If you love the colors and selections of pumpkins that are avaiable today, then wait no longer! You can buy a great assortment and even make it to a festival as well. Most restaurants will be serving pumpkin soup around this time of year but see bottom of page for Lisa's recipe. If you want to see the largest pumpkin in Switzerland 2011 (not broken since), then click on this article to see Beni Meier of Zurich's 702kg monster!
1001 Courges
Familles Jean-Mairet-Favre
Rte de Chavornay 1
1372 Bavois, VD
024 441 41 74
079 241 19 68
Pumpkin tasting and meal and all things pumpkin as well as huge sale. They are having a festival with tasting and food the weekend of 6-7 October, 2012.
Schilliger
Rte Suisse 40
1196 Gland, VD
022 354 44 44
20,000m2 garden center and boutique, see photo above for their extensive selection of pumpkins. Weekdays 9h-18h30, Saturday 8h-18h. Check-out the pumpkin-carving workshop on October 27, 2012.
Famille Claude et Carine Jaquier
Rte d'Eclagnens 7
1376 Goumoens-la-Ville, VD
021 882 20 02
079 380 10 40
Open from September through mid-December from 8h30-19h in self-service choice and honor box payment system.
Ferme Courtois
Rte de la Branvaude 13
1290 Versoix, GE
022 755 43 16
Pumpkins, apples (15 varieties), fresh apple juice, flowers, and more. Open Monday and Tuesday 9h-12h and 13h30-18h, Friday 9h-18h, Saturday 9h-17h.
Verger St. Loup
54, rte de St. Loup
1290 Versoix, GE
022 755 60 10
Apples (15 varieties), fresh apple and pear juices, apple cider (hard), honey, a few pumpkins, and more. Open Tuesday to Friday 15h-18h, Saturday 9h-17h.
Potirons à la Fête
Ornex, France
Salle René Lavergne
http://www.ornex.fr/manifestation.php
Saturday, October 6, 2012
Pumpkin festival with activities, food, and more.
Au P’tit Bonheur Restaurant
4, ch. des Cornillons
1292 Chambésy, GE
022 758 08 48
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** HALLOWEEN SUNDAY BRUNCH
21 and 28 October, 2012
Their traditional Halloween Sunday Brunch and Pumpkin Carving Workshop between 11h-14h. Come join the fun - children and adults alike – or bring a pumpkin that your child can carve (under the supervision of an adult) so that you, the parent, can enjoy a relaxing Sunday Brunch.
If you would like to reserve a pumpkin for your child to carve, please let them know in advance. If you have a large group with kids and would enjoy coming earlier or later, let them know, they can always try to accommodate. Make your reservations now! Limited places available.
** ALL-ABOUT-PUMPKIN MENU
31 October, 2012
Join them for Halloween to savor their “All-About-Pumpkin Menu”, to forget the cold and to enjoy the different original and sweet pumpkin flavours of the fall. Au P’tit Bonheur was featured last year in the Tribune de Genève for its creative Menu.
Self Service pumpkins
On the road to Chavannes Centre near Commugny. Pick the one you want and put the money in the honor box.
Manor, Migros, Coop, Carrefour, LeClerc, outdoor farmer's markets
Also have a selection of pumpkins for carving or for cooking. Try to get the green skinned pumpkin (a chunk not the whole thing) and using a mandolin cutter, slice as thin as you can and serve raw on salad. It is really delicious!
Halloween
October 31st. This ancient celebration has now become very popular in Switzerland. In October, you’ll find everything from costumes (page 371 of the current Know-it-all passport ® 2013/2014) to candy on sale in the shops. Traditionally, kids ring the doorbell and you give them some candy/sweets. Pumpkins can be bought at supermarkets, garden centers, or outdoor markets. Most kids will only ring the bell of houses or appartments that have some kind of Halloween decoration.
Lisa's recipe for the best pumpkin soup
- Any combination of pumpkin, butternut squash, sweet potato, etc.
- Cut into even size pieces and coat with olive oil and salt.
- Roast in hot oven 200°C for about 1 hour.
- Heat a little olive oil, onions, garlic, celery leaves (if you have some) on your stovetop in a deep pan with lid.
- Add salt and pepper to taste
- Take cooked pumpkin pieces and add to pan.
- Cover with boiling water.
- Add as much whole chorizo sausage (peel skin first) as you like and let cook for about 20 minutes.
- Remove sausage.
- Add some cream to soup.
- Purée soup.
- Chop chorizo into bite size pieces and return to soup.
- Serve and enjoy with a thick piece of toasted crusty bread and a dollop of cream.
