I was dragging my feet. Were we or weren't we going to go to the Isabelle Farm/Growe Foundation fundraiser? I really wanted to check it out because: 1. I have never been to an actual, functioning organic farm; 2. it was a fundraiser and I was feeling altruistic; 3. there was cookie decorating and hayrides (whoops, that's 3 and 4!); and 4. the food promised to be delicious.
But we didn't know if the outing was going to line up with our household's nap schedules. Well, long story short, we decided to go and I'm so glad we did.
The trip was about 30 minutes from our house. We pulled into the parking lot and there were bales of hay and tons of pumpkins. The inner farmer in me was super excited.
The fundraiser was held on an 12 acre plot a few minutes away from the 'Big Farm.' There were several varieties of pumpkin (Cindarella is the one to buy if you want to make pie), tons of squashes, beans, corn, beets, arugula, lettuce, carrots, celeriac and eggplant. There were probably more vegetables being grown, but that's all I can remember from the farm tour.
There was face painting and all sorts of games for the kids...and the food was delicious.
I ate my body weight in sweet goodies from the Tasterie Truck-- pumpkin whoopie pies, chocolate brownies and some tasty frosted cupcakes.
There was brick oven pizza from Antonio Laudisio, a renowned Boulder chef, and the margherita was terrific (as was the white pizza). Hosea Rosenberg, of Top Chef fame, was also putting out some great dishes. One that stood out was the grilled watermelon with pomegranate, pomegranate reduction and topped with mint. Yowzah! His Apple Slaw was also really light and tasty.
It was a great day.
Below are some shots from the event and a great recipe for Pumpkin Brown-Butter Cupcakes. For another amazing pumpkin dessert, click on Ina's Pumpkin Cupcake with Maple Frosting.
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Nothing says autumn like pumpkin cupcakes...
Makes 15-18
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
1 2/3 cup all-purpose flour, plus more for tins
1/4 cup fresh sage leaves, cut into chiffonade (optional-- I didn't use sage)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
Brown Butter Icing (Recipe follows)
Directions
1. Preheat oven to 325 F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a saucepan, melt the butter over medium-low heat. Add the sage, if desired, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
2. Whisk together flour, baking powder, salt cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.4. To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed, keep at room temperature until ready to serve.
1. Preheat oven to 325 F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a saucepan, melt the butter over medium-low heat. Add the sage, if desired, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
2. Whisk together flour, baking powder, salt cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.4. To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed, keep at room temperature until ready to serve.
Brown Butter Icing
Makes 1 cup
Makes 1 cup
- 1/2 cup (1 stick) unsalted butter
- 2 cups sifted confectioners' sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk, plus more if needed
2. Add confectioners' sugar, vanilla, and 2 tablespoons milk to brown butter, stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.
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And here's one of the new baby...
