Pumpkin fare is one of those controversial food conversations. You have the people who cannot WAIT for the moment pumpkin spice comes back on local menus, and then you have those who despise the taste or texture of pumpkin. I think there also exists a sect of contrarians who simply dislike pumpkin or pumpkin spice anything simply because it is popular.
In order to take the passion for pumpkin seriously, we must first recognize the difference between pumpkin and pumpkin spice. Interestingly, pumpkin itself is really rather bland. It is high in fiber, which is great for digestive health, and contains a multitude of vitamins, such as vitamins A, E, and C. And pumpkin seeds contain a fair dose of vitamin K and magnesium. Because of its bland flavor and high fiber, pumpkin makes a great addition to recipes to add moisture, and even as a fat substitute. It works well to thicken soups and sweeten muffins, cheesecake, or bars.
Pumpkin spice, on the other hand, is the group of spices that is added to pumpkin-containing desserts. Pumpkin pie spice usually contains various concentrations of cinnamon, ginger, nutmeg, cloves, allspice, and sometimes black pepper. This combination of spices is powerful, and one of those things that most people aren’t ambivalent on, thus the passionate debate over pumpkin (spice).
Love it or hate it, we are firmly within the season of pumpkin and pumpkin spice, so if you’re a lover (or a contrarian with a secret love of pumpkin), you may want to try out Zoe’s Pizza Kitchen in Silver Bay, At Sarah’s Table in Duluth, or The Growing Season in Thunder Bay.
Zoe’s Pizza Kitchen, Silver Bay
A newer addition to the North Shore, Zoe’s Pizza Kitchen is conveniently located right off Highway 61 in Silver Bay. With a solarium on the front that spans the width of the building, Zoe’s is a great place to grab lunch by the slice or have a sit-down Pickle Pizza and ice cream for dinner. Zoe’s serves all kinds of locally-themed pizzas, like the Taconite Harbor, a pizza with hamburger, bacon, onion, and mozzarella. The Bean & Bear Pizza earns a spice factor, which may be aptly named after the hike of the same name… it is spicy too. The Bean & Bear features a red sauce, pepperoni, red chili oil, red peppers, jalapeno peppers, banana peppers, and garlic.
Zoe’s Pizza Kitchen also serves ice cream and is in the research and development phase of some specialty sweets. The current menu includes a turtle or banana split sundae, as well as shakes and cones, but patrons can expect to see pumpkin spice, s’more, and apple pie desserts on the menu soon.
At Sara’s Table Chester Creek Café, Duluth
At Sarah’s Table is situated on the hillside of Duluth in Chester Park. Taran’s Marketplace is a familiar landmark for many, and the remodeled neighborhood market is now a quaint building with a flat roof and inviting patio, trellised with flowers in the summer. At Sara’s Table Chester Creek Café is a locally-focused business with the goal of connecting patrons with local and seasonal fare.
At Sarah’s Table has a passion for farm-to-table cuisine. They work directly with farmers whenever possible, and offer a variety of vegetarian and gluten free dishes. Breakfast is available all day, where you can order yourself gluten-free pumpkin pancakes, served with a berry compote and Rogotzke farms maple syrup. The Rogotzkes also provide the wild caught salmon that you’ll find in the smoked salmon omelet. In fact, throughout the menu you will find the names of farms who produced the ingredients for your food.
The Growing Season, Thunder Bay
The Growing Season sits unassumingly in the Bay and Algoma District of Thunder Bay. A community-focused women-owned business, their mission is to bring natural and wholesome foods to their community. Inside you will find a variety of artists’ work showcased, lit by the sunlight streaming through the windows, and food that is as delicious as it is pretty, served by a staff just as passionate about delicious food as you are.
The Growing Season sources their food locally as much as possible, and their dressings and ingredients are made in-house. Many menu items are vegan and gluten-free… and oh so colorful.
Pumpkin seeds find their way in a handful of offerings at The Growing Season. As a nutrient-rich little crunch, they make a great topping on salads, and you will find them perched atop the “living salad” alongside sprouted lentils, baby tomatoes, and avocado served with sesame ginger dressing and local bread. Pumpkin seeds also adorn the side salad that accompanies the “season sandwich,” an open-faced sandwich with Thunder Oak gouda and sliced avocado, toasted and drizzled with their house made pesto sauce.
The Growing Season is invested in a waste-free take out program, where you can reuse and return your take out eco-tainer, and their signature dressings are available to purchase by the jar so you can have your favorite Growing Season dressings at home and on the go.
‘Tis the season, as they say, though usually not for this season… but ‘tis the season of harvest in the Northland, and specifically, the season of pumpkin. And I think it is important to understand that the season of pumpkin involves two distinctly different things: pumpkin spice, and pumpkin fruit. Pumpkin spice is often included in pumpkin pies and other fall desserts, but I hope you see that pumpkins themselves are a versatile fruit (yes, a fruit). There’s a lot more to do with the large fruits, besides gut and carve features into their large fronts to cast an eerie glow on your front step for the month of October. So even if you’re not a Pumpkin Spice fan, I hope you’ll consider some of the pumpkin fare our local restaurants have to offer. I know Zoe’s Pizza Kitchen, At Sara’s Table, and The Growing Season would love to serve you.
