Pumpkin cavatelli.

Lewisburg. Pumpkin season is here, and in full force. Given that repeated, heavy rains have done in much of the garden, I'm lucky that I have any at all, but eleven cheese pumpkins is still plenty. It would have been more, but only a few were harvestable after Irene, and anything still ripening by the time Lee arrived were on the way to rot.

Yes, we've already had pumpkin pie. I think some sort of soup is a strong contender for tonight. And last night, before I had to run off to teach class, we had pumpkin cavatelli:



Just pumpkin puree and flour, run through the cavatelli maker. The texture ended up a bit springy, not unlike udon, so I'll try them next with durum semolina. Sizable quantities of pumpkin gnocchi are also in our future, since they freeze - and cook from frozen - so well.

The pumpkin flavor and color were hard to miss; once boiled, their orange hue intensified. We tossed them with oyster mushrooms, garlic, and fresh sage, and I'm already looking forward to more.