Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment,...
Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.
Up Coming Projects:
- Riverhead Indoor Farmers Market, Saturdays,10:00am to 2:00pm from November 30, 2019 to April 25, 2020
- Lunch at East End Food Institute in Southampton on weekdays from 11:00am to 2:00pm year round
- Learn more about our work at eastendfood.org or on Instagram @eastendfood
Stuffed Heirloom Pumpkin
1 Large Round Organic Pumpkin
1 1⁄2 lbs seitan, homemade or store bought
(white wave or Ray’s brands are good), cut
into chunks- OR substitute tofu or tempeh
1 onion, chopped
4 carrots cut into wedges
1 pound mushrooms, sliced (can use shitake,
portabella etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up
4 parsnips
1⁄2 small Napa cabbage
2 baby Bok Choy
1⁄4 cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme
Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin.
Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an
aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin
in a 300’degree oven until soft (1 1⁄2 hour-2 hours).
Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet
potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on
low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any
other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen
peas. Add seitan and cook for 20 more minutes.
When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for
30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.
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