Pumpkin Blondies

pumpkin blondies x

This amazing recipe is courtesy of Modest Marce.


1/2 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 large egg
1/2 cup farmer's market foods organic pumpkin puree
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white chocolate, roughly chopped
1/2 cup walnuts or pecans, roughly chopped


Preheat oven to 350 degrees.
In a large mixing bowl whisk together the butter, brown sugar, egg, pumpkin puree and vanilla extract until smooth.
Sift in the flour, cinnamon, ginger, nutmeg, cloves and salt. stir until the batter comes together.
Fold in the white chocolate chunks & nuts.
Pour into a greased 8-inch square baking dish.
Bake for 20-25 minutes.
Let cool completely before slicing & serving!

Pumpkin Pie Latte Pops


Even in the summer, you can enjoy the sweet taste of the pumpkin pie latte! This frozen treat is great for the hot summer days when you need a little caffeine. Make them today!


1 cup pumpkin
1/2 cup half and half or coconut milk plus 1/2 C. for cream layer
6 Tbsp. sugar
1/2 tsp. vanilla extract
1 tsp. pumpkin pie spice
3 shots of espresso, roughly 1/2 cup *may substitute for coffee
2 Tbsp. half and half
1 Tbsp. sugar
1/2 tsp. cinnamon


In a large bowl, combine all pumpkin ingredients. Pour about 1/3 of the way up in 12 - 3 oz. molds. Freeze for one hour. Remove from freezer and pour 1/2 cup of half and half or coconut milk evenly among the molds. Insert wooden sticks into the center and freeze for another hour. Meanwhile make the latte. Make the shots of espresso and add the other ingredients until sugar is dissolved. Remove the pops from the freezer and pour the latte evenly among the 12 pops, leaving about 1/4 inch space in the tops. Freeze until solid, about 2 hours. Enjoy!

**If you don't have time to make the layers, follow the layer directions but don't freeze. Use a wooden stick to swirl for a marble pattern.

Food Allergens: What You Need to Know Now


People contact us every day with questions like: “Is your facility peanut and tree nut free?” or “Can you explain your gluten-free claim?” At Farmers Market Foods, we have strict programs in place to ensure that our foods are safe.  In the 1980s, we built our business by supplying ingredients to the baby food industry. Baby food has the strictest food safety requirements.  Today, we have a robust program as a consequence. Providing safe, high quality food is the most important thing that we do at Farmers Market Foods. We adhere to very rigorous food safety standards, and all employees are trained on them every year. If you or your loved ones suffer from food allergies, our entire line of frozen fruits and vegetables can become part of your daily menu.
There is a lot of information about food allergens from the perspective of consumers and health professionals. As we dove deeper into the issue, we noticed a real lack of information from the companies that are actually producing food. Today, we want assurances that proper allergen control programs are in place to prevent cross contamination.

Why should I ask about cross contamination?

Cross contamination, in this context, is when a residue or trace amount of an allergen is unintentionally incorporated into another food that is not intended to contain it. Manufacturers may voluntarily add phrases like, “product may contain” or “made in a facility that also uses” to indicate to the consumer that there is a chance that the product has been cross contaminated with an allergen. However, this information is not a requirement, meaning that it won’t always be present on food labels.

Why is “product may contain” or “made in a facility that also uses” not required on food packages?

For people that suffer from severe allergies, it may seem ludicrous to not require manufacturers to disclose this information. However, the Food and Drug Administration (FDA) has a good reason! The FDA established a system to ensure that products are consistently produced according to quality standards. This system is called Good Manufacturing Practices or GMPs.  Every food processing company is required to have their own GMPs in place that comply with the FDA regulation. The FDA does not want advisory statements like “made in a facility that also uses” and “product may contain” to be used instead of adhering to current GMPs. This is to protect you!

What response/assurances do I need to ensure there is no cross contamination?

If you have severe allergies, the best approach is to contact the company and ask about their allergen control programs.  If allergens are present in the facility, what is the protocol? How do they avoid cross contamination? At Stahlbush for instance, we do occasionally process barley, farro, rye and wheat. Wheat is one of the Big-8 allergens in the USA. Since it is considered to be high risk in the US, as part of our GMPs, a complete cleaning including a protein swab is conducted after each run of an allergen (in this case wheat) to prevent any cross-contamination.

What are the allergens that must be labeled in the USA?

In the United States, the FDA estimates that 2 percent of adults suffer from food allergies.  When a person has a food allergy and consumes an allergen, within a few minutes to two hours symptoms will emerge ranging from (but not limited to) hives, vomiting, difficulty breathing or anaphylaxis. There is no cure for food allergies.  Most food allergies can be traced back to a list that is commonly referred to as the Big-8 in the United States. These foods are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. Since these foods are considered high risk, the FDA requires that food manufacturers label any food product sold in the US that contains the Big-8. However, people with severe allergies often need more assurances than what’s on the label. Remember in some cases, allergies can be life threatening!


