’m not worried about the pumpkin shortage. I’ve got enough to last me until I go 🙂
    I love the looks of that last pasta bake- I’m using up everything too so everything has been a mish mash lately.
    I’m waiting on those huge heirloom apples- the brown ones with the dull skin! mmmm

  17. I concur with other commenters the dinner looks fabulous. I love greens, especially spinach and will be sad when it goes. What I find myself doing though is falling in love with another fruit or vegetable for the season. It is of course followed by a little sadness when it is gone, but there is always something new to tantalize my palate.

  23. Nooooooo!! We can’t have a pumpkin shortage!

    I promised the hubby I’d make him a pumpkin pie from scratch this year. o.O

  24. I can’t wait to see the recipe for that pasta bake! Yum!

    OH, no, not another pumpkin shortage. Remember when there was a canned pumpkin shortage…2 years ago…I think. My kiddies will be bummed (as will I) if the pumpkin patches are bare this year.

  30. i just saw someone else post a comment about a canned pumpkin shortage. I am off to the freezer to see how much I have on hand and then off to the store if needed for pumpkins. Thanks for the heads up.

  31. i feel you on the “using what i have” challenge. especially becuase i work at whole foods… i literally want to buy food every single day when i see new and interesting things coming through my line. your pasta bake looks delicious- i’m a huuuugeee capers fan! i think they’re kinda take ’em or leave ’em… and i’d take them any day. I live in the NE and really, really hope that i’m not impacted by the tragic pumpkin shortage. i guess i’ll have to stock up now, though i usually only use real pumpkins for decorations (guilty as charged of using canned pumpkin for everything else)

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