Pumpkin

261
11
Joined Dec 2, 2009
I use quite a bit of canned pumpkin. Have noticed during the last 3-4 grocery shops that it is MIA. My pantry is empty and I am starting to detox. What's up? Will I have to switch to sweet potatoes? (Which the price of has sky rocketed!)
 
6,367
128
Joined Feb 1, 2007
Might just be a local problem.

We bought some just a week ago, and had no trouble finding it.

Have you asked the store manager why it's not on the shelves?
 
1,447
47
Joined Apr 3, 2008
oh holy [email protected]! I googled canned pumpkin shortage and sure enough Libby has announced that indeed there is a shortage. Basically they lost the 2008 crop which caused a shortage for 2009 Halloween and Thanksgiving. While the 2009 crop is/has been harvested it isn't on the shelves yet. Who knew?

Edit: ok JustPJ beat me to it
 
172
11
Joined Feb 24, 2009
Sorry about that...hehe Next time it will be your turn to beat me to the punch ! :)
 
6,367
128
Joined Feb 1, 2007
I wonder what happened to cause a crop failure.

If you think back, there was one heck of a jack-o-lantern harvest in 08. The world was covered up with them.

True, jack-o-lanterns and sweet pumpkins (actually, whichever squash Libby is now using---probably hubbard) are not the same animal. But growing conditions are the same for them.

Is a puzzlement.
 
2,753
16
Joined Feb 26, 2007
I much prefer the butternut. Easier to cut, tastes better, have never found any "stringiness" in one.
 
261
11
Joined Dec 2, 2009
I have a case of an organic brand on it's way from Amazon. I know I can sub for other squashes but pumpkin is the only veg my DGS will eat...except for FF and loaded mashed potatoes. Cheese pizza gets some tomato in...
 
13
10
Joined Feb 9, 2010
Yes. Pretty much any winter squash will do the trick, they're basically all the same with different colors on the out side and different shapes. And a little bonus: earlier this year I made sweet roasted acorn squash... but instead of butter, I used half marg and half diced uncooked (but smoked) bacon.
 
6,367
128
Joined Feb 1, 2007
A slight disagreement, PureInstincts.

Winter squashes can be used interchangeably in just about any recipe, it's true. But interchangeability doesn't make them the same.

Winter (technically "hard-shelled") squashes come in different shapes, sizes, and outside colors its true. But the insides (i.e., the flesh) comes in a diversity of colors (albeit orange being the most common), textures, and brix counts as well.

That last is particularly important because it affects not only the squash's flavor profile, but its keeping ability as well.
 
261
11
Joined Dec 2, 2009
Update...the hubs brought home 3 cans yesterday from a Fiesta store near his office. It isn't the solid pack but will do for a few pies. It seems there are pockets of availability here and there. OBTW...he was a sweetie and left one on the shelf!
 

Latest posts

Top Bottom