pumpkin whoopie pies with cream cheese filling
Fall is such a fabulous food season. In the heat of the summer, when farm-fresh zucchini, tomatoes and berries flourish, it’s easy to forget how soul-satisfying root vegetables are or how fragrant a fresh pear is. We get something in return for everything we give up, though. The juicy bite of a peach is traded for the crunch of an orchard apple and the tang of a buttermilk cake is swapped for the warmth of a spice cake (or an apple cider donut). This Fall, like a few in the past, though, we may experience a pumpkin shortage. And while representatives of my favorite canned pumpkin brand, Libby’s, assures that the orange stuff will be showing up on supermarket shelves soon, I’ve already started biting my nails. Although other varieties have a spot in my local markets, Libby’s will always be my pumpkin of choice.
What also begins with a “P” and is similarly scarce this season? Peanuts. So peanuts don’t conjure up any warm and fuzzy Fall thoughts, but they are equally essential to my cooler weather diet. I always have peanuts on hand, but my true vice is my peanut butter addiction. The disease is not uncommon, but I am one of its most hopeless victims. A peanut shortage has sent the price of peanut butter up and could really cramp my style. Many nights, I revel in dunking my spoon into the salty stuff before digging into some vanilla ice cream, the refrigerator light alone guiding my bite. And you thought I was a food snob? Au contraire! Ok, so maybe it’s organic peanut butter and homemade ice cream or Häagen-Dazs at the very least, but come on.