Erin is a mother of four and fledgling farmer in Virginia. She and her family live on four acres in the Blue Ridge Mountains where she raises a myriad of animals and a sizable garden.
She farms for the food— finding joy in from-scratch meals and the pleasure of sharing them with others. Her Homestead Mamas takeover runs July 12-14, and you can find her on Instagram @thecedarchestfarm.
I have been a fan of all things pumpkin my whole life. A friend of mine once bought me a shirt that said “you had me at pumpkin spice” and while my husband teased me relentlessly about it, the fact remains: it was true! Whether you are a pumpkin fanatic or you prefer the seasons definitively stay in their own lane… now what it’s October, I think we can agree: it’s time for some fall baking!
I probably don’t need to tell you that the canned stuff we find in the store isn’t really “pumpkin” at all, but rather a combination of various winter squashes. Pumpkins (the ubiquitous round, orange, ribbed squash) can sometimes make for good eating. But the truth is many of them produce a more watery flesh… sometimes lacking flavor, sweetness, and often yielding a consistency too wet to bake with well. But squash! So many beautiful, colorful, warty, oblong, and interesting squashes make for tasty, rich flavored baked goods. Let’s talk about a few!
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