Jack o'Lanterns!

[thistlebloom]

I can relate 'Lucky. Although squash was served ay my house, the summer and winter varieties both.

I like summer squashes, but have never been much excited over winter squash except as pie. My mom baked it with a bit of butter and brown sugar on it, and that was the only bit that appealed to me, but they made me eat more than the top layer! So, as an adult, making my own culinary choices I didn't serve it, but it turns out that Kid#1 loves it and makes soups and ravioli and all manner of other delightful things with it.

Life can be so odd.

 

[digitS']

"There's no accounting for taste." Food is associated with memories. It is more than a simple, physical reaction.

I've spent a lifetime trying to understand why I don't really like summer squash. The other day, for a brief moment, I thought I had it! It tastes "green!" But, I don't care for that flavor raw and I enjoy other things green, including things like cucumbers.

I'm determined to expand my culinary repertoire to include pumpkin in case there is another year like 2013. Honestly, I don't think it is too much of a trick to grow pumpkins in my garden. I haven't always had homegrown jack o'lanterns and it took me awhile to come up with a variety that will consistently ripen to a nice orange. Of course, I wasn't hoping to eat them.

There has been some TEG talk about the Cushaw Pumpkin and Marshall told us a little about its scientific classification. It isn't a jack o'lantern. It is also known as the Japanese pie pumpkin. I wonder how easy it would be for me to grow. . . and store.

Did you know that there are parts of Europe where pumpkin seed oil is commonly used for cooking?

Steve

 

[digitS']

Still experimenting with the pumpkins !

It may have to end soon. I have just left the pumpkins in the garage and they have been fairly safe from freezing in there but that's all about to change. I notice that each of the remaining 5 (is it?) have some "spots." I won't be moving them downstairs to the basement like that. There's still quite a bit to each one of them that is good.

Aaaand, there is plenty of roasted pumpkin in the freezer! Oh Gosh! At least, I have now learned that the allowing pulp to sit in a colander and drip for several hours makes for better pie . However . . . I've got enough pulp to feed everyone in the neighborhood a slice of pie!

I sliced into one of them yesterday so as to have a couple cups of cubed pumpkin. That went in my Split Pea & Pumpkin Soup! Guess I should forget the exclamation marks (!). It is okay. Nice soup. I think it might have been better if I'd just followed the recipe and used vegetable bouillon & water instead of turkey stock. Probably given it a less "muddled" flavor what with turkey & peas & pumpkin. It would be a less-flavorful taste but should have vegetarian appeal .

There are quite a few recipes on the internet for pumpkin & lentil soup! You know, I recently got some lentils . . !

Steve