Its Pumpkin season and our Harvest Home Farmers Markets have dozens of sizes and shapes of them everywhere. Pumpkins aren’t just for carving; they make delicious muffins and pancakes. Pumpkin adds flavor to smoothies and makes a mouth-watering curry (see recipes). It’s nutritiously rich, high in fiber and low in calories. Eat it like a veggie, it’s good for your eyes and skin and can help improve your blood pressure.
Picking a Pumpkin: Chose a small or medium sized pumpkin, they’re sweeter and tenderer. Knock on it gently. If you hear a hollow sound, it’s ripe. Or ask your farmer to help you pick one. An uncut pumpkin will last for about 2 months on your kitchen counter.
Cut It Up: Getting through that tough skin is the hardest part, use a strong knife to cut the pumpkin in half. Scoop out the seeds, pulp and save. Turn the pumpkin up-side-down, peel and cut into chucks. Or roast and then peel. That’s the easiest way. Click HERE to learn more
Save some for later, cut pumpkin in half, remove the pulp and seeds. Roast in a 350-degree oven for 45 minutes. The skin will peel off. Mash up the pumpkin. It will last for a week in the fridge and months in the freezer.
HAPPY HALLOWEEN!
EVERYTHING PUMPKIN
RECIPE: Pumpkin Muffins with Chocolate Chips
INGREDIENTS:
1 2/3 cups of flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter (one stick) melted
3/4 cup of chocolate chips
PREPARATION:
Heat oven to 350. Grease muffins cups.
Mix together flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl
Break eggs in another bowl. Add pumpkin and melted butter. Beat with a fork until well blended. Stir in chocolate chips. Mix wet ingredients into dry with a spatula.
Scoop into muffin cups. Bake for 20-25 minutes until puffed and springy to the touch in the center.
Turn out muffins and let cool on rack. Wrap in plastic bag and keep for a day or two before serving for more flavor.
TIPS: Pumpkin Seeds
Roast the Seeds: Preheat the oven to 400 degrees. Rinse seeds. Put the seeds in a large pot of salted water. (2 cups of water to ½ cup seeds) Boil for 10 minutes. Toss dried seeds with 2 tablespoon of olive oil and any of the spice mixtures below. Place in a single layer of baking sheet and bake for 10 to 15 minutes or until they are golden brown.
Chili-lime: 2 tablespoons lime zest, two tablespoons freshly-squeezed lime juice, 1/2 tablespoon chili powder, and 1/4 teaspoon salt
Rosemary-Parmesan: 2 tablespoons chopped fresh rosemary, 1/4 cup finely grated Parmesan cheese, and 1/2 teaspoon garlic powder. Season with salt and pepper, to taste.
Indian Spice: Toss with 2 teaspoons of garam masala, 1/2 teaspoon of chili powder, 1/4 teaspoon turmeric and 1/4 teaspoon salt, add currants after roasting.
Get your kids to help make pumpkin seed snacks. They'll love cleaning the seeds.