Wheat is a grass that is widely cultivated for its grain, which is a staple in most foods. Many foods contain wheat from pasta, cakes and breads to unsuspecting foods like ketchup, beer and soy sauce.  A wheat allergy causes an adverse reaction to proteins found in wheat. A wheat allergy is different than celiac disease.  Celiac disease causes an abnormal reaction to one protein in particular, gluten. Gluten is a protein that naturally occurs in wheat, rye and barley. According to the FDA, 3 million Americans suffer from celiac disease. At Stahlbush, we have added the gluten-free statement to all of our products.  At the farm, we do occasionally process barley, farro, rye and wheat.  However, a complete cleaning, including a protein swab, is conducted after each run of any items containing gluten to remove any trace or cross-contamination.  The FDA defines gluten-free as containing less than 20 parts per million (ppm) of gluten.


There are two main proteins in cow’s milk that can cause an allergic reaction.  When milk curdles, the solid parts are called casein, which is one of these proteins. The other protein is whey, which is the liquid part remaining after milk curdles. Most people that react to cow’s milk will also react to sheep, goat and buffalo milk. On food labels, it is common to see the ingredient listed as whey (milk).


An allergy to eggs is most common among children.  Most children will actually outgrow this allergy by adolescence. When reading an ingredient label avoid any food that has: eggs, egg whites, dried egg or albumin.


An allergy to fish can be life-threatening.  Read labels carefully and avoid fish or fish products of any kind. Common fish include: cod, herring, halibut, mackerel, trout and salmon.


Most people assume that allergies to shellfish and fish are the same thing.  They are not. Within the shellfish category, crustacean reactions tend to be the most severe.  Crustaceans are defined as crab, lobster and shrimp.  Mollusks on the other hand tend to be tolerated. These reactions are not commonly life-threatening.  Mollusks are defined as clams, mussels, oysters and scallops.

Tree Nuts

The most common causes of anaphylaxis in the United States are attributed to peanuts and tree nuts. Allergies to tree nuts are often confused with peanuts.  One of the reasons for the confusion is that a single tree nut allergy is more likely to present itself if a person has an allergy to peanuts.  The most common tree nuts are: almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios and walnuts.


A peanut is a legume, not a tree nut. It is a common ingredient in candy, cereal and baked goods, like cookies and pies. Peanut allergies can be severe.  For this reason, some manufacturers will voluntarily add to labels “product may contain” or “made in a facility that uses.” However, it’s important to note that this information is not a requirement.


Soy is a legume that is a popular ingredient in processed foods and infant formulas. Soy can be found in common ingredients like soy milk and soy sauce to canned broths, canned tuna, processed meats and even energy bars. Soy allergies rarely cause a severe reaction like anaphylaxis. People with soy allergies should avoid consuming: edamame, miso, tempeh and tofu.

For any food manufacturer, providing safe, high quality food is of the utmost importance. When in doubt, contact the manufacturer directly and ask the questions that we outlined.  For any additional questions or topics that we didn’t cover in this article, feel free to contact us at sif@stahlbush.com.

*Farmers Market Foods is owned by Stahlbush Island Farms.

Pumpkin Bars

dsc_0081What to make: Pumpkin bars

Why make them: They’re easier than pie, but just as tasty!

When to make them: Year-round – when isn’t a good time for a sweet pumpkin treat?


How to make them:


1 15-oz can of Farmer’s Market Organic Pumpkin

1 2/3 cup granulated sugar

1 cup cooking oil

2 cups flour

1 tbsp Cinnamon

1/4 tsp ginger

2 tsp baking powder

1 tsp salt

1/2 tsp ground cloves


1/2 cup margarine or butter

3 oz. cream cheese, softened

1 tsp vanilla

2 cups powdered sugar


  1. Preheat oven to 350°F and grease cookie sheet.
  2. Beat together pumpkin and sugar.
  3. Add the remaining bar ingredients.
  4. Bake for 20-25 minutes or until a toothpick comes out of the bar clean.
  5. Mix together frosting ingredients in a large bowl.
  6. Allow the bar to cool for 20-30 minutes before frosting.
  7. Enjoy!

Pumpkin Oatmeal Chocolate Chip Muffins


What to make:

Pumpkin Oatmeal Chocolate Chip Muffins

Why make them:

Keep these around for a slightly sweet breakfast option when you’re in a rush or a mid-day snack between meals.

When to make them:

Winter is coming, and that means cozying up with a cup of tea and filling your home with comforting aromas. Why not endeavor on a weekend baking project filled with all things pumpkin?




How to make them:

1 cup flour

2 cups oats

1 tsp. nutmeg

1 tsp. cinnamon

1 cup Farmer’s Market Pumpkin Puree

1 cup brown sugar

1 egg

2 tsps. vanilla extract

pinch of salt

2 tsps. baking powder

¾ cup semi-sweet chocolate chips



  1. Preheat oven to 350°F and prepare muffin tin with liners or a non-stick cooking spray.
  2. Mix together the Farmer’s Market Pumpkin Puree, brown sugar, egg and vanilla extract.
  3. In a separate bowl, mix together the flour, oats, nutmeg, cinnamon, salt and baking powder.
  4. Combine the two mixtures in one bowl. Add the chocolate chips, and fold them into the dough.
  5. Fill the muffin tin with the mixture. Be sure to fill the tins nearly to the top as the dough will not rise.
  6. Bake for 20-23 minutes. You can test the muffins by inserting a toothpick into the center of the muffin. If it comes out clean, they are ready to come out of the oven. Let the muffins cool for 20 minutes before removing from the tin.

