Events in the local area really help students appreciate what goes on outside of campus.
This years’ pumpkin festival in Morton was an event fit for Cinderella-the biggest pumpkin, weighing in at 897 lbs, really would have made a decent-sized carriage! In contrast, the smallest pumpkin award went to a .088 lb pumpkin!
Is a princess more about the crown than the carriage? For Anna Downing, the 2010 Miss Morton, and Abigail Jones the 2010 Pumpkin Princess, crowns were in order!
The town held two parades, both of which escorted the new princessess: FJT Kiddie Parade on Thursday, September 17th at 6:30pm in downtown Morton, as well as at the Morton Pumpkin Festival Parade on Saturday, September 18th at 10:30am on Jefferson Street.
If you’re not the Princess or parade type, maybe you’re the food type. Pumpkin was clearly the flavor of the day. Pumpkin late, pumpkin icecream, bread, butter….you name it, you could put pumpkin into it!
What if your family can’t get enough pumpkin?
1. Try reading “Big Pumpkin” to your children (it was one of my favorite Fall stories).
2. Check out this pumpkin cookbook with recepies for all occasions!
3. Don’t want to buy a cookbook? Start your day with these easy pumpkin muffins from the Food Network:
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 3 tablespoons unsulphered molasses
- 1/4 cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup lowfat buttermilk
- 1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.