Notes: We used Bob’s Red Mill Gluten-free 1-to-1 Baking Flour as a our gluten-free alternative. We also used Coach’s Oats because they tend to hold their shape in the baking process better than most oats. A certified gluten-free oat can also be used to make the entire recipe gluten-free. You can store your muffins in a sealed container in the refrigerator or make a large batch and freeze them in an air-tight bag.


Follow us on Instagram for more baking inspirations: https://www.instagram.com/farmersmarketfoods/

No Pumpkin Shortage for Farmer’s Market Foods


A pumpkin shortage in the Midwest is not impacting the largest supplier of organic pumpkin.

Farmer’s Market Foods, one of the largest suppliers of organic canned pumpkin puree with 95% of the market share in natural foods, will not be shorting customers or increasing prices.  This news after growing concerns of a pumpkin shortage and supply issue in the Midwest.

“Our gourmet pumpkin is looking gorgeous this year!  We will not have any shortages” says Karla Chambers, co-owner of Farmer’s Market Foods, an Oregon-based family owned and operated farm.

The demand for pure pumpkin has increased steadily in the past few years because of its versatility, flavor and nutritional value.  As the holiday season approaches, more consumers are looking to add it to everyday items like lattes and smoothies to add flavor and richness.

Farmer’s Market Foods has made a name for itself by growing perfect pumpkin varieties using certified organic farming practices and pureeing vine-ripened pumpkins immediately after harvest.  “You can really taste the difference.  As farmers, we know that the last three days on the vine make all the difference in taste and nutritional value,” says Chambers.

Look for the orange and gold pumpkin label at your local retailer and try Farmer’s Market’s organic pumpkin.  For a list of retailers that carry Farmer’s Market, go to:

Follow us on facebook: facebook.com/FarmersMarketFoods

Sweet Potato Pie


We love this simple recipe so much, that we added it to the back of our cans!


1 15 oz. can Farmer’s Market Sweet Potato Puree
¾ cup sugar
½ tsp. ground nutmeg
¼ tsp. ground ginger
1 tsp. vanilla
1 cup evaporated milk
2 eggs, slightly beaten
1 9”, deep dish pie shell


Mix sweet potato with remaining ingredients. Pour into pie shell. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 35-40 minutes. Thoroughly cool pie before serving. Serves 6-8.

Impress your guests: Top 10 holiday recipes!


1. Pumpkin Pie: Want a new recipe for pumpkin pie that doesn’t use evaporated milk or sweetened condensed milk?  Don’t worry, we’ve got you covered!

2. Easy Butternut Soup: A perfect holiday treat, this soup has only three ingredients and takes about 15 minutes to prepare.

3. Christmas Morning Scones: The marshmallowy goodness of these flavorful scones is hard to beat.  Great with coffee.

4. Katie’s Pumpkin Muffins: This recipe is a favorite staple for Katie, the eldest daughter of the Farmer’s Market family.  These easy crowd pleasers are always nice to have on hand.

5. Deep Dish Butternut Squash Casserole with Maple Ginger Crust: A side dish for sweet lovers, this casserole could be dessert it’s so good.

6. Pumpkin & Bourbon Cheesecake: Delicate and creamy, this recipe is so good that you will want to make it all of the time.

7. Ginger-Topped Sweet Potato Cupcakes: These creamy little cupcakes are a lighter version of the traditional cupcake, using organic sweet potatoes and Greek yogurt.

8. Pumpkin Pie Empanadas: Bite-sized pumpkin pies wrapped in a flaky crust. These empanadas are fun to make and taste delicious.

9. Creamy Pumpkin Soup: Preparing a rich and decadent creamy pumpkin soup has never been quicker or easier to thanks to Farmer’s Market Organic Pumpkin.

10. Chocolate Pumpkin Mini Loaves: Chocolate, pumpkin, and coconut…a match made in heaven! This non-dairy recipe is perfect for a lingering half a cup of pumpkin puree.



Pumpkin Pie


Want a new recipe for pumpkin pie that doesn’t use evaporated milk or sweetened condensed milk?  Don’t worry, we’ve got you covered! Non-dairy substitution included, courtesy of Farmer’s Market fan Maire.


1 can farmer's market pumpkin
1 cup firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 eggs
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust


Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

Non-dairy /vegan substitution courtesy of Maire:
Substitute a cup of thick rice milk (recipe below) in place of the dairy milk and half-and-half.

Put 1/4 cup white rice plus 3 cups water in a Dutch oven or similar large pot. Bring to a boil and stir once. Reduce to lowest heat and cover tightly. Simmer for 30 minutes, lifting cover for a moment if froth starts to boil over. Remove from heat and let cool for a few minutes. Transfer mixture to blender with enough extra water to equal 3 cups again. Puree on high speed for about one minute or until smooth